Corporate Chef
Royal Tandoor- Fine Dine
Total years of experience :26 years, 4 Months
• MIS, Manage Multiple Restaurant Operations. Manage operations systems in most effective manner. Responsible for setting budgets & targets, manage daily operations. Recruit & Train junior staff. Coordinate activities with all other departments effectively. Top line and bottom line stronghold in P&L,
• Special emphasis on menu planning, recipe development, Project/ restaurant management, recruitment, purchasing, ordering, staff training, implementation of cost effective mechanisms, food trials,
• Working alongside the reputed chefs from all over the country for various Restaurants openings, Food courts, Spices and Pickle manufacturing, Frozen foods, and Ready to cook products development
• Product development and research
• Pan Indian cuisine
• Continental
• Italian.
• Mediterranean.
• Thai.
• Malaysian.
• Moroccan.
• Seafood specialties
MIS, Manage Multiple Restaurant Operations. Manage operations systems in most effective manner. Responsible for setting budgets & targets, manage daily operations. Recruit & Train junior staff. Coordinate activities with all other departments effectively. Top line and bottom line stronghold in P&L,
• Special emphasis on menu planning, recipe development, Project/ restaurant management, recruitment, purchasing, ordering, staff training, implementation of cost effective mechanisms, food trials,
• Working alongside the reputed chefs from all over the country for various Restaurants openings, Food courts, Spices and Pickle manufacturing, Frozen foods, and Ready to cook products development
• Product development and research
• Pan Indian cuisine
• Continental
• Italian.
• Mediterranean.
• Thai.
• Malaysian.
• Moroccan.
• Seafood specialties
• MIS, Manage Multiple Restaurant Operations. Manage operations systems in most effective manner. Responsible for setting budgets & targets, manage daily operations. Recruit & Train junior staff. Coordinate activities with all other departments effectively. Top line and bottom line stronghold in P&L,
• Special emphasis on menu planning, recipe development, Project/ restaurant management, recruitment, purchasing, ordering, staff training, implementation of cost effective mechanisms, food trials,
• Working alongside the reputed chefs from all over the country for various Restaurants openings, Food courts, Spices and Pickle manufacturing, Frozen foods, and Ready to cook products development
• Product development and research
• Pan Indian cuisine
• Continental
• Italian.
• Mediterranean.
• Thai.
• Malaysian.
• Moroccan.
• Seafood specialties
