Executive Summary & Professional Profile
Executive Chef with 17 years of experience in luxury resorts, fine dining, military catering, and high-volume banquets (1000+ covers). Proven track record: reduced food cost by 8–12%, increased high-margin dish sales by 15%, and improved guest satisfaction scores by 20%. Expert in P&L management, HACCP Level 3 compliance, team leadership (25+ staff), and menu engineering. Specialized in authentic Indian cuisine with strong international adaptability across Middle Eastern and Continental culinary operations.
Ayana Resort — Hyderabad, Telangana, India
- Spearheading culinary operations, menu innovation, and team leadership at luxury resort property.
- Driving overall food quality, kitchen efficiency, and premium dining experiences.
Palm Exotica Resort & Spa — Hyderabad, Telangana, India
- Commanded full F&B operations across multiple high-volume resort outlets.
- Achieved food cost reduction of 12% through strategic menu engineering and vendor renegotiations.
- Maintained 100% HACCP safety compliance and boosted guest satisfaction scores.
The Grand Victoria – The Fern Panchami — Maharashtra, India
- Oversaw multi-cuisine F&B outlets, lounge, room service, and banquets at premium hill resort.
- Delivered a 35% increase in F&B revenue through upselling systems and seasonal menu development.
- Sourced 60% of produce locally, establishing farm-to-table culinary concepts.
Sun Sea Resort (Surya Group) — Port Blair, Andaman & Nicobar, India
- Managed all culinary operations for a beachfront resort featuring multiple dining venues.
- Established direct day-boat seafood procurement, reducing costs by 22% while enhancing freshness.
Yellow Chili Restaurant (by Sanjeev Kapoor) — India
- Managed high-footfall celebrity-branded restaurant operations.
- Maintained strict recipe consistency, quality standards, and trained 25 junior chefs.
Savvy Hospitality — Doha, Qatar
- First international role: supervised high-volume service and mastered Gulf cuisine preferences.
- Restructured prep kitchen workflow, cutting daily mise-en-place time by 2 hours per shift.
Grand Bhagwati & Lords Plaza — Surat/Ahmedabad, Gujarat, India
- Foundational culinary training in tandoor operations, Indian gravies, and mass banquet services.
B.Sc. Hospitality & Catering Management
Sikkim Manipal University (2008 – 2012)
Ghaziabad, Uttar Pradesh, India
HACCP Level 3 Certification
Food Safety & Hygiene Standards
Multi-outlet audit & kitchen safety compliance