Executive Chef

Hotel Narmada Jacksons (A Grand Heritage Hotel)

• Developed innovative menus that aligned with the company's culinary vision and elevated its brand.
• Successfully managed high-volume kitchens, ensuring efficient operations and maintaining the highest food quality standards.
• Oversaw the hiring, training, and development of culinary teams, fostering a positive and productive work environment.
• Received awards and recognitions for culinary excellence and leadership.

Corporate Chef

• Mentored and trained culinary staff, fostering a positive and productive work environment.
• Contributed to the development of new culinary concepts and techniques.
• Trained and mentored junior culinary staff, developing their skills and knowledge
• Ensured exceptional dining experiences for guests, maintaining high levels of customer satisfaction.
• Implemented strategies to optimize kitchen workflow, reduce food costs, and improve overall efficiency.
• Developing and executing innovative menus.

Obtained Diploma in Hotel Management

Grade: First class distinction.

Higher Secondary School

Grade: First class distinction.