Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
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.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
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.
Elite Resort & Spa
Executive Chef (May 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
Institute of Hotel Management
Apprentice Chef (Jan 2001 - Jan 2002)
Nazri resort Goa
Executive Chef (Dec 2012-Jan 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 (Dec 2012-Dec 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
Carnival Cruise Lines
Steakhouse Chef (Aug 2006-Oct 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
Taj Fort Aquada Beach Resort.
Sr.CDP (Oct 2002-Jul 2006)
Joined as an Apprentice & rose to the position of a Senior Chef- De- Partie
Manama, Capital Governorate, Bahrain
Travel: 42 kms