Experience

Marina Bay Sands
• Singapore
• Hospitality
• 700 & Above Employee
• Bread street kitchen by Gorden Ramsay

  • Dec 2019 - Present

InterContinental Hotels Group (IHG®)
• India
• Retail
• 1 - 100 Employee
• Chef De Partie @ Robertson quay

  • Oct 2017 - Jun 2019


Gattopardo Restorante di mare

• Singapore
• Restaurants
• 1 - 100 Employee

• Chef De Partie

  • Feb 2017 - Oct 2017

  As Chef de partie incharge of pasta section . Prepare hand made fresh pasta like cavatelli , Angallotti, Ravioli , tagliatelle, tagliolini etc..we followed high standrads of hygiene and safety procedures . Preparing the availability chart of Pasta section Preparing day special menu of pasta section Checking the vegetable, dairy, dry store & meat indents To maintain the food cost of pasta section Taking guest feed back after every meal Handling guest complaints Handling of a la carte in lunch dinner section Informing the operation happening in kitchen to chef de cuisine at all times Conducting briefing to staff for motivation & development of them To maintain the smooth operation of the Dept Maintain the butchery log note It’s authentic Italian kitchen . EXECUTIVE CHEF :Lino sauro (Sicilian ) Show less


Kucina Italian Restaurent
• Junior Sous Chef

  • Jun 2016 - Dec 2016

Ricciotti Pte Ltd
• Singapore
• Food and Beverage Services
• 1 - 100 Employee
• Demi Chef De Partie

  • Feb 2015 - May 2016

United Catering LLC
• Oman
• Food and Beverage Services
• 1 - 100 Employee
• Catering Chef

  • Aug 2013 - 2014


Tuscana Kryptos Restaurants Pvt Ltd - India

• India
• IT Services and IT Consulting
• 1 - 100 Employee

• Senior line cook

  • Mar 2013 - Jul 2013

  My role as SeniorLine cook incharge of pasta section and handled pizzeria which we have traditional wood fired oven .we make handmade pastas like cavatelli , angallotti, ravioli , tagliatelle,tagliolini etc..we followed high standrads of hygiene and safety procedures , its authentic italian kitchen . EXECUTIVE CHEF :WILLI WILSON (new zealand) My role as SeniorLine cook incharge of pasta section and handled pizzeria which we have traditional wood fired oven .we make handmade pastas like cavatelli , angallotti, ravioli , tagliatelle,tagliolini etc..we followed high standrads of hygiene and safety procedures , its authentic italian kitchen . EXECUTIVE CHEF :WILLI WILSON (new zealand)


The Dune ECO village and spa
• Demi Chef de Partie

  • Sep 2012 - Jan 2013

L.k.Maju Restaurent.pte.Ltd
• Restaurant Chef

  • Aug 2009 - Aug 2012

Old Harbour Hotel
• India
• Food and Beverage Services
• 1 - 100 Employee
• Commis

  • Oct 2007 - May 2009


Neemrana Hotels

• India
• Hospitality
• 100 - 200 Employee

• Industrial Trainee

  • Jun 2006 - Aug 2006

  Trainee cook Trainee cook


The Paul Resorts & Hotels
• India
• 1 - 100 Employee
• Graduate Management Trainee

  • Dec 2005 - Feb 2006

Femina Hotel @ Trichy
• India
• Hospitality
• 1 - 100 Employee
• Industrial Trainee

  • Apr 2005 - Jul 2005

Ramoji Film City
• India
• Entertainment Providers
• 400 - 500 Employee
• Industrial Trainee

  • Nov 2004 - Jan 2005