I was hired to execute full concept remodeling of upscale fine dining restaurant, streamline the Private dinning concept (including logistics, design elements, menu development, recipe creation) and oversee kitchen operations. I instituted a purchasing, costing, and inventory control processes to optimize efficiency and bottom line performance. I directed both a front and back-of-house team ; we were able to ensure highest level of quality and safety, meeting all regulatory standards. Hired key… Show more I was hired to execute full concept remodeling of upscale fine dining restaurant, streamline the Private dinning concept (including logistics, design elements, menu development, recipe creation) and oversee kitchen operations. I instituted a purchasing, costing, and inventory control processes to optimize efficiency and bottom line performance. I directed both a front and back-of-house team ; we were able to ensure highest level of quality and safety, meeting all regulatory standards. Hired key staff members.Concurrently directed restaurant operation.http://www.tripadvisor.in/Hotel_Review-g2555901-d1926311-Reviews-Tree_of_Life_Resort_Spa_Jaipur-Kookas_Rajasthan.html Show less

Was Culinary incharge for Hotels & restaurant under Lodi the Garden restaurant.

Introduced European cuisine fine dinning concept.In charge for the HACCP team. Hotel got the HACCP certification in year2006,Jan. Led cost saving initiative by preparing food as per reservation.Holds credential of being a Departmental Certified Trainer.Upgraded the quality of the food , result was- Rajput room Restaurant rank first in Taj Luxury division. Accredited as the Idea Champ Of The Month in Oct’05.Taj Rambagh was number 1 according to the GSTS marks in the… Show more Introduced European cuisine fine dinning concept.In charge for the HACCP team. Hotel got the HACCP certification in year2006,Jan. Led cost saving initiative by preparing food as per reservation.Holds credential of being a Departmental Certified Trainer.Upgraded the quality of the food , result was- Rajput room Restaurant rank first in Taj Luxury division. Accredited as the Idea Champ Of The Month in Oct’05.Taj Rambagh was number 1 according to the GSTS marks in the food and beverage in March year 2007 in all Luxury division. Show less

Travelled around the globe and worked with multi nationals. Worked under guidance of some of the great Chefs.Got a good exposure of Bulk and fine dinning catering.This was a transformation phase of my professional career as i met a lot of Chefs who have changed my perception of Term called cooking. I developed determination,creativity,passion,sense of business,commitment of quality,quick decisions and attention to details. I enjoyed working with multi nationals in a team.

Pre-opening ,first Kitchen management Trainee team.Through a kitchen management degree program, i had an opportunity to work as a manager through an internship at the coffee shop restaurant and resort. compiled a portfolio of the coursework, such as restaurant business plans and sample menus. performed work reflecting an understanding and proper etiquette, such as table settings, food display and professional clothing.Undergone through Leadership and management courses which helped me… Show more Pre-opening ,first Kitchen management Trainee team.Through a kitchen management degree program, i had an opportunity to work as a manager through an internship at the coffee shop restaurant and resort. compiled a portfolio of the coursework, such as restaurant business plans and sample menus. performed work reflecting an understanding and proper etiquette, such as table settings, food display and professional clothing.Undergone through Leadership and management courses which helped me in handelling various operating scenarios, including how to handle kitchen mishaps. Business courses address human resources, accounting, legal issues and insurance policies. Additional topics included while programme :Sanitation and safetyCustomer relationsLegal and ethical issuesCuisine appreciationOrganizational behaviorAfter complition i was designated as Senior chef de partie and incharge of the coffee shop. Show less