Le Cordon Bleu Gurugram India 

Associate Director Technical & Practical Arts

Clayton College RTO 45620 CRICOS Code 03857D

VET Trainer and Assessor
Cert III, IV, Diploma and Advanced Diploma Levels
Development, Inputs and Validation of Training & Assessment materials and resources.

Trainer Assessor

Macallan College RTO 41030 Cricos 03468F

Women’s And Children’s Hospital

Working collaboratively with Dieticians and Nutritionists towards dietary requirements for Women and Children with severe allergies and disorders

Develop, design and implementation of meals and recipes suitable for Vulnerable patients.

Sourcing of new products suitable for specific diets and organising recipes and trials with Dieticians.

Engaging in the analysis of various products and specific ingredients including preservatives.

Formulating new recipe for Texture Modified Diets.

Manage strict HACCP compliance and implementation of Food Safety Program.

Consultant Chef Dietary Services

Royal Adelaide Hospital

Working collaboratively with Dieticians and Nutritionists.

Develop, design and implementation of meals and recipes suitable for Vulnerable patients.

Sourcing of new products suitable for specific diets and organising recipes and trials with Dieticians.

Engaging in the analysis of various products and specific ingredients including preservatives.

Conducting new recipe for Texture Modified Diets.

Manage strict HACCP compliance and implementation of Food Safety Program.

Qatar Airways

Being entrusted the responsibility to head the In-Flight Services department it has been a gratifying experience to manage a fleet of more than 90 aircrafts, ranging from AIRBUS A319/320/321/300/330/340-600 series/Boeing B777's ER & LR's. Currently Qatar Airways is catering to over 100 destinations with the projections of increasing by 20% over 2011-2012. The key responsibilities include:

Manage all operational aspects to ensure above expectation delivery of In-Flight Product in accordance with the agreed standards and within budget.
Ensuring sufficient and economic quantities of all stock items (equipment, beverages, dry stores, amenities etc..) are available for our passengers, meeting the standards whilst keeping a sharp focus on the fuel consumption.
Implementing of Online Software (QOSMOS) to manage equipment stock data, GLP, Finance, Bonded Store and Menu data information modules.
Prepare, monitor and control departmental financial budget of around $USD300 million. Spearheading pricing negotiations with caterers worldwide.
Developing new service and equipment style concepts in accordance to flying times and service feasibility, reducing dead-head on board equipment inventory.
Implementing new menus every year to reduce culinary fatigue whilst keeping the catering costs in line with budget.
Devising and enforcing the Service Level Agreement on caterers worldwide.
Active member of the Wine Committee which has enabled Qatar win several accolades in the Business Travel Awards for having the best selection of wines.
Lead the selection process for all new suppliers of catering products and services.

MANAGER IN-FLIGHT SERVICES

Having been actively involved in menu presentations both at Doha and worldwide in this capacity, it gave me a pedestal to showcase my skills in terms of culinary knowledge and trends, suiting the preference/profile of our international customer.
The range of responsibilities in my current job function included, but not limited to:

Product Development, menu presentations at Doha and outstations.
Menu designing, Cost Analysis, budget adherence, new culinary trends.
Station hygiene audits, handling of voyage reports, customer feedback.
Liasing with support departments such as Cabin crew, QACC, Privilege Club.
Hands on approach at times with the caterers with limited expertise.

Menu Development Chef

Sanders Waterfront Restaurant

Developing new menus incorporating the Modern Australian cuisine. Infusing trends and ingredients which relied on its rich native heritage whilst matching it with predominant Asian Food Influence.
Matching the dishes on the menu with appropriate wines and spirits.
Visits to the marketplace to source the freshest seafood available and menu planning
Organising and conducting Chef’s table to seek feedback from regular patrons before launching new menus
Functions and Key Events catering
Effective cost and profit management through optimal use of resources and manpower

Second Chef

Trident, Jaipur

I did a presentation on Indian food in KEITH FLOYD'S show that was on air in UK called “The Floyd's India” and was telecast on “ Living in Style” Foxtel, Australia.

The Trident captures the romance and beauty of the fabled “Pink City” and is nestled at the foothills of the Amber Fort looking out onto the scenic Mansagar Lake. Being the Executive Chef of this 138 room resort hotel, popular with both tourists and corporate clientele, my responsibilities were:
Overseeing a dynamic team of young cooks/chefs, training, mentoring and imparting them with the skills and knowledge to cook and serve quality food in line with the presentation styles prevalent.
Developing potential talent by affording them with maximum exposure within the various sub sections of the kitchen.
Guiding the cook brigade by encouraging and empowering them to discover their potential in terms of presenting food in buffets laid out for tourists, which was hugely successful
Leading by example in preparation of meals for special occasions such as Gala Banquet Functions, Fine Dining occasions, Food Promotions and Event catering.
Food production cost management through wise use of resources available

Executive Chef

Metropolitan Palace Hotel

Sous Chef

The Oberoi, New Delhi

I was In-Charge of the prestigious Fine Dining restaurant “ La Rochelle”

I believe it’s time to give back to society. It motivates me  to empower the younger generation with skills, knowledge, expertise and value systems to assist them in developing professionally and at the same time growing personally as sound individuals. It is just not only about achieving success professionally but a very important and integral part is to develop, discover and nurture oneself. Life is a beautiful journey…😊🙏🏻

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