Professional Synopsis:• • Exceptional food production skill as a chef of Indian cuisine and fair knowledge of continental and oriental cuisine• Over 19 years of rich experience in Planning, Opening and operation of different outlet and restaurants in India and abroad.• Having Exposure and experience to world class events and service of dignitaries and Head of the states.• Proficient in the administration and management of large sized facilities and service provision.• A smart negotiator with abilities in finalizing cost effective contracts. Strong planning, organizing and interpersonal skills.• Exceptional Public relation ability and communication skill. Core Competencies :JOB Profile: Duties and Responsibilities Responsible for entire production & operations of the Indian Kitchen. Responsible to menu planning and introduction of new dishes in the menu. Resp. for cost control, safety & hygiene standards, training of junior staff etc. Monitor quality of food & adhere to standard recipe.

Given complete conceptual knowledge of food, beverage, ingredients,its character, hotel hospitality safety and hygiene costing procurement processing, trails, portion control, profit making, accounting, duties and responsibilities supported by practical trail classes and real world case studies.

Professional Synopsis:• • Exceptional food production skill as a chef of Indian cuisine and fair knowledge of continental and oriental cuisine• Over 19 years of rich experience in Planning, Opening and operation of different outlet and restaurants in India and abroad.• Having Exposure and experience to world class events and service of dignitaries and Head of the states.• Proficient in the administration and management of large sized facilities and service provision.• A smart negotiator with abilities in finalizing cost effective contracts. Strong planning, organizing and interpersonal skills.• Exceptional Public relation ability and communication skill. Core Competencies :JOB Profile: Duties and Responsibilities Responsible for entire production & operations of the Indian Kitchen. Responsible to menu planning and introduction of new dishes in the menu. Resp. for cost control, safety & hygiene standards, training of junior staff etc. Monitor quality of food & adhere to standard recipe.

Looked after, Hotel,Restaurant, Accomodation etc