Innovative Chef with degree of Culinary art of menu research and development from the top rated Culinary school Culinary Institute of America and an exceptional record of service and international experience at noted establishments as Devigarh, Luxury Cruise Liner and Taj Rambagh and extensive expertise in Food & Beverage Operations”.
Education And Qualifications
Menu Masters course The culinary art of menu research and development from Culinary Institute of America.
Diploma in Hotel Management from Institute of Hotel Management Pusa, New Delhi in 1999.
Represented IHM PUSA in 13th All India Students Chefs Competition.
HACCP Trained Chef ,USPH(United States Public Health) .
Pursuing E-MBA in Hospitality Administration from National Institute of Management.
Bachelors of Arts from Allahabad University in 1997.
Executive Chef (October 2013-Till Date)
Lebua resort Jaipur
Managed a staffing of up to 43 . Oversaw all kitchen and food operations for 4 restaurants ,rooms , huge banquets and assisted in managing others in corporation, including opening a new facility. .Operation Incharge in absence of general manager. Developed wine list and menu. Supervised catering for events accommodating up to 1000 people. Conducted budgeting, marketing and financial/cost analyses. .Formulated structured training programme for new hires and retrained existing staff on food presentation and new cooking techniques. Revitalized Kitchen internship program for students from local catering schools and FCI colleges . Managed different outlets of production. Oversaw purchasing, menu development and wine selections. Attended weekly management meetings and conducted monthly staff meetings setting the targets and standards.
Apart from pursuing the regular duties and responsibilities of an Executive Chef with joint responsibility of lebua Resort and lebua Lodge ,i am focussing on building the team which should have the prime objective of nurturing the people and making them realise that its not all about food but about the experience. Persistence and unwilling to compromise on quality and making the team realize that its very difficult to derive ideas by a single person so always welcomed and respected the effort of collaboration.
Executive Chef and Operations Incharge (May 2010-Oct 2013)
Tree Of Life Resort & Spa, Jaipur as
Set direction for overall culinary standards, training and development for the F&B zones. The new Concept includes Gold Standard exclusive Fine dining and special events.
The hotel is Presently rated number 2 in Jaipur and number 4 in rajasthan in food standards according to tripadvisor web site. Responsible for daily operational support of the food & beverage team, providing leadership, support and training. Performed quarterly site review audits, ensuring all standards of food quality, sanitation, show quality and sourcing and procurement.
Food & Beverage Head (Sept 08- October 2009)
Bella Vista, Panchkula
Managing all Food and Beverage outlets. Part of Pre-Opening team, designing of all Kitchen and restaurant concept, all major kitchen equipments, procurement, negotiations with vendors, installation. Involved in monitoring & handling kitchen operations, viz. planning, designing, man power, food costing, purchasing, festivals & menu planning.
Senior Chef de Partie (Sept’05-May’07 )
Taj Rambagh, Jaipur
Reporting to the Chef of the a’la carte kitchen, in-charge of catering the fine dinning multicuisine restaurant-Rajput Room & its attached extension veranda café and room service. Involved in manpower planning, quality control, HACCP supervision, requisitioning, and presentation of the food & handling pass-counter.
Chef de Partie (Jan’05-Jun’05 )
JAYPEE PALACE, Agra
With a team of 13 chef and working for the 24 hours coffee shop multi cuisine restaurant, catering 7 outlets including the banquets, buffets and a’la carte.
Chef de Partie (Nov’01-Aug’04 )
Princess Cruises, L.A. (U.S.A.)
Responsible for overseeing activities in various sections of Hot Galley as 2nd In-charge, responsible for managing special orders for passengers, ensuring hygiene, sensitization & up-keeping of subordinates, requisition & pricing.
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