Experience

UEI Global Education

• India
• Higher Education
• 100 - 200 Employee

• FOOD PRODUCTION FACULTY

  • Jul 2012 - Present

  1.Responsible for food production department. 2.Responsible for the practical and theory classes. 3.Responsible for intending and daily basis training and development. 4,Responsible for all reports and meeting. 5.Responsible for student counseling and development. 6. student motivation and training. 1.Responsible for food production department. 2.Responsible for the practical and theory classes. 3.Responsible for intending and daily basis training and development. 4,Responsible for all reports and meeting. 5.Responsible for student counseling and development. 6. student motivation and training.



hcmi

• chandigadh

• assistant professor

  • Jun 2011 - Feb 2012

  1.Responsible for day to day practical and theory classes. 2.Responsible for syllabus preparation. 3.Responsible for indent and store process. 4.Responsible for weekly, mothly and early parents meetings 1.Responsible for day to day practical and theory classes. 2.Responsible for syllabus preparation. 3.Responsible for indent and store process. 4.Responsible for weekly, mothly and early parents meetings



IRA RESORTS PVT LMT

• jaipur

• SOUS CHEF

  • Dec 2010 - May 2011

  1.Responsible for day to day basis functions. 2.Responsible for menu prepartion. 3.staff training and development time to time. 4.daily inventory. 5.weekly meetings 6.Food cost and budgeting 7.duty roaster. 1.Responsible for day to day basis functions. 2.Responsible for menu prepartion. 3.staff training and development time to time. 4.daily inventory. 5.weekly meetings 6.Food cost and budgeting 7.duty roaster.



IHG Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• Chef de partie

  • Sep 2009 - Nov 2010

  1.As a kitchen manager responsible for whole kitchen operation. 2.Duty roaster preparation. 3.food costing control. 4.portion control. 5.Staff training and development time to time. 6.Responsible for day to day functions 1.As a kitchen manager responsible for whole kitchen operation. 2.Duty roaster preparation. 3.food costing control. 4.portion control. 5.Staff training and development time to time. 6.Responsible for day to day functions



yo china

• kitchen manager

  • 2007 - 2009

  1.Responsible for all managerial work 2.Responsible for day to day operation 3.Responsible for duty roaster and food cost 1.Responsible for all managerial work 2.Responsible for day to day operation 3.Responsible for duty roaster and food cost