Experience

Hotel Kohinoor Continental

• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Apr 2022 - Present

  Mumbai, Maharashtra, India



The Cricket Club of India

• India
• Spectator Sports
• 1 - 100 Employee

• Executive Chef

  • Nov 2018 - Sep 2020

  Mumbai Area, India



HOTEL PENINSULA GRAND

• India
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Nov 2011 - Jul 2018

  Mumbai Area, India  Culinary Development: Leading day-to-day kitchen operations, ensuring consistent and high quality standards and customer satisfaction. Menu design and development through effective menu engineering.  Operational Management: Oversee all kitchen operations and develop SOP’s and performance standards with strong emphasis on quality and financial objectives. Inventory control, vendor and customer relations, sanitation, price structuring and food and manpower cost control. Implement… Show more  Culinary Development: Leading day-to-day kitchen operations, ensuring consistent and high quality standards and customer satisfaction. Menu design and development through effective menu engineering.  Operational Management: Oversee all kitchen operations and develop SOP’s and performance standards with strong emphasis on quality and financial objectives. Inventory control, vendor and customer relations, sanitation, price structuring and food and manpower cost control. Implement guidelines and procedures for purchase and receiving. Ensure compliance with food handling, food service and statutory food safety standards. Draft and implement employee training schedule for HACCP and technical training.  Cost Management: Effectively manage cost using budget, forecast, profit & loss and cost management controls. Maintaining daily cost sheets and monthly MIS reports.  Manpower Management: Recruitment, training, department allocation, rosters, motivating and appraising with an aim towards improving productivity and reducing staff turnover and a strong focus on enhancing employee qualities. Resolve, promptly and completely, any issues that may arise in the kitchen or related areas. Significant highlights  Developed a strong culinary team, streamlined operations and delivered top class food quality and service.  Managed at food cost within 22%, labour cost at 7.5% and reduced staff attrition.  Kitchen lay-out during the pre-opening of “Opa Bar & Café” and active involvement in the opening of “Peninsula Redpine”- a boutique hotel and “The Stables” and “Rodeo Drive”.  Food festivals to promote Indian and international cuisines.  Actively interacting with premium media brands in Mumbai and have been featured in leading newspapers and on-line portals.  Successfully handled high-volume banquets and top-class celebrity events. Show less



DB Malls

• Consultant Chef

  • Jul 2011 - Nov 2011

  Bhopal Area, India  Product Development: - Worked closely with respective food outlet management and operations team to standardize ingredients and fine tune food quality across all stores on the food court. Developed quality assurance programs and introduced new products based on customer preference.  Operational Development: - Established quality and portion standards of food preparation & presentation. Developed and standardized recipes in order to establish consistency. Reviewed monthly business reports… Show more  Product Development: - Worked closely with respective food outlet management and operations team to standardize ingredients and fine tune food quality across all stores on the food court. Developed quality assurance programs and introduced new products based on customer preference.  Operational Development: - Established quality and portion standards of food preparation & presentation. Developed and standardized recipes in order to establish consistency. Reviewed monthly business reports and developed promotional event plans. Organized "Food-Mela", in association with Noor-Us-Sabah – an ITC Welcome-heritage hotel. • Audit: - Conduct routine inspections and monitor adherence to process, material quality, safety and hygiene & sanitation standards. Ensure thorough and regular monitoring of guest feedback; prompt, efficient and accurate service to all guests along with the best quality products. Show less



Royal Goan Beach Club

• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Jan 2011 - Apr 2011

  Goa Haathi Mahal, one of Royal Resorts’ seven resorts in India has 80 rooms and 60 cottages along with ‘Casa Lisboa’, a multi-cuisine restaurant with the feel of a colorful Portuguese house, a roof-top ‘Kashmir’ restaurant for special theme dinners, a bar cum discotheque and a swim-up bar which serves light-bites cooked to order from the pool side grill.



Taj Hotels

• India
• Hospitality
• 700 & Above Employee

• Sous Chef

  • Dec 2006 - Jan 2011

  Mumbai Area, India A market leader in airline catering, TajSATS provides services to international and domestic carriers producing 25,000 quality meals daily at the Mumbai unit.  Culinary Development: Worked in close association with Chef Satish Arora to create menu components and provided menu suggestions for business and first class menu cycles.  Operations Management: Effective planning and troubleshooting to deliver as per production schedules. Compliance with SOP’s and hygiene and safety standards… Show more A market leader in airline catering, TajSATS provides services to international and domestic carriers producing 25,000 quality meals daily at the Mumbai unit.  Culinary Development: Worked in close association with Chef Satish Arora to create menu components and provided menu suggestions for business and first class menu cycles.  Operations Management: Effective planning and troubleshooting to deliver as per production schedules. Compliance with SOP’s and hygiene and safety standards associated with airline catering. Constant follow up on ISO 22000 (Food Safety Management System) checklists, process control records.  Cost Management: Managed cost by utilizing resources optimally as per production guidelines and delivered superlative quality of products conforming to standards.  Manpower Management: Constant on-the-job staff training, duty rosters and job allocation.  Audit: Handling certification audits conducted by UKAS and by quality assurance and hygiene teams of client airlines. Show less



P&O Cruises

• United Kingdom
• Travel Arrangements
• 700 & Above Employee

• Chef de Partie

  • Jul 2000 - Apr 2006

  Southampton, United Kingdom Worked on M.v.Oriana, M.v.Arcadia and M.v.Aurora, as Chef Rotisseur, Grillardin, Saucier, Potager, Poissonnier and Garde manger. Last assignment was on M.v.Arcadia, a 2600 passenger super-liner launched in April 2005, which has 6 dining outlets including Arcadian Rhodes, a restaurant created by renowned chef Gary Rhodes.  Timely preparation and eye appealing food presentation in à la carte and buffet style.  Ensure that United States Public Health (USPH) and United Kingdom Public… Show more Worked on M.v.Oriana, M.v.Arcadia and M.v.Aurora, as Chef Rotisseur, Grillardin, Saucier, Potager, Poissonnier and Garde manger. Last assignment was on M.v.Arcadia, a 2600 passenger super-liner launched in April 2005, which has 6 dining outlets including Arcadian Rhodes, a restaurant created by renowned chef Gary Rhodes.  Timely preparation and eye appealing food presentation in à la carte and buffet style.  Ensure that United States Public Health (USPH) and United Kingdom Public Health (UKPH) standards were maintained by emphasizing proper food handling, storage, cleaning and sanitation procedures and personal hygiene. Implementation of company’s Food Safety Policy (FSP) and maintaining FSP Records during preparation, service and disposal/ recycling of food. Ensure compliance with Environmental Compliance Plan (ECP) and Safety Management System (SMS). Show less



The Ambassador's SkyChef, Mumbai.

• Chef de Partie

  • Jan 1996 - Jun 2000

  Mumbai Area, India A prestigious catering unit which caters to more than 15 international and domestic airlines, like Swiss, Lufthansa, Saudi Arabian Airlines, ANA, Air India, etc., producing approximately 10,000 quality meals per day. As a Chef-de-Partie, was responsible for the total operations of the Garde Manger, which collectively produced more than 4000 salads, horsd’oeuvres, sandwiches and canapés daily.



Taj Hotels

• India
• Hospitality
• 700 & Above Employee

• Industrial Trainee

  • Oct 1993 - Mar 1994