Working with local produce always excites me all the credits goes to my father as I wanted a lawn at my backyard but my father wanted vegetables because he is a man from mountain and made me realise from childhood the value of mother nature and it's produce at its best.Although he is a doctor he had always a soft corner in his heart for cooking. Whenever I get late for school, he plucks some greens from the garden and prepares tiffins for me which ultimately made my relationship with food stronger with the time.
I have gained valuable experience as a team member in a fine dining restaurant in a luxury hotel where I was responsible for all the mise place in the hot section. I have covered all the shifts in the hot section and can be efficient in different scenarios, whether it's a grill or line or doing night shifts for the breakfast operation.
Bachelor's in Hotel Management
A European cuisine trained chef who has worked with best hotels and restaurants in home country.Comfortable working in hot & cold section . Gained experience in Napoleon pizzas & pasta as well
The Oberoi Hotels & Resorts, Banglore Commis chef ( April2021- August 2022)
The First Fiddle Restaurants , New Delhi - Commis 1 (October2022-July 2023)
Masala Library by Jiggs Kalra, Mumbai(August 2023 - Present)
I usual likes hiking when I gets long weekend but usually engage myself in Gym daily which I likes the most. Being a chef I like travelling & exploring Street foods across the country)
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