How did you start your journey?
My food is inspired from Indian, Asian and Mediterranean food. My logic behind the food is that the taste is more important than the dish's appearance. If it looks good but you take a bite and it doesn't taste good, then the whole creation has failed.
Where is your cuisine inspired from?
My passion for cooking started when I was very young. In my childhood, I preferred watching cookery shows over cartoons. I used to cook at home and my Mom was very supportive. She used to taste everything I prepared. She always had my back and is definitely my biggest inspiration.
Executive Chef | Nazri resort Goa | 2012 - 2014
Assisted the chefs, cooks and other kitchen employees in food preparation & ensure it was economical correct and within budgeted labor cost Gave approval for the requisition of products and other necessary food supplies Maintained high standards of sanitation, cleanliness and safety in the kitchen Gathered the required data for applicable parts of the budget, projects annual food, labor and other costs and monitored actual financial results Formulated policies /procedures to enhance
Executive Chef | Samovar | 2012 - 2013
Contributed in standardizing the menu recipes using presentation photos Maintained the fine dining food and gourmet dining labor cost as per the standards of the company Emphasized on word-of-mouth advertising by creating unforgettable cuisine and memorable moments for the customers Ensured smooth & effective execution of small, medium or large scale culinary events Imparted training to the staff with an aim to improvise their performance levels Delivered lectures on safety and cu
Steakhouse Chef | Carnival Cruise Lines | 2006 - 2012
Headed the overall operations of the restaurant Designed PDR (Product Deficiency Report) and various other monthly reports Managed midweek inventory of the entire ship with Chef-De Cuisine Conceptualized & delivered training programs to the staff
Sr.CDP | Taj Fort Aquada Beach Resort. | 2002 - 2006
Joined as an Apprentice & rose to the position of a Senior Chef- De- Partie
Executive Chef | Elite Resort & Spa | 2014 - Now
Adhering to the international quality standards for controlling the entire restaurant Designing the menus and making additions in the recipes Delivering the HACCAP training to all staff and guiding them to maintain hygiene standards Ensuring that the food production consistently exceeds the expectations of members /guests Promoting business by doing cooking videos for Bahrain TV and for the web. Link:http:/m.youtube.com/watch?fea
Apprentice Chef | Institute of Hotel Management | 2001 - 2002
What is your Cancellation Policy?
Flexible - Full refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?