Working as Saucier In charge of Main Galley

Conducting and Supervising Training and Development plan. Organizing and directing a wide range of training activities. Continuously focusing on the associate development needs. Programs to focus on a variety of topics, including product knowledge, customer service and leadership skills. Conducting training needs assessments, designing and developing training programs and facilitates the delivery of programs.

Worked as Commissary In-Charge. Started with La Cucina (Italian Restaurant), then transferred to Commissary. In charge of the butchery and commissary. Communicating with the entire outlet Chef's regarding there day to day requirements, special requirements, to maintain the ordering. Maintaining FIFO to reduce the over ordering, wastage. Working on the yield test of butchery and commissary to fix the price of the product and will create the proper SCALA code to reduce the undistributed cost… Show more Worked as Commissary In-Charge. Started with La Cucina (Italian Restaurant), then transferred to Commissary. In charge of the butchery and commissary. Communicating with the entire outlet Chef's regarding there day to day requirements, special requirements, to maintain the ordering. Maintaining FIFO to reduce the over ordering, wastage. Working on the yield test of butchery and commissary to fix the price of the product and will create the proper SCALA code to reduce the undistributed cost. Closed the year with 25.5% overall food cost against the budgeted 25%. Keeping good relation with the Supplier. Show less

Department Head. Menu planning, training, cost control, recruitment and looking after overall operation of the department.

Reporting directly to the Hotel Manager, looking after all the activities of the kitchen, dealing with the guest regarding to Banquet arrangement, opened The Regal Garden, Multi Cuisine open air garden restaurant, Staff training, Staff recruitment, making day to day menu for coffee shop, Cost control, Food Cost, Maintaining hygiene standard according to theHACCP, Direct contact with guest, Day to day indenting.

Reporting directly to the General Manager, Looking after all the activities of the kitchen, dealingwith the guest regarding to Banquet arrangement, opened 24 hr coffee shop Verve, Staff training, Staff recruitment, Making day to day menu for coffee shop, Cost control, Food cost, Maintaining hygiene standard according to theHACCP, Direct contact with guest, Day to day indenting

Staff training, Staff allocation, Ordering day to day requirement, Attending daily Chef’s meeting, Assisting Chef to make the menu, Executing the planned menu to perfection, Maintaining hygiene standard according to the HACCP, Ensuring that everyone should follow the S.O.P, Handling Guest complain in the absence of the outlet Chef.

Part of the pre - opening team PRATO( Italian Restaurant).

Checking day to day mise en place, Making the mise en place for the cold and hot, Assisted the outlet chef in making new menu, Assisted the outlet chef in food coasting, Giving training to the new colleagues, Ensuring that everyone should follow the S.O.P, Helping the colleagues during rush hour, Requesting for the day to day need from stores and outlets.Led the Room Service kitchen, La Veranda the pizzeria, Italian Restaurant Carnivale team. During my tenure I have got a lot of experiences in… Show more Checking day to day mise en place, Making the mise en place for the cold and hot, Assisted the outlet chef in making new menu, Assisted the outlet chef in food coasting, Giving training to the new colleagues, Ensuring that everyone should follow the S.O.P, Helping the colleagues during rush hour, Requesting for the day to day need from stores and outlets.Led the Room Service kitchen, La Veranda the pizzeria, Italian Restaurant Carnivale team. During my tenure I have got a lot of experiences in Italian, continental and Indian cuisine. Show less