Jun 2022 – Mar 2025 · 2 yrs 9 mos · Singapore, Singapore · On-site

Mar 2020 – Sep 2024 · 4 yrs 6 mos · Gurugram, Haryana, India

Nov 2019 – Mar 2020 · 4 mos

• Corporate Chef

Jul 2018 – Mar 2020 · 1 yr 8 mos

• The Kimono Club | Whisky Samba | The Wine Company | Wine Rack | Antares

Apr 2017 – Jul 2018 · 1 yr 3 mos · Mumbai, Maharashtra, India

• Head of all New Culinary Initiatives by Speciality Restaurants Limited, a public limited company with over 130 restaurants globally.
• Currently Partnering & Heading POH - Progressive Oriental House at Lower Parel, Mumbai, a restaurant that has successfully blended creative Experiential dining with relative flavours being financially viable.

Jul 2015 – Mar 2017 · 1 yr 8 mos

• Promoted as Chef de Cuisine and Custodian of Asian Cuisine for ITC Hotels. Also Successfully opened Tian - Asian Cuisine Studio at ITC Maurya.

Jan 2013 – Jun 2015 · 2 yrs 5 mos

• Successfully opened two Brand new progressive asian cuisine restaurants, Pan Asian at ITC Grand Chola, Chennai and Tian - Asian Cuisine Studio at ITC Maurya, New Delhi with innovative concepts and my interpretation of Asian Food. Both restaurants are critically and financially successful in its own areas.

Aug 2010 – Dec 2012 · 2 yrs 4 mos · Taj Mahal Hotel, New Delhi

• Promoted as Outlet Chef of Wasabi by Morimoto at Taj Mahal Hotel, New Delhi. ISO -22000 certified Internal auditor, Departmental trainer, Successfully facilitated "Process improvement team" on reduction of COPQ (Consequence of poor quality) at the coffee shop, which was applauded by the ED (Executive Director) of the company. Dynamic guest relationship. Great core team base with versatile cuisine experience.

Mar 2008 – Aug 2010 · 2 yrs 5 mos · Taj Mahal Hotel, New Delhi

• Pre-opening team of Wasabi by Morimoto at the Taj Mahal Hotel, New Delhi.

May 2006 – Mar 2008 · 1 yr 10 mos

• Worked along with Master Chinese Chef, Thomas Wee in a modern Chinese restaurant, Empress of China. Handled operational as well as administrative aspects of running a kitchen successfully.

Jun 2004 – May 2006 · 1 yr 11 mos

• Handling sections, maintaining inventory, learning the fine nuances of cooking.

Sep 2002 – Feb 2003 · 5 mos · Grand Hyatt, New Delhi (Now The Grand)

• Exposure to the industry for the first time. Worked with all the major departments like Food production, F & B service, front office and Housekeeping.