Experience

Asian Christian Academy of India

• India
• Non-profit Organization Management
• 1 - 100 Employee

• Director of Culinary

  • Oct 2022 - Present

  Tamil Nadu, India



Army Institute of Hotel Management & Catering Technology

• India
• Higher Education
• 1 - 100 Employee

• Asst. Professor Culinary

  • Jan 2012 - Oct 2022

  Bangalore  Handling F&B Production Theory and Practical Classes for 1st, 2nd and 4th Year BHM Students.  In charge for the entire Food Production kitchen Labs.  Giving special Coaching to the students in Gardemanger like Sushi, Cold Cuts, Buffet Setup etc.  Giving special Coaching BACK TO BASICS for the students.  Giving training to the student to participate in National and International Level Chef Competition like World Skill Competition. • Taught students to prepare special… Show more  Handling F&B Production Theory and Practical Classes for 1st, 2nd and 4th Year BHM Students.  In charge for the entire Food Production kitchen Labs.  Giving special Coaching to the students in Gardemanger like Sushi, Cold Cuts, Buffet Setup etc.  Giving special Coaching BACK TO BASICS for the students.  Giving training to the student to participate in National and International Level Chef Competition like World Skill Competition. • Taught students to prepare special category food, gardemanger, like Sushi, Cold Cuts, Buffet Setup etc. • Trained students to participate in National and International Level Chef Competition like World Skill Competition. Coordinated National level Hospitality and Culinary, Competition events at AIHMCT, Cate Fete 2016  Coordinated for World Skill Competition in Southern Region 2012 and 2014  Coordinated for “Eating with your Five Sense Workshop with Celebrity Chef Nicolas Roman from Spain with his team in the year 2014  Was selected as Southern Region Representative for World Skill Competition National Level 2012, IHM Pusa, Delhi. Show less



Crowne Plaza Bengaluru Electronics City

• India
• Hospitality
• 1 - 100 Employee

• Chef de Partie

  • Jan 2010 - Nov 2011

  Bangalore • Proud to be an opening team of Crowne Plaza, Electronic city, Bengaluru. • Managed the Operations in the Kitchen of the Restaurants for the set menu, a’la Carte orders. • Maintained the standard services and reviewed the menu to serve quality dishes during lunch buffet and other special dinners for huge banquets. • Monitored the quality of food presentation. • Supervised the service standards like hygiene and speed of service. • Set up… Show more • Proud to be an opening team of Crowne Plaza, Electronic city, Bengaluru. • Managed the Operations in the Kitchen of the Restaurants for the set menu, a’la Carte orders. • Maintained the standard services and reviewed the menu to serve quality dishes during lunch buffet and other special dinners for huge banquets. • Monitored the quality of food presentation. • Supervised the service standards like hygiene and speed of service. • Set up live kitchen/counters and premises kitchens. • Implemented a new menu and coordinated with purchase stores, controller and other relevant departments to ensure the availability of all ingredients. • Organized out-door catering for small and huge operation.Managed the workforce in the Kitchen, in wastage area; helped them developing their skills, building up their knowledge on products and equipment, trained them through hygiene events. • Planned the department briefing and assigned task to the staff and reviewed their completion for a smooth operation. • Improved processes to increase speed and efficiency in food preparation as well as delivery. • Conducted regular inspection of the Kitchen to manage cleanliness, select right ingredients and food production. • Served as department in-charge of Gardemanger. • Initiated Sushi counter in the hotel coffee shop and started selling in the regular menu. • Trained the staff whenever needed. Show less



The Leela Palace Kempenski, Bangalore

• Demi Chef de Partie

  • May 2007 - Dec 2009

  Bangalore • Was in-charge of Banquet Garde manger. • Trained the Junior staffs. • Made the plate presentation and executed the menu for WHO (World Health Organisation) Conference in 2008. • Planned menu for different themes like Festival, Special occasion, assisted by Sous Chef. • Was selected by the reader of Conde Nast traveler to participate in varieties of cheese display for the prestigious event, “The favorite overseas business hotel in the world”. • Created an exclusively salad… Show more • Was in-charge of Banquet Garde manger. • Trained the Junior staffs. • Made the plate presentation and executed the menu for WHO (World Health Organisation) Conference in 2008. • Planned menu for different themes like Festival, Special occasion, assisted by Sous Chef. • Was selected by the reader of Conde Nast traveler to participate in varieties of cheese display for the prestigious event, “The favorite overseas business hotel in the world”. • Created an exclusively salad bar, buffet setup, Live Station and menu for Emirates Airlines in 2008. • Participated in 3 days Conference in SAP LABS along with my team and received appreciation letter from General Manager and Executive Chef. Show less



Carnival Cruise Lines, U.S.A

• Junior Chef de Partie

  • Jan 2005 - Apr 2007

  United States • Was promoted as Sushi Man. • Was appointed as in-charge for Sushi Counter, made different varieties of sushi. • Received recommendation to join in Buffet Garde manger College in Carnival Fantasy, Florida, U.S • Took care of Salad sections for 3500 passengers. • Assisted Chef De Partie for USPH (United States of Public Health) Inspection in every 6 months