• Strategic Planning Inventory Management Product Development.• 

Business Development Promoting & Sales Blitz Training & Implementation. • 

Account Management Building the Brand Financial Management.• Consulting & Innovating Products Developing the Core Products & Offering. 

In this position have a platform to consult Brands and work on Standard Operating Systems focusing on low skill high turn over platform, based on systems.

Business model is based on consulting for one to many focusing on each concept to evolve with product range consistently working as an extension of their Team, using their learning's and processes as a base.

NINA is a colorful new wave top end Indo European specialty restaurant with 100 covers. In charge of A la carte restaurant and banqueting, functions.

Heading the western section both hot and cold including the butchery. In charge of a brigade of 15 team members. Managing the staff and training- both on job and in class trainingIndenting and inventory control.Meeting guests, and addressing their orders.Menu changes every three months basing it on menu engineering, conducting food festivals and various promotions.Heading staff meetings, and issue solving. Standardization of recipes. In 1966, Rai Bahadur MS Oberoi established one of India's first in-house management development institutes: the Oberoi School of Hotel Management, or OSHM. Its aim was to produce young professionals who could take up executive responsibility as the company grew larger and more complex. OSHM is now Oberoi center of learning and development (OCLD).OCLD management training programme August 2004 - July 2006Passed out from OCLD in the year 2006 with distinction .During this period, was exposed to various Oberoi hotels, namely,The Hilton towers, Mumbai. Exposed to the banquet operation both Indian and western. Also was also exposed to the Bakery and confectionery.The Oberoi, New Delhi. Exposed to various outlets Namely Travertino-Launched in association with Hotel Hassler, Rome, the restaurant offers a fine dining experience with classical Italian cuisine. Three sixty- The restaurant offers a world class Sushi station, a Yakitori grill, a Wood Fired Oven for Pizza and a contemporary Tan door. Taipan - Consistently voted 'Best Chinese Restaurant in Delhi' by leading critics. Taipan offers cuisine from all the Provinces of China.The Kandahar - Offers a cuisine reflecting the rich flavors of North India and the simplicity of home-style Ghar-Ka-Khana. The Oberoi Amarvilas, Agra. Exposed to all the sections of the kitchen and was involved in planning of menu for the season, scheduling and other hygiene aspect of the kitchen. Was also responsible for ordering and purchasing.

Worked and exposed to all stations both hot and cold including butchery. Responsible for opening and set up of cold and hot section .Jobs include monitoring the purchase ,helping in standardizing menu , helping in account procedure for yields of meat and fish products.Incharge of butchery and Gardemanger initially and took over western production . Responsibilities included all sauce preparations, stocks and soups for entire kitchen operations within the Hotel. Assisted the banquet function for all function events.