Experience

Carnoustie Beach Resort and Ayurveda Spa
• India
• Hospitality
• 1 - 100 Employee
• Sous Chef

  • May 2016 - Present


vivanta by taj , bekal,kerala

• chef de partie

  • Apr 2014 - Apr 2016

   TRAINED AND ASSIST INDIAN MASTER CHEF, CHEF VIJAYAN  Received Certificate for Intensive Kitchen Training Program specialisation in Malabar and Chettinad Cuisines. Instrumental in assisting the Executive Chef and coordinating between the food production and Food & Beverage team.  All day dining restaurant “Latitude”, 108 covers, operating for breakfast, lunch and dinner.  “Ivory” the bar.  In room dining kitchen, (with a room inventory of 68)  Main kitchen’s (banquet kitchen) continental section, garde manger. Cooking menus both, Malabar and Chettinad in origin.



Vivanta by Taj,bekal

• Demi Chef De Partie

  • Apr 2013 - Apr 2014

  sea food speciality in charge Goan cuisine, manglorian cuisine, Kerala cuisine sea food speciality in charge Goan cuisine, manglorian cuisine, Kerala cuisine



Vivanta by Taj, Bekal

• Commi II

  • Apr 2012 - Apr 2013

  incharge of southindian cuisine & seafood grills  Worked with Chef Abida Rashid at Moplah Food Festival & cooking classes incharge of southindian cuisine & seafood grills  Worked with Chef Abida Rashid at Moplah Food Festival & cooking classes



Vivanta by Taj ,Bekal & Vivanta by Taj ,Trivandrum

• Commi III

  • Apr 2011 - Apr 2012

  incharge of south indian & sea food grills sections incharge of south indian & sea food grills sections



Taj Groups

• 1 - 100 Employee

• Intensive kitchen Training Program (IKTP)

  • Apr 2010 - Apr 2011

  Worked with Chef Abida Rashid at Moplah Food Festival at VBT Trivandrum Received Certificate for Intensive Kitchen Training Program specialisation in Malabar and Chettinad Cuisines Worked with Chef Abida Rashid at Moplah Food Festival at VBT Trivandrum Received Certificate for Intensive Kitchen Training Program specialisation in Malabar and Chettinad Cuisines