Experience

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  Pind balluchi

  Jan 2010 - Apr 2011

  Executive chef

  Good knowledge of the Indian cuisine. Experience in handling large kitchens/ bulk cooking/ Industrial Kitchen. Meal Planning. Responsible to make sure that the duties assigned meet the set standard and qualities. Maintaining daily Rota and allotting jobs for the staffs. Conducting briefing daily for the staff on daily operation. Recipe costing, daily food cost, monthly food cost etc. Maintaining Monthly food cost. Quality check of fresh & perishable items used in the kitchen. Check the store requisitions of all kitchens in order to reduce the wastage & spoilage of materials. To prepare Spoilage and Wastage reports on daily bases. Maintain Low food cost without compromising on the quality. Show less

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  "toshali group" toshali resorts international

  Mar 2014 - Sept 2014

  Chef

  QUALITY & COST CONTROL ,NEW OPENING.AND STAFF HANDLING..Developing and Standardizations of New Food recipes.‘Supervising & Facilitating Smooth Process of Food & Services.Also Concentrate on Hygiene & Safety Standards Working

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  Sodexo food solution

  Oct 2014 - now

  Executive chef

  SINCE 110 OCT 2014 TO 31 ST MARCH  Developing and Standardizations of New Food recipes. Supervising & Facilitating Smooth Process of Food & Services. Also Concentrate on Hygiene & Safety Standards Working,  Food Costing and Menu Pricing Techniques

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  Clarks inn

  Apr 2015 - now

  Executive chef

   A Wide Knowledge In Indian Cuisine Like Awadhi, Mughlai, Nawabi Cuisine. A Good Knowledge In Continental & Chinese Cuisine. Developing and Standardizations of New Food recipes. Supervising & Facilitating Smooth Process of Food & Services. Also Concentrate on Hygiene & Safety Standards Working,  Food Costing and Menu Pricing TechniquesGood knowledge of the Indian cuisine. Experience in handling large kitchens/ bulk cooking/ Industrial Kitchen. Meal Planning. Responsible to make sure that the duties assigned meet the set standard and qualities. Maintaining daily Rota and allotting jobs for the staffs. Conducting briefing daily for the staff on daily operation. Recipe costing, daily food cost, monthly food cost etc. Maintaining Monthly food cost. Quality check of fresh & perishable items used in the kitchen. Check the store requisitions of all kitchens in order to reduce the wastage & spoilage of materials. To prepare Spoilage and Wastage reports on daily bases. Maintain Low food cost without compromising on the quality. Show less

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  Lords hotels & resorts

  Feb 2019 - now

  Executive chef
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  Pride elite haridwar

  Oct 2024 - now

  Executive chef