Executive Chef - Masterclock Pvt Ltd - Kohana Restaurant - Powai, Mumbai
(2025-07)
Oversee full kitchen operations for House of Pleo while simultaneously managing Kohana Restaurant operations.
Executive Chef - House of Pleo - Powai, Mumbai
(2025-01)
- Designing new recipes, planning menus, and selecting plate presentations to enhance organizations brand image.
- Reviewing employee levels to achieve service, operational, and financial goals.
- Handling, hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers. Performing administrative tasks, taking stock of food and equipment supplies, and making purchase orders.
- Administrating, setting and monitoring performance standards for kitchen staff.
- Implementing hygiene policies and examining equipment for cleanliness.
- Interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly.
- Monitoring and developing team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward.
- Developing the culinary and stewarding budget and monitor financial performance to ensure goals are met or exceeded and opportunities are identified and addressed.
- Continuously monitor and assist daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters
Executive Chef - Purple Parrot Company – Nau Se Barah Restaurant - Vashi, Navi Mumbai
(2021-10 - 2025-07)
- Handled two outlets of NSB from Koparkhairane & Vashi.
- Collaborated with other kitchen staff members to ensure efficient operation of the kitchen during peak hours.
- Assisted in the development of new items and recipes as requested by management team.
- Performed regular maintenance on kitchen equipment following manufacturer's instructions for use and care.
- Followed standard operating procedures for each recipe when preparing meals for customers' orders.
- Maintained a clean working environment by adhering to all safety and sanitation standards.
- Conducted quality control checks on all prepared foods to verify that specifications are met.
- Created and implemented innovative strategies for menu item placement.
- Suggested ways to improve existing recipes and ingredients used in dishes.
- Developed menu layouts and designs to optimize customer experience.
- Reviewed vendor invoices for accuracy prior to processing payments.
- Conducted regular meetings with staff to discuss progress, challenges, and opportunities for improvement
Junior Sous Chef - Red Brick Hospitality - Fable Restaurant - Juhu, Mumbai
(2018-03 - 2021-10)
Promoted to Jr. Sous Chef from Sr. CDP
- Checking the freshness & availability of food & ingredients, Planning menus & insuring uniform serving sizes & meal quality, Fascinating daily food orders, insuring the maintenance of stock
- Collaborating with sous chef to develop execute new menus
- Supervising & coordinating the kitchen activities including the supervision of other kitchen staff, whilst monitoring sanitation practices & following kitchen safety standards.
Sr. CDP - Fable Restaurant - Red Brick Hospitality - Mumbai
(2016-05 - 2018-05)
- Checks periodically expiry dates & proper storage of food items in the section (FIFO)
- Preparing, cooking and presenting dishes
- Managing & training any Demi-Chef de Parties & Commi's
Chef De Partie - Shree Gangor Pvt Ltd - Ottimo Restaurant - Dubai
(2014-12 - 2016-04)
- Checks periodically expiry dates & proper storage of food items in the section (FIFO)
- Preparing, cooking and presenting dishes
- Managing & training any Demi-Chef de Parties & Commi's
Demi Chef De Partie - Mira Hospitality - Café Mangii Restaurant - Powai, Mumbai
(2012-03 - 2014-12)
- Checks periodically expiry dates & proper storage of food items in the section (FIFO)
- Preparing, cooking and presenting dishes
Demi Chef De Partie - Hotel Royal Garden - Juhu, Mumbai
(2010-06 - 2012-02)
- Checks periodically expiry dates & proper storage of food items in the section (FIFO)
- Preparing, cooking and presenting dishes
Commi Chef – I - Hotel Jewel of Chembur - Chembur, Mumbai
(2009-03 - 2010-06)
- Checks periodically expiry dates & proper storage of food items in the section (FIFO)
- Preparing, cooking and presenting dishes
Commi Chef – I - Cafe Moshe's - Mumbai
(2008-01 - 2009-02)
- Checks periodically expiry dates & proper storage of food items in the section (FIFO)
- Preparing, cooking and presenting dishes
Commi Chef – I - Taxi Restaurant - Mumbai
(2007-01 - 2007-12)
- Checks periodically expiry dates & proper storage of food items in the section (FIFO)
- Preparing, cooking and presenting dishes
