Pawan Ailawadi

Experience

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  Marriott Hotel

  Jan 2002 - Jan 2003

  Culinary associate

  Handling main course, A La Carte orders for room service, coffee shop.Setting up the live stations during dinner theme nights.Then was shifted to the garde manger and prepared salads for banquets, coffee shop.

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  Hyatt regency, delhi

  Jan 2003 - Jan 2006

  Commii-1

  Incharge of the pizza section and garde manger

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  Jumeirah Group

  Sept 2006 - Oct 2008

  Demi Chef De Partie

  handling the pizza speciality restaurant- Le Duneand catering to all room service, bar and lounge, coffee shop as well.

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  Le Royal Meridien

  Nov 2008 - Aug 2010

  CHEF DE PARTIE

  worked at Amalfi , one of the best Italian restaurant.

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  Hilton Al Hamra Group LLC

  Aug 2010 - Jun 2012

  SOUS CHEF

  •Co- chairperson for Blue Energy Committee. Responsible for running of the Italian kitchen including regular menu, set menu, costing, menu engineering.• Organizer for the Friday brunches held at the beach restaurant• Review with Executive Chef scheduling of kitchen employees.• Maintain and update all required files and company documentation forms.• Accept responsibility for compliance with rules and regulations, and for own decisions and those of subordinates.• Training the team members on Hygiene, HACCP, following the set guidelines and planning the training schedules.• Responsible for the food cost and taking measures for its control Show less

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  Westin Chennai

  Nov 2012 - Mar 2013

  Sous Chef

  • Member of pre-opening team • Responsible for coffee shop, cricket bar, executive lounge and in room dining• Checking the food quality• Maintaining temperature records as per the Starwood policy• Inspecting the food preparation areas and rectifying the areas of improvement• Working in close association with Executive chef and controlling food cost• Getting in the systems and formulating the flow of work areas.• Preparing indents, requisitions as per requirements• Selecting, interviewing and recruiting new colleagues• Preparing daily sales reports • Imparting training to all colleagues both classroom and on the job• Taking guest feedbacks directly and working on the suggestions and enhancing their experience. Show less

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  Hyatt Hotels Corporation

  Jun 2013 - Jul 2014

  Chef de Cuisine

  •Responsible for Coffee Shop, In room dining, Lounge, Pastry shop, Banquets•Handling a team of 35 colleagues•Checking the food quality and Hygiene•Working in close association with Executive chef and controlling food cost•Getting in the systems and formulating the flow of work areas.•Preparing indents, requisitions as per requirements•Imparting training to all colleagues both classroom and on the job•Training the team members on Hygiene, HACCP in following the set guidelines and planning the training schedules•Monthly promotions and festive menus, costing, pricing.•Meeting guests in restaurants, taking their feedback directly, working on the suggestions and enhancing their experience.•Preparing banquet menus along with banquet sales team and guest.•Accept responsibility for compliance with rules and regulations, and for own decisions and those of subordinates. Show less

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  Culinary Academy of India

  Jul 2014 - May 2017

  Sr. Chef Instructor

  • Trained Cruise batches – P & O, Princess, Costa• Post graduate - theory subject and production practicals• III Yr – theory and practical• Ist Yr- theory and practical, Coordinator • Theory notes for III Yrs. and I Yrs• Special courses- customized• Been a team member for training for various Culinary competitions• Been an active team member for establishing World record for largest cold cut platter, 30 ft by 8 ft.

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  Academy of Culinary Arts Nepal

  Dec 2014 - May 2015

  Jr. Chef Instructor

  • Short term culinary production courses • Teaching about grooming and good presentation• Improving the students communication skills• Imparting technical skill and knowledge with eagerness to learn new things• Importance of teamwork with positive attitude• Guiding to be able to organize and work under pressure the task (s)• Importance of strong guest/customer focus

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  Lovely Professional University

  Aug 2017 - May 2021

  Assistant Professor
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  JIET Group of Institutions Jodhpur

  Jun 2021 - Jul 2022

  Principal
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  NFCI- Hotel Management And Culinary Institute

  Jul 2022 - now

  HOD ACADEMICS