Krispy Kreme

Program and food and beverage operations

Brand development and Strategic Consulting on new businesses.

Bakery and Coffee, Sourcing and Buying, Vendor Identification, Margin determination, Vendor Relationship Management, Pricing. Defines Food & Beverage standards regarding quality of product & service. Develops new concepts of service & methods to achieve organizational objectives.

A distinctive and uniquely local experience, Rasa calls to travelers who yearn for adventure. Located on the outskirts of Jaipur, adjacent to the walls of the historic Amer Fort, the hotel features 40 luxury tents – reminiscent of Indian nomadic tents of old – spread out over sculpted and rocky terrain. Each is furnished with 21st-century amenities and warm tones that evoke a feeling of pared-down luxury through a strong contemporary aesthetic. The Restaurant at Rasa offers traditional Indian cuisine with a fusion menu crafted from ingredients grown directly in the hotel’s organic gardens.

To direct and guide the Food & Beverage & Quality Audit team in providing highest level of hospitality to guests and ensure a high standard of Food & Beverage in all the outlets as per international standards, in order to achieve maximum guest satisfaction & organizational profitability, in an atmosphere of high employee morale.; Reporting directly to the Country Head F&B and am responsible for more than 169 cafes and 6 cities and 4 states JOB PROFILE:Bakery and Food and Beverages, Category Planning, Merchandise Range and assortment Decisions, Sourcing and Buying, Vendor Identification, Margin determination, Vendor Relationship Management, Pricing. Defines Food & Beverage standards regarding quality of product & service. Develops new concepts of service & methods to achieve organizational objectives.Costing and menu Planning, Rate negotiation and finalization. Managing all food and beverage vendorsDirects the Budgeting process for all capital & operational requirements in order to achieve the required profitability. Proposes changes in the pricing strategy, based on Competition Analysis and keeping in mind the target customer.Ensures that all outlets achieve the highest standards of quality in food production, service and hygiene.Develops an Event Calendar for special food promotions, marketing and PR activities. Ensures that all the employees in the department adhere to the Organizations policies.Develops training programs and schedules for F&B staff in collaboration with the training department ensuring department employees are fully trained. Ensures attendance on behavioral and vocational training in Service, Kitchen and Stewarding and personally conducts major training.Ensures career development and succession planning for all employees based solely on performance through training.

Handeled the entire operation of Kitchen, banquets and Resturents, Kitchen renovation

Was part of the Pre Opening Team of Most Beautiful and elegant Resort in south east Asia.Joined the Property as Trainee and became the Chef de Partie,