Development Chef (R&D Innovation's)
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Seeking a position to utilize my skills and abilities in hotel industry that offers professional growth while being resourceful, innovative and flexible.
DEVELOPMENT CHEF (R&D INNOVATION'S) - SWIGGY SNACC KITCHEN
(2024-10 - 2025-08)
EXE CHEF - XORA RESTAURANT PVT LTD
(2022-07 - 2024-09)
Took the responsibility of opening the restaurant on 22nd August 2022.
EXE CHEF - MIRCHI RESTAURANT PVT LTD
(2021-09 - 2022-06)
Took the responsibility of RE-OPENING the restaurant on 7th October 2021, restaurant name was HYLIFE BREWING COMPANY. Responsibilities was that to establish team and set good standard for the company.
HEAD CHEF - DIRTY MARTINI RESTAURANT COCKTAIL BAR & KITCHEN - HYDERABAD
(2018-06 - 2021-03)
Took the responsibility of opening the restaurant as the Head Chef on 18th June 2018. The team was recruited at Dirty Martini, Hyderabad was inaugurated on 6th September 2018. During this period was responsible for recruiting and training the staff, defining recipes, planning menu, identify best vendors and liaison with them ensuring necessary supplies as required and market the restaurant through various channels.
The restaurant started with a capacity of 250 guests. Interaction with them and having their feedback incorporated was crucial as part of the success of the restaurant.
CONSULTANT CHEF - M&M HOSPITALITY
(2025-09)
Aeygo & Nanna South Indian Foods.
PARTNER CHEF - THE BURGER GUY
(2018-01)
CHEF CONSULTANT - THE KEBAB GUY
(2017-10)
HEAD CHEF & CHEF CONSULTANT - THE BOMBAY THEKKA BAR & CAFÉ
(2017-07)
HEAD CHEF & CHEF CONSULTANT - BACKSTAGE & DRAMA
(2017-07)
HEAD CHEF - SOHO TAPAS BAR - MUMBAI
(2015-12)
Took the responsibility of opening the restaurant as the Head Chef on 25th December 2015. The team was recruited and Soho Tapas Bar, Mumbai was inaugurated on 18th January 2016. During this period was responsible for recruiting and training the staff, defining recipes, planning menu, identify best vendors and liaison with them ensuring necessary supplies as required and market the restaurant through various channels.
The restaurant started with a capacity of 160 guests. Interaction with them and having their feedback incorporated was crucial as part of the success of the restaurant. The type of food served was Tapas (Spanish).
SOUS CHEF - RADIO BAR, SILVER BEACH HOSPITALITY - Mumbai
(2014-01 - 2015-12)
Was the part of the opening team as Sous Chef. Team was recruited under the supervision of Executive Chef for Radio Bar, Mumbai which came into function from 7th May 2015. The outlet has the capacity to seat 220 pax. The style of food served was EURO-ASIAN Cuisine.
CHEF DE PARTIE - VERANDA, ALSHAYA - Kuwait City
(2012-09 - 2015-01)
Opening Team - CAFECOCO - Kuwait City
(2013-12)
Was there for the opening of the restaurant from 25th December 2013 to help the team and successfully achieving the target. It was 120 pax of restaurant where in we served Breakfast, High-Tea, Desserts. New opening café style restaurant.
D.C.D.P - AURUS RESTAURANT, DISH HOSPITALITY - Mumbai
(2011-01 - 2012-08)
COMMI - TOTE ON THE TURF RESTAURANT, DEGUSTIBUS HOSPITALITY - Mumbai
(2009-08 - 2010-12)
Joined the team on 5th August 2009 as Commi. Was in the opening team of this restaurant. Food served to the clients was Western European Fusion with Indian Spices. 250 pax of restaurant the concept was of fine dining. The restaurant has banquet capacity of 1000 pax.
Apprentice - TAJ MAHAL PALACE & TOWER BANQUETS - Mumbai
Food production, Front office, Housekeeping.
Apprentice - SUN N SAND BANQUETS - Mumbai
F&B Department.
Apprentice - ITC MARATHA HOTELS - Mumbai
Banquets.
DEGREE IN HOTEL MANAGEMENT STUDIES - Hotel Management - VIVA INSTITUTE, MUMBAI UNIVERSITY (2007 - 2009)
HIGHER SECONDARY SCHOOL - MAHARASHTRA STATE BOARD (2006)
SECONDARY SCHOOL - MAHARASHTRA STATE BOARD (2004)
