Hot cooking\r\nItalian cuisine\r\nContinental cuisine\r\nRecipe development\r\nBuffet\r\nA la carte\r\nBanquet\r\nBulk cooking\r\nTeam leading\r\nGuest handling\r\n
Watching Webseries\r\nHanging out with friends\r\nScuba diving and snorkeling
1. Executive Chef at Radisson hotel group from Sept, 2020 to April, 2021.\r\nSuccessfully lead the team to reopen and smooth operation of kitchen post COVID lockdown, Redesigned all menu as per local availability due to disruption in supply chain.\r\n\r\n2. Executive Chef at Hotel Anya from May, 2017 to March, 2020.\r\nResponsible for overall kitchen operations and culinary experiences for guests.\r\nLead many food festivals, VIP events, social & corporate banqueting events.\r\nEnsured department cost in line with budget.\r\n\r\n3. Executive Chef at Woods at Sasan from Jun, 2016 to May, 2017.\r\nLead the food production department and successfully set up the kitchen during pre-opening of resort.\r\nActively recruited and trained the local tribal staff members.
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