Driven, Energetic, Positive, Reliable, lead by example leader, Creative, Team player, multi tasking, and above all, Always an Asset to the company i have been a part of and uplifted the standards using my knowledge and experience Cost Optimisation Recipe Standardization Food Cost Maintenance Menu Engineering Material Management Kitchen Operations Stocks & Control Management Menu Standardization Recycle Management Training & Development SOP's Development Expertise in developing Kitchen Operating Procedures, Quality & HACCP Standards and managing procurement, inventory & food budgets with an eye on cost and stock control. Good interpersonal skills with the ability to work in a multi cultural environment comprising of different nationalities. Achieved & Specialize in Hotel Kitchen Projects ( Kitchen planning, Equipment procurement & setting up Kitchen related SOP's ) Development Presently designated as Executive Chef - Parq Vancouver, overlooking multiple outlets Diploma in Culinary Arts & Kitchen Administration from the Taj Institute of Hotel Management - Aurangabad, India Awarded certificate of excellence and successfully completing operationally challenging Taj Hospitality Training program by India's most recognized chef Hemant Oberoi, been progressively trained under various successful chefs in the TAJ flagship property itself. cooking, directing, event management, general management, inventory management, management, management training, materials management, organizational skills, personnel, quality, safety, sales, sop, specification,