Professional Experience in Culinary and Hospitality: My culinary journey has been enriched through extensive hands-on experiences at some of India's most prestigious and luxurious establishments. During my internship at the Grand Hyatt Kochi Bolgatty, Kerala's largest 5-star hotel celebrated for its luxury and scale, I thrived in the dynamic banquet kitchen. Here, I played a pivotal role in the preparation and seamless service of meals for large-scale events, catering to impressive guest numbers of 80,000, 60,000, and 45,000 for lunch and dinner within a single week. This high-volume, high-pressure environment was instrumental in honing my skills in large-scale food production and event catering, ensuring precision and quality under demanding conditions. In addition to my tenure at Grand Hyatt Kochi Bolgatty, I gained invaluable experience at Taj Tirupati, renowned as the epitome of luxury in Andhra Pradesh. As part of the o-site catering (ODC) team, I participated in over 50 events, contributing both to food and beverage services and food production. This comprehensive exposure provided me with a holistic understanding of the hospitality industry, sharpening my ability to deliver exceptional culinary experiences while upholding the highest standards of service. A notable highlight of my career includes my collaboration with Kappa Chakka Kandhari, working under the esteemed Chef Regi Mathew, a stalwart in the Indian culinary scene. I had the privilege of contributing to the culinary and service teams for an Indo-American destination wedding, catering to over 4,000 guests with a diverse array of cuisines including Continental, Indian, and Asian delicacies. Held at a prime tourist destination in India, this challenging assignment showcased my adaptability, creativity, and skill in orchestrating memorable dining experiences on a grand scale.

As part of my culinary journey, I had the privilege of training under esteemed and highly experienced chefs at renowned multinational catering companies. This rigorous training provided me with comprehensive exposure to diverse culinary techniques and global cuisine standards. Under their mentorship, I honed my skills in menu planning, food preparation, and kitchen management, while also mastering the art of delivering high-quality dining experiences. The hands-on experience in such a dynamic and demanding environment has equipped me with a strong foundation in both traditional and modern culinary practices, preparing me to excel in high-pressure kitchen settings and contribute to any team with professionalism and creativity.