Executive Chef

• Dec 2019 - Present

High end function centre High end function centre

Head Chef

• Nov 2018 - Dec 2019

Exec Sous Chef

• Aug 2016 - Oct 2018

Assisting The Acting Director of Food and Beverage, in running the Food and Beverage operations. Assisting The Acting Director of Food and Beverage, in running the Food and Beverage operations.

Executive Chef

• Jan 2015 - Mar 2016

Overall in charge of all food and kitchen related activities at The Leela Palace, Udaipur. Overall in charge of all food and kitchen related activities at The Leela Palace, Udaipur.

Banquet Chef

• Mar 2013 - Jan 2015

. .

Senior Sous Chef

• Sep 2012 - Jan 2013

Responsible for the banqueting operations at The Leela Palace Chanakyapuri.Banquets caters to 400pax ,Ballroom, 200pax Library Bar outer courtyard and a terrace banqueting area accomodating 200pax. Banquet co-ordinates with - "Qube" all day dining restaurant offers mutli cuisine, with expat Thai, Chinese and Japanese Chefs and caters to a la carte, TDH, Theme nights,customized menu as well as the famous Leela brunches

Senior Sous Chef

• Apr 2011 - Sep 2012

The Leela Palace , Udaipur1st April 2011 onwards• Headed the Kitchen operations in the absence of The Executive Chef, a team comprising of: 3 Sous Chefs, 1 Junior Sous, 2Kitchen Executive, 1 Kitchen Stewarding Executive, 4 Supervisors and 6 Assit.Supervisors and 9 Commis• Responsible for the cost management, budgeting and supplier management.• Responsible for comprising menus for a la carte, TDH, Banquets, Spa and Kids special.• Overseeing all food operations of the main kitchen, satellite kitchen and live kitchens. • Conducting cookery classes as per the requirements of the guests.• Catering to Guests personal needs pertaining to food and designing menu likewise.• Bringing out new concepts to the live kitchen to make them as proficient as possible.• Ordering all perishable and non perishable food items for the kitchen on daily as well as periodic basis, including banqueting activities.• Developing new suppliers and market survey/vendor development.• Defining work procedures, ordering process, yield and cost control.• Staff recruitment and training.• Setting standards along with The Executive Chef.• Over viewing the budgeting, food cost and other financial matters.• Working close with the F&B to come up with new innovative ideas for new promotions and menu.• Assisting the chef in recipe costing.• Ensuring cleanliness and hygiene of kitchen in accordance to HACCP.

Sous Chef

• Sep 2009 - Apr 2011

The Leela Palace, Udaipur24th September 2009 – 31st March 2011Outlets responsible for:The Dining Room (All day dining restaurant offering Western, Oriental and Indian with live cookery counters and wood baked pizza oven)Sheesh Mahal (Fine dining Indian restaurant) Roof Top Spa restaurant (Custom made menu from fresh produce of the day)Banquets – Mewar hall and Marwar Hall and Lawns – Capacity 550PAX

The Oberoi Center of Learning and Development

• Jul 2007 - Jun 2009

The Oberoi Center of Learning and Development July2007 to June 2009 Properties trained in: The Oberoi Rajvilas (Jaipur) 5 Star Deluxe Resort, Member of the Leading Small Hotels of the World Voted amongst ‘World’s Top 5 Best Resorts’ – Zagat Survey and Conde’ Nast Traveler The Oberoi Nariman point (Mumbai) The Oberoi Wildflower (Shimla) Job Profile: • Practical training Foundation Stage at The Oberoi Rajvilas, Jaipur for duration of 22weeks, predominantly in Garde Manger and Butchery: October 10th 2007- March 7th 2008. • Practical training Intermediate Stage at The Oberoi Flight Services, The Trident and The Oberoi Nariman Point, Mumbai for duration of 20weeks in Indian, Italian and Oriental Kitchens: July 13th 2008- November 28th 2008. • Practical training Executive stage at The Oberoi Wildflower Hall, Shimla for duration of 11weeks: March 14th 2009- June 5th 2009.

The Oberoi Bangalore

• Aug 2005 - Jun 2007

The Oberoi Bangalore August 16th 2005 to June 20th 2007 Member of The Leading Hotels of the World. A five star deluxe hotel with 160 rooms with an all-day dining restaurant, two award winning specialty restaurants and banquet capacity of 300 persons Job Profile: • Handling grill, garde manger and saucier sections and the day to day operations of Western Hot and Cold section of the kitchen. • Framing of menus for the weekdays lunch buffet, Sunday brunch buffet and weekly theme nights in assistance with the Chef • Defining work procedures, ordering process, yielding and cost control. • Responsible for the training of staff. • Assisting the chef in bringing up new menu and recipe specifications. • Ensuring cleanliness and hygiene of kitchen in accordance to HACCP.

Commis

• Dec 2004 - Aug 2005

The Oberoi, New Delhi December 22nd 2004–August 10th 2005 Job Profile: • Worked under Chef Tomasso Maddelena, Master Italian Chef, as a part of the opening team of the fine dining Italian restaurant, Travertino. • Worked in saucier section, accountable of meat and fish cooking, responsible for stocks, sauces, risottos, homemade pastas and soups. • Also worked in entremetier section of the kitchen where I was responsible for all the vegetarian main courses, as well all the garnishes and accompaniment.

Kitchen Operational Trainee

• Jun 2004 - Dec 2004

The Grand, New Delhi (Formerly a part of the Hyatt Group) June 1st 2004–December 17th 2004 Job Profile: • Overseeing all food operations of Cascade lobby lounge, catering to the Lounge Dining, whiskey Bar, The Grand Club ( VIP Lounge Dining) • Framing of menus for the weekdays lunch buffet, Sunday brunch buffet and weekly theme nights in assistance with the Chef • Responsible for the training of staff. The Grand, New Delhi (Formerly a part of the Hyatt Group) June 1st 2004–December 17th 2004 Job Profile: • Overseeing all food operations of Cascade lobby lounge, catering to the Lounge Dining, whiskey Bar, The Grand Club ( VIP Lounge Dining) • Framing of menus for the weekdays lunch buffet, Sunday brunch buffet and weekly theme nights in assistance with the Chef • Responsible for the training of staff.