Experience

Crowne Plaza IHG,Group

• Hospitality
• 100 - 200 Employee

• Executive Sous Chef

  • Apr 2022 - Present



Crowne Plaza® Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Chef De Cuisine

  • Nov 2017 - May 2022

• Sous Chef

  • Apr 2015 - Nov 2017



Lite Bite Foods Pvt Ltd

• India
• Restaurants
• 500 - 600 Employee

• Head chef

  • Mar 2014 - Apr 2015

  Heading for catering brand Savour the fine art of catering from lite bite foods. Savour is growing up day by day. We have capacity to cater 200 to 5000 people. our client are BMW AUDI MERCEDES and many more like. We are able to serve you multicuine. Heading for catering brand Savour the fine art of catering from lite bite foods. Savour is growing up day by day. We have capacity to cater 200 to 5000 people. our client are BMW AUDI MERCEDES and many more like. We are able to serve you multicuine.



Emirates Leisure Retail

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Sr Sous chef

  • May 2013 - Mar 2014

  My last assignment was LEFT BANK souk al bahar known as the famous bar and food in the downtown. Now I got new opportunity in a spanish restaurant known as BARCA CLUB PALM JUMEIRA. It's famous for its food. My last assignment was LEFT BANK souk al bahar known as the famous bar and food in the downtown. Now I got new opportunity in a spanish restaurant known as BARCA CLUB PALM JUMEIRA. It's famous for its food.



Langham Hospitality Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• sous chef

  • Oct 2012 - Mar 2013

  To organise ,develop,operateand administer the main kitchen setelite kitchen at predetermined cost and strictly in time for service.To assit the F&B Manager in the development of new menu and changes.To recommend to the F&B Manager the price structure for various items in the menu in relation to compitition.To originate and aprove the daily requisitions while ordering and also set the minimum level of inventory for perishable products.Responsible for maintaining resonable cost control in the food prepration.To attend the General Manager and F&B Manager and to conduct departmental meeting among the staff whenever neccessary.To maintain and enforce such systems and methods in the area of food productionas laid down by the management.To be actively involved in purchase committee for order kitchen supplies and equipments as per the requirement.To co-ordinate with the Engineering department for maintenance of all kitchen equipments. Show less

• C.D.P.

  • Feb 2011 - Sep 2012

  Responsible for all food production in the area assigned.To assure conformence to all food production standards and specification set by the HeadChef.To acontrol usage and eliminate wastage withe a view to minimise the food cost.To train and supervise the kitchen personals in his station.To ensure that the employees in the department conform to house rules and policies of the hotel.To personally supervise the maintaenance of proper cooking thawing and storage tempratures for all raw and cooked food in his/her station.To make out daily requisitions for the supplies needed with the aproval of Head Chef.To keep all equipments in the kitchen section. Show less



Radisson Blu Plaza Delhi

• India
• Hospitality
• 200 - 300 Employee

• DCDP

  • Mar 2010 - Feb 2011

  Worked in coffee shop named as G-59. Reported to the Executive chef and Sous chef. Responsible to look after the kitchen in absence of Sous chef and informed to them all the kitchen reports. Make out the regular supplies list and give to the Sous chef for ordering and do the same job in his absencce. Guide all the junior staff and co-ordinate with the senior chefs for assigned jobs and responsibilities. Worked in coffee shop named as G-59. Reported to the Executive chef and Sous chef. Responsible to look after the kitchen in absence of Sous chef and informed to them all the kitchen reports. Make out the regular supplies list and give to the Sous chef for ordering and do the same job in his absencce. Guide all the junior staff and co-ordinate with the senior chefs for assigned jobs and responsibilities.



The Park Hotels

• Hospitality
• 700 & Above Employee

• commi

  • 2008 - 2009

  Worked in speciallity restaurent ITALIA. Assist to Chef de partie in preparing food according to the requirement or recipe or standard and the specifications for the department. To maintain work station and area in clean and orderly condition at all times. To carry out any duties assigned by the chef. To adhered to strict grooming and hygiene standard. Advise to supervisor on items in short supply and book the same as needed from the store after getting aproved requisition. Show less



Claridges Collection

• India
• Hospitality
• 200 - 300 Employee

• COMMI II

  • May 2007 - Aug 2008

  Worked in the coffee shop Named as pick-wick, its a 24 hour restaurent worked as commi ii. Assist to the chef day to day function plan. To make out the setup for eggs station in the morning breakfast and plan for live counters during the lunch buffet service. Handle the pantry section and responsible for mis-en-place and cleanliness of the section. Played a roll as a reliver in the hot section . Worked in the coffee shop Named as pick-wick, its a 24 hour restaurent worked as commi ii. Assist to the chef day to day function plan. To make out the setup for eggs station in the morning breakfast and plan for live counters during the lunch buffet service. Handle the pantry section and responsible for mis-en-place and cleanliness of the section. Played a roll as a reliver in the hot section .



Radisson Blu Plaza Delhi

• India
• Hospitality
• 200 - 300 Employee

• KITCHEN ASSITANT

  • Dec 2005 - May 2007



TGI Fridays

• United States
• Restaurants
• 700 & Above Employee

• PREP COOK

  • Apr 2004 - Dec 2005