An accomplished and extensive culinary and management career directing high volume restaurant and catering operations across India.•Set quality standards & procedures related to food and sanitation.Establishes controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety,sanitation and accident prevention principles.Develops standard recipes and techniques for food preparation and presentation which help to assureconsistently high quality and to minimize food costs; exercises portion control for all items served and assists inestablishing menu selling prices.Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and•Exceed customer expectations by keeping in touch with the changing trends in the culinary world.•Menu planing & cost analysis reports so as to understand the movements of the menu items and help change to and cater to different location needs there by maximize profits.•Create S.O.P for the selection and training of staff.•Man Power Management & delegation through the different unit chefs.•Over looking all the functions of the Executive Chef on a regular basis and give remedial measures if required.Specialties:Developing new business line & formats.eg.Restaurant & Bars, Kiosk, Cafés & Live Kitchen From: Project stage to kitchen set up, menu planning & engineering,cost analysis, staff training etc.