Self - employed as a F&B Guide to do setup Kitchens & Bar with all the designs plus all related service layout + advice and more about the cafe, Restaurant all type, Hotels . Do setup the place with full fledge team. Menu, Recipe, Recipe Bank, staff training all Sop, concept note etc

I have got opportunity to Go for a Food &Beverages plus of course Production team training with new progressive pan Asian cuisine food menu at All Stir Fry Restaurant Colaba Mumbai. I have done three different sections. Unique dim sum + wok Sauce + A-al-cate menu all has been plan in a healthy way.

Was with Chef Ranbeer BrarAs an corporate Chef ( Pan India ).Set up the place kitchen staff hiring.Staff training with manuals + food trails etcFor a Upcoming outlet at kamla mills will be pre - opening soon.We have upcoming outlets access the India.Will do all the pre - opening outlets for flyp @ Mtv cafe & flyp @ Mtv House.For that we will do all operational planning, like staff hiring, training, trails set up for all the teamsetc.

 Food Production department & Bar designing Pre- opening, Kitchen & Bar setup done entire Smaaash (Gurgaon, Hyderabad, Bangalore, Noida, Ludhiana, Oyster@ Gurgaon, 18.99Latitude the banquets, Verbena the Brew Garden & Pub + Pravas the Gujarati Restaurant) .  My Boss was send me to Smaaash USA @ Mall of America as well for pre- opening and setup . Food Presentation for Recipe Bank  Looking after the pan - India operations Allocation of Staff and recruitment  Food Cost Control Budgeting & training to Unit Chef. Menu Training for Kitchen and Service Staff Planning and execute menu  Planning & execute culinary information sheets, Hygiene scheduled, Recipe Bank, Tender files, and market specification details with vendor, team supply-chain & Unit teams.  Budgeting vendor negotiations about kitchen, Bar and restaurant related equipment's, SOE, CCG etc.

Pre- opening team pan India plus USA

 As an Brand Chef + introduced new brand call Stir Crazy live cooking till 500 degree heat in front of the guest. Also we do food demonstration and cooking training to the guest @ restaurants etc. I have done Pre- opening the restaurants with Chef Sanjeev Kapoor . I have done kitchen planning as well.

 Pre-Opening and kitchen setup team for Daman Hotel + Base Kitchen goa for all the sea casinos+ new buffet upgrade @ casino Royal+ kitchen planning & Setup done for Delphine casino @ Goa.  I have done Tran the trainer program with various trainers by company  Daily Training for Kitchen and Service Staff about hygiene, FIFO, Temperature maintaining, Hazard Analysis Critical Control Point (HACCP), Life & Fire Safety ETC.

 In-charge for The Gordon House Hotel, Tendulkar’s Restaurant + United Service Club  part of Pre- Opening team the water-stone Club + Hotel Planning and executing menu Organized Dim Sum, Burmese, Satay, Singaporean, Korean, Thai, Chinese, Sizzlers and Kebab festival in the restaurant

 Organized Dim Sum, Burmese, Thai, Chinese, Sizzlers, Italian, Goan, Kashmeri, Lucknowi etc festival in the restaurant. For Two days handled SUMO'S along with Japanese Food . Looking After (The Hotel,) Allocation of Staff Food Cost Control  Training for Kitchen and Service Staff Planning and executing menu