Spearhead the Food and Beverage strategy for the group.

Instituted the Food and Beverage structure for the group across multiple locations• Initiated hygiene audits through external agencies, with a focus on highest standards of hygiene and food safety in the food prep area and front of the house (as per FSSAI and HACCP standards)• Serve as point of contact for the groups Food and Beverage related events; Directors office, Marketing, Sales and Customer Care teams• Prepare the Food and Beverage expense and income budget for the various sites• Contribute F&B content to the company blog/social media, with a focus on generating maximum user click-throughs• Conduct orientation, brand standard trainings, R&R (reward and recognition) for the third party associatesSales Gallery (Lodha Luxury and High End projects) operations in south-Mumbai- June 2019 - Sept 2021• Establishing front of the house hospitality standards for the clients and back of the house service standards for the Sales team associates• Prepare and track the annual expense budget• Organize orientation, brand standard trainings, R&R (reward and recognition) for the third party associates• Lead quality assurance audits through external agencies

Over a period of five years, established a new benchmark of understated, non-intrusive service, while achieving all financial and market leadership targets by delivering over 12% CAGR for F&B revenue.• Culinary team comprised of 57 highly engaged members• Coached other culinary team members in the company (Rambagh Palace Hotel Pvt Ltd):o Vivanta by Taj- Sawai Madhopur Lodgeo The Gateway hotel Ramgarh Lodgeo SMS Hotel• Slashed food cost to 20 % by implementing new menus and controlling wastage, while ensuring the continuation of business• Increase profit margins by creating new menus for banquet, while ensuring the highest standards of quality and hygiene• Rambagh Palace had the privilege to host the Prime Minister of India, along with Heads of State from 14 Nations for the 2nd Forum for FIPIC Summit held on August 21, 2015Coordinated menus for the event with the PMO and MEA office; effectively executed all the Banqueting events related to the visit

Strategized and managed all culinary operations, catering to guest of varied nationalities.• Increase profit margins and popularity by initiating a conceptual change for the rooftop Asian restaurant ‘Bhairo’ to a highly popular contemporary European cuisine format. Bhairo did an APC of INR 5500 @ 125% + occupancy• Maximized the revenue from Gangour, The Royal barge by designing and implementing floating kitchen. This improved response from HNIs and luxury travel agents

• Oversaw the project Prego- fine dining Italian restaurant

• Part of the pre-opening team, responsible for setting up the new kitchens, processes and training of the team

• My assignment here involved in bringing up the food quality & standards higher than what it was currently at• Implemented new menus and standards in all the three restaurants of the Palace• Also implemented a “No Buffet” policy in the Palace

• Chef in-charge of Vista, Room Servic, Pool side and the Lobby Lounge• Lead project Coffee shop; with the focus on enhanced revenue and up-grading the buffet and a la carte offerings. Initiated the set-up of the new kitchen, menu and successfully launching Vista in May 2004

frangipani, Room Service and Veranda Lounge. frangipani is an up market Western 120 covers Restaurant with an Italian theme and has a wood fired Pizza oven as the center theme. Serves breakfast, lunch and dinner buffet and also have an elaborate a la carte menu

I was handling day-to-day operations, assisted chef in charge in running the department.