Experience

Flora Airport Hotel Kochi

• Hospitality
• 1 - 100 Employee

• Executive chef

  • Jul 2015 - Present

  • Comprehensive knowledge of budgets, labor costs, inventory controls. • Cost controlling of food and its portion. • Readily adjusting to circumstances and managing change effectively. • Proven judgment and decision making skills. • Knowledge of the systems, methods and processes that contribute to running a successful kitchen and food preparation area. • Menu planning and arrangement of daily Buffets, Banquets Function, Restaurant a-la-carte menu, Special festive menu, chef’s special menu every day with variety and menu standardization. • Self-starter, innovative and having the ability to multitask. • Training up new kitchen team members. Show less



Indriya , Cherai

• India
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Jul 2012 - Mar 2013

  • Comprehensive knowledge of budgets, labor costs, inventory controls. • Cost controlling of food and its portion. • Readily adjusting to circumstances and managing change effectively. • Proven judgment and decision making skills. • Knowledge of the systems, methods and processes that contribute to running a successful kitchen and food preparation area. • Menu planning and arrangement of daily Buffets, Banquets Function, Restaurant a-la-carte menu, Special festive menu, chef’s special menu every day with variety and menu standardization. • Self-starter, innovative and having the ability to multitask. • Training up new kitchen team members. Show less



Bonsyde house hotel

• Linlithgow west lothian eh 49 7nu. Edinburgh

• Executive Chef

  • Oct 2005 - Jun 2012

  • Sourcing and purchasing cost effective supplies and cooking equipment. • Setting the highest culinary and service standards for staff to follow. • Developing supervisors and staff to become future leaders of the company. • Cultivating and maintaining a positive working environment for kitchen staff. • Regularly checking the quality of cooked meals to ensure that standards are met. • Defining expectations & setting goals for staff, then holding individuals accountable for any failings. • Coordinating & supervising the activities of all cooks and kitchen staff. • Maintaining a close relationship between the kitchen and other hotel departments. Show less



Wyte Fort Kochi

• Executive Chef

  • Jan 2000 - Aug 2005

  • Sourcing and purchasing cost effective supplies and cooking equipment. • Setting the highest culinary and service standards for staff to follow. • Developing supervisors and staff to become future leaders of the company. • Cultivating and maintaining a positive working environment for kitchen staff. • Regularly checking the quality of cooked meals to ensure that standards are met. • Defining expectations & setting goals for staff, then holding individuals accountable for any failings. • Coordinating & supervising the activities of all cooks and kitchen staff. • Maintaining a close relationship between the kitchen and other hotel departments. Show less



Taj Hotels

• India
• Hospitality
• 700 & Above Employee

• Chef

  • Jan 1990 - Oct 1998