Experience

The Hatton Collection

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Mar 2022 - Present



CGH Earth

• India
• Hospitality
• 200 - 300 Employee

• Sous Chef

  • Nov 2021 - Mar 2022



Sugar by Aryabhangy

• Kochi, Kerala, India

• Executive Chef

  • Aug 2019 - Sep 2021



CGH Earth

• India
• Hospitality
• 200 - 300 Employee

• Sous Chef

  • Dec 2017 - Aug 2019



Princess Cruises

• United States
• Travel Arrangements
• 700 & Above Employee

• Chef De Partie

  • Feb 2017 - Sep 2017



The grill and curry bowl

• Bangalore

• Sr. Sous Chef

  • May 2012 - Nov 2016

  Planning and directing food preparations. Managing kitchen staffs. Supervise the shifts. Actively encourage team work and team spirit and by offering excellent team support. Deal with all customer complaints in a positive and professional manner. Ordering and checking of all perishable and non-perishable items to maintain the quality of food. Assist executive chef for the proper running of the restaurant. Control wastage and records. Manage a day to day food administration ensuring system compliance. Ensure the kitchen is clean and hygienic Show less



CGH Earth

• India
• Hospitality
• 200 - 300 Employee

• Demi Chef De Partie

  • Jun 2011 - Apr 2012

  Supply the highest level of customer service and care.Supervise junior staffs in the kitchen and the restaurant.Speciality restaurant in-charge.Implementing HACCP standards in kitchen. Reviewing and correction of the HACCP files.Inspection of all the incoming raw materials to the Kitchen.Act as counter chef, maintain high standard in food and its presentation.Support for budgeting.Attend corporate meetings and seminars and provide the summary reports of the same to the chef.Menu planning, standard recipes and its implementation.Menu Card Designing and Description making.Allotting duty charts.Cost controlling.Interaction with the guests and getting feedbacks.Presenting cooking demo's for the guests.Food preparation.Innovative dishes.Organizing leisure activities.Guidance and counselling for the junior staffs.Maintaining good inter personnel relationship with all staffs.Buffet temperature checking and recording.Keeping healthy and safety measures in kitchen.Coordinating awareness classes for staffs.Handling guest complaints. Show less

• Kitchen operation trainee

  • Sep 2009 - May 2011

  Active participation,implementation and running of the Farm Kitchen (Organic farming with kitchen)Actively Participated in all the induction training programs across all departments.Food Preparation.Butchery in charge.Indenting of all items.Allocation of tasks for trainees and kitchen stewards.In charge of speciality restaurants (beach grill& farm kitchen).Support for budgeting and inventory list preparation.At-site setting and Staff Allocation.Presenting cooking demo's for guests.Planning and setting up of the food counters for special occasions.Menu planning.HACCP documentations.Support all kitchen staffs in maintain high culinary standards.Keeping Safety and hygiene standards in the kitchen.Interaction with the guests and handling complaints.Setting up the fruits and vegetable display for special functions.Be a active member in the leisure programs. Show less



Taj Hotels

• India
• Hospitality
• 700 & Above Employee

• IET Trainee

  • May 2008 - Sep 2008

  Attending training classes and meetings. Preparations of misc-en –place. Segregation of waste materials as per HACCP standards. Maintenance of Raw Materials. Receiving, sanitizing and storing of all vegetables and fruits. Intend receiving, labeling and racking. Butchering. Sanitizing of the cutting boards and other kitchen equipments. Supporting Senior chefs in food preparation Taking care of live counters for banquet functions. Maintaining Punctuality and Cleanliness in work. Basic cutting of vegetables, meat and fish. Support chefs in food production. Maintain cleanliness of all utensils and equipments. Show less