Professional Journey
&
Projects Mentored

Zaika – Indian Cusine
Jehangirs Dubai (UAE)
Pepper Mill (Dubai)
Pepper Mill (Dubai)
The Sahara Cheti camp (Nova scotia)
The Sahara Cheti camp (Nova scotia)
Ushna
Ushna
Spice Republic – Surrey British Columbia
Spice Republic – Surrey British Columbia
Zaffran – Dubai/Kuwait
Zaffran – Dubai/Kuwait
Saga
Montparnasse Asian (Cyprus)
Montparnasse Asian (Cyprus)
Agni & Fire
Agni & Fire
Dream - Banquet Hall
Dream – Banquet Hall
Indian Vintage
Indian Vintage
Jehangirs Alin (UAE)
Jehangirs Alin (UAE)
Rang Mahal
Rang Mahal

What i do

GENERATING IDEAS, CONCEPT DEVELOPMENT, DETAILED PROJECT MAPPING AND EXECUTION PLAN

TEAM ACQUISITION AND SKILLS DEVELOPMENT

YEARLY MARKETING CALENDAR FOR CULINARY INITIATIVES & FESTIVE PROMOTIONS

MENU DEVELOPMENT, RECIPE CREATION, TESTING, AND PRESENTATION

MENU LAYOUT AND AESTHETICS

REDEFINING, REBUILDING, AND REINTRODUCING THE BRAND.

OPTIMIZING FOOD COSTS: FROM RECIPE STANDARDIZATION, INVENTORY MANAGEMENT TO PRICING STRATEGY.

OPTIMIZING MENUS FOR THE DELIVERY PLATFORM

STREAMLINING KITCHEN OPERATIONS THROUGH DESIGN.

FRONT-OF-HOUSE MENU KNOWLEDGE MANUAL