In this world of food, I am a devotee of food and food aren’t just a daily bread for me. The route to man’s heart is through his stomach, I don’t think this phrase is incorrect. If anyone’s weakness is food, I believe he is evolved personality, because cooking and fooding is biggest art where you have to use your all the senses.
First Smell – you have to be perfect to understand before tasting it, then sight – to gaze the recipe and last taste – to know the heavenly recipe. Food creator is real artist and an audience who taste it.
This fond of food brought me into this industry, when way back someone given me a piece of advice to ‘pursue the happiness’. My hotel journey began in collage itself during various trainings and internship but my first job made me honorable member of industry. ‘Oberoi flight services’ a division of ‘Oberoi flight kitchen’ at Mumbai
airport, an A’ La Cart lounge given me a key of expertise. Short tenure given a confidence which incorporated me with popular property ‘The Leela Kempinski, Mumbai’ where I became specialist of ‘Indian Cuisine’. Specialty Kitchen of ‘Jamavar’ Restaurant, most busy Kitchen in hotel, where always I wanted to work. It needed an expert line cook, to deliver back-to-back A’ la carte orders where I got my speed, hand to eye co-ordination and expertise, nevertheless an easy job to embrace! This job gave me a real confidence, my aim got bigger. I had moved to the Oberoi, Mumbai by cracking difficult rounds of interview and food trials. Legendary restaurant ‘Kandahar’ and its kitchen was calling me. Other than ‘Kandahar’ worked in ‘Belvedere’ Kitchen where apart from A’ la cart, my job was to look after kitchen inventory, daily needs and store ordering with kitchen co-ordination. This time not only food preparation but learned kitchen management. Now I am happy and stable in hotel line but routine job made it monotonous, four walls of hotel are entrapping me. Traveling was always being my second love which had been paused, in the search of job stability.
In that period got another dimension towards my profession, received a call from potato flakes king
Vegit, an establishment of Merino ply. The door of technical sales has opened for me where I can utilize
my culinary skills, direct to customer interaction. Never knew before a world beyond hotel premises
now in completely different encounter. Only one thing was common then and now is ‘Customer’. I am
visiting institutional food manufacturer with very new concept for Indian food market ‘Potato Flakes’. I
enjoyed this part of my career because traveling was always been my pleasure. Explored various parts
of country.
Meeting new people, interacting and convincing them itself a learning. This job taught me how to
deal with an open world. This boost gave me the golden opportunity to work with US base MNC Richs
where they care their associates like a family can. This was complete turnaround in the path of Chefism.
A 100% family-owned company who pioneered first ever non-dairy whip topping way back in 1945,
where innovation is there culture and motto are ‘Infinite possibilities, one family’.
I joined Food service division in Richs as Sr. Culinary Executive, became Chef de Party then
promoted as Jr. Sous Chef. Successful completed 11 and plus years in Organization, and now working as
Sous Chef in a role of team leader at west region- food service. My job is to look after team of culinary
and their functionality. Apart from this I have to take part in various projects of R&D, New Product
development, Key customers, Sales support and Marketing activities. Customer engagement is one of
the important tasks in our duty. This kind of exposure took me to next level where soft skills like
smartness, right attitude and leadership qualities became catachrestic of me.
Well versed career in Hotel Industry & field of Technical Sales combined, for more than
16 years. Currently in the roll of Team Leader and with the good experience of team handling.
Specialist in Indian Cuisine & have perfect knowledge of Continental Food with the year-onyear experience. Worked in Star Properties like Oberoi Flight Kitchen (OFS), The Leela,
Mumbai, The Oberoi, Mumbai. I am defiantly looking ahead for new prospects and aims in walk
of life.