Im a young chef with not maximum experience but worked and trained under the chefs having experience more than 25 years. Having a good hand skill in both curry and tandoor with regional dishes even worked and got trained in continental so gain knowledge of each and every department in premise.
1. Bachelors degree in hospitality and hotel administration
1. Currently working in multi cuisine gastronomical restaurant as a chef de partie.
2. Earlier was also a chef de partie at indias largest fine dining restaurant KHEER in roseate house Aerocity.
3. Worked as a management trainee in roseate hotels and resorts and got promoted after completion of 18months program.
1. Developing new menus
2. Learning new cooking techniques
3. R&D about cultural cuisine
