Experience

Passion F & B

• United Arab Emirates
• Hospitality
• 1 - 100 Employee

• Head Chef @ Tresind Mumbai

  • Feb 2019 - Present

  Tresind Mumbai

• Sous chef @Tresind, The Palms

  • Apr 2017 - Feb 2019

  Kuwait Progressive Indian Cuisine



The Leela Palaces, Hotels and Resorts

• India
• Hospitality
• 700 & Above Employee

• Junior Sous Chef

  • Apr 2016 - Apr 2017

  kovalam, kerala Assisting Executive sous chef for the smooth operations of entire culinary department. Responsible for club wing of the resort alongwith main kitchen and banquets. co -ordination with purchase and stores for short supplies and maintaining par stock levels. Attending and co ordinating meetings and briefings. Departmental trainer and internal Iso 22000 auditor for the department.

• kitchen executive

  • Apr 2015 - Apr 2016

  kovalam, kerala Responsible for smooth operations of club wing of the resort that included all 55 suites, 24 hour running restaurant, 24 hour room service kitchen, a bar and lounge. looking after all the special guests and their personal requests with the specialized menu's, barbecue dinner, authentic kerala experience dinners to European dinners. customizing the menu's and planning for celebrations with personal touch was on focus. Responsible for the meals of Ayurveda package guests with… Show more Responsible for smooth operations of club wing of the resort that included all 55 suites, 24 hour running restaurant, 24 hour room service kitchen, a bar and lounge. looking after all the special guests and their personal requests with the specialized menu's, barbecue dinner, authentic kerala experience dinners to European dinners. customizing the menu's and planning for celebrations with personal touch was on focus. Responsible for the meals of Ayurveda package guests with their dietary requirements and in house doctors guidance.

• kitchen management trainee

  • Oct 2013 - Apr 2015

  bangalore Extensive hands on training program lead by Leela Academy of learning focusing on all the parameters of professional chef to lead the teams. worked in supportive departments including purchase, receiving, hygiene and stores at the beginning. Afterwards the program focused on each areas of kitchen that included butchery, commissary, bakery, banquets, speciality restaurants and garde manger. exclusive on the job training classes for management aspects that includes costing, managing the… Show more Extensive hands on training program lead by Leela Academy of learning focusing on all the parameters of professional chef to lead the teams. worked in supportive departments including purchase, receiving, hygiene and stores at the beginning. Afterwards the program focused on each areas of kitchen that included butchery, commissary, bakery, banquets, speciality restaurants and garde manger. exclusive on the job training classes for management aspects that includes costing, managing the kitchens, developing leadership skills and lot more. successfully completed The Leela management training program and appointed as Kitchen Executive.

• chef

  • Jun 2011 - Oct 2013

  New delhi Le Cirque is Asias first international Italian & French gourmet restaurant from New York and Las Vegas. Show kitchen with private chefs table and walk in wine cellar were new to the Indian market. contemporary style of cooking with influence of classical Italian and French style. It’s the most elegant fine dining restaurants hosting many celebrity guests, socialites and dignitaries from across the world.


The Park Hotels
• Hospitality
• 700 & Above Employee
• commis II

  • Aug 2009 - Jun 2011