Experience

Auromatrix Hotels Pvt. Ltd.
• Hospitality
• 1 - 100 Employee
• Chef incharge Pre-Opening

  • Mar 2023 - Present


Blue Dine seafood restaurant

• Executive Chef pre- opening

  • May 2021 - Mar 2023

  Menu planning as per the market requirement • Preparation, presentation and standardization of recipes • Sourcing and recruitment of staff • Training and developing staff • Quality control. • Creating and Executing promotional activities • Cost control • Kitchen planning • Proper inventory control • Sourcing and approving new products Menu planning as per the market requirement • Preparation, presentation and standardization of recipes • Sourcing and recruitment of staff • Training and developing staff • Quality control. • Creating and Executing promotional activities • Cost control • Kitchen planning • Proper inventory control • Sourcing and approving new products



ITC Fortune Park, Vellore

• India
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Apr 2019 - Apr 2021

  * High knowledge of Indian, Tandoori & European cuisine •Responsible for smooth flow of al-carte and buffet •Responsible for ordering and preparation of all food products. Maintaining proper inventory (to fallow first come first serve policy) •Responsible for maintaining & recoding H.A.C.C.P. document •Maintaining & reporting quality of raw materials which received to the kitchen. Assisting and playing effective role to maintain food cost. •Maintain training standard as per company requirement. Show less


Benzz Park
• Hospitality
• 1 - 100 Employee
• Senior Sous Chef ( pre- opening)

  • Mar 2017 - Apr 2018


GRT Hotels & Resorts

• India
• Hospitality
• 300 - 400 Employee

• Executive Sous Chef

  • Mar 2013 - May 2016

  • Taking care all the outlet under the executive chef • Doing the purchasing, staff training, recipe costing, budget control • Delivery of my clients culinary dream when, where and how they want all within budget Controlling food cost at or below26.5%compared to the industry standard30% • Creating different foods to pair with wine for wine dinners • Developing and creating new menus and standard recipes • Taking care all the outlet under the executive chef • Doing the purchasing, staff training, recipe costing, budget control • Delivery of my clients culinary dream when, where and how they want all within budget Controlling food cost at or below26.5%compared to the industry standard30% • Creating different foods to pair with wine for wine dinners • Developing and creating new menus and standard recipes



Costa Crociere S.p.A.

• Italy
• Travel Arrangements
• 700 & Above Employee

• Chef De Cuisine

  • Jan 2012 - Feb 2013

  Planning & Production of Daily Buffet comprising a team of 4 members Hands-on experience of Continental & Indian Cuisine Responsible for maintaining, training & recoding USPH document. Planning & Production of Daily Buffet comprising a team of 4 members Hands-on experience of Continental & Indian Cuisine Responsible for maintaining, training & recoding USPH document.


Sarovar Hotels & Resorts
• India
• Hospitality
• 700 & Above Employee
• Chef De Cuisine

  • Apr 2011 - Jan 2012


Taj Hotels

• India
• Hospitality
• 700 & Above Employee

• demi Chef De Partie

  • May 2007 - Feb 2011

  preparation&presentation of the Menu Able to inspire others with my flair and individuality ensuring Chef -Guest Relationship Responsible for breakfast, lunch and banquet functions. Responsible for the smooth flow of orders and delegation of work. Responsible for maintaining a high level of hygiene. Responsible for all store requisition and inventory control. preparation&presentation of the Menu Able to inspire others with my flair and individuality ensuring Chef -Guest Relationship Responsible for breakfast, lunch and banquet functions. Responsible for the smooth flow of orders and delegation of work. Responsible for maintaining a high level of hygiene. Responsible for all store requisition and inventory control.


The Park Hotels
• Hospitality
• 700 & Above Employee
• senier commi

  • Aug 2006 - May 2007

Western Sizzlin Corp
• Restaurants
• 1 - 100 Employee
• Line Chef

  • May 2003 - Jun 2006

Quality Inn
• United States
• Commis Chef

  • Mar 2000 - Jan 2003

Sheraton Hotels & Resorts
• United States
• Hospitality
• 700 & Above Employee
• Management Trainee Program

  • Aug 1998 - Jan 1999