Bachelor in hotel management and catering tecnology\r\nwine education level 1 (karnataka wine board)\r\n
food photography \r\ntravel \r\nexploring new food \r\n
- Junior sous-chef (Dec 2020 - May 2022)\r\n Karakccino prime Dubai \r\n start-up opportunity during pandemic, planning kitchen \r\n layout, developing menu, accumulating ingredients, \r\n managing kitchen activities, keeping up with quality and \r\n consistency.\r\n-The Greenbrier, WV USA ( 5 star resort) 1 year \r\n line cook, worked in every station of the fine dining kitchen and learned to be organized and consistent.\r\n- The oberoi vanyavilas ( 5 star resort) 4 months \r\nindustrial exposure training \r\n- Forno bakery (startup)\r\nbaker ( may - nov 2020) \r\n\r\n
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