Master Chef - Indian & Tandoori Cuisine at Le Meridien Hotel (2024-04 – Present)
- Leadership and Team Management: Oversee and lead the Indian & Tandoor kitchen team, ensuring that staff members are properly trained, motivated, and working efficiently to meet high standards of food quality and customer satisfaction.
- Menu Development and Innovation: Responsible for creating and designing new Indian & Tandoor dishes that align with current trends and customer preferences, while maintaining the authenticity and flavor profiles of traditional recipes.
- Food Preparation and Quality Control: Ensure that all food preparation is carried out to the highest standards, from selecting ingredients to cooking techniques, while maintaining consistency in taste, portion size, and presentation across all dishes.
- Supervision of Daily Operations: Oversee the daily operations of the Indian & Tandoor section, ensuring smooth and efficient workflow, timely food service, and adherence to food safety and hygiene protocols.
- Inventory and Stock Management: Manage inventory levels for ingredients and supplies, coordinate with suppliers, and ensure that the kitchen is adequately stocked without incurring wastage or excess costs.
- Collaboration with Other Departments: Work closely with other kitchen sections and front-of-house staff to ensure timely delivery of meals and seamless communication across departments, contributing to an overall excellent dining experience.
- Training and Development: Provide ongoing training and mentoring for junior chefs and kitchen staff, fostering a positive learning environment and helping them develop their culinary skills.
- Cost Control and Budgeting: Monitor food costs, manage the section's budget, and implement strategies to control costs without compromising on food quality or customer satisfaction
Senior Chef de Partie (Indian Tandoor Cuisine) at Le Meridien Hotel (2022-05 – 2023-08)
- Managed the daily operations of the Indian Tandoor section, ensuring smooth workflow and efficiency.
- Ensured food quality and presentation met the highest standards in the Tandoor section.
- Oversaw the preparation of Tandoor dishes, maintaining consistency in taste and texture.
- Coordinated with the kitchen staff to ensure timely service and adherence to safety protocols.
- Monitored inventory levels and managed supplies specific to the Indian Tandoor section.
Indian Tandoor Chef at Ashas Restaurant (2017-08 – 2020-05)
- Specialized in preparing traditional Indian Tandoori dishes.
- Ensured adherence to food safety and hygiene protocols in the kitchen.
- Trained and mentored kitchen staff to maintain high culinary standards.
Chef de Partie (Indian Tandoor) at The Leela Palace (2017-02 – 2017-07)
Led the Tandoor section, responsible for preparing high-end dishes in a fine dining environment
- Tandoor Mastery: Possessing expert knowledge and skills in using a tandoor for cooking various dishes.
- Marination: Preparing and marinating ingredients for tandoori cooking.
- Cooking Techniques: Using various tandoor cooking techniques, such as grilling, roasting, and smoking.
- Tandoori Specialties: Creating and developing a variety of tandoori dishes, including naan bread, kebabs, and curries.
- Menu Planning: Assisting in menu planning and development.
- Recipe Creation: Creating new tandoori recipes.
- Kitchen Operations: Overseeing the day-to-day operations of the tandoor section of a kitchen.
- Staff Training: Training and mentoring kitchen staff in tandoor cooking techniques.
- Equipment Maintenance: Ensuring that tandoor equipment is properly maintained and cleaned.
Chef de Partie (Indian Tandoor) at Radisson Blu Hotel (2016-02 – 2017-02)
- Managed kitchen operations and worked closely with the Executive Chef to refine the Tandoor menu.
Demi Chef de Partie (Indian Tandoor) at Le Meridien Hotel (2013-12 – 2014-12)
- Assisted the Chef de Partie in food preparation and menu planning for Indian Tandoor dishes.
Tandoor Commi I at Vivanta by Taj (2012-11 – 2013-10)
- Assisted in daily kitchen operations, specializing in preparing authentic Tandoor dishes.
Demi Chef de Partie (Tandoor) at Oakwood Premier Prestige (2010-11 – 2012-08)
- Worked under the Head Chef to deliver high-quality Tandoori dishes while ensuring efficient kitchen operations.
Tandoor Commi I at The Paul (2008-04 – 2010-10)
- Worked in the Tandoor section, focusing on the preparation of grilled meats and traditional breads
Tandoor Commi II at Royal Orchid (2007-05 – 2008-05)
- Supported senior chefs in the Tandoor section, preparing ingredients and maintaining cleanliness.
