Nashthaliq Pillai Email & Phone Number

Bengaluru, Ka, In

Bengaluru, Karnataka, India

Bengaluru, Karnataka, India

Bengaluru, Karnataka, India

Bengaluru, Karnataka, India

The Culinary Associate role at Licious entailed various responsibilities such as new product development to our existing catalogue of raw meat and meat products. Products based on various cuisines and origins are developed from scratch through research, traveling, and tasting. Another learning point for me was scaling up regular products for distribution to the masses. While the above was my main contributing role, I had briefly learned a gist of facilities planning and management when… Show more The Culinary Associate role at Licious entailed various responsibilities such as new product development to our existing catalogue of raw meat and meat products. Products based on various cuisines and origins are developed from scratch through research, traveling, and tasting. Another learning point for me was scaling up regular products for distribution to the masses. While the above was my main contributing role, I had briefly learned a gist of facilities planning and management when it came to redesigning and maximizing the process flow efficiency of the processing center. Show less

Uttarakhand, India

This role was an internship in the food production operations at the Taj Corbett Resort and Spa, which is a luxury brand of the IHCL group of hotels. My role entailed a plethora of responsibilities as any other role in food production does. As an intern, I had the opportunity to work in 3 various departments (continental, grade manger, Indian) in the industrial kitchen. These roles were demanding and assumed me to be an employee rather than an intern which facilitated my learning far better… Show more This role was an internship in the food production operations at the Taj Corbett Resort and Spa, which is a luxury brand of the IHCL group of hotels. My role entailed a plethora of responsibilities as any other role in food production does. As an intern, I had the opportunity to work in 3 various departments (continental, grade manger, Indian) in the industrial kitchen. These roles were demanding and assumed me to be an employee rather than an intern which facilitated my learning far better. The general routine and responsibility would be dependant on the allotted shift. In general, there would be 2-3 buffets a day depending on hotel occupancy, a-la-carte orders (including In-room dining), and various banquet events. These are areas I have worked in and am familiar with after this experience. Show less

Aurangabad

Ba (Hons.) Culinary Arts, Restaurant, Culinary, And Catering Management/Manager

Ba (Hons) Culinary Arts, Restaurant, Culinary, And Catering Management/Manager

State Board - Puc, Pcm-C (Physics, Chemistry, Mathematics, Computer Science)