Sous Chef, Continental Food, Kitchen Manager, Kitchen Training Manager, Menu Development


After a 3 year degree in Hotel Management and Hospitality Administration through
IHM Mumbai, I have 10 years of experience as a chef in various cuisines. I have worked not only in India for a 5* hotel chain as chef incharge of banquet kitchens and al day dining restaurant kitchens but also onboard a private yacht in the south of the Mediterranean sea.

Other than cooking I have been involved in kitchen set up and layout as well as training staff in basic food preparation, kitchen hygiene, safe working practices, food trials, demonstrations, etc.

I was also a core team member at the Taj President Hotel for the implementation of HACCP in the hotel.

Work History

Sous chef onboard M.Y. INDIAN EMPRESS

November 2009 - February 2013

(95 meter private yacht) catering to the owner and his guests. Chartered to different guests when not in use by the owner. Cuisines include Indian, Oriental, Middle Eastern, Spanish, Greek, French and Italian. Job profile includes food preparation and presentation, inventory management and forecasting, buffet arrangement and set up, managing day to day food production operations for guests and crew. Step in for the head chef when he is on leave.

Crew chef onboard M.Y. INDIAN EMPRESS

November 2006 - November 2009

(95 meter private yacht). Was involved in preparing food for the crew and assist the Sous chef and head chef in food preparation for the guests. Maintain cleanliness in the galley at all times. Clean and maintain walk-in fridges and freezers. Inform the Sous chef about the stock in hand.



November 2005 - November 2006

in charge of the all-day dining multi-cuisine restaurant The Verandah, (the best in the city). Successfully launched the new restaurant in Chennai including doing food trials and menu detailing for the kitchen staff. Organized various food festivals and also attended training sessions on Italian and German food organized by the hotel. Launched the Sunday brunch at The Taj Connemara Hotel, Chennai, regarded by many guests as the most extensive buffet and the best in the city.

Asst. chef


April 2005 - October 2005

an Italian all day dining restaurant at the TAJ PRESIDENT HOTEL, MUMBAI, INDIA (5*). Winner of the Best Coffee shop award and the Most Hygienic kitchen for 2 years in a row. Handled Operations in the pizza, pantry, dessert and main course sections as well as back-up kitchens.

chef in charge of the banquet kitchen

November 2003 - March 2005

of the TAJ PRESIDENT HOTEL, MUMBAI, INDIA (5*). Was involved in setting up and planning the new banquet kitchen, serving Continental, Oriental, Thai and Indian food. Handled B/F, lunch and dinner functions and also outdoors going up to 2000 covers. Coordinating with Food& Beverage service departments for buffet arrangement, layout and food pick-up times. Co-ordinate with guests regarding menus and special dietary requirements.

trainee chef in the room service and main kitchen of TAJ PRESIDENT HOTEL

Taj President Hotel.

May 2003 - November 2003

INDIA (5*) part of the TAJ GROUP OF HOTELS, PALACES AND RESORTS also a part of the Leading Hotels of The World. Was selected to be a part of the hotel through on campus interviews and screenings after graduation.

Successfully completed 22 weeks Industrial Training at The Regent, now known as Taj Land's End, Mumbai.

Was a part of the kitchen team for theme dinners (Indonesian cuisine) held in college.

Job profile:
• Ensured that proper grooming and hygiene standards are maintained at all times by the kitchen staff. Maintained discipline and decorum in the kitchen at all times.
• Ensured HACCP Standards are maintained by the staff during operations.
• Ensured that the food meets the quality standards set by the hotel.
• Attended the Financial Review meetings and maintain records and graphs relating to Guest Relations Tracking System and Restaurant Relations Tracking System.
• Conducted briefings for the kitchen staff.
• Conducted demonstrations and training sessions based on the Kitchen Foundation module, developed in accordance to hotel standards and standards set by The Leading Hotels of the World.


HACCP Implementation

was part of the core team for the implementation of a system in place whereby the operations were compliant with HACCP regulations.

Qualifications & Certifications

B.Sc. in Hospitality and Hotel Administration

Institute of Hotel Management, Mumbai

Leadership Development Program on People Management

Center of Excellence

Skillpages has been acquired by! is pioneering the way people find local services. Skillpages is the world’s premier directory of service providers.

Find out more

Are you sure that you want to leave?