Being very fortunate to work in different geographies and with multicultural teams, I have built myself as a very versatile and adaptable chef and have also gathered culinary knowledge, skills over time.
Hot cooking
Italian cuisine
Continental cuisine
Recipe development
Buffet
A la carte
Banquet
Bulk cooking
Team leading
Guest handling
1. Executive Chef at Radisson hotel group from Sept, 2020 to April, 2021.
Successfully lead the team to reopen and smooth operation of kitchen post COVID lockdown, Redesigned all menu as per local availability due to disruption in supply chain.
2. Executive Chef at Hotel Anya from May, 2017 to March, 2020.
Responsible for overall kitchen operations and culinary experiences for guests.
Lead many food festivals, VIP events, social & corporate banqueting events.
Ensured department cost in line with budget.
3. Executive Chef at Woods at Sasan from Jun, 2016 to May, 2017.
Lead the food production department and successfully set up the kitchen during pre-opening of resort.
Actively recruited and trained the local tribal staff members.
Watching Webseries
Hanging out with friends
Scuba diving and snorkeling
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