Experience

Hilton Munich Airport
• Germany
• Hospitality
• 1 - 100 Employee
• Sous Chef

  • Feb 2023 - Present


Taj Hotels Resorts and Palaces

• Senior Sous Chef

  • Jul 2016 - Dec 2022

  A hands on Chef in innovative cooking if Western and European cuisine .As the “​ Chef In­-Charge​”my role and responsibilities are to handle all theoperations - ala carte and events, Tease Bar, in room dining operation, speciality Italian restaurant, All day dining,bulk corporate outdoorcatering handling (Eg. companies like SG, Qualcomm, Volvo, HP, SAP Labs, IBM,and thematic event) along with handle all the operation of coffee shop in absence ofin charge. Interaction with the guest to achieve the target of “Medillia” (CustomerFeedback) settled by the company. Need to generate root cause analysis wheneverany issues is there to make action plan & permanent countermeasure. Also need toattend all the client meeting to organize the ODC, Need to design menu & quote aprice as per client requirement & comparing of market situation & keep in mind hotelGOP analysis & target. (Main focus to quality production under budgeted cost.)Maintaining a communication & good relationship with client to retain the business.o Also responsible for staff recruitment & training facility, staff briefing, smoothhandling of staff in crisis situation.o To maintain all documentation e.g FSMS, audit, improvement plan, trainingdatabase, food cost report, event cost chart, yearly food promotion calendar etc aswell as attend morning meeting in absence of executive chef. Show less

• Senior Chef De Party

  • Aug 2014 - Jun 2016

  As the “Chef ­De ­Partis” need to take care of ​guest interaction​,​high quality offood and presentation with the new trends​,cost controlling, teamcoordination, stuffing ­ arrangement, guest feedback data analysis,requisitioning for operations, record maintenance

• Chef de Partie

  • Apr 2012 - Jul 2014



Westin Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Demi Chef De Party

  • Sep 2011 - Mar 2012

  As the “Demi-­Chef-­De-­Partis” need to take care of guest interaction and technical operations with optimum coordination with highly skilled seniors. As well as need to provide the kitchen inventory and requisitioning to the seniors in daily basis. Mandatorily observe the activities of juniors towards proper direction. As the “Demi-­Chef-­De-­Partis” need to take care of guest interaction and technical operations with optimum coordination with highly skilled seniors. As well as need to provide the kitchen inventory and requisitioning to the seniors in daily basis. Mandatorily observe the activities of juniors towards proper direction.



Jaypee Hotels

• India
• Hospitality
• 700 & Above Employee

• Demi Chef De Party

  • May 2010 - Aug 2011

  As the “Demi-­Chef-­De-­Partis” have taken care of technical operations and observed the activities of juniors towards proper direction. As the “Demi-­Chef-­De-­Partis” have taken care of technical operations and observed the activities of juniors towards proper direction.



Hyatt Regency

• United States
• Hospitality

• Chef

  • Jun 2007 - Apr 2010

  Purely involved in daily basis operation with the supervision of highly skilled seniors. Got the opportunity to worked in several food promotion programs in the cuisines of ▪ Mexican ▪ Arabic ▪ Chinese ▪ Indonesian ▪ German Purely involved in daily basis operation with the supervision of highly skilled seniors. Got the opportunity to worked in several food promotion programs in the cuisines of ▪ Mexican ▪ Arabic ▪ Chinese ▪ Indonesian ▪ German