A professional Chef with over 2 decades of rich multi-Industry work experience in the hospitality field ranging from Luxury Collection Starwood Hotels, Biggest International High Profile Sports Events, and World-class international Air Catering.After completing a 3-years diploma in Hotel Management and Catering Technology, started my professional career as Kitchen Management Trainee for 2-years and achieved Corporate Executive chef level while working as Sr. Sous Chef for Best Luxury Collection Starwood Hotels, Executive Chef for six 5 star hotels, Executive Chef for Doha Asian Games and TAJ SATS – a sister concern of Taj Group of Hotels and Singapore Airline Terminal Services.International working experience as an Executive Chef in countries like Izmir Turkey , Doha Qatar, Dubai UAE and Maldives.Had the opportunity to work Twice in each of the big Metropolitan Cities of India like Chennai, Mumbai, Delhi , Bangalore, Kolkata as well once in other Cities like Jaipur , Mussoorie Uttarakhand, UP and Bhuneswar.Had been team leader for Indian Cuisine Promotion abroad in Ankara Hilton Hotel as well as Istanbul.Achieved demonstrated success in Hospitality Industry by streamlining operations, increasing the amount of business, and implementation of effective management policies cost control, and strict adherence to quality standards in high volume F&B units. Adept at the development and implementation of creative concepts and initiatives to improve the quality of service and product. Proactive leader with an ‘it’s possible’ attitude, exemplary people skills, and good business acumen. Facilitate a team approach to achieve organizational objectives, increase productivity and enhance employee moraleSpecialties: • Creative and sound knowledge in European, Indian,American, Continental, and Fusion cuisines.• Well versed in all aspects of Kitchen and Business Operations varied from Restaurants, Banquet, and Buffet.• Pre-Opening and Opening experience of 7 New Properties .• Participative leadership style • Possess great Coaching and Mentoring Skills• Customer-oriented• Attention to detail • Strong financial acumen in cost and expenses• International menu creation• Comprehensive knowledge in Food Safety and HACCP.