Experience

The Washington Mayfair Hotel

• Hospitality
• 1 - 100 Employee

• Head Chef

  • Aug 2022 - Present

  Chef In charge of 4 Star Business Hotel 178 Rooms and Suites 3 F&B Outlets Banquets, Meetings and Events Chef In charge of 4 Star Business Hotel 178 Rooms and Suites 3 F&B Outlets Banquets, Meetings and Events



Peartree Inn

• Welwyn Garden City, England, United Kingdom

• Head Chef

  • Apr 2022 - Jul 2022

  Pre-opening Chef in charge for 60 Seats Indian Gastro Pub 100 seats function room 40 seats beer garden 20 guest rooms Pre-opening Chef in charge for 60 Seats Indian Gastro Pub 100 seats function room 40 seats beer garden 20 guest rooms



Tivoli Hotels & Resorts

• Portugal
• Hospitality
• 700 & Above Employee

• Head Chef

  • Dec 2017 - Apr 2022

  Pre-opening Chef in charge and Head of Department for 5 star Heritage hotel, 101 rooms, 4 F&B outlets, meeting rooms, lounge, 24hrs in room dining and banquet events Pre-opening Chef in charge and Head of Department for 5 star Heritage hotel, 101 rooms, 4 F&B outlets, meeting rooms, lounge, 24hrs in room dining and banquet events



Anantara Hotels, Resorts and Spas

• Thailand
• Hospitality
• 700 & Above Employee

• Speciality Chef

  • Sep 2014 - Nov 2017

  Pre Opening Team Banana Island Resort and Spa by Anantara. Acting 2nd in command in absence of Executive Chef and Executive Sous Chef. Received 2 Fact Awards for Best International Restaurant in 2015 and 2017. In charge of the main kitchen which includes the all day dining, 24 hrs in room dining, garde manger, and overlooking the commissary and butchery. Assisited by 5 Sous Chefs and total of 27 staffs , monitoring culinary standards, hygiene and revenue of each outlet as an individual profit generating unit and maintain food cost on a daily basis. Show less

• Chef de Cuisine

  • Nov 2012 - Aug 2014

  In charge of the Main Kitchen. Assisted by a Sous Chef responsible for generating production for the all-day dining restaurant and banquet functions.



The Ritz-Carlton Hotel Company, L.L.C.

• United States
• Hospitality
• 700 & Above Employee

• Chef De Cuisine

  • Feb 2009 - Dec 2011

  Joined as Jr Sous Chef, promoted to Sous Chef then to Chef De Cuisine at the Ritz-Carlton, Bahrain all day dining restaurant kitchen. Assisted by a Sous Chef I operate a 150 seats restaurant kitchen doing breakfast lunch and dinner a la carte and buffet, Theme nights and exclusive Friday brunch. On the side I also operate a 35 seats cigar bar with exotic a la carte menu from the early evenings. Joined as Jr Sous Chef, promoted to Sous Chef then to Chef De Cuisine at the Ritz-Carlton, Bahrain all day dining restaurant kitchen. Assisted by a Sous Chef I operate a 150 seats restaurant kitchen doing breakfast lunch and dinner a la carte and buffet, Theme nights and exclusive Friday brunch. On the side I also operate a 35 seats cigar bar with exotic a la carte menu from the early evenings.



Shangri-La Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Jr. Sous Chef

  • Feb 2008 - Jan 2009

  Working in the Fine Dining Contemporary Cuisine restaurant kitchen with 120 Covers . Assisting the head chef in menu compiling, sourcing, costing and profitability of the unit. Working in the Fine Dining Contemporary Cuisine restaurant kitchen with 120 Covers . Assisting the head chef in menu compiling, sourcing, costing and profitability of the unit.



Crowne Plaza® Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Chef de Partie , Salalah, Oman

  • Apr 2006 - Jan 2008



The Leela Palaces, Hotels and Resorts

• India
• Hospitality
• 700 & Above Employee

• Demi Chef De Partie

  • May 2005 - Feb 2006

  bangalore india bangalore india



Taj Hotels

• India
• Hospitality
• 700 & Above Employee

• Commis

  • Jun 2004 - Mar 2005



Hilton

• United States
• Hospitality
• 700 & Above Employee

• Commis

  • May 2002 - May 2004