Experience

Jehan Numa Retreat club & Spa

• India
• Hospitality
• 1 - 100 Employee

• General Manager

  • Apr 2017 - Present



Regent Seven Seas Cruises

• Travel Arrangements
• 700 & Above Employee

• Sous Chef

  • May 2016 - Feb 2017



Jehan Numa Palace Hotel

• Executive Chef

  • Dec 2013 - May 2016

  • Solely responsible for restructuring the kitchen after major change in categorization from Grand Heritage to 5 Star • Strictly adhering to the hygiene standards as prescribed by the FSSAI Standards • Significantly contributing efforts towards maintaining a high quality level keeping the prices at a standard point & strictly focusing on the cost control issues • Strategically focusing on identifying new suppliers for economic sources of raw materials & assisting them with required logistics support • Identifying the need to replenish the stock of cutlery & crockery set, researching on the latest equipments available in the market & procuring them to enhance the efficiency of the junior staffs & upgrading the working process of the kitchen• Judiciously hiring new team members and equipping them with the latest trends & technologies in the industry • Playing the crucial role in reducing wastes thereby reducing operational cost of kitchen by 12%



The Raviz Kovalam

• India
• Hospitality
• 100 - 200 Employee

• sous chef

  • Mar 2012 - Nov 2013

  • Overseeing the entire activity related to food handling & maintaining a strict check on the sanitation standards• Cooking international cuisine, either on a regular basis or for special guest or functions• Guiding & monitoring the team of junior chefs in day to day operations & researching & encouraging them to innovate exciting cuisines for guests to retain them & building a team of champion chefs to deliver top class service • Deciding on the introduction of new cuisines in the menu & motivating the team members to learn & understand the different complex cuisines preferred by the guests • Implementing cost control techniques in the kitchen to complete the whole process within the pre allocated budget & successfully calculating the yield of raw materials • Churning out new & exciting themes for lunch & dinner buffets to lay the path for juniors to follow & create innovative themes on their own • In depth understanding, conceptualizing & implementing policies & procedures in establishing the Brand Standard



Carnival Cruise Line

• Travel Arrangements
• 700 & Above Employee

• sous chef

  • Aug 2011 - Feb 2012

  • Gathering the most valuable experience of working with the largest fleet of “Fun Ship” Cruise liners • Proactively participating in the production process & catering a huge batch of guests in a meal period • Churning out new & innovative cuisines for the valued guests in the Cruise liner • Learning & strictly adhering to the US Public Health Standards • Gathering the most valuable experience of working with the largest fleet of “Fun Ship” Cruise liners • Proactively participating in the production process & catering a huge batch of guests in a meal period • Churning out new & innovative cuisines for the valued guests in the Cruise liner • Learning & strictly adhering to the US Public Health Standards



Oberoi Hotels & Resorts

• India
• Hospitality
• 700 & Above Employee

• sr kitchen executive

  • 2003 - Aug 2011

  • Focusing on the standardization of menus, updating the same in the OASIS System & accurately costing them• Preparing requisitions for vegetables, groceries & meat for the main kitchen (O22) in line with the food cost for the relevant section • Monitoring, mentoring & guiding a team of talented juniors & advising them on delivering top class service keeping in view the allocated budget & reduction of unnecessary wastes• Maintaining a strict focus on the presentation skills & completing the assigned responsibility in due time to bring about guests’ delight • Interacting individually with ‘long stay’ guests & understanding their tastes & preferences in order to deliver innovative & customized service to them • Channelizing efforts towards market survey in collaboration with the purchase team to understand the ongoing market trends • Successfully stabilizing food costs to a 20% mark

• operational trainee

  • 2003 - 2005

  • Noting the food orders & ensuring timeliness in completing the activities in line with the organizational standards • Majorly focusing on the hygiene issue at every stage of the kitchen activity • Placing requisition for groceries, vegetables & meat & ensuring timeliness in replenishment of stock to continue a hassle free operation of the kitchen activities