Feb 2022 – Present · 4 yrs 4 mos · Pune division, Maharashtra, India

Dec 2019 – Jul 2021 · 1 yr 7 mos · Goa, India

Aug 2018 – Mar 2020 · 1 yr 7 mos · Pune Area, India

Oct 2016 – Jun 2018 · 1 yr 8 mos · Pune Area, India

• “ZION” One Of The Biggest Roof Top Restaurant In India, With Area Of 40,000 sq ft. Serving delicacy In Different 5 sections.
• “CURRY CENTER” Our open air roof top Indian Restaurant,With a Capacity of 124 covers,ServingNorthwest Frontier Province cuisine.
• “CELESTIAL”A Semi Open Air Restaurant, with capacity of 180 covers, Serving Italian Classic & World Cuisine.
• “YOUTHOPIA”Capacity of 120 covers, Serving Live Wood Fire Pizza & Open Air Live Kitchen.
• “COFFEE SHOP” Capacity of 24 covers, Serving Subs, Burgers, Sandwiches with live Bakery.
• “LOUNGE BAR”With capacity of 70 covers, Serving Finger Food with The Best Mixologist Drinks.

Aug 2015 – Jan 2016 · 5 mos · Sanpada, Navi Mumbai...

Apr 2015 – Jan 2016 · 9 mos · pune, viman nagar

Oct 2013 – Apr 2015 · 1 yr 6 mos · Pune, Maharashtra, India

• I am the principal consultant for DeepJyothi Hospitality Consultants
• This has been setup to provide ethical and knowledge driven consulting services for restaurants and other hospitality start-ups.
• Projects:
• ·        Cow Boys Café- an 130 Cover Café (Navi Mumbai)
• ·        The Palm Courtyard- an 350 pax Banquet (Navi Mumbai)
• ·        Say Cheese- a 60 covers Italian Restaurant (Jodhpur)
• ·        The Attic Café- an 110 Cover Multi Cuisine Café (Pune)
• The Ramas- an 80 Cover Multi Cuisine Restaurant (Pune)

Feb 2013 – Sep 2013 · 7 mos · Nashik

• Handling Banquets with capacity of 500 to 2000 and working to relaunch 2 restaurants with 60 rooms,
• To ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens. Ensure Safe Working Practices
• Conducts regular tour of the front and back of the house to check that all equipment are in working order and standards are adhered to. Ensures that all kitchen personnel follow the company’s grooming standards.
• Maintains proper and adequate controls over purchase orders and requisitions
• Monitors on monthly food inventory turnover and slow moving items
• Reviews food cost analysis on a daily basis to maintain in line with budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis.
• To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers. To practice “FIFO” system at all times,
• Conducts monthly Chef’s meeting to discuss the following:
• Information update on functions (Events)
• Maintenance updates (Engineering), Cost control updates, Guest critique feedback
• Hygiene and Sanitation issues
• Conducts daily briefing which will include:
• Important hotel / divisional / section information, Guest feedback
• Coordinates details on upcoming Banquet events and food production, Annual promotions and menu plans
• Plans new menu rotations to constantly provide quality choice of food in all outlets
• Leads by example, adopting a positive attitude to keep the team spirit at its highest level,
• Communicates with outlet managers / Events Management Team to obtain feedback

Jan 2012 – Jan 2013 · 1 yr · Lower Parel Mumbai,

• Leading kitchen with 21 Chefs for a 150 cover restaurant
• Senior member of the pre-opening team, responsible for the complete setup of kitchen
• Responsible for recruitment and training of chefs on the menu designed
• Responsible for execution of the menu and quality of the food served from the kitchen
• Developed cost control measures, monitor inventory levels and enforced cleanliness guidelines
• Monitor and coach employee on performance, promotion and compliance
• Trained Under 2 Michelin star, Chef Vineet Bhatia

Jan 2012 – Jan 2013 · 1 yr · San Diego, CA, USA · On-site

• Mainly track industry and benchmarking company dynamics and organize relevant information in a timely manner. Conduct data collection and comparative analysis. Write relevant research reports and other basic materials.

Mar 2010 – Jan 2012 · 1 yr 10 mos · New Delhi Area, India

• Responsible for planning and enhancing menus and creative cuisine. Ensuring strict compliance to standard production procedures and recipes as per standards
• Ensure the implementation in all operations of the organization’s policies, manuals, procedures and instructions on all matters pertaining to food handling/ processing, sanitation, safety and environmental protection.
• Responsible for handling VIP guests and International clients, increased guest satisfaction.
• Maintained daily inventory, filled out Food requisitions & adhered to control systems to assure quality, portion size & consistency
• Develop and propose menus. Develop and implement daily production plans for each meal time, in accordance with the number of customers to be catered for

Jan 2009 – Jan 2010 · 1 yr

• Working for Falafels has turn out to be a good experience as presently we had 07 outlets in Mumbai. Leading kitchen with 15 chefs.
• As it is a Central kitchen we have to do the production for the entire outlet as per the requirements,
• Here I involve myself in day to day work schedule, Indenting, Menu Planning, Costing, and Standardize recipes.
• Taking care of food stock indent and management and control of the cost by minimizing the wastages

Jul 2007 – Sep 2009 · 2 yrs 2 mos · Mumbai

• Joined Company As Chef de Partie and got promoted as Sous Chef and then Executive Sous Chef
• Working for Flags Mumbai has turned out to be a good piece of experience as we serve world cuisine, serving over 280 dishes from over 30 cuisines around the world with menu changes every 6 months.
• Where I involve myself in the daily operations besides which making duty roasters, daily market lists, receiving and checking all the Veg, Seafood and other stuff as per standards, as my daily routine.
• Assisting Executive Chef, to look after entire kitchen operation in his absence. Leading kitchen with 30 chefs.
• Here I involve myself in Menu Planning, Costing, and Standardize recipes.
• Taking care of food stock indent and management and control of the cost by minimizing the wastages.

Jul 2003 – May 2007 · 3 yrs 10 mos · USA

• Working on cruise was a great experience for me... as I got a chance to explore the world and to meet people from different part of the world. Sailing across Mediterranean, Caribbean, Alaska, Europe, Australia, New Zealand & Asia.
• In my 4 contract worked in different sections like Soups, Sauce, Vegetables, & Break Fast.
• Assisting in preparation and serving 800 to 1200 guests within 2 hours of stipulated dinning hours per sitting in dining room.
• Each contract of 9 months without a day off, 12 hours averaging per day

Oct 2002 – Jul 2003 · 9 mos · Mumbai Area, India

• As a Commis II in J W MARRIOTT was a great learning experience, the best and the busiest hotel in Mumbai.
• Worked in the 24 hour coffee shop named by LOTUS CAFÉ.
• The best part in J W Marriott was its Discipline, High standards of Hygiene that they maintained and the high quality of food and special treatment for the employees that’s provided by the hotel as per their saying “ treat the internal customers first and they in return will treat the external customers in the best possible way"

Aug 2001 – Nov 2002 · 1 yr 3 mos · Mumbai Area, India

• Being a part of the opening team was a boon as it showed me different aspects and way of setting up the kitchen and also setting up the menu.
• Was reporting directly to the Chef De Cuisine and Executive Chef.
• It has helped me to realize my skills with requisitions with regards to vegetables and butchery for the restaurant and maintaining their stock at the end of the month.
• It helped me to maintain the food quality n quantity. As I was responsible for dishing out the food as per the order.

Jun 2000 – Jul 2001 · 1 yr 1 mo · Mumbai Area, India

Apr 1996 – May 2000 · 4 yrs 1 mo · Mumbai Area, India

• As an apprentice cook it was my first experience to work in the kitchen, I got a good opportunity to work with the busiest n the biggest flight kitchen in Asia.
• In 3 yrs I was able to worked in all the major section like Butchery, Grade manger, Continental, Hot snacks, Break fast, Halwai n fruit section.
• I was appointed as an in charge of the entire EL-AL kitchen (Israel kitchen) which serves kosher meal.