Presently working with HMShost Benguluru taking care of three towers with 7 food outlets and buffet section.Responsibilities• Developing and implementing a departmental operations and training manual• Training, managing and developing a strong team of 28 Kitchen Individuals and 6 utility staff. • Planning, training and implementing menus in the seven outlets on Weekly basis.• Formulating stock levels of various raw materials used and setting up par stocks of each• Quality control of food & beverage production as per the international “HACCP”Successfully increasing the team's engagement significantly to improve work practices and processes.Continue to Assist the Corporate Chef in Kitchen Design and Planning for upcoming BDP project going to serve around 3500 meals a day.

Responsibilities• Developing and implementing a departmental operations and training manual• Training, managing and developing a strong team of 36 Chefs and 21 Utility Staff. • Planning, training and implementing menus in the three Dinning Hall on Weekly basis.• Formulating stock levels of various raw materials used and setting up par stocks of each• Quality control of food & beverage production as per the Sodexo international "QHSE"

Responsibilities In-charge of two restaurant of 100 covers and 50 covers,• Developing and implementing a departmental operations and training manual• Training, managing and developing a strong team of 28 Individuals • Formulating stock levels of various raw materials used and setting up par stocks of each• Quality control of food & beverage production as per the international “HACCP”

Responsibilities• Developing and implementing a departmental operations and training manual• Training, managing and developing a strong team of 42 Individuals • Planning, training and implementing menus in the three outlets on Weekly basis.• Formulating stock levels of various raw materials used and setting up par stocks of each• Quality control of food & beverage production as per the international “HACCP”Successfully increasing the team's engagement significantly to improve work practices and processes.Continue to Assist the Executive Chef in Kitchen Design and Planning for Convention Centre..

Worked as a Chef In charge in 120 Room Hotel with five outlets and four Banquet Hall Responsible for Overall Operation of Kitchen Department and includes Menu Costing and Organizing Food Festival, Staff Motivation & Skills, Working as HACCP Team Leader

Worked as Number Two in 64 Room Property with two Outlets and one Banquet.Was a HACCP team Coordinator and responsible for Overall Function of Outlets and Parties and Cleaning and Sanitation as per HACCP Guidelines

Worked in Soup, Roast and Sauce Section

Worked in Coffee shop (Ishfan), and Banquet Kitchen and was part of PreOpening and Post-Opening of New Restaurant Kafe Fontana where we started serving Med-iteration Cuisine.

Working as helper for the range personal helping them in getting the ingredients and Garnish for the plating of Dishes.