Indian Master Chef - Pullman & Novotel, New Delhi Aerocity - New Delhi
(2020-02)
Presently working as Indian master chef as promoted from Indian Sous Chef since February, 2020.
- Responsible for Restaurant Kitchen
- Manage production activity
- Check overall operation
- Keep a check on set standards as per SOPs
Indian Master Chef - Omoinoki Restaurant - Tokyo, Japan
(2015-04 - 2019-10)
Worked as an Indian Master chef from April, 2015 to October, 2019.
- Responsible for Restaurant Kitchen
- Manage production activity
- Check overall operation
- Keep a check on set standards as per SOPs
Junior Sous Chef - The Westin - Gurgaon
(2010-06 - 2015-03)
Worked as Junior Sous chef from June, 2010 till March, 2015.
- Responsible for Banquet Restaurant Kitchen
- Managing to all production activity, staff, menus, etc.
- Keep an eye on food costing and controlling according the standard
- Consistency control on food recipe
- Reporting direct to executive chef, maintained the overall operation in production and hygiene standard according to HACCP
Indian Chef - The Claridges - Faridabad, Haryana
(2009-07 - 2010-06)
Worked as Indian Chef from July, 2009 till June, 2010.
- Discussing with the guests for the menu and pricing according to the hotel standard
- Keeping consistent communication with the sales department
- Communicate with the associates for the function and allocate the duties
- Training the associate on different areas also induction training for the new associates and maintaining high food safety standards and good cost controlling procedures
CDP - Hotel Crown Plaza - Malaysia
(2008-03 - 2009-03)
Worked as a CDP in a five star hotel with 323 rooms and five outlets, 800 people banqueting capacity from March, 2008 to March, 2009.
- Coffee Shop kitchen management
- Managing Time-to-Time Staff Briefing
- Staff Duty Rosters, Hygiene, Food safety, Food Storage System
- Checking the Inventory (RAW Materials)
- Training the junior associates and also demonstrating of Menu to them
- Interacting with the guest and also giving them a brief explanation regarding the food selection
- Submitting Daily Reports to Sous Chef
Indian Chef - Jiggs Kalra Food Services
(2004-04 - 2008-02)
Worked as Indian Chef from April, 2004 to February, 2008.
- Shift allocation of the Food Catering kitchen staff and Menu planning and buffet set-ups for the various banquet functions
- Meeting the guest personally to discuss the menu and suggest him appropriate dishes according to the occasion
- Improving the internal process to achieve bottom line profitability
- Managing and promoting team spirit
- Daily liaison with the other operational departments of the Catering and monitoring of market trends and competition analysis
Indian Chef - The Hotel Krishna Continental
(2002-04 - 2004-05)
Worked in a five star hotel with 150 rooms and four outlets from April, 2002 to May, 2004.
- Responsible for the coffee shop kitchen (western kitchen)
- Ensuring a la carte, banquet orders are prepared within the prescribed standards
- Coordinating with the other operational department and attending frequent trainings to improve the skills
- Responsible for the restaurant and keeping consistent communicate the associates for the function and allocate the duties
- Training the associate on different areas also induction training for the new associates and maintaining high food safety standards and good cost controlling procedures
Apprentice Indian Chef - Yash Chicken Restaurant
(1999-04 - 2001-04)
Worked as Apprentice Indian Chef from April, 1999 to April, 2001.
- Responsible for the restaurant and keeping consistent communication with the Associates for the functions and allocate the duties
- Training of the associate on different areas and induction training for the new associate to maintain high food and safety standards and good cost controlling procedures
