• Working for The Masala Trail, 52 janpath, hookkapani• Handling of Multi Cuisine Lebanese, Mexican, Italian, oriental & Indian restaurant• Preparing training schedules for my staff & setting up the Kitchen interiors & setups• Taking care of on the job training and off the job training of the staff.• Developing new menu and Make sure that all the standard recipes are strictly followed.• Preparing and updating all the standard recipes cards.• Preparing procedure to follow FSSAI in our company.• Preparation of weekly schedule for cleaning and staff duties.• Implementations and up gradations of kitchen products.• Making duty roasters for the staff. • Procuring vendors for the finalized products for the company• Making store indent for the day to day requirement and controlling wastages & pilferages to control the departmental food cost.• Checking of all the received items as per the standards

• Handling guest complaints and updating guest feedback.• Responsible to maintain the budgeted food cost and the quality of products.• Taking care of on the job training and off the job training of the staff.• Handling and supervising of lunch and dinner operations effectively.• Make sure that all the standard recipes are strictly followed.• Preparing and updating all the standard recipes cards.• Responsible for the hygiene and maintenance of the outlet by following Haccp.• Preparation of weekly schedule for cleaning and staff duties.• Implementations and up gradations of kitchen products.• Making duty roasters for the staff. • Handling the staff cafeteria of the property. • Ordering of grocery and perishables to the suppliers • Checking of all the received items as per the standards

• Menu planiing for the coffee shop and In room dinning • Assisting executive chef in developing and standardizing new recipes for the outlet and Menu planning & Pricing. • Assisted executive chef for the selection of pot and pans for all outlets.• Making duty roasters for the staff• Handling all a la carte orders for all shifts as per the standard recipes and responsible for kitchen operations in breakfast, lunch and dinner. • Handling the staff cafeteria of the property. • Ordering of groccery and perishables to the suppliers • Checking of all the received items as per the standards • Making store indent for the day to day requirement and controlling wastages & pilferages to control the departmental food cost.• Ensuring that all the quality and quantity standards of food preparation & presentation in the entire outlet.• Involved in the setting up of kitchens and its equipment for the smooth functioning of department • Ensuring good physical upkeep, condition of equipment and utensils in the kitchen and Coordinate with the Engineering department for the repairs and maintenance.

 Heading the Practical and Theory sessions of food production for 1st year degree and diploma students. Actively participating in administrative work and academic activities.

Demi chef de partie - Room Service, Indian and continental Banquets and main KitchenKey Role :• Handling all a la carte orders for all shifts as per the standard recipes and responsible for kitchen operations in breakfast, lunch and dinner. • Ensuring that all the quality and quantity standards of food preparation & presentation in the entire outlet.• Maintaining HACCP standards in work place as well as Monitoring adherence to Safety, Hygiene and Cleanliness standards

Demi chef de partie - Italian Coffee shop, Fine Dining, Indian, main Kitchen.Key Role :• Assisted the Sous Chef in developing and standardizing new recipes for the outlet and Food Festivals, Menu planning & Pricing..• Making store indent for the day to day requirement and controlling wastages & pilferages to control the departmental food cost.• Ensuring good physical upkeep, condition of equipment and utensils in the kitchen and Coordinate with the Engineering department for the repairs and maintenance.• Maintaining ISO 22000 standards in work place as well as Monitoring adherence to Safety, Hygiene and Cleanliness standards