Experience

Rennaissance Hotel

• London, England, United Kingdom

• Sous Chef

  • Apr 2023 - Present



Deccan pride restaurant india

• Pune, Maharashtra, India

• Head Chef

  • Jan 2018 - Mar 2023



Berkley Scott Central

• London, England, United Kingdom

• Private chef/ self employed / agency chef

  • Nov 2013 - Dec 2017



Mitchells & Butlers PLC

• Downshire hill london

• sous chef

  • Sep 2012 - Oct 2013



DUKES LONDON

• Green park, mayfair london

• Jr sous chef

  • Oct 2011 - Sep 2012

  Worked in 36 by Nigel mendham restaurant in 1 Michelin star restaurant Worked in 36 by Nigel mendham restaurant in 1 Michelin star restaurant



naked turtle restaurants

• sous chef

  • Sep 2009 - Sep 2011



Ramada Jarvis Hotels

• Chef De Partie

  • Sep 2008 - Feb 2009

  Worked As the chef de partie in a very busy four star Hotel Hilton Warwick. From 6thaugust2007 till 20thseptember 2008. In this working year my duties and responsibilities were as follows To manage all aspects of the food and beverage production in administrative and operational functions. To create a working environment that supports Organisational and Brand values and to deliver an outstanding customer service and to ensure everyone in the department is focused on "Walking an Extra Mile" to deliver outstanding customer service. Ensuring all areas of food and beverage production Department are highly presentable and operate the needs of the business and ensure that structured cleaning schedules are in regular operation. To plan, organise and control the day -to-day operation and taking action where necessary to ensure smooth running.. To ensure Brand Standards are constantly delivered throughout the department. To provide and communicate clear direction and aim to the team. Ensuring that the food and beverage production Department has an adequate supply of raw material, Making sure all customer requests and queries are responded promptly and effectively. Positively dealing and learning from customer complaints and comments. To manage the financial performance of the department in line with the profit plan, forecasting potential revenues and costs following company control procedures. To select, train, coach and develop people in multitasking to meet current and future needs of the department and the hotel. Carrying out the departmental induction procedures for new personnel. Understanding relevant Health and Safety legalisation and the implications on the operation of the department. Monitoring performance and maintaining staff compliance with all Show less



Hilton

• Warwickshire, England, United Kingdom

• Commis Chef

  • Aug 2007 - Sep 2008



Radhakrishnna Hospitality Services Company

• Rajsthan india

• management trainee

  • Apr 2006 - Sep 2008

  Company have joint venture with compass group of company. I worked as assistant camp boss and management Trainee) www.rkhs.co.in/group_companies.htm Duties was during this period was as follows. Costing and controlling of all food and beverage outlets. Planning Duty Rota for all staff member. Ensuring all areas of food and beverage production Department are highly presentable and operate the needs of the business and ensure that structured cleaning schedules are in regular operation. Ensuring all crew members are following health and safety precautions. Responsible For Training according to company standards to all staff members. 4) Worked as Junior Sous chef at Hotel Nilayam India of Two years. 5) I have also worked as waiting staff at pizza Hut Pune. India and for tow five Star Properties in India (for banquet kitchen as casual staff) 6) Worked at Three; It was college industrial training for actual working experience in all departments of Hotels) Show less