Experience

The Leela Gandhinagar

• India
• Hospitality
• 100 - 200 Employee

• Chef De Cuisine

  • Mar 2022 - Present



Namami Health Retreat

• India

• Head Chef

  • Oct 2021 - Mar 2022



SANGHA Retreat by OCTAVE Institute

• China
• Wellness and Fitness Services
• 1 - 100 Employee

• Chef De Cuisine

  • Jan 2020 - Feb 2022

• Senior Sous Chef

  • May 2018 - Jan 2020



The Anandi Hotel and Spa

• Shanghai City, China

• Sous chef

  • Nov 2017 - Apr 2018



The Leela Palaces, Hotels and Resorts

• India
• Hospitality
• 700 & Above Employee

• Outlet chef

  • Mar 2016 - Oct 2017



Apollo Life tx wellness

• Hyderabad Area, India

• Sous Chef

  • Sep 2015 - Dec 2015

  To learn and develop new way of healthy dining with a combination of wellness and super food To learn and develop new way of healthy dining with a combination of wellness and super food



Ananda in the Himalayas

• Rishikesh, Uttarakhand

• Junior sous chef

  • Apr 2015 - Aug 2015

  Key Responsibilities & Achievements  Appointed as the Chef in-charge of Guest handling, Menu checking and Continental Hot and Cold Section.  Interacting with the Guests about their body type and serving them the meal accordingly.  Co-ordinate with the doctor’s in the Spa about the guest diet chart and allergies.  Plan day to day and special menu’s for Ayurvedic guests according to their doshas.  To work closely with the Assistant Managers in the F&B Service Area  Proved instrumental in interacting with the guests and responding to their complaints.  Conducts regular department communications, briefings in the absence of Sous Chef  Ensures that all company minimum brand standards have been implemented.  Checks the portion and quality to control cost.  Ensures high standards of personal presentation and grooming.  Training and taking care of kitchen stewarding department in order to ensure clean and hygienic environment.  Leading and Training the kitchen staff. Show less



Ananda

• Kitchen Executive

  • Oct 2012 - Jun 2015

  Key Responsibilities & Achievements  Appointed as the Chef in-charge of Guest handling, Menu checking and Continental Hot and Cold Section.  Interacting with the Guests about their body type and serving them the meal accordingly.  Co-ordinate with the doctor’s in the Spa about the guest diet chart and allergies.  Plan day to day and special menu’s for Ayurvedic guests according to their doshas.  To work closely with the Assistant Managers in the F&B Service Area  Proved instrumental in interacting with the guests and responding to their complaints.  Conducts regular department communications, briefings in the absence of Sous Chef  Ensures that all company minimum brand standards have been implemented.  Checks the portion and quality to control cost.  Ensures high standards of personal presentation and grooming.  Training and taking care of kitchen stewarding department in order to ensure clean and hygienic environment.  Leading and Training the kitchen staff. Show less



IHHR HOSPITALITY PVT LTD

• Kitchen Executive

  • 2012 - 2013

• Management Trainee

  • Oct 2011 - Oct 2012

  10th October, 2011 till October, 2012 with IHHR Pvt. Ltd as Kitchen Management Trainee.Trained Across 2 Hotels:• Ista Hyderabad- trained in all the four core operational departments(Kitchen, Food and Beverage service, Housekeeping and Front office)• Ananda in the Himalayas- trained in the cold as well as in western hot section in preparation of ayurvedic, a-la-carte and du-jour menu items.



Ista,Bangalore

• DCDP

  • Apr 2011 - Oct 2011

  Key Responsibilities & Achievements Got trained in Garde’manger, Continental Hot and Bakery during my service as a Team member and Demi chef de Partie Handled all the operations with full responsibility Selected as finalist and a youngest candidate in the Young Chef Culinary Competition held in Bangalore conducted by Food Lover’s Magazine. Worked as a reliever for morning shift in Bakery

• Team Member

  • Jul 2009 - Mar 2011