Experience

Tagmo

• United States
• Food & Beverages
• 1 - 100 Employee

• Founder and Owner

  • Jan 2020 - Present



Saar Indian bistro & Saar Catering

• Greater New York City Area

• Creative & Food & beverage Director

  • Oct 2016 - Present



Saar NYC

• 241 West 51 street New York

• Creative Director

  • 2018 - Present



Bittersweet NYC

• Queens, New York

• Owner/ Executive Chef/ Entrepreneur

  • Nov 2010 - Jan 2020

   Conceptualized the company doing both legal and creative end of the business  Coordinated with the team to set up financial, web development, social media, branding and product development departments  Formed marketing strategies to create brand awareness  Successfully marketed the product to customers, sales total $ 70,000  Hired, trained and managed staff for kitchens, events & marketing  Developed, product tested, standardized all products and packaging for the company  Managed customer expectations to deliver superior and timely customer service  Created and operated culinary events  Costed the products to create sale prices for the entire line of products for the company  Created various specialty cakes & desserts for the company  Responsible for operations of the company including procurement of raw materials, production and delivery  Helped company procure orders for catering to increase customer base in New York and surrounding areas. Show less



Sapna NYC (Tiffin Project)

• Harlem, New York

• Job Training Director

  • Jan 2016 - Oct 2017

   Work with the Director to develop marketing materials and strategies for expanding the Tiffin business  Lead the fundraising event, raised $30,000 for the project  Create, develop and execute training program and training tools to equip community members with commercial food industry skills, through effective teamwork and efficient time and space management  Create an encouraging, supportive, learning & creative environment for the members  Help members make long term goals for their future  Develop on-site safety policies and train participants in sustainable work safety compliance strategies  Headed the ESL program teaching culinary terms in a classroom setting  Creating a culinary training curriculum for the members  Create and implement cost effective products and standard menu formats and recipes that follows nutritional guidelines set by India Home And DFTA/other city and government agencies.  Prepare program reports and evaluations to manage, order and keep track of food items, equipment and supplies Show less



Jashn catering

• Director Of Catering

  • Dec 2014 - Dec 2016

   Conceptualized the menu for the company  Marketed the company with prospective clients increasing their sales by ½ million in 6 months  Coordinated events between the restaurant and event company  Lead teams of chefs for events out of the country including Mexico, Puerto Rice and Turks and Carcos  Manage and create menus for tastings with clients to help procure business for the company  Coordinated and managed all rental needs for events  Help manage the operations the day of the event  Oversaw the budget for all events. Show less



Tulsi Restaurant

• New York

• Consultant Pastry chef

  • Nov 2011 - Mar 2014

   Conceptualized and coordinated with the chef the savory and dessert menus  Developed all the purchasing and inventory guidelines  Oversaw the development and research of all the recipes  Worked closely with PR company to devise marketing strategies to promote and grow the operation  Helped manage the organizational aspect of the organization  Formulated guidelines and framework for catering events at and outside the restaurant  Conceptualized and coordinated with the chef the savory and dessert menus  Developed all the purchasing and inventory guidelines  Oversaw the development and research of all the recipes  Worked closely with PR company to devise marketing strategies to promote and grow the operation  Helped manage the organizational aspect of the organization  Formulated guidelines and framework for catering events at and outside the restaurant



Devi Restaurant

• Events Manager & coordinater

  • Jun 2008 - Dec 2010

   Formulated guidelines and framework for catering events at and outside the restaurant. Negotiated all aspects of event production staying within the budgetary restrictions.  Helped define timing parameters and introduced cost effective practices. Collaborated with wedding planners and event coordinators, including Preston Bailley and Colin Cowey.  Coordinated and managed intimate events for upscale clients including Rajat Gupta (CEO, McKinsey), Narayan Murthy (Founder, Infosys), David C Mulford (Vice –President, Credit Suisse), Annual Gala dinner Sakhi, Anupam Ghosh (CEO, ROC Capital), Naeem Khan (Fashion Designer), Dillon Lauren (daughter Ralph Lauren), Grazyna Sen (Indian Ambassador’s wife at the UN), the Indian Embassy, and New York Life.  Coordinated food service needs of AAMRA GROVE, an international conference of global Indian professionals with attendees including Shashi Taroor, Mira Nair, Anand Mahendra, and other major tech, financial, and media entrepreneurs.  Worked on strategies to increase events client base for the restaurant and contributed an increase of half a million to the restaurant Worked closely with large scale organization like Restaurant Associates and Sodexo to ensure delivery and execution of clients events both on a large and intimate scale. Show less

• Executive Pastry Chef

  • Oct 2004 - Nov 2010

   Developed and executed seasonal pastry menus reflecting American and Indian cuisines and their effective amalgamation.  Desserts with media and public acclaim include Mango Cheesecake, Shahi Tukra (Emperors Morsel), Tasting of Creams, Kulfi (Indian ice cream) and Fresh Home Made Donuts with Passion Fruit Cream and Strawberry Ice Cream  Act as the kitchen’s second in command – was the primary Sous Chef Designated as primary sous chef in main kitchen – managing the staff of 14 cooks and utility workers in the absence of Executive Chef Developed the menu for Indian breads, chutneys, pickles and amuse bouche and vegetarian selections Assisted the bar crew in the creation of signature drinks Conducted several cooking classes and private dinners for universities and clients. Coordinated with the chef to formulate and execute of menus for intimate as well as large events. Responsibilities also included ordering, receiving, storage, dealing with vendors, cost control, daily production, staff scheduling, hygiene and sanitation, recruiting and training of staff, standardization of recipes, coordinate catered events, handling customer service.  Helped restaurant obtain 2 stars by New York Times and 1 Michelin star for two consecutive years Show less



Aamchi Pao

• New york

• Multi Role Consultant

  • Jan 2009 - Oct 2009

   Devised the conceptual idea to use Mumbai street food as a central theme of space.  Led overall project development and concept execution .  Developed and adhered to project and operational budget  Oversaw operational status of the restaurant.  Supervised budgetary constraints including construction, inventory and restaurant operation  Worked closely with PR firm to devise marketing strategies to promote and grow the operation.  Managed all aspects of organizational operations. Show less



Amma Restaurant

• New York

• Executive Pastry Chef

  • Jun 2003 - Mar 2004

   Developed a dessert menu mirroring the restaurant menu concept of nouveau Indian cuisine  Introduced mango cheesecake to wide media acclaim  Developed a dessert menu mirroring the restaurant menu concept of nouveau Indian cuisine  Introduced mango cheesecake to wide media acclaim



Tamarind Restaurant

• New York

• Executive Pastry chef & concept developer

  • Jan 2001 - Nov 2001

   Introduced the concept of the Tamarind Tea Room, the very first Indian tea and panini café as a subsidiary to an upscale Indian restaurant (Tamarind, NYC) in North America.  Responsible for all stages of project design, development and execution of cafe  Designed the menu and the decor of the Tearoom.  Introduced the concept of the Tamarind Tea Room, the very first Indian tea and panini café as a subsidiary to an upscale Indian restaurant (Tamarind, NYC) in North America.  Responsible for all stages of project design, development and execution of cafe  Designed the menu and the decor of the Tearoom.



Table Tales

• New York

• Pastry Cook

  • Jan 2000 - Jan 2001

   Baked pastry appetizers, desserts and cookies  Set up platters for catering  Designed, experimented and costed out recipes.  Responsible for inventory of ingredients and equipment and cost control  Responsible for special orders like weddings, birthdays and other special occasions.  Baked pastry appetizers, desserts and cookies  Set up platters for catering  Designed, experimented and costed out recipes.  Responsible for inventory of ingredients and equipment and cost control  Responsible for special orders like weddings, birthdays and other special occasions.



Professional Restaurant & Hotels Experience

• New York & New Delhi

• Various Positions

  • Mar 1995 - Jan 2001

  Worked at Various Positions in the following restaurants, catering comapnies & Hotels David Burke & Donatella, New York Picholine , New York Table Tales, New York Between The Bread, New York Hilton Hotel, New Delhi Taj Palace, New Delhi Mauraya Sheraton, New Delhi Worked at Various Positions in the following restaurants, catering comapnies & Hotels David Burke & Donatella, New York Picholine , New York Table Tales, New York Between The Bread, New York Hilton Hotel, New Delhi Taj Palace, New Delhi Mauraya Sheraton, New Delhi