Areas of Expertise Maximizing output of the establishment, through
• Training and development of staff.
• Interaction with guests.
• Menu planning
• Implementation of ergonomic and hygiene practices.
• Thorough Computer knowledge of basic and specific programs, I-PROC,I-SCALA, MMS etc
EXECUTIVE SOUS CHEF
Radisson Blu Resort and Spa, Alibaug
From June 2014
March 2012 - May 2014
CHEF DE CUISINE
Grand Hyatt Goa
Up to February 2012
Hyatt Regency Mumbai
• Sous-Chef for restaurant serving Italian cuisine
• Hire, train, and manage cooks/chefs.
• Plan menu, assure quality control, and minimize waste.
JR. SOUS CHEF
Taj Holiday Village Goa
• Supervised main kitchen and banquet operations.
• Managed inventories, food cost and training.
• Responsible for coffee shop and banquet operations
SR. KITCHEN EXECUTIVE
The Leela Palace Bangalore
• Saucier for the Citrus, coffee shop
• Making staff rosters.
• Assisting in menu planning and changes.
• Worked as in charge for the kitchen.
• Make menus for special functions and wine dinners.
CHEF DE PARTIE
Taj Coromadel Chennai
• Buffet in charge for 24 hours coffee shop Match Point
• Responsible for buffet and a la carte menus.
Qualifications & Certifications
D.A.V College DehraDun.
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