Experience

The Dominick

• United States
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Apr 2023 - Present



Sonanyc

• New York, United States

• Executive Sous Chef

  • Jul 2022 - Mar 2023



Junoon Restaurants

• United States
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Jul 2021 - Aug 2022



The St. Regis Mumbai

• India
• Hospitality
• 400 - 500 Employee

• Sous chef

  • Jan 2017 - Nov 2018

  - Worked in conjunction with the executive chef and managers to manage food budgets - Reorganized and reoriented staff for more efficient and productive food management - Promoted a fun, professional and disciplined work environment - Worked in conjunction with the executive chef and managers to manage food budgets - Reorganized and reoriented staff for more efficient and productive food management - Promoted a fun, professional and disciplined work environment



St.Regis hotel

• Mumbai

• Jr.sous chef

  • Jul 2016 - Dec 2016



St.Regis hotel

• Mumbai Area, India

• Chef De Partie

  • Mar 2014 - Jun 2016



Double tree by Hilton Pune

• Chef de Partie

  • Aug 2013 - Mar 2014



Grand Hyatt

• Hospitality
• 700 & Above Employee

• Commis

  • Jan 2013 - Aug 2013



Carnival Cruise Line

• Travel Arrangements
• 700 & Above Employee

• Demi Chef de Partie

  • Sep 2011 - Apr 2012



The oberoi Mumbai

• Mumbai, Maharashtra, India

• Commis

  • Jan 2010 - Aug 2011

  Worked in Japanese cuisine Worked in Japanese cuisine