New plantations and importing of root stock from over seas

• Report directly to the executive chef and assist with managing kitchen operations• Responsible for managing the kitchen's food planning and production processes• Responsible to maintain & improve standard of product, introducing more variety of menus• Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction• Control departmental expenses including food costs and wages, in line with business levels• Implement & monitor all Health & Safety and hygiene practices and procedures• Implement and monitor departmental training & development plans via appraisal process• To motivate, coach & team build• Good understanding of all applicable Health & Safety legislation & experience working with strict Health & Hygiene.

Head Chef for a 200 covers fine dining multi cuisine restaurant” Café Mozart” from 03rd January 2011 till 15th August 2012 Managed the Banqueting serving Mediterranean, Italian, French, Chinese, Vietnamese, Thai & North Indian cuisines.• Heading the over all operations of restaurant.• Part of the core team in developing the entire concept and pre- opening.• Key role in kitchen design and set up.• Lead the team for preopening, menu development, initial trails and launch.• Played a key role in recruitment and training including cooks and other restaurant staff.• Process development and set up.• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.Meet with guests to discuss menus for special occasions.• Supervise and coordinate activities of cooks and workers engaged in food preparation.• Demonstrate new cooking techniques and equipment to staff.• Coordinate planning, budgeting, and purchasing for all the food operations of the restaurant.

The Attainments GRADUATED FROM CARNIVAL COLLEGE OF MANAGEMENT IN LEADERSHIP AND MANAGEMENT SKILLS. Pivotal in − Menu planning, associates trainings, departmental budget for revenue & expenses. − Maintaining and implementing the USPH guidelines and standards through constant training and theoretical exercises.− Extensive exposure to banqueting about 18000 meals a day per ship with Carnival Cruise Lines with 4000 guests and staff of 1000 people from 52 nationalities.  Instrumental in implementing standard operating procedures for Carnival Cruise Lines. Played a key role in pre opening of fine dining restaurant on 3 luxury vessels. Part of Culinary Development Team, young chefs reporting directly to the Corporate chefs for Research & Development on the culinary aspects was responsible for developing, implementing, up-grading & maintaining food standards for Fleet of 25 Cruise ships. Excelled in handling and supervising large number of staff and overseeing food revenues with comprehensive experience in menu planning, costing, and interacting with guests of international standards

The Taj palace New Delhi is a 5 star deluxe luxury hotel of Indian Hotels Co.Ltd With 422 rooms and 40 suites; it had huge 13 convention halls. Palace has four specialty restaurants which consist of Award wining Orient Express( awarded as best European restaurant in capital), Masala art(new world Indian cuisine restaurant), Tea house of august moon(Chinese specialty) and kafe Fontana (24 hour Mediterranean coffee shop).From July 2008 to May 6th 2009 with Taj Palace Hotel, New Delhi. As Sr. chef de partie Orient express. The Orient Express is a fine dine European restaurant with a theme of legendry Orient express train, Orient express has been awarded four times as best fine dine European restaurant and also a most romantic and expensive restaurant of capital 2006,2007,2008,2009.• Assist Sous chef in the day-to-day operations of the Orient express kitchen (Rated as one of the best European restaurant in the country).• Standardization of recipes and costing.• Responsible for operating the kitchen within the budgeted food cost• Implementation of HACCP standards in the kitchen• Duty rosters and managing manpower to its optimum• Co-coordinating with engineering to ensure snag less and zero defect kitchen • Assisting chef for recruitment and training.• Attending and following up on guest grievances and feedbacks• Setting up, standard operating procedures for the various sections

Taj Management Training Programme: A corporate training program run by the Taj Group of Hotels, based in New Delhi-it’s a two year programme were the kitchen executive trainee’s are trained in all the major Taj properties with two specialization & are deputed at any of the Taj properties upon the successful completion of the training programme as SR..Chef De PartieRESTAURANT TRAINED IN AS THE TAJ MANAGEMENT TRAINEE:CUSINES RESTAURANTS HOTELSEuropean Orient express Taj Palace Hotel,New Delhi Chambers Taj Mahal hotel,New Delhi Pure Taj lands End Mumbai Taj Miguell Arcanzo Taj Exotica GoaConfectionary Taj Mahal hotel,New Delhi Taj lands End Mumbai

• Change the menus after every six months in the respective department • Standardize the recepies for the ongoing menus and implement them accordingly • Constantly innovate and upgrade to achieve higher market share and retain the regular clientele. • Facilitate learning and development of team members • To keep the food cost under budget and meet the revenue targets• Implement system and procedures that are cost effective and help in achieving higher guest satisfaction

• Part of JOCKEY CLUB kitchen team a fine dining Italian outlet. • Responsible for the preparation of soups and sauces of the kitchen • Responsible for the cleanliness and maintenance of equipments. • Responsible for the hygiene standards of the kitchen. • Responsible for the smooth operation of the various sections