I N T E R E S T SCollecting information about current latest food trends in the world to keep myself updated.Diploma in computer software application and FoxPro programming from Nalanda computer education, Mumbai in year 1996.Commi-1 at Intercontinental the Grand, Mumbai in 24/7 coffee shop kitchen as a Pre-opening and opening team member from December 2002 to December 2004.Assist in the Auto accessories Manufacturers building of an efficient team of employee and to create and develop the training of the staff.

Check the quality and quantity of supplies by implementing first in first out method..Degree in Commerce stream from Mumbai University in year 1998.Preparation of pasta and thin crust pizza as per Ala carte menu.Preparation of food according to lunch and dinner menu in upmost hygienic condition and within appropriate temperature for 2500 pax.E D U C A T I O N A L Q U A L I F I C A T I O NBachelor in Hotel Management from Institute of hotel management, catering technology and applied nutrition, Pusa, New Delhi, India in year 2001.Commi-1 at Hotel Sharanam, Thane, Mumbai in Indian and western main kitchen section from September 2001 to December 2002.P E R S O N A L I N F O R M A T I O NDate of birth January 27.

Hindi and Marathi.Managed banquets operations of 11 banqueting venues catering to an average of 2500 covers a day, serving Indian and world cuisines.Got opportunity to work and learn under James Martin celebrity chef (Yorkshire)in Bistro.Worked to develop skills and knowledge in continental, grill range and pantry section by preparation according to ala carte and in bulk quantity for banquet operations.Awarded Blue belt in karate from "Karate Speed Power”, Mumbai.Demi chef de partie at Hilton Towers (An Oberoi hotel and resorts) Nariman point, Mumbai in Frangipani restaurant from November 2004 to June 2007.To develop standardized recipes to allow the kitchen at an acceptable food cost.Preparation of dishes in front of guests and creating a warm friendly environment by interacting personally and showmanship.Assisting celebrity and executive chef Bruce Woolner (London), Jokian Kern (Germany) and executive Sous chef in setting and opening up of the cafeteria kitchen, garde manger, butchery, commissary including planning and standard operating procedure.The most rewarding moment was being secured the 8th positon among .

"The top 10 ultimate brunches in the world by Conde neste traveler award” in mid-year 2015.Maintaining highest standard of cleanliness and hygiene and to create awareness on eco friendliness. One of the top most famous, leading, well known and classical restaurants in Mumbai.Got opportunity to assist celebrity chef Mava (Indonesia) for setting and opening up of first Oriental restaurant in region.To ensure cordial relations with seniors and colleagues and Keep records of all guests’ compliments and complaints.Awarded by best employee of the month for exceptional commitment and outstanding performance at Taj Lands’ End, MumbaiTwo times awarded by best employee of the month for exceptional commitment and outstanding performance at Intercontinental The Grand, Mumbai.Responsible for the entire cost component related to food, menu item sales analysis.Start the shift by reporting to premier sous chef, prepare the order sheet of requirement, check and write all the temperature logs, sanitizing logs.Worked in hot and grill section, handing Ala carte menu food preparation also breakfast, lunch, dinner buffet preparation in innovating way.Responsible for preparation of starters, soups, main course, canapés and sandwiches.A C H I E V E M E N T SAsia pacific economic conference (APEC) with president of twenty nations around the globe at preopening stage in Sofitel Bali nusadua beach resort in October 2013.Worked in pantry section preparing appetizers, salads and sandwiches for Frangipani restaurant, In room dining, executive meeting room, business centre.Grooming and training the team members for the ongoing and new menu also to take up higher role with ease.Worked as a team member in restaurant serving Mediterranean, Continental Indian cuisine.Playing cricket, football and chessListening to music.To maximize employee productivity to minimize payroll costsChef de partie (Junior) at P0 cruises (Ocean Village Two) in main galley at United Kingdom (Southampton) from September 2007 to June 2008.To monitor and analyze the menus and products of the competitors.Preparing all kinds of salads, soups and main course as per ala carte menu in Indian section.To establish high standard of food with trendy food and needs of the market.Creating a work environment which strives for quality and perfection every time.Opening up of 24/7 all day dining kitchen, presentation and preparation of appetizer, soups, main course as per Ala carte menu and buffet section.Participated as an active member in free medical checkup camp organized by Rotary club of Ulhasnagar-5 and Kalibari committee

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