Sous Chef - Polo Towers Group - Shillong, India
(2024-11)
- Spearhead culinary operations across multiple branded outlets including Tring Tring Restobar, Dylan's Café, Woodstock Resort, and ML 05 Café under the Polo Towers Group.
- Develop and maintain unique culinary identities for each brand, ensuring tailored menus that align with outlet themes, clientele preferences, and seasonal trends.
- Lead a team of over 40 chefs and kitchen staff across different locations, conducting regular training to maintain high culinary standards, hygiene practices, and team morale.
- Collaborate with brand managers and GMs to create promotional menus, food festivals, and guest engagement initiatives to drive revenue and footfall.
- Monitor food cost margins and implement inventory control systems across outlets, ensuring efficient stock rotation and minimal wastage.
- Conduct routine audits to uphold HACCP compliance, food safety protocols, and kitchen readiness for health inspections.
- Design SOPs for each outlet to standardize production, service timing, and quality assurance across locations.
- Evaluate guest feedback trends and respond with timely menu modifications, team briefings, and service enhancements.
- Oversaw kitchen setup, vendor negotiations, and launch of ML 05 Café, aligning operational goals with brand vision.
Chef Tournant - Norwegian Cruise Line - USA
(2023-11 - 2024-05)
- Handled full kitchen operations for themed restaurants onboard the cruise including menu design, guest engagement, and food presentation.
- Coordinated cross-cultural kitchen brigades, maintaining consistency despite high guest volumes and short turnaround times.
Head Of Culinary Department - Mount Olives Culinary Arts and Hospitality Management - Shillong, India
(2022-11 - 2023-10)
- Handled full kitchen operations for Mount Olives Hotel and menu design, guest engagement, and food presentation.
- Teach cooking techniques, food preparation, and kitchen operations.
- Demonstrate recipes, cooking methods, and plating styles.
- Train students or staff in various cuisines such as Continental, Indian, Asian, etc.
- Guide students for careers in hotels, restaurants, and cruise lines.
Head Of Culinary Department - NIPS Group Of Hospitality Management - Shillong, India
(2018-08 - 2022-11)
Sous Chef - Hotel Poinisuk - Shillong, India
(2015-10 - 2018-06)
Chef De Partie - Carnival Cruise Line - USA
(2012-06 - 2015-08)
Commis Chef - Classic Group Of Hotel - Imphal, India
(2011-03 - 2012-04)
