Parag K.

Experience

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  Sahara amby valley

  Nov 2003 - Sept 2004

  Commi chef

  Preopening Resort experience - luxury villas and speciality restaurants across the property- worked as a line cook.

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  Oberoi Hotels & Resorts

  Oct 2004 - Jun 2010

  The Trident Jaipur Hotel, Jaipur (India)The Oberoi New Delhi ( India)- Travertino Restaurant (Italian), Taipan restaurant (Chinese),360 restaurantThe Oberoi Udaivilas, Udaipur (India)Oberoi flight services, New Delhi ( India)Hands-on exposure as a Management Trainee and classroom training at Oberoi centre of learning and development (Oberoi mgt school) for a two-year management programme. Joined as Line cook in Frangipani restaurant (Mediterranean cuisine)Exposure in speciality cuisine including Vetro restaurant ( Italian), Kandhar ( Indian restaurant), Rotisserie restaurant (French grill), India Jones ( Asian), Tiffin restaurant and Banquets, Gardemanger, Butchery.

  • Kitchen management associate

    Jul 2008 - Jun 2010

  • Demi chef de partie

    Oct 2004 - Jun 2008
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  Oberoi Hotels & Resorts

  Nov 2010 - Aug 2011

  Oberoi flight services, MumbaiOberoi flight services ( EIH), MauritiusResponsible for production and managing operation - the volume of 10,000 meals per day in Mumbai Unit for International and domestic airlines sector. Ensuring HACCP, hygiene audits across units. ( PRE-OPENING EXPERIENCE) Nov. 2010- Feb. 2011 Deputation to preopening of the unit, training staff, rolling HACCP and documentation, support to an executiive chef.

  • Kitchen executive ( Sous Chef)

    Jul 2010 - Aug 2011

  • Kitchen Executive ( Sous Chef)

    Nov 2010 - Feb 2011
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  Taj Hotels

  Nov 2011 - Aug 2014

  Senior Sous Chef

  Second in command to Executive chef- Responsibility included Banquet operation for 1000-1500 paxMulti venues - 4 restaurants handling Speciality Mediterranean restaurant, Speciality Regional seafood restaurant, All day dining Bistro, Bar Lounge. Responsible for ordering, menus, introducing new concepts, guest scores, Hotel scorecard, media articles, Guest relations, staffing and recruitment, training of staff, costing and kitchen budgets etc.(PRE-OPENING EXPERIENCE)- Taj gateway chennai Show less

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  Royal Caribbean International

  Aug 2014 - Nov 2014

  Sous chef

  Fourth Voyager class ship of Royal Caribbean international- 12th largest ship in the world . carrier of 3200 to max 3800 passengers. Sous chef in charge of Windjammer restaurant for breakfast and lunch, High tea. Galley chef in charge for dinner service restaurant (1000 cover ) for sit down service.

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  Malakaspice

  Feb 2015 - Oct 2015

  Executive chef

  New restaurant projects -Regional Indian restaurant menu & research, speciality Goan cuisine restaurant menu & researchHandling 3 venues of south East Asian cuisine restaurants operation and day to day running, Learning and development program for management trainees, New food concept for Bar, Seasonal menus, wine dinners, Research and development, the concept for new restaurants, Cost control, costing, budgets and kitchen reports, planning kitchen layout (PRE- OPENING EXPERIENCE) etc.

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  Hog's Breath Cafe Australia Pty Ltd

  Nov 2015 - Jul 2016

  Head Chef

  First job in Australia and started again to qualify for Australian work experience from line cook. Showcase my past skills and experience. Jobs included Ordering, Menu launch, costing, staffing, Hands-on line chef in all sections for steakhouse restaurant.

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  Pier One Sydney Harbour, Autograph Collection

  Aug 2016 - Aug 2018

  Sous Chef jr

  Hotel Pier one Sydney Harbour (Marriott autograph collection hotel )- Known for its luxury and unique Fine dining place, worked for Destination weddings, local gourmet breakfast, Sit down dinners and lunches, Speciality functions for a volume of 100 to 1000 pax as well as restaurant service line chef. Hotel also boasts for one hatted waterfront restaurant.

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  Heritij Restaurant

  Aug 2018 - Aug 2019

  Head Chef

  A project of progressive Asian and Indian influenced Restaurant in collaboration with Michelin star chef Chef Mural ( Song of India- Singapore, holding one Michelin star in Southeast Asia). PREOPENING EXPERIENCE- launching a new menu, Training staff, recipes, budgets, costing and staffing, and In the first year of operation has achieved Delicious 100 restaurants Australia 2018, Diner’s choice award 2018 & 2019, AGFG guide Reader’s choice award 2019 for the restaurant “Heritij “

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  Belvedere Bar N Grill

  Oct 2019 - Sept 2021

  Head Chef

  Riverfront steakhouse and menu inspired from the European\ Italian cuisine

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  Tarka "तर्क" Dining

  Sept 2021 - now

  Chef Owner and Founder

  #newtobrisbane - Looking for investors to this concept and can present the business plan. ( successfully launched Heritij modern Indian Asian cuisine restaurant under Chef Mural in Brisbane city)Indian subcontinent influence cuisine , modern approach (follow us on Instagram and Facebook page for tarka_dining)Food and wine tasting Popup events, Private dining and collaboration restaurant.Cuisine.Collab.Concept- Chef & Sommelier consultancy , specialise in world cuisine and modern Indian cuisine, concepts for restaurant, cafes, dining room for your new project or existing business . Show less

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  RWR

  Sept 2021 - Jun 2022

  Head Chef

  Restaurant specialised in European cuisine known in the Brisbane city for lunches , Hi tea . Situated in heritage listed building

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  Vibe College

  Jun 2022 - now

  Trainer and assessor- Hospitality and Commercial Cookery