Experience

BANYAN PROJECTS INDIA PRIVATE LIMITED

• India
• Construction
• 1 - 100 Employee

• Corporate Chef

  • May 2019 - Present



AA Hospitality LLP

• India
• Hospitality
• 1 - 100 Employee

• Executive chef & General Manager

  • Dec 2016 - Present



THE URBAN HOTEL

• India
• Hospitality

• CorporateExecutive Chef

  • Sep 2014 - Present

  Responsible for all food production including that used for restaurants, banquet functions and other outlets. Developmenus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for thedepartment. Maintain highest professional food quality and sanitation standards. Plans menus for all food outlets in the club. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparationis economical and technically correct and within budgeted labor cost goals. Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all timesEstablishes controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety,sanitation and accident prevention principles. Develops standard recipes and techniques for food preparation and presentation which help to assureconsistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs andmonitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.Attends food and beverage staff and management meetings. Consults with the Food & Beverage Director about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skillful preparation.Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitabilityEvaluates food products to assure that quality standards are consistently attained



RSP Gourmet & Foods Pvt Ltd

• Executive Brand Chef

  • Jun 2011 - Present



f&b Rendezvous restaurant Pvt Ltd

• soue chef

  • Jan 2007 - Jun 2009

  A Sous Chef is the culinary chef located just below the executive or head chef in a kitchen’s chain of command. Therefore, the Sous Chef has a vital role in any commercial kitchen. As second-in-command, he/she has a large amount of responsibility in the kitchen.Essentially, the Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles. Further, Outside of the kitchen the Sous Chef could be responsible for staff scheduling and - depending on the establishment - may even be involved in apprenticeship development schemes as well.