Professional Course
Three year Apprenticeship Training Course conducted by” National Council” for Vocational in the trade of “Cook General” from Hotel Maurya Sheraton, New Delhi, India
Details of Experience
(1978 to 1981) Apprenticeship
Maurya Sheraton, New Delhi, India
In the following specialties:
Soup, Roast, Vegetable :- 6 Months in each section
Continental Hotel Range Butchery, Indian Bakery and Chinese-6 months in each section
(Aug 1981 to Dec 1981) II Commie
Hotel Oberoi Maidens, New Delhi, India
In Continental Kitchen
(Dec. 1981 to Sept. 1982) II Commie
Hotel Kanishka (ITDC), New Delhi, India
In Continental Kitchen
(Dec. 1982 to July 1984) I Commie
Hotel Dammam Oberoi, Dammam, Saudi Arabia
In Continental Kitchen & Bakery
(Feb. 1986 to Feb. 1987) I Commie
Hotel Shivniwas Palace, Udaipur, India
In Continental Kitchen & Indian Kitchen
(March 1987 to Dec. 1989) Acting Chef
The Jass Oberoi Khajurao, M. P., India
Overall supervision of the entire Kitchen and staff cafeteria
Day to day co- ordination with the General Manager in regard to the menu planning, quality control and checking of various types of supplies
(Jan. 1990 to June 1990) Sous Chef
Hotel Rama Regency, Surat, Gujarat, India
Overall supervision of the entire Kitchen and staff cafeteria
Day to day co- ordination with the F& B Manager & Executive Chef in regard to the menu planning , quality control, cost control and checking of various types of supplies
(July 1990 to May 1993) Executive Chef
Hotel Usha Kiran Palace, Welcome Group, Gwalior, MP, India
Overall supervision of the entire Kitchen and staff cafeteria
Day to day co-ordination with the General Manager in regard to the menu planning, quality control, cost control and checking of various types of supplies
(Jan. 1990 to June 1990) Sr. Sous Chef
Hotel Clark Awadh Lucknow, U. P, India
Overall In charge of the Specialty Indian Restaurant for Lucknawi and Mughalai Food. Organized Food Festivals to promote sales
Day to day co-ordination with the F& B Manager & Executive Chef in regard to the Food presentation , menu planning, quality control, cost control and checking of various types of supplies.
(Jan. 1995 to April 1996) Sous Chef
The Super Deluxe Hotel the Surya (A best Western Hotel), New Delhi, India
Overall In charge of the Indian Cuisine
Supervision of entire BANQUET Kitchen
Day to day co- ordination with the F& B Manager & Executive Chef in regard to the Food presentation, menu planning, quality control, cost control and checking of various types of supplies. Mainly involved in Indian Food
(April 1996 to July 2003) Indian Chef
(Sheraton Dubai Creek, Hotel and Towers, Dubai, UAE)
Mainly involved in Supervision of entire Indian banquet , Kitchen and Chef of the famous Ashiana Restaurant
Overall In charge of the Specialty Restaurant Indian, Tandoori, Mughalai and BANQUET Kitchen
Day to day co-ordination with the Executive Chef in regard to the quality control, cost control
(July 2003 to Oct.2004) As a Executive Chef of Akbar’s Chain of Restaurant
Overall In charge of Three Outlets
Responsible for the banquet kitchen and out door catering
Responsible for various type of supply check
Arrange festivals time to time
Menu planning
(December 2004 to 2006)
The Curry Pot, Leicester, UK
Position as Head Chef
Responsible for the banquet Kitchen and outdoor catering
Responsible for various type of supply check
Arranging different festivals from time to time
Menu planning
(Dec. 2006 to 2007 April)
Worked as a Executive Chef in Akbar’s Chain of restaurant
Overall In charge of Three Outlets
Responsible for the banquet kitchen and outdoor catering
Responsible for various type of supply check
Arrange festivals time to time
Menu planning
(April 2007 to till date)
Working as a Indian Chef in Sheraton Kuwait
In charge of Indian restaurant
Menu planning
Achievement
Attended International Chef Seminar conducted by Oberoi Hotel Indian Pvt. Ltd. HRD at Hotel Oberoi Maidens, Delhi related to preparation of hot dishes
One month Crash Training Program at the Oberois, Delhi worked in various departments like F& B Control & entire receiving of supplies, Butchery shop and Chinese, Bakery, Oriental and Dumpuck, Innovative ideas in the field of food presentations and Quality of the food
Ashiana Restaurant bagged prestigious Award such as ‘Khaleej Times Newspaper’,’ what’s on Magazine’ & ‘Grumpy gourmet Magazine’ under my leadership and guidance.
During the above period change festivals of Hyderbadi, Awadh, Dhaba, Seafood and Kebabs Promotions to attract the local clientele, In addition to above organized food promotions every month to keep the clientele
Conducted Three Months Training program to Indian Kitchen Staff at Hotel Sheraton Addis, Luxury collection, Ethiopia
Specialties
Novel Cuisine and typical Indian & French Continental
Innovation of Different dishes, Salads, Soups & All Indian Cuisine
I hereby declare that the above given details are true and correct to the best of my knowledge and belief.