 Handling F&B Production Theory and Practical Classes for 1st, 2nd and 4th Year BHM Students. In charge for the entire Food Production kitchen Labs. Giving special Coaching to the students in Gardemanger like Sushi, Cold Cuts, Buffet Setup etc. Giving special Coaching BACK TO BASICS for the students. Giving training to the student to participate in National and International Level Chef Competition like World Skill Competition.• Taught students to prepare special category food, gardemanger, like Sushi, Cold Cuts, Buffet Setup etc.• Trained students to participate in National and International Level Chef Competition like World Skill Competition. Coordinated National level Hospitality and Culinary, Competition events at AIHMCT, Cate Fete 2016 Coordinated for World Skill Competition in Southern Region 2012 and 2014 Coordinated for “Eating with your Five Sense Workshop with Celebrity Chef Nicolas Roman from Spain with his team in the year 2014 Was selected as Southern Region Representative for World Skill Competition National Level 2012, IHM Pusa, Delhi.

• Proud to be an opening team of Crowne Plaza, Electronic city, Bengaluru.• Managed the Operations in the Kitchen of the Restaurants for the set menu, a’la Carte orders. • Maintained the standard services and reviewed the menu to serve quality dishes during lunch buffet and other special dinners for huge banquets. • Monitored the quality of food presentation.• Supervised the service standards like hygiene and speed of service.• Set up live kitchen/counters and premises kitchens. • Implemented a new menu and coordinated with purchase stores, controller and other relevant departments to ensure the availability of all ingredients. • Organized out-door catering for small and huge operation.Managed the workforce in the Kitchen, in wastage area; helped them developing their skills, building up their knowledge on products and equipment, trained them through hygiene events.• Planned the department briefing and assigned task to the staff and reviewed their completion for a smooth operation. • Improved processes to increase speed and efficiency in food preparation as well as delivery.• Conducted regular inspection of the Kitchen to manage cleanliness, select right ingredients and food production. • Served as department in-charge of Gardemanger.• Initiated Sushi counter in the hotel coffee shop and started selling in the regular menu.• Trained the staff whenever needed.

• Was in-charge of Banquet Garde manger.• Trained the Junior staffs.• Made the plate presentation and executed the menu for WHO (World Health Organisation) Conference in 2008. • Planned menu for different themes like Festival, Special occasion, assisted by Sous Chef.• Was selected by the reader of Conde Nast traveler to participate in varieties of cheese display for the prestigious event, “The favorite overseas business hotel in the world”. • Created an exclusively salad bar, buffet setup, Live Station and menu for Emirates Airlines in 2008.• Participated in 3 days Conference in SAP LABS along with my team and received appreciation letter from General Manager and Executive Chef.

• Was promoted as Sushi Man.• Was appointed as in-charge for Sushi Counter, made different varieties of sushi.• Received recommendation to join in Buffet Garde manger College in Carnival Fantasy, Florida, U.S• Took care of Salad sections for 3500 passengers.• Assisted Chef De Partie for USPH (United States of Public Health) Inspection in every 6 months