Corporate Executive Chef

• May 2017 - Present

Responsible for culinary department for Eight properties owned by Century group • Food and labor cost for the food production department • Responsible for implementing Kitchen Safety Plans • Determining the requirement of all operational equipment (OE). • Planning the menus and determine the process of implementation. • Creating and Implementing culinary standard operating procedures • Conducting and determining requirement of all the staff and organizing their training. • Designing the kitchen floor plans and FFE as per the concept of the restaurant. • Negotiating with vendors and Group Purchasing organizations for procurement. • Planning the budget for the Food and Beverage outlet. Show less

Chef

• May 2016 - May 2017

• Ensure the efficient operation of the all the kitchens. • To constantly analyze the quality of food production and preparation in accordance to company recipes in all the 18 Galleys (kitchen). • To produce, control and maintain food served in all areas, meanwhile retaining the highest standard. • To assure the on-going training and the standards set by the company are adhere too. • Working closely with the Galley Operation Manager in order to accomplish tasks related to inventory control, equipment and maintenance, • To provide crew members with USPH Rules and regulations training, furthermore to re-enforce the same. • Work along with Food & Beverage Manager and Hotel Director achieve the best rating in Medallion. • Responsible for all the cooking demonstration shows and the Top chef competition held on the Solstice cruise Show less

Corporate Executive Chef / Head of Operation

• Nov 2012 - Jul 2015

• Complete conceptualization and feasibility of the project • Determining the period of return on investment (ROI) • Determining the requirement of all operational equipment (OE) • Designing the kitchen as per the concept of the restaurant • Negotiating with vendor for procurement of all the equipment • Planning the budget for the complete Food and Beverage outlet • Conducting interview and recruitment of all the staff and providing training • Introducing and implementing of all the SOP, policies and procedures • Implementing of POS and material management module • Making, implementing and designing of the menus. • Determining the procedure of purchasing,foodcosting and setting up pricing for the dishes on menu Show less

Executive Chef

• Oct 2011 - Nov 2012

•Planning and executing the budget for the food production department. •Hiring of staff required for the banquet and restaurant. •Taking active part in the local community food related functions. •Making and maintaining standard operating procedures in kitchen. •Working with sales and marketing team for food promotion and VIP function. •Plan and design innovative menus for the restaurant and banquet. •Write Standard recipes for new dishes and menus for restaurant and banquet. •To ensure productivity schedule takes place and kitchen adhere to budgeted labor and food cost. •Training and communicating of new initiatives to all the kitchen associates •To work along with hotel maintenance department to keep kitchen equipment in accordance with suitable safety and Health standard. •Establish a professional and trusting environment with all employees and to provide win -win solution in resolving conflicts before they affect productivity and morale. Show less

Regional Executive chef

• Jul 2010 - Jul 2011

• Responsible for food and beverage department. Including kitchen stewarding department. • Planning menus and implementing them along with standard recipes and food costing and training of staff. • Liaison along with Sales and marketing co-coordinator team in planning different events. • Coordinating with purchase and finance department in selection of different vendor • Preparing budget for the financial year • Planning and organizing different to be events, promotions and festivals for the restaurant. • Associating and helping Country Manager for other Oakwood properties in India for menu Planning, Festivals, buffet organization and cost control. Show less

Executive Sous Chef

• Jun 2008 - Jul 2010

Executive Sous Chef

• 2004 - 2008

Chef de partie

• 1999 - 2001

Chef de Partie

• Oct 1998 - Oct 1999