Daniel Uttankar Email & Phone Number

Juffair

Hyderabad, Telangana, India

My role in this As a private head chef, were in charge of:- Overseeing the kitchen operations- Managing the culinary team- Creating menus and dishes for the owners and their guests.- Ensuring the quality and presentation of the food.- Maintaining high standards of food safety and hygiene.- Possibly also managing kitchen supplies, inventory, and budgeting.

Doha, Qatar

WORKED WITH A TEAM TO PROVIDE SERVICE AT THE VENU, FOR THE BROADCASTING TEAM.

Mumbai, Maharashtra, India

Operations Manager- Coordinated daily operations across 2 bars and 3 outlets, ensuring seamless service delivery- Assisted in purchasing and inventory management to maintain optimal stock levels- Collaborated with the management committee to drive business growth and improvement- Worked closely with the kitchen team to: - Streamline workflow and enhance efficiency - Develop and introduce new menu items - Train kitchen and service staff on operational procedures and best practicesThis highlights your:- Operational management skills- Ability to work across multiple outlets and teams- Collaboration and communication skills- Focus on improving efficiency and customer experience- Ability to train and develop staff

Vagator, Goa

Anita Lodge was a micro business which we had built with a passion to serve our guest by providing them bed & breakfast we had started along with our Café Pesto , on site we used to deal in guest reservations, check in & check outs , planning itinerary & so on . We had a great footfall especially during the Sunburn festival in Vagator, Goa, New year, and the vast festival seasons all year round.

North Goa, Goa, India

Co- Owner and Founder

Mumbai, Maharashtra, India

I STARTED MY JOURNEY WITH FOUR SEASONS, MUMBAI WHERE IN I WAS GIVEN THE OPPORTUNITY TO WORK IN BAKERY/PASTRY, CONTINENTAL KITCHEN , ORIENTAL KITCHEN , SPECIALITY KITCHEN AND THE CLUB KITCHEN.

Mumbai, Maharashtra, India

Seychelles

I had the chance of working with International chef in one their open air restaurants Steak Shack serving grilled exotic meats and seafood . Had a wonderful chance of showcasing & learning both at the same time at work and learning a new culture both at work and in person.

Hotel Management, Culinary Arts/Chef Training, First

H.M.C.T., Hospitality Administration/Management, First

Activities and Societies: During this time I was able to achieve excellence in the field of culinary art by securing 1st position in food.

Ssc, Second

High School Diploma, High School/Secondary Diplomas And Certificates

Education record