Sous Chef (Catering Sales) - Taj Palace - New Delhi
(2024-10)
- Assist guests in selecting banquet menus to enhance offerings and profitability
- Coordinate between catering sales and kitchen teams, while refining buffets and introducing unique themes to elevate guest experience
Sous chef-Pastry - The Oberoi, Bangalore / The Oberoi, Udaivilas - Bangalore / Udaivilas
(2021-09 - 2022-06)
- Supervised and mentored culinary teams, upheld premium food quality and hygiene standards
- Streamlined operations, conducted staff training and performance reviews
- Collaborated with F&B, minimized waste, and ensured elevated guest satisfaction through operational excellence
Pastry Chef - Vivanta by Taj - Bangalore
(2023-05 - 2024-05)
- Led kitchen operations, ensured hygiene and allergen safety
- Mentored staff, coordinated with F&B, enhanced food quality, reduced waste
- Maintained professional displays, and upheld guest satisfaction through training, consistency, and operational efficiency
Assistant Pastry Chef - Academy Of Pastry Arts Expertise - Bangalore
(2022-07 - 2023-03)
- Conducted bakery, pastry, and chocolate classes using classical and contemporary techniques
- Designed engaging lesson plans and assessments
- Mentored students professionally
- Maintained exemplary mise en place to ensure consistency and instructional excellence
Kitchen Management Trainee - OCLD
(2018-07 - 2021-04)
- Gained hands-on pastry experience, supported kitchen operations
- Learned cost control and budgeting, assisted with menu development and team training
- Observed guest interactions, conducted market research
- Developed a strong foundation in international hospitality standards
Commis - The Oberoi, New Delhi - New Delhi
(2017-09 - 2018-06)
Pre-opening
- Executed kitchen setup, developed and tested menus
- Maintained kitchen hygiene, organized daily operations
- Prepared breakfast and banquet buffets, handled à la carte orders
- Monitored inventory to ensure smooth workflow
Commis - The Oberoi, Sukhvilas - Sukhvilas
(2016-08 - 2017-08)
Pre-opening
- Executed kitchen setup, developed and tested menus
- Maintained kitchen hygiene, organized daily operations
- Prepared breakfast and banquet buffets, handled à la carte orders
- Monitored inventory to ensure smooth workflow
