Having worked at Nobu Berkeley (1 - Michelin Star) and at The Dorchester, Hyde Park, I have maintained the same high levels of expertise, innovation and standards throughout my career. The past 4 years working as a consultant has opened me to look at a business from an owner's perspective. I have acquired skills of designing kitchens on Autocad and executing projects with flawless precision to launch and management. I now look at the business with strategy and positioning and add to it operational efficiency.
Diploma in Hotel Management, catering technology and applied nutrition.
1. Consultant Chef for large and small projects in India and Africa. Designing kitchens, menus, training staff, setup recipes, for central kitchens, restaurants, nightclubs, pubs and cruise ships. 2. Corporate chef for Delightful Foods Pvt.Ltd, research and production head for automated machinery producing bulk frozen desserts. 3. Corporate chef for GK pvt.ltd managing top nightclubs and restaurants.
1. Automation at the workplace 2. Study emerging trends post covid in hospitality. 3. Data analysis 4. Music.
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