Head Chef and F&B Manager
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Pursuing a career to reach highest levels of the organization through sincere & dedicated work, ethics & integrity and to utilize my abilities and experience of managing a team to give out the best by focusing on customer service excellence.
Head Chef and F&B Manager at Soulacia Resort (2025-09 – Present)
Head Chef (September 2023 - November 2024), Food and Beverage Manager (November 2024 - March 2025) at Pandav Hotels, Gourissa Resort (2023-09 – 2025-03)
Taking care of day-to-day Kitchen Operations, Restaurant Operations, Resort Operations, Banquets, Food Tasting, Menu Planning, Guest Interactions, Food Costing, Cost Controlling, Budgeting, Vendor Controlling, Training of Staff's, Analyzing and Reporting of monthly Food Cost.
Head Chef at Hotel Amer Palace (2022-08 – 2023-09)
Taking care of day-to-day Kitchen Operations, Banquets, Food Tasting, Menu Planning, Guest Interactions and Food Costing.
Head Chef and consultant for STCW, HACCP, Ship Galley Operations at MP-04 Food Bar (2021-10 – 2022-08)
Consultant for STCW, HACCP, Ship Galley Operations for seamen joining as Cooks on Cargo Vessels and Cruise Liners.
3rd Cook to Sous Chef at International Cruise Lines (2011-04 – 2020-01)
Started working on International Cruise Lines going to various countries. Worked in different capacities starting from 3rd Cook and rising through the hierarchy to the position of a Sous Chef. Worked with a team of 160+ Chefs of various capacities, Corporate Chefs and Culinary Directors from various countries.
Trainee Commis Chef at Hotel Borail View (2005-01 – 2008-12)
Worked as a Trainee Commis Chef in Indian, Chinese and Continental Section.
Craft Certificate Course in Food & Beverage (Production) – Culinary Academy of India (2008-01 – 2009-06)
Industrial Training Programme in Food Production – Jehan Numa Palace Hotel (2009-06 – 2009-12)
Bachelor of Arts (Honors) in Political Science – IEHE, Bhopal (2001-01 – 2004-12)
12th – Bal Bhavan School (1999-01 – 2001-12)
10th – Bal Bhavan School (1997-01 – 1999-12)
