Experience

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  Freelance

  • Mumbai, Maharashtra, India

  • Chef Consultan

    • Oct 2022 - Present
    • Mumbai, Maharashtra, India

    Open to provide consultancy to hospitality industry, standalone restaurant , outdoor catering, airlines catering industrial catering, spice project, central kitchen and manpower recruitment where my expertise, experience and skills can be utilized at its best

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  Fairfield by Marriott Mumbai International Airport

  • Mumbai, Maharashtra, India

  • Executive Chef

    • Jan 2022 - Oct 2022
    • Mumbai, Maharashtra, India

    1.Responsible for entire food kitchen and restaurant set-up with modern equipment and menu planning.2. Design and plan kitchen layouts with management.3. Design and plan kitchen equipments with management.4. Budget planning5. Integral part of recruitment process,menu development,Staff management.6.Team set-up and overall responsibility to enhance food business and hospitality business in the organisation.

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  Freelance, self-employed

  • India

  • Food Consultant

    • Dec 2020 - Jan 2022
    • India

    -Consulting corporate parties.-Participated in prestigious celebrity food shows-Freelancing and consultation to start-up and stand alone restaurants

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  Nesma Trading Co. Ltd.

  • Al Khubar, Ash Sharqiyah, Saudi Arabia

  • Corporate Executive Chef

    • Feb 2019 - Aug 2020
    • Al Khubar, Ash Sharqiyah, Saudi Arabia

    Responsible for entire industrial catering setup,Food production, Menu development, setting entire facility with modern kitchen equipment, budget and recruitment manpower.

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  Saudi Airlines Catering Company

  • Western Region

  • Executive Chef

    • Oct 2014 - Oct 2018
    • Western Region

    Lead entire flight kitchen as an executive chef serving flight operations from all Middleast, European and Asian zones.Menu development, planning and executing services. Catered Saudi Arabia King VIP flightsProvided in creativity in airlines catering menu frequently.Outperformed in all internal as well external audits.

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  Grand Sarovar Premiere Hotel

  • V.S.Flyover; S.V. Road,Goregoan (W)

  • Executive Chef

    • Apr 2013 - Oct 2014
    • V.S.Flyover; S.V. Road,Goregoan (W)

    Served as an executive chef by providing services to the restaurant and banquets capacities upto 600Planning, Menu development and recruiting excellent team to provide 5-star food quality at an uncompromising services.Outdoor Restaurant setup with interesting and creative menu

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  TajSATS

  • Mumbai Area, India

  • Executive Chef

    • Jan 2012 - Oct 2012
    • Mumbai Area, India

    Executed Mode of operations of approximately 20,000 meals per day by supervising 350 kitchen staff. Catered Private VIP aviation with creative menus on daily basis.Catered Reliance VIPs flight operations. Responsible for entire food production, Menu development, setting entire facility with modern kitchen equipment, costing, budgeting, ordering, receiving store, set-up and managing staff.Responsible for Other business segment such as ODC with various functions & banquets.Franchised costa coffee & Starbucks coffee brands in Mumbai

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  Saudi Arabian Airlines Catering

  • Dammam Saudi Arabia

  • Executive Chef

    • Dec 2009 - Jan 2012
    • Dammam Saudi Arabia

    One of the best Catering services recognized by most of the International Airlines in the world; Such as British airways, Lufthansa, KLM,Air France, Royal Brunei, Swiss air, Singapore air and Malaysia etc. Executed Mode of operations of 10,000 meals per day. Catered Private VIP aviations with creativity in menus on frequent basis.Catered Aramco VIPs flight operations.Responsible for entire food production, menu development, setting entire facility with modern kitchen, in-flight cuisines, equipment, costing, budgeting, ordering, receiving store, set-up and managing staff.

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  Yemenia Airways

  • Sanna Yemen

  • Executive Chef Consultant

    • Dec 2008 - May 2009
    • Sanna Yemen

    Yemen Air lines has established catering services since 15 years.Having operational sectors Middle East, Europe, Far East & domestic.Supervised 200 employee's in the production (Kitchen) department.Setup entire production department with advanced technology and equipment.HACCP SQF 2000 standards implemented.Facilitated change in entire kitchen with sophisticated industrial equipment. New era menu presentation of our qwn & forging Airlines.

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  Pyramid Saimira group

  • Chennai

  • Corporate Executive Chef

    • Jan 2008 - Dec 2008
    • Chennai

    India's First Digital Theatre Chain. With F&B Division operating all over India Food Courts, Fine Dining & 600 Cine Multiplex Canteens. Over All responsible for the all India operations interested in new business.Designing and branding food Outlets Build scope for new and interesting projects

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  Sahara Star

  • Mumbai

  • Chef De Cuisine

    • Jan 2007 - Dec 2007
    • Mumbai

    A 5-star hotel with 300 rooms, 5 F&B outlets. Responsible for opening a brand property incorporated with a high standared coffee shop “The Earth plate and Mediterranean restaurant “Mubruk” Setting entire facility with modern kitchen equipment, costing, budgeting, ordering, receiving store, set-up and managing staff. In charge of reducing operation cost, minimizing spoilage and training staff to perform in internal standard procedures. Responsible of opening & overseeing the hotel's room service kitchen& pre-preparation area set up.

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  Saudi Arabian Airlines Catering

  • Madina Saudi Arabia

  • Head Chef / Madinah

    • Feb 2003 - Aug 2006
    • Madina Saudi Arabia

    One of the best Catering services recognized by most of the International Airlines in the world; Such as British airways, Lufthansa, Air France, Royal Brunei, Swiss air, Singapore air and Malaysia etc.Responsible for entire food production, setting entire facility with modern kitchen equipment, costing, budgeting, ordering, receiving store, set-up and managing staff.*Handled per day 15000 to 20000 meals for International & Domestic flights.*Experience in producing and planning bulk preparations especially during Hajj and Umrah season *Catering produced 40-50 thousand meals per day under my supervision.*Key responsible for the International and Domestic Airlines food presentation & menu developing workshops. *Aligned with very high safety food and sanitation standards in food production right from receiving to dispatch. *Certified member of SQF 2000HACCP in Sept 2004.*Successfully open new unit in Medina station on 6TH MARCH 2004, *Entire set up of production department.*Promoted as Head Chef in March 2005, executed and supervised services thereafter with utmost diligence and responsible.

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  Renaissance Montgomery Hotel & Spa at the Convention Center

  • Mumbai

  • Sous Chef

    • Mar 2000 - Jan 2003
    • Mumbai

    Marriott Hotel is India's 1st safety food and sanitation standard certified member of HACCP. A 5star hotel with 286 rooms, 5 F&B outlets Marriott Group.Responsible for opening a brand new property and entire facility setup with modern kitchen equipment, costing, budgeting, ordering, receiving store, set-up and managing staff.In charge of reducing operation cost, minimizing spoilage and training staff to perform in standard procedures.Responsible in overseeing Lake View Café, the hotel's coffee shop.Promoted as Banquet Chef in Dec 2003.

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  Aramco Services Company

  • Dammam

  • Chef De partie

    • Jun 1997 - Nov 1999
    • Dammam

    Operations span the globe and the energy industry, the world leader in crude oil production, also owns and operates an extensive network of refining and distribution facilities, and is responsible for the gas processing and transportation installations that fuel Saudi Arabia's industrial sector. Within international subsidiaries and joint ventures, including one of the world's largest and newest fleet of super tankers, delivering crude oil and refined products to customers worldwide.*Responsible for preparing menu consisting of authentic Arabic cuisine, continental cuisine, own signature recipes and other multi cuisine menus.*Handled high delegations seminar with elaborate menus & themes.

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  Cunard Line

  • Miami

  • Commis Chef

    • Nov 1996 - Nov 1997
    • Miami

    One of the world's most recognized brand names with a classic British heritage, is operated by Miami-based Cunard Cruise Line Limited, a unit of Carnival Corporation, the fleet includes famed Queen Elizabeth 2 and Corona.In charge of "The Golden Door" an exclusive restaurant. Responsible for preparing soups, vegetables, sauces, roasts and cold kitchens.

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  Riverview hotel brunai

  • Brunai

  • Chef De partie

    • 1995 - 1996
    • Brunai

    A 3star hotel with 3F&B outlets.Responsible for “Steam Boat” theme buffet.Continental food preparation in charge.

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  Sultans Special Force Oman

  • Oman

  • Chef De partie

    • 1992 - 1995
    • Oman

    Worked as catering supervisor for Officer's mess, Sergeant and Soldier's mess.Responsible for handling storage, planning of menus, special exercise outdoor activities and functions of the British Armed Forces.

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  Al Attas Group of Companies

  • Jeddah / Madinah KSA

  • Demi Chef De partie

    • 1989 - 1991
    • Jeddah / Madinah KSA

    Responsible for handling banquets, restaurant and wedding events.Learn preparation of Continental, Lebanese appetizers, main courses and Mediterranean dishes.Basic Arabic & continental Cuisine

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  The Krishna Medical Research Center Karad

  • Karad

  • Mess Proprietor

    • Aug 1987 - Apr 1989
    • Karad

    Medical Students mess dinning preparation of 2000 meals per day.Indian menu preparation of breakfast, lunch & dinner.Preparation of low calories, atheistic, blind, blank, diet, high fiber meals etc are prepared for the medical research center.

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  Taj Hotels Resorts and Palaces

  • Mumbai Area, India

  • Position Trainee / Assistant Cook

    • Jul 1985 - Jul 1987
    • Mumbai Area, India

    A five star hotel with 400+ rooms, 6 outlets. The classic hotel in the country. Started training in roof top French restaurant "Rendezvous".Basic French cookery & western cuisine.120 covers restaurant with 8 course menu.