Chef & Restaurateur

• Jun 2020 - Present

A food & beverage venture, focusing on cloud / dark kitchen business model. Operating multiple international, Indian regional, cuisine specific brands under one roof A food & beverage venture, focusing on cloud / dark kitchen business model. Operating multiple international, Indian regional, cuisine specific brands under one roof

Entrepreneur - Chef Consultant

• Jul 2016 - Present

A Food & Beverage Solutions Company, helps in setting up Restaurants, Mid-Sized Hotels, Turn Key Projects, etc. Has done various setup works in Mumbai, Rajasthan, Telangana., Gujrat, Specialised in Culinary Concepts & Execution along with Trials and Training of Chefs) Setting up the marketing strategies and business plans for the clients, executing it and shaping up to the final level for deriving at the final goal of business profitability A Food & Beverage Solutions Company, helps in setting up Restaurants, Mid-Sized Hotels, Turn Key Projects, etc. Has done various setup works in Mumbai, Rajasthan, Telangana., Gujrat, Specialised in Culinary Concepts & Execution along with Trials and Training of Chefs) Setting up the marketing strategies and business plans for the clients, executing it and shaping up to the final level for deriving at the final goal of business profitability

General Manager - Operations

• Dec 2014 - Jul 2016

Role as a General Manager was to plan, organize, develop, coordinate and administer the entire operations of the F&B with a view to achieve the best financial results, guest comfort and safety, superior professional image for the company and Brand along with healthy employer-employee relations. • It covers the gamut of F&B Operations & Sales – to supervise the working of the Operations / Production and support department and give direction and advice for its better performance. • To secure favorable public relations designed to gain increasing acceptance of the unit within the industry and community in general. • Purchasing- To constantly review, direct and oversee the functioning of the purchasing department in order to ensure availability of the best raw materials at competitive prices. • General Administration and Leadership- To develop the operating efficiency of all executives of the unit and their departments by periodic counseling and meetings. • To develop and initiate such measures which may contribute to the overall development of the unit. • Assist in the development and implementation of the Strategic Plan, Marketing Plan, Budget and Goals to ensure optimum Customer satisfaction, sales potential and profitability. • Personnel- To review manpower strength and performance with departmental heads, handling a team of 500+employees. • To assign responsibilities to Snr. Managers / executives, control their work and provide opportunities for their training and development. • Accounts- To review all performance reports pertaining to the revenue generating areas and direct corrective action wherever necessary. • Interacts with Customers and individuals outside the Unit including, but not limited to, current and potential clients, owning company representatives, community leaders and government officials. Show less

Operations manager

• May 2011 - Dec 2014

A Joint venture of TFS and Gate Gourmet international For Airline catering in India with Sky Gourmet. Worked as an operations Manager - PAN INDIA for Airline Catering Operations. A Joint venture of TFS and Gate Gourmet international For Airline catering in India with Sky Gourmet. Worked as an operations Manager - PAN INDIA for Airline Catering Operations.

EXECUTIVE CHEF - PRE OPENING

• Jul 2009 - Jun 2011

Opened the 5 star deluxe property as an Executive Chef. The first Ecotel certified hotel in Rajasthan.  Handling the full operation of Food and Beverage Service and Production both for more than 1year efficiently. Opened the 5 star deluxe property as an Executive Chef. The first Ecotel certified hotel in Rajasthan.  Handling the full operation of Food and Beverage Service and Production both for more than 1year efficiently.

EXECUTIVE CHEF - Zonal

• Mar 2008 - Jul 2009

 New project Openings of BJN hotels, in Gurgaon, 5 fine dining outlets in Ambience Mall (India’s biggest mall at Gurgaon) & 3 fine dine restaurants in City Mall, Jaipur.  Headed a team of 200 staff, involved in recruiting, training and planning.  Finalizing vendors, equipments, suppliers, layouts, set ups, menu planning, food trials.  New project Openings of BJN hotels, in Gurgaon, 5 fine dining outlets in Ambience Mall (India’s biggest mall at Gurgaon) & 3 fine dine restaurants in City Mall, Jaipur.  Headed a team of 200 staff, involved in recruiting, training and planning.  Finalizing vendors, equipments, suppliers, layouts, set ups, menu planning, food trials.

SOUS CHEF - PROJECT INCHARGE

• Oct 2007 - Mar 2008

 Handled new opening project for Ramada, Gurgaon. Worked as an opening project team for the company.  Planning complete menus, preparing standard recipes, ordering food ingredients, and knowledge of cost control. Responsible for the preparation of complete meals, diets.  Handled new opening project for Ramada, Gurgaon. Worked as an opening project team for the company.  Planning complete menus, preparing standard recipes, ordering food ingredients, and knowledge of cost control. Responsible for the preparation of complete meals, diets.

Demi Chef De Parte - International Cuisine

• Jul 2003 - Aug 2007

Jr. Sous - International Cuisine

• Jul 2002 - Jun 2003

Chef De Parte

• Sep 2000 - Jul 2002