Experience

2001- 2002
Concept Designer/ Director of Cuisine
Ophim
London W1

1998 - 2001
Project Chef - Research and Development
S&A Foods Ltd.
Derby, U.K.

1996 - 1997
Director of Cuisine
The Red Fort
West End, London

1995 - 1996
Consultant Chef
Taj Mahal Restaurant Group
Sapporro, Japan

1992 - 1994
Group Executive Chef
Rambagh Palace Hotel, Jaimahal Palace Hotel, Ramgarh Palace
Hotel, Raj Villas Palace Hotel & Sawai Madhopur Forest Lodge
Jaipur, India

1991-1992
Production Manager
Taj Air Caterers (Taj Group of Hotels)
New Delhi, India

1990 - 1991
Executive Chef/F&B Manager
Al Falaj Hotel (Taj Group of Hotels)
Muscat, Sultanate of Oman

1986 -1990
Executive Chef
Taj Samudra Hotel (Taj Group of Hotels)
Colombo, Sri Lanka

1980 - 1986
Executive Chef
President Hotel (Taj Group of Hotels)
Bombay, India

1979 - 1980
Executive Chef
West End Hotel (Taj Group of Hotels)
Bangalore, India

1977 - 1979
Chef
Lalitha Mahal Palace Hotel (I.T.D.C)
Mysore, India

1974 - 1977
Chef de Partie
Airport Hotel (I.T.D.C.)
Calcutta, India

1972 - 1974
Kitchen Management Trainee
India Tourism Development Corporation
Bangalore, India

Qualifications

1981
Diploma in Advanced Culinary Arts
Culinary Institute of America
New York, U.S.A.

1972
Diploma in Hotel Management, Catering and Nutrition
Institute of Hotel Management
New Delhi, India

Courses and Seminars

1991
Food Hygiene in Air Catering
Taj Group of Hotels

1983
Seminar on Sales and Marketing in Food & Beverage
Taj Group of Hotels

1982
Training for the Trainers
Indian Institute of Personnel Management

1977
Kitchen Planning, Food & Beverage Cost Control
India Tourism Development Corporation

1976
Personnel Management
India Tourism Development Corporation