An innovative Executive Chef and Pre-opening Consultant with nearly 2 decades of experience in Hospitality Industry. Currently associated with Hotel 2 Fevrier Lome Togo West Africa as Culinary Head. Deep knowledge of Westerns and Indian food recipes, portion quantity, plating styles and standards. Profound knowledge of ingredients and spices used in Indian cooking. Strong familiarity about Indian culinary, Thai, Vietnamese, Chinese, Mexican, Italian, French, Moroccan, Gulf items, cooking methods and techniques. Proficiency in world hospitality and sustainable practices followed in Indian cuisines. Ability to plan and develop menu with world food items and follow the same. Competent to perform work keeping professionalism always and displaying desired professional attitude for other personnel in kitchen. Skilled in managing teams to work in sync with the corporate set parameters & motivating them for achieving business and individual goals. Excellent communication, interpersonal and relationship management skills.
2021 - Present (3 Years)
Hotel 2 Fevrier Lome Togo, Togo
As Culinary Head, 1. Actively involved in planning, development, and implementation of the menu for 5 F&B outlets and planning the culinary operations, placing orders along with reviewing and maintained stock of raw material while ensuring adherence to HACCP norms regarding the food & beverage production. 2. Collaborated with the pre-opening team and responsible executed activities encompassing kitchen set-up, recruitment & training, menu planning, and quality control. 3. Mentored F&B sales manager to set up an F&B sales calling and reporting process with strategy and goals and selected, trained, motivated, and led a large team of 100+ employees post streamlining department operations and developing appropriate training material for the staff. 4. Engaged in Business Development by increasing profits by reduced costs, executing P&L management, optimizing sales and achieving brand value, and participating in budgeting and marketing strategy.2018 - 2021 (3 Years)
Red chili company limited, Vietnam
2013 - 2018 (5 Years)
Dammam Hotel Company (owning company Sheraton Starwood Conventions Center), Saudi Arabia
• Responsible for day to day operations, <br>• Developing and implementing a departmental operation and training manual <br>• Quality control of food beverage production as per the international “HACCP” norms <br>• Create a work environment that is high in employee morale and provides constant training development. <br>• Work in association with the CEO for Promotions, Menu planning Pricing. <br>• Responsible for the entire SOP’s in the entire different kitchen to be understood and followed by all the team members. <br>• Monitor performance to ensure adherence to all quality standards. <br>• Marketing tie-ups, sales planning, and related operational work. <br>• Co-ordinate with the Engineer for Preventive Maintenance, Procurement of new equipment, Energy consumption etc. <br>• Responsible for the entire SOP’s in the entire different kitchen to be understood and followed by all the team members. <br>• Responsible for all the kitchens operations including the stewarding dept. <br>Hygiene, Training and setting up standards and following the processes laid by the company being the priority. <br>• Designing and creating hand-picked menus for banquet events keeping in mind the guest focus2012 - 2013 (1 Year)
Louvre hotels group (luxury division) royal tulip luxury hotels, India
• Joined in the pre-opening chef.2010 - 2012 (2 Years)
THE HOTEAL IMPERIAL JANPATH NEW DELHI, India
• Good decision making and analytical skills.2008 - 2010 (2 Years)
wrapster food pvt.ltd. {Jiggskalra’schain of Restaurant.}, India
• Develop and implement menufollowing concept.2007 - 2008 (1 Year)
Grand Hyatt Mumbai, India
• Responsible for assisting the team in the over all efficient and smooth running of the food and beverage department and for achieving consistent excellent service.2005 - 2007 (2 Years)
the Claridges hotel New Delhi, India
• In chargeof foodproduction in the Indian section which made curries & kebab section.2004 - 2005 (1 Year)
J.P. GROUP OF HOTELS., India
• Responsible for making gravies &Marginations of the meat for the Indian restaurant.