I have pursued my bachelors degree in culinary arts and hotel management from HTMI, Switzerland and I have completed my B.sc in catering science and hotel management in Bharathiar University, India. Also Topped up with double Diploma ( Level 4 & 5 ) in Institute of Hospitality, London. Also obtained Commis chef certificate from THSC Council , India. All these affiliate degrees are completed through Indian culinary academy ( previously known as ASK institute of hospitality management and culinary arts ) from 2018 to 2022.
I have completed my Industrial Training in Aloft bengaluru business cessna park, Bangalore, India. I have experience working in fast faced restaurants, Kitchens. I was responsible for A La Carte service for Dinner and also assistant chef in Banquet preparations. Was also Live guest chef during breakfast service and lunch in the hotel preparing live menu dishes in front of guest. Have completed various outdoor caterings and events throughout my training period.
Have completed various events such as theme lunches, culinary fiestas, bakery and culinary displays during college. Have experience in basic gastronomy cuisine. Specialized in rustic and Modern Indian cuisine.
Have basic experience in menu creation, indenting, stock management.
B.sc in catering science and hotel management - Bharathiar University
B.sc in culinary arts and hospitality management - HTMI, Switzerland
Level 4 diploma in culinary arts and patisserie - Institute of Hospitality, London.
Level 5 diploma in advance culinary arts and patisserie - Institute of Hospitality, London.
THSC- commis chef
All these above courses are completed through Indian Culinary Academy ( previously known as ASK institute of hotel management and culinary arts ) from 2018 - 2022.
Gastronomy cuisine
Fusion cuisine
Indian cuisine
Bakery and patisserie
Verbal skills
Computer skills
Completed 5 months Industrial Training in Aloft Bengaluru Business Cessna Park, Bangalore, India. Completely worked in Kitchen department in the section of South Indian for a period of 5 months From July 2019 - November 2019.
Worked in South Indian department and also specialized in Indian cuisine and have experience in Banquet cooking and outdoor caterings and events. Worked as also guest chef and live kitchen chef for making live menu dishes.
Interested to learn new cooking skills and techniques and explore new cuisines throughout the world.
Playing games, listening music, travelling to food destinations are some of the hobbies.
Interest on Gastro cuisine,Advanced pastry skills, high fine dining cuisine and so on.
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