Experience

• 

  dnata

  • Greater New York City Area

  • Speciality Chef

    • Apr 2019 - Present
    • Greater New York City Area

    • Established and trained staff for multiple Dnata kitchens across North America servicing top-tier airlines such as Etihad, Qatar, Emirates, Singapore, Saudi Arabia, Azerbaijan, and Kuwait Airways.• Spearheaded initiatives to enhance food quality and operational efficiency for leading 5-star airlines and exclusive VIP flights.• Demonstrated expertise in catering to VIP clientele, including notable service for the Indian Prime Minister during his visit in September 2019.• Pioneered the introduction of innovative, authentic, and healthy recipes, fostering a culinary experience that transcends cultural boundaries.• Developed and implemented meticulous food quality assurance procedures, ensuring seamless operations from kitchen to loading.• Directed daily operations, including oversight of the Halal Kitchen, to maintain exceptional standards of service and efficiency.

• 

  Zaika New York

  • Greater New York City Area

  • Executive Chef

    • Nov 2017 - Mar 2019
    • Greater New York City Area

    An upscale fine dining Indian Restaurant in the heart of Manhattan.• Designed, developed, and launched the 180 - seater restaurant in New York City.• Managed the ordering of appliances and supplies and directed all operations of the kitchen.• Supervised quality control, budgeting, purchasing, materials, product procurement, vendornegotiations, and hiring.• Managed food costs and sanitation standards.• Created and implemented an elemental theme for the restaurant and the menu.

• 

  121 Inflight Catering

  • New York, New York

  • Executive Chef

    • Sep 2015 - Oct 2017
    • New York, New York

    • Catered to VIP airlines and commercial flights including Air Serbia, Air India, Air South Africa, Royal Air Morocco, KLM, Carribean Airlines, Royal Jordan Airlines, Azerbaijan Airlines.• Served as the executive head of all kitchens including Halal, Western kitchen and Commissary kitchen.• Managed daily operations involving recruitment, training, portion control , training, quality control, and cold kitchen assembly.• Prepared soups, salads, wraps and other such items which we provide to restaurants across major national airports • Responsible for creating menus and menu tasting for different commercial flights. Finalize various international recipes for commercial flights including middle eastern and Asian recipes.• Involved with food plating, led food photography and prepared food presentations for international airlines and VIP flights.

• 

  Tamarind Tribeca

  • Greater New York City Area

  • Executive Chef

    • Jul 2009 - Sep 2015
    • Greater New York City Area

    • Won the Michelin Awards three times in a row. Tamarind Tribeca earned two stars in the New York Times and New York Post. It was named one of the topmost restaurants in the Zagat. • Created menus, finalized checklists, set up all equipment, and streamlined the operations. • Finalized recipes, food plating, food photography, food presentations, training, cost control and managed the grill section (Tandoor).• Articles and recipes published in magazines and newspapers like the TimeOut and New York Times.• Responsible for setting up the lunch Prefix menu and concurrently changing it every forty days.• Responsible for creating new special dishes everyday.• Created the Tea Room Menu.

• 

  Nirvana, Beverly Hills

  • Greater Los Angeles Area

  • Executive Chef

    • 2004 - 2009
    • Greater Los Angeles Area

    • Responsible for creating the Menu and adding new recipes.• Managed the check-list, costing, ordering, and overall operations. • Recruited staff members along with training them according to their positions.

• 

  Park Royal Hotel, New Delhi, India

  • New Delhi Area, India

  • Executive Sous Chef

    • 1997 - 2000
    • New Delhi Area, India

    • Chef in charge of Delhvi Restaurant, banquet Indian Kitchen, and the Coffee shop Indian Kitchen • Organized the regional food festivals, and food promotions.

• 

  Bukhara restaurant, Hotel Maurya Sheraton

  • Delhi, India

  • Chef

    • 1988 - 1995
    • Delhi, India

    • Catered for Will's Trophy, Calcutta for four years in a row, serving more than 5000 people. • Earned the title in the top 50th positions all over the world.• Worked with the great Chef Madan Lal Jaiswal and learned special techniques. Served many dignitaries, including Bill Clinton and Rajeev Gandhi.