Experience

DoubleTree by Hilton Ahmedabad

• India
• Hospitality
• 1 - 100 Employee

• Director of Food And Beverage

  • Sep 2022 - Present



Hilton Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Nov 2020 - Oct 2022



Courtyard by Marriott Ahmedabad

• Ahmedabad Area, India

• Executive Chef

  • Oct 2019 - Sep 2020



Zimbabwe Vets

• Veterinary Services
• 1 - 100 Employee

• Executive Chef

  • Aug 2018 - Sep 2019



Four Points by Sheraton

• Hospitality
• 700 & Above Employee

• Executive Sous Chef

  • Jan 2017 - Aug 2018

  HOD HOD



Speke Resort & Conference Centre Munyonyo

• Uganda
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Nov 2014 - Nov 2016

  HOD HOD



Park Hyatt

• Hospitality
• 700 & Above Employee

• Sous Chef

  • May 2014 - Nov 2014



Evolve Back Resorts

• India
• Hospitality
• 200 - 300 Employee

• Sous Chef

  • Jan 2013 - Jun 2014

  My strongest point, my peers tell me is hardworking and “Never Say Die” attitude towards life. I have always made it a point to look at the brighter side of life and always made positive out of every situation. I see myself as very entrepreneuring and always go that extra mile for the sake of positive result, while accomplishing a job at hand. I have always been appreciated for my passion to create and zeal to learn, as I believe that perfection cannot be attained without experimentation and constant endeavor.



Oberoi Hotels & Resorts

• India
• Hospitality
• 700 & Above Employee

• special assignment Western and Indian Kitchen

  • Aug 2008 - Oct 2013

  1. The Oberoi Udaivilas on a special assignment for for Western and Indian Kitchen.2. The Oberoi Rajvilas on a special assignment for for Indian Kitchen.3. The Oberoi Bangalore on a special assignment for for thai and Chinese Kitchen.4. The Oberoi Mumbai on a special assignment for for oriental Kitchen.

• Chef de parte

  • 2007 - 2013



Castello Di Reschio

• Castello Di Reschio in Umbria, Italy

• Castello Di Reschio in Umbria, Italy (Chef de parte )

  • May 2011 - Sep 2011

  • Expat assignment Deputed in CASTELLO DI RESCHIO ITALY. 2011 Castello di Reschio is a very private estate that covers 2,700 acres of Umbrian countryside on the border with Tuscany. Residents can enjoy classic Umbrian food in the delightful setting of the Osteria, in biking Overseeing all aspects of Kitchen management including monitoring food production and aesthetic presentation of food and beverages.Coordinating the work of the kitchen staff and directing the preparation of meals.Managing inventory for items and other food supplies for ensuring indenting of adequate stocks.Coordinating with operating staff for upkeep of kitchen/ galley equipment in perfect working order. Highlights:Complete end to end operational cycle of continental kitchen, cold and the hot range of Continental section and butchery.Expert in preparation of fresh pasta, sauces, dry pasta, stuffed pasta, gnocchi, deserts, sorbets & Ice- Cream, starters, meat and fish.Worked and managed kitchen in different cuisines like Thai, Chinese, Western, Indian, French etc.Has perfection in cooking and managing portion size, quality , doness of almost all kinds of meat including prime meats like filet mignon , prime rib etc. Worked with different nationality and has made good teams for the mass operation. Has worked in bulk food kitchens with time and quality factor.