Sous Chef - Imperial London Hotels – Tavistock Hotel - London, UK
(2026-05)
- Oversee the day-to-day kitchen operations for Woolf & Whistle Bar and Poppadom Restaurant.
- Plan and manage food ordering, stock control, and supplier coordination.
- Prepare and maintain staff duty rosters to ensure efficient kitchen operations.
- Monitor and control daily food costs, minimize waste, and maintain budget targets.
- Plan and finalize function and banquet menus according to guest requirements and event specifications.
- Lead and supervise the kitchen team, ensuring high standards of food quality, hygiene, and service.
- Ensure compliance with UK food safety, HACCP, and health & safety regulations.
- Coordinate with front-of-house and events teams to deliver smooth service for restaurant and banquet operations.
- Maintain consistency in food quality, presentation, and customer satisfaction.
Chef de Partie - Viking Ocean cruises (Viking Mars) - New York, United State of America
(2024-09)
- Led a section of the kitchen, responsible for the preparation and presentation of meals for large dining groups.
- Supervised daily kitchen operation for a cruise ship serving up to 1000 passengers per cruise.
- Maintained hygiene and safety standard in compliance with USPH and HACCP guideline.
- Worked in various kitchen sections, including Main Galley(Entree), World Café (Grill and Pasta)
- Trained and mentored junior kitchen staff, ensuring they adhered to proper food handling and cooking procedures.
Sous Chef - JW Marriott Mumbai Sahar - Mumbai, India
(2023-02 - 2024-04)
- Working Sous Chef responsible for the preparation, production and the overseeing of all banquet functions that took place in the convention.
- Managed my team, kitchen and understanding BEO breakdowns.
- Responsible for all ordering needs of the kitchen
- Handle production for Banquets and events
- Attended BEO meeting
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste
- To support colleagues at all times to ensure teamwork and discipline
- Increased customer satisfaction by resolving issues.
Junior Sous Chef - Jio World Convention Centre (Reliance Industries Ltd) - Mumbai, India
(2022-02 - 2023-01)
- Responsible for the daily display setup of the Live / Show kitchen
- In charge of checking The Mise En Place is ready and is to the required standard for service
- Responsible for all ordering needs of the continental (Hot) section
- Handle production for Banquets and events
- To support colleagues at all times to ensure teamwork and discipline.
Senior Chef de Partie - St.Regis Hotel Mumbai - Mumbai, India
(2016-08 - 2022-02)
- Worked in banquet as Section In charge for Western hot from Aug 2016
- Assist the Sous Chef in control of the day to day running in Continental (Hot) section
- Responsible for the daily display setup of the Live / Show kitchen
- In charge of checking the Mise En Place is ready and is to the required standard for service
- Responsible for all ordering needs of the continental (Hot) section
- Handle production for Banquets and events
- To support colleagues at all times to ensure teamwork and discipline
- Doing store ordering as well as outsource
Commis - The Lalit Hotel Mumbai - Mumbai, India
(2015-06 - 2016-07)
- Worked with Trendz (Fine Dining Italian) restaurant
- Ensure quality of food items according to the standard in place
- Responsible to ensure work area is being keeping safe and hygienic state at all times
- Designed and prepared meals for guest and for corporate events held at hotel
- Supervised meals accordingly, matching needs and tastes to individual guest.
Commis - ITC Maratha Mumbai - Mumbai, India
(2014-11 - 2015-06)
- Prepare Ala Carte and Buffet food in hot section
- Check food expiry date and eliminate outdated food
- Storage of food coming from the store
- Used efficient kitchen equipment's including ovens, grills, fryers, stoves and microwaves.
- Prepared ingredients with right weight, measure and mix.
Industrial Trainee - Ramada Hotel and Convention Centre - Mumbai, India
(2010-05 - 2010-11)
