Jun 2011 – Mar 2018 · 6 yrs 9 mos · Gurgaon,Haryana.

• Nestle R&D Centre India Pvt Ltd. 1st June’2011 till Present
• Master Chef – Concept & Product Development.
• Facilities: A state of the art facility with a team of 100 personnel a pilot plant, a fully equipped demonstration/show kitchen with all the ancient as well as modern methods of cooking for showcasing new ideas & concepts, making gold standards/kitchen recipes for industrialized products and letting your imagination run wild. Also alongside is a Development/Lab kitchen for converting the kitchen recipes to industrially feasible/possible products with industrially developed flavors, powders, steam sterilized spices, micro released ingredients so as to replicate the same kitchen made fresh recipe.
• Website: www.nestle.com
• Responsibilities:
• Active Participation in Ideation/Refill Workshops
• Making Concept samples extracted from the Ideation
• Gold Standard recipes of Concept/Ideation Samples
• Development/Transformation of Gold standard recipes with powders & flavors to industrially possible/feasible recipes.
• Training of Nestle Professional Sales Team/Advisory Chefs
• Heading the Cullinarium Kitchen as well as Development Kitchen.
• Handled Sodium Reduction projects around the globe of instant noodle markets of Nestle.
• Developed MSG replacement products for many markets.
• Developed knowledge of Yeast Extracts and their contribution in the recipes.
• Training of Internal R&D Team in order to develop a Basic Culinary Knowledge through a Culinary Development Program.
• Trend Mapping of the Hospitality Industry around the world through market visits and BSEN (Business Specific Experts Network – A Global Chef Community created inside Nestle for Helping Chefs create better products with

Oct 1997 – Jan 2011 · 13 yrs 3 mos

• Master chef – Dumpukht & Kebabs & Kurries.