A Professional Chef with 11 years of experience in the industry, has a real passion for farm to fork of culinary arts. Highly adaptable and adroit in Indian & Tandoori cuisine. Adept at managing kitchens with different cuisines, concepts, banquets, and Restaurant Operations. A staunch supporter of using freshest and finest ingredients to deliver fastidious and toothsome dishes. Well-experienced in working with a team and get the best out on my own when the situation requires it. Certified Chef with FOSTAC. Ready to find a position that allows me to learn and explore my work.
Date Of Birth: 23 Jan 1985
Industry: Hotels & Resorts
Job Level: Management
Job Role: Executive Chef
Current Country: India
Education Level: Graduation
June 2009 - August 2009 (2Months)
OBEROI GROUP OF HOTELS, India• Learnt basic baking, Garde manger, butchery, pasta making. <br>• Prepared prescribed dishes, designed special cake, Improved cost cutting and waste control by making <br> different types of chocolates from wastage and trimmings. <br>• Developed methods to re-use chocolate wastes to make filled chocolates thus increasing profits. <br>• Learnt the efficiency in the purchase of vegetables, fruits, meat and fish. <br>• To take orders for Italian and Bakery dishes in the fine dining restaurant and serve the same and increased <br> rating.