Executive Chef at Golden Palms Resort & Pink Villa Hotel (2022-09 – Present)
Lead complete culinary operations across all kitchen outlets, maintaining consistent standards of food quality, hygiene, presentation, and service readiness.
- Manage and develop a team of 40+ culinary professionals, driving discipline, productivity, training, and performance.
- Oversee four banquet venues simultaneously and coordinate culinary production for events of up to 1,500 guests.
- Develop seasonal menus, banquet menus, and à la carte offerings aligned with guest expectations and operational requirements.
- Implement recipe standardization, portion control, production systems, and food presentation standards to improve consistency.
- Monitor food cost, inventory, purchasing, wastage, and vendor performance to support operational efficiency and profitability.
- Ensure compliance with HACCP, FSSAI, food safety, hygiene, and kitchen sanitation standards.
- Collaborate with Purchase, Finance, Sales, Front Office, and Operations teams to ensure smooth end-to-end service delivery.
- Train, mentor, and evaluate culinary staff while supporting recruitment and succession development.
- Drive guest satisfaction through quality improvement, menu innovation, and continuous operational review.
City Executive Chef at Dil Foods (2022-02 – 2022-08)
- Standardized menus recipes, kitchen SOPs, and quality systems across multiple food-service operations.
- Conducted kitchen audits and food-quality inspections while monitoring food costing, inventory, wastage, and operational compliance.
- Trained chefs and kitchen teams and supported new outlet openings, kitchen planning, workflow design, and equipment selection.
- Worked with cross-functional teams to improve consistency, operational controls, and execution standards across locations.
Executive Chef at Ramee Group of Hotels (2018-05 – 2022-01)
Managed day-to-day culinary operations across hotel restaurants and banquet facilities, ensuring consistent quality and service standards.
- Led menu engineering, recipe development, food costing, production planning, and kitchen cost control.
- Recruited, trained, supervised, and developed kitchen teams to meet operational and guest-experience expectations.
- Ensured HACCP compliance and maintained food safety, hygiene, sanitation, and kitchen discipline standards.
- Controlled food costs, inventory, purchasing, and kitchen budgets while coordinating banquet production and large-scale events.
Sous Chef at Attide Hotel (Swati Group) (2017-02 – 2017-06)
- Supported the Executive Chef in daily kitchen operations, banquet production, à la carte service, and overall kitchen discipline.
- Managed food quality, hygiene, staff scheduling, daily production, and service readiness.
- Supported menu planning, recipe standardisation, portion control, and food cost management.
- Coordinated with culinary teams to maintain consistent execution during high-volume service periods and events.
Sous Chef at Tilt Gastro Lounge (a unit of pepper & sprite) (2015-03 – 2017-03)
- Managed daily kitchen operations while maintaining high standards of food quality, hygiene, and presentation.
- Supervised and trained kitchen staff to ensure smooth and efficient operations.
- Planned menus, standardized recipes, and introduced new dishes.
- Controlled food costs through effective inventory management and wastage control.
- Managed store operations, stock verification, and bill verification.
- Ensured compliance with HACCP, FSSAI, SOPs, and food safety standards.
- Maintained cleanliness of the kitchen, walk-in chiller, freezer, and storage areas.
- Coordinated with management to ensure smooth day-to-day kitchen operations.
Head Chef at Moti Mahal Deluxe (2012-02 – 2015-03)
- Managed complete kitchen operations with responsibility for food quality, consistency, production, and team supervision.
- Controlled food cost and purchasing while supervising culinary staff and daily production.
- Maintained kitchen hygiene, discipline, and operational standards in a high-volume restaurant environment.
Chef de Partie at Soya Republic Fine Dining Restaurant, RDC Ghaziabad
Commis I at Soya Republic Fine Dining Restaurant, Ram Nagar Ghaziabad
Commis II at Soya Republic Fine Dining Restaurant, Ram Nagar Ghaziabad
