Work History

Work History
Apr 2011 - Present


Suryadatta college of Hospitality Management & Travel, Tourism

As a Lecturer/ trainer i am responsible to groom, educate,guide and motivate future hoteliers with the trends and hospitality situations. I am also responsible to maintain their records. Handled the university examinations and have conducted state level seminars, annual functions, ptms and databasing

Sep 2010 - Jun 2011


DINA Institue Of Hotel & Business Management


Currently working as A Food Production Lecturer In DINA Institute Of Hotel & Business Management Pune (2nd September 2010)

  • Worked as a Sous chef at the royal orchid hotels (Mysore)(27th Jan 2010)

             Handling the kitchen and staff in the capacity of 11 nos with total 30 rooms 

  • Worked as a Chef Trainer in The Academy of Culinary Education

            (1ST Dec 2008- 7th Jan 2010)

·Worked For Olive Bar & Restaurant, Pot-pourrie & Seijo & the sole dish.

            (30th July 2006- 14th Jun 2007)

These were high profile restaurant all specializing in Italian and World cuisine.

Worked as a head outlet chef was responsible for the smooth operation and costing

of the restaurant was also responsible for the quality of food and service of the restaurant

·Worked as a Chef Instructor in The Atharva College of Hotel Mgmt (Mumbai).

            (10th July 2006- 17th  Jun 2007)

The Academy was a multi faceted institute with numerous course of

educational facilities some which were Law, Engineering. Out of which one was

Hotel Management, as being the head chef lecturer I was responsible for the

training and development of all the students as well as planning and

managing the training schedule & organizing Theme dinners

·Worked as a chef instructor in The Academy of Culinary Education from 28th Dec 2005 to 1st June 2006.

·Worked for The Trident Hilton Gurgaon from the 16th of June 2003.

Trident Gurgaon is a business hotel with a difference. Set in seven beautifully

landscaped acres, the hotel has an imposing yet serene presence, a resort-like ambience.

It is characterized by domes, long corridors and walkways, inner courtyards,

reflection pools and fountains.

The hotel's 136 rooms include a Presidential Suite and six Executive Suites.

The hotel has two restaurants, one an all-day diner serving Mediterranean

\and Italian fare and the other offering specialty Indian cuisine.

The business bar,with its cherry-wood parquet flooring.

As working in the Organisation I was responsible for the GradeManger i.e dishing out of 

different variety of salads, cold cuts, juices and also the Continental Department

when live stations were on a great flare

Completed 6 mths training in the Radisson Goa.

The Radisson White Sands Resort, Goa serves delicious Pan Asian cuisine with live

teppanyaki at Sake, which offers both indoor and outdoor seating. Guests at the Radisson

White Sands Resort, Goa will also find Goan seafood

specialties served in a beachfront setting at Finns & Rambooze

and casual 24-hour dining at Waterfalls Café. Additionally, there are four bars on-site.

·Completed 6 mths of training in the F&B from Amarvillas Resort AN Oberoi Resort Agra.

The Oberoi Amarvilas is located 600 meters from the Taj Mahal, all the rooms, suites,

lobby, bar and lounge offer breathtaking views of the monument.

Built in a style inspired by Moorish and Mughal architecture,

the resort is a splendid display of terraced lawns, fountains, reflection pools

and pavilions with rich interiors that take you back to an era of Emperors and Princes.

An interlude at The Oberoi Amarvilas is truly unforgettable.

·Completed 5 mths of training in the F&B from Cidade de Goa.


·Participated at the Goan Food Festival at Mumbai Gymkhana Mumbai.

·Participated for the Sea Food Festival Goa.

·Participated for the various theme luncheons in the campus for various top

        management of Cidade de Goa

·Participated for various wine makers dinner & luncheons in the Trident Hilton.

·Specialized in Garde Manger & continental cuisine.




Academy of Cullinary Education

·Passed S.S.C.Examination from NOS Board (Delhi) March 1996.

·      Passed H.S.C. Examination from Mumbai Board March 1998.


·Successfully passed 3 years of Culinary Education from the Academy of

        Culinary Education Goa.

My Creation And organisations




Japanese/Italian/Thai Cullinary Forte

Caramel work

Chocolate Art

Shushi Making


As my profile specifies Im a chef lecturer I am Versed with the training skills and the work flow of Training & Development.


·To associate myself in an Esteemed Hospitality Organization in the department of Food Production

        Guest Relations & Training.


 I am responsible for each & every aspect of Restaurant & kitchen operation i.e. from mise en place

till closing of the kitchenincluding stores, requisition, inventories, staffing, order taking, situation handling,

farewell, maintenance, making reports, etc. Also festivals and promotions, training programmes etc.

Being a trainer I am responsible of maintaining grooming standards, practical and theory programmes

observed by the Institute of Hotel Management, PowerPoint presentations, even responsible of arranging

knowledgeable tours and visits to Chateau Indage the Vinery, Kingfisher factory and Spice farms,

Sugar factory & Milk factory in Nashik & Goa.

As it comes to Guest complaints and Customer Care have been exposed to the intricacies of their needs

and have been a pro at it.

Working for the Oberois I am versed with PR and Guest Complaint handling as they always believe that

'The Guest Is Always Right'.

As We In India Also Believe that "ATHITHI DEVO BHAVA" i.e. Guests are like God.


* Interested in learning new and  trendy developments in the hotel industry.

* Interested in Learning the daily work process of the different departments of an Hotel.

* Interested in Reading Books & Collecting Books like The National Geographic,

  Hotelier and Caterer, Cooking Encyclopedias etc

* Interested in Glass Painting, Canvas Painting & Rangoli Art.

* Interested in Exploring the World & Different parts of India.



*Prof Vandana Malhotra

(Principal SCHMTT)

* Aroop Chatterjee

(FNB Manager Hyatt Hotels)

* Chef Soumya Goswami

(Corporate Chef

The Oberois Hotels)

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Nov 2004 - Present

Pre Opening team member

The Trident Hilton
Nov 2003 - Dec 2003

Bonafide employee Oberois

Oberoi Hotels
Aug 2001 - Dec 2003

Diploma In Hotel Management

Academy of culinary Education