I started my stint at Baesic Fit to get exposed to nutrition along with a slightly more managerial role as that of managing the shift. This was a subscription service where everyday the menu was different and we had to make food for our clients that was not only portion controlled but we also had to ensure that the right nutrients are going in.I was coordinating with the different shifts and the chef manager along with the nutrition team for the production. The experience here also gave me exposure to bulk cooking and managing the flow of work to ensure timely availability of mise-en-place, prepped food and raw material to all shifts.

Fab Cafe was an F&B sister concern of the renowned lifestyle brand- Fab India.I got the opportunity to work here as Commis-II. The team was small with 6 chefs in all managing 3 shifts.Thanks to my previous experience, I was able to contribute effectively to the stores and purchase along with coordinating with the different shifts to ensure smooth functioning of the cafe.I was working here till the Covid-19 lockdown post which Fab Cafe had to shut for longer than expected and it became difficult to commute as public transport wasn't available.

I was introduced to the Garde Manger section here. Along with leading the Garde Manger, since the team was short staffed, I was also managing the continental kitchen and the oriental kitchen as and when required.Here I was also exposed to playing the live counter during the breakfast where (unlike in BOH) I was also able to interact with the guests and work first hand with the FOH staff.

This was my first job after college. INOX ran a multiplex in Nariman Point where I was stationed in their in-theatre restaurant kitchen. It had a multi-cuisine menu which gave me experience in cuisines outside of my domain which was primarily bakery. The kitchen had a staff strength of 8 chefs in 2 shifts.I was also responsible for managing the stock and inventory and placing orders with the vendors. This automatically gave me a good idea about the cost control end of things.I was managing the entire branch for over 3 months and was coordinating directly with my superiors at the central kitchen.