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.
OTHER WORK EXPERIENCE AND ACTIVITIES:
·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.