Kitchen Management

Kaushiki | Chef | Oberoi Hotels

What is Kitchen Management?

There are many nuances of a Career in Kitchen Management. Almost everyone seems to be talking about How to start a Career in Kitchen Management, while one should first develop an understanding of What is a Career in Kitchen Management. Just like you would normally not trust a non Doctor with names of medicines, you should also not trust opinions about Kitchen Management from non professionals.

With 4 years & 3 months of professional experience, Chef Kaushiki understands Kitchen Management. Here is how Chef Kaushiki detailed Kitchen Management:

A kitchen manager is responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques.

How Chef Kaushiki got into Kitchen Management?

After my tourism studies from IGNOU and Diploma in Kitchen Management from OCLD (Oberoi Centre of Learning & Development). I started my career with Oberoi Raj Villas in Jaipur. Later through Oberoi I got shifted to OCLD in Delhi for Management Training Programme.

Chef Kaushiki's Talk on Kitchen Management

The Art of Kitchen Management: Navigating Culinary Success In the fast-paced world of culinary arts, the significance of effective kitchen management cannot be overstated. As Kaushiki Kanijo elegantly captures through her professional journey, kitchen management is not just about cooking; it encompasses a holistic approach to preparing, presenting, and serving food in restaurants and dining establishments. With a deep understanding of this intricate process, aspiring chefs and culinary managers can navigate their careers with creativity, efficiency, and excellence. In this article, we will explore the multifaceted nature of kitchen management, focusing on education, essential skills, the joys and challenges of the trade, and a glimpse into a typical day on the job. What Is Kitchen Management The Heart of Culinary Arts Kitchen management is fundamentally the orchestration of culinary activities where cooking techniques and ingredient selection converge into a delightful dining experience. It entails overseeing everything from ingredient procurement to serving dishes in a restaurant environment, ensuring that each aspect meets high standards of quality. As Kaushiki mentions, this role is essential in maintaining the balance between various operational components, such as supply chain management and food presentation. Education Food Production Books Education in kitchen management often begins with foundational texts that provide aspiring chefs with necessary knowledge. A recommended reading by Kaushiki, "Food Production" by Chef Parvinder Bali, serves as a staple for students of hospitality management. Such books outline the basic principles of culinary arts and reinforce the importance of technique. By understanding culinary theory through structured learning, one can gain insights that pave the way for practical applications in the kitchen. Bakery & Pastry Delving into baking and pastry is a critical aspect of culinary training that emphasizes precision. Kaushiki points out that adherence to recipes in this domain is essential, highlighting the scientific nature of pastry-making; even slight deviations can lead to disastrous results. This discipline requires students to not only memorize but also to understand the reasons behind each ingredient and technique, fostering thorough organizational skills that are indispensable in the kitchen. Hygiene Maintaining high hygiene standards is a cornerstone of kitchen management. As Kaushiki emphasizes, guests expect impeccable cleanliness when dining in restaurants, especially given the health risks associated with poor hygiene practices. Understanding and implementing food safety protocols—such as regular sanitation and understanding the implications of bad hygiene—is critical in promoting guest satisfaction and safeguarding the restaurant's reputation. Latest Trends Staying current with culinary trends is paramount, especially as guests become well-versed in global cuisines. Kaushiki notes that knowledge of modern culinary trends enables chefs to meet the evolving palate of diners, who demand innovative and contemporary offerings. By being engaged with the latest developments in the culinary scene, kitchen managers can attract and retain clientele, ultimately driving restaurant success. HACCP HACCP (Hazard Analysis Critical Control Points) is an essential framework for ensuring food safety in the kitchen. Kaushiki highlights how implementing various safety protocols, such as color-coded cutting boards to prevent cross-contamination, safeguards both staff and customers from foodborne illnesses. Mastery of HACCP principles in kitchen management ensures that food safety is upheld, which is vital in fostering trust with patrons. Skills Dedication Dedication is the lifeblood of a successful career in kitchen management. Kaushiki underlines the importance of mental preparation for the long hours and the demanding nature of culinary work. A strong commitment to one’s craft can make the difference between mediocrity and excellence in this industry, prompting chefs to push their creative boundaries while consistently delivering high-quality food. Knife Skills Mastering knife skills is a non-negotiable aspect of culinary expertise. Kaushiki explains that knowing various cutting techniques, such as julienne, is not only essential for executing orders efficiently but also enhances the overall presentation of dishes. Proper knife skills reflect a chef’s level of training and confidence, impacting both speed and accuracy in the kitchen. Cooking Techniques A solid grasp of diverse cooking techniques is vital for any aspiring chef. The culinary world offers a myriad of methods, from sautéing to poaching, each with its intricacies. As Kaushiki states, being well-versed in these techniques prevents awkward situations with guests and allows for the seamless execution of complex dishes, making preparation more intuitive and effective. Team Work Teamwork in the kitchen is fundamental to achieving culinary goals. As Kaushiki notes, the kitchen operates much like a finely tuned machine where each team member plays a crucial role in delivering menu items. Establishing robust inter-team relationships fosters an environment where communication and collaboration thrive, ultimately facilitating a cohesive working environment amidst the ever-pressuring dynamics of food service. Time Management Effective time management is indispensable in kitchen management, particularly with service standards that require orders to be delivered promptly. Kaushiki mentions that adhering to timelines, such as a stipulated 12 minutes per order, reflects not only on the restaurant’s efficiency but also on customer satisfaction. Being skilled in this area allows kitchen managers to devise strategies for efficient meal preparation, thereby upholding service quality. Positives Customer Satisfaction The gratification felt when receiving positive feedback from customers is unmatched in the culinary field. Kaushiki shares how joyful smiles and compliments from patrons after a delightful meal offer a profound sense of satisfaction that makes the intense hours worthwhile. This emotional reward is one of the aspects that makes kitchen management a uniquely fulfilling career choice. Job Satisfaction Job satisfaction in the culinary field often correlates with the satisfaction of the customer. Kaushiki indicates that a positive work environment contributes immensely to job fulfillment. When kitchen teams work harmoniously and produce quality dishes, this synergy not only boosts morale but also enhances the overall dining experience for customers. Networking The culinary landscape provides opportunities for extensive networking. Kaushiki notes that engaging with food bloggers and culinary enthusiasts fosters relationships that broaden one’s professional network. Each interaction presents potential for culinary exchange or collaboration, helping chefs to grow their reputation and share culinary innovations, which can elevate their career prospects. Travelling Travelling becomes an inherent perk of working in kitchen management, as chefs often explore different cultures through cuisine. Kaushiki emphasizes that culinary professionals can embark on gastronomic journeys across India, immersing themselves in diverse flavors, ingredients, and cooking styles. This adventure not only enriches professional knowledge but also deepens appreciation for cultural diversity in food. Challenges Long Working Hours Long working hours pose a significant challenge in the culinary industry, requiring one to be prepared for days that can stretch anywhere from 9 to 14 hours. Kaushiki explains that these demanding schedules can take a toll on personal life, necessitating a mental fortitude to balance work commitments with personal relationships. An acceptance of this reality is essential for anyone wishing to thrive in kitchen management. Harsh Working Environment The kitchen can be an intense and often unforgiving environment. Kaushiki reflects on the rigorous atmosphere characterized by high temperatures and sometimes abrasive language. It is crucial for individuals entering the culinary field to mentally prepare for this aspect of kitchen life, as adaptation takes time, and resilience is key to overcoming initial challenges. Male Dominated Industry The culinary world remains predominantly male, which can create unique challenges for women in the profession. Kaushiki emphasizes that while female chefs often face pressure to fit into this male-dominated space, perseverance and commitment to their craft can help them succeed. Recognizing the systemic barriers is the first step toward advocating for a more inclusive environment. Imbalance Work Life The demanding nature of kitchen work can lead to an imbalanced work-life scenario, particularly during peak seasons or holidays. Kaushiki acknowledges that although personal time may be sacrificed, a dedicated kitchen manager can find ways to carve out moments for self-care amid the chaos. Being prepared for this challenge is instrumental for maintaining long-term passion in the culinary profession. A Day In Kitchen Management Navigating the Day A typical day in kitchen management begins early, around 7 AM, starting with breakfast preparations. As Kaushiki describes, the day is punctuated by busy breakfast, lunch, and dinner service periods, with team briefings and preparation sessions interspersed in between. These structured experiences illustrate that a kitchen operates like a finely tuned clock, where each cog is essential for the smooth release of a high volume of orders while maintaining quality and service excellence. As the culinary landscape continues to evolve, kitchen management stands as a critical profession at the nexus of tradition and innovation, creating fulfilling experiences for both chefs and diners alike. Embracing the challenges and joys of this field ultimately leads to a rewarding and dynamic career that extends far beyond mere food preparation. Whether it's mentoring the next generation of chefs or consistently pursuing gastronomic excellence, the impact of effective kitchen management resonates deeply within the culinary community and beyond.

Install the LifePage App to:

(for Free) Watch Chef Kaushiki’s full Kitchen Management Career Talk

₹ Do a Self Assessment on Kitchen Management to calculate your Dream Index, which is defined as:

According to Kaushiki your chances of success in Kitchen Management is __%

Access your personalized Dream Index Report which will have all your Dream Indices sorted in descending order.

How to get into

Kitchen Management?

If you are want to get into Kitchen Management, start by investing in a Career Plan.

The 14 hour process, guided by a LifePage Career Advisor, will help you introspect and check whether your interest in Kitchen Management is merely an infatuation or is it truly something you wish to do for the rest of your life.

Next, your Career Advisor will help you document how you can get into Kitchen Management, what education and skills you need to succeed in Kitchen Management, and what positives and challenges you will face in Kitchen Management.

Finally, you will get a Career Plan stating which Courses, Certifications, Trainings and other Items you need to do in the next 7 years to become world’s best in Kitchen Management.

LifePage Career Plan

14 hour personalized guidance program

Your LifePage Career Advisor facilitates your guided introspection so that you systematically explore various Career options to arrive at a well thought out Career choice.

Next: your Advisor helps you figure out how you will get into your chosen Career and how will you develop the skills needed for success in your Chosen Career.

LifePage Plan will not stop at saying "to become an Architect study Architecture". It will guide you on which Certifications, Trainings and Other items you need to do along with your Architecture education to become the world's best Architect.

Links for this Talk

Chef Kaushiki's LifePage:

[LifePage]
https://www.lifepage.in/page/kaushiki

LifePage Career Talk on Kitchen Management

[Career]
https://www.lifepage.in/careers/kitchen-management

[Full Talk]
https://lifepage.app.link/20190601-0001

[Trailer]
https://www.youtube.com/watch?v=9PNL1bdOorw

(Kitchen Management, Kaushiki Kanijo, Oberoi Hotels, Chef, Kitchen Management Training, Kitchen Manager, Head Chef, Executive Chef)

Similar Talks

Hotel Management

Nishant Lal
Lecturer | FCI Hotel Management Institute, Dehradun

[ 10 years & 6 months Experience ]

Hotel Management is divided into four different departments: Front Office, Production, Food and Beverage and Housekeeping. Apart from these, there are other departments as well such as Accounts, Maintenance, Sales and Marketing etc.

"I got my Diploma from Australia and worked at Hotel Oaks in Melbourne. I have worked at Hotel Stallions, New Delhi and then joined FCI Hotel Management Institute, Dehradun"

Chef Management

Anahita Dhondy
Chef Manager | Soda Bottle Openerwala

[ 5 years & 4 months Experience ]

A professional cook, typically the chief cook in a restaurant or hotel. Chef Manager manages the entire area of cooking.

"After completing my Schooling from Springdales, Delhi I did my Graduation from IHM, Aurangabad. I went on to do my Masters from Le Cordon Bleu, London. I worked at Taj Man Singh for 1 year and interned with J W Marriot. I also came on Asia's first food truck reality show called Femme Foods. Apart from that I also came on Masterchef as a Judge."

Professional Cooking

Rahul Wali
Executive Chef | Rahul's Kitchen, Dehradun

[ 19 years & 2 months Experience ]

Professional Cooking is basically cooking in a commercial kitchen and producing products which are sold to different range of clienteles. For example: Working in a 5 star hotel, flight kitchen, Cafes, Restaurants.

"After completing diploma in HM from Pune and graduate diploma in Gastronomy, Adelaide, South Australia, I started Working as a Chef. I have worked in multiple hotels in India and abroad. Presently I am running my own Cafe by the name of Rahul’s Kitchen."

Hotel Management

Anirudh Riathwan
Director | Samaira Hospitality

[ 5 years Experience ]

Hotel Management is a course which tells one about the basic operations of the hotel industry. During the course, one learns about different departments of the hotel, its functionalities, operations and career prospects.

"I did my Hotel Management from IHM Bhubaneswar and then pursued my Executive MBA from Institute Vatel in France and Masters in Tourism Management from Perpignan University, France. And finally, I launched my own Brand in 2014 called Samaira Hospitality."

Front Office Operations

Aruna Kumari
Senior Front Office Executive | Ramada, Dehardun

[ 7 years & 7 months Experience ]

The front office or reception is an area where visitors arrive and first encounter a staff at a place of business. Front office staff will deal with whatever question the visitor has, and put them in contact with a relevant person at the company. The front office mainly includes roles that affect the revenues of the business.

"I have done Hotel Management from Nalanda Institute, Kolkata. I have worked at Uday Samudra, Turtle On The Beach, Hycinth By Sparsa, Ramada Chennai. I am working as a Senior Front Office Executive at Ramada, Dehradun."

Culinary Arts

Arjit Singha
Chef | The Good Times Company

[ 11 years Experience ]

Culinary arts, in which culinary means "related to cooking", is the art of the preparation, cooking and presentation of food, usually in the form of meals. People working in this field– especially in establishments such as restaurants– are commonly called "Chefs" or "Cooks", although, at its most general, the terms "Culinary Artist" and "Culinarian" are also used. Culinarians are required to have knowledge of food science, nutrition and diet and are responsible for preparing meals that are as pleasing to the eye as well as to the palate.

"After completing my education in food technology and culinary art, I started working for various hotels and organizations. Currently, I am the Chef Entrepreneur at The Good Times Company(food business, catering & events consultancy), Dehradun. I have been working since 2006."

Hotel Management

Hemant Kochhar
Director | Madhuban Hotel

[ 24 years Experience ]

Hotel Management is a human industry. Hotel Management includes management of hotel staff, business management, upkeep and sanitary standards of hotel facilities, guest satisfaction and customer service, marketing management, sales management, revenue management, financial accounting, purchasing, and other functions.

"After completing my schooling, I went to Delhi to attain a degree in Hotel Management from IHM Pusa. I opened my first Restaurant in Dehradun at the age of only 13. After that I worked with Le Meridien, The Oberoi, Taj Hotels and Hotel Vasant Continental, New Delhi holding different offices. I then took over my family business of running the Madhuban Hotels. While doing so I also completed several specialized ecourses from Cornell University School of Hotel Administration in different areas of Hotel Management."

Commercial Cooking

Nishant Lal
Chef | Beacon Cove, Melbourne

[ 8 years Experience ]

Commercial Cooking is different from Culinary Arts. It is cooking to earn money. It should not just be about earning money but also to satisfy the needs of people.

"I started my career as an apprentice chef in Melbourne Racing Club, Melbourne, along with my studies. After that I joined Beacon Cove, Melbourne as a Kitchen Hand, eventually moving up to CDP. I then came back to India and learned about Indian cuisine and ended up as a chef."

Bartending

Kuldeep Chauhan
Bar manager | Ramada, Dehradun

[ 12 years & 7 months Experience ]

A bartender is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment. Bartenders also usually maintain the supplies and inventory for the bar. A bartender can generally mix classic cocktails such as a Cosmopolitan, Manhattan, Old Fashioned, and Mojito.

"I have done PG Diploma in Hotel Management from RIMT. Post that I did a 6 month course in Bartending from Bar Academy, Dehradun. I have worked at Taj View, Chillies, Cibo, Veda. I have designed various bars in Uttarakhand. I am also running a Bartending Academy in Dehradun. I am Bar Manager at Ramada, Dehradun."

Food And Beverage Operations

Sachin Kumar
Food And Beverage Manager | Ramada, Dehradun

[ 11 years & 7 months Experience ]

Foodservice or catering industry defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats.

"I have done Hotel Management from IHM, Hyderabad. I have worked at hotels like Hyatt Regency, Hilton, Princess Cruises- US, Thulhagiri Island Resort- Maldives, Sugar Bay Club, Ramada Chennai. I have worked in 18 countries in total. I am a Food and Beverage Manager at Ramada, Dehradun."

Housekeeping Operations

Saurabh Sharma
Executive Housekeeper | Ramada, Dehradun

[ 10 years & 7 months Experience ]

Housekeeping refers to the management of duties and chores involved in the running of a household, such as cleaning, cooking, home maintenance, shopping, laundry and bill pay. These tasks may be performed by any of the household members, or by other persons hired to perform these tasks.

"I did my primary education from Agra, and then went on to do a course in Hotel Management from Ram Institute of Hotel Management. I have been working with Ramada as an Executive Housekeeper."

Front Office Operations

Atul Mamgain
Team Manager | Vana Retreat

[ 5 years & 7 months Experience ]

The front office or reception is an area where visitors arrive and first encounter a staff at a place of business. Front office staff will deal with whatever question the visitor has, and put them in contact with a relevant person at the company. The front office mainly includes roles that affect the revenues of the business.

"I did my schooling from DVPS, Dehradun. I have done my Hotel Management from IHM, Jodhpur. I have worked at Aman Resorts, Delhi and Intercontinental The Lalit, Jaipur. I worked at Vana Retreat, Dehradun from 2013-2016."

Commercial Cooking

Chain Singh
Head Chef | The Great Indian Pub

[ 15 years Experience ]

Commercial Cooking applies to any operation or business that prepares food for consumption by the public.

"After completing my Schooling from Tehri, I worked with various cafes and restaurants such as Seasons Caters, Gourmet Kitchen, Fast Tuesday etc. I am the Head Chef at The Great Indian Pub, Dehradun."

Concierge

Arvind Bartwal
Concierge | Taj Wellington Mews

[ 2 years & 3 months Experience ]

In hotels or resorts, a concierge assists guests by performing various tasks such as making restaurant reservations, booking hotels, arranging for spa services, recommending night life hot spots, booking transportation (limousines, airplanes, boats, etc.), coordinating porter service (luggage assistance request) etc.

"I did my schooling from Kendriya Vidyalaya, Mumbai then a course in Hotel Management from KIHM Dehradun. I did my internship from Oberoi Hotels and started my career with Vana, Dehradun. Then I joined Taj Hotels as a Concierge."

Hotel Operations

Gursharan Singh
Director Of Operations | Ramada, Dehradun

[ 11 years & 11 months Experience ]

Hotel Operations include front desk management, housekeeping operations, food and beverage management and human resources planning.

"I did B Com from MPG College, Mussoorie. Post that I did a professional course in Hospitality from Frankfinn Institute, Dehradun. I started my career from Club Mahindra, Mussoorie. I have worked at various Hotels like ITC Fortune, JP Group of hotels, Mango Hotels, Royal Orchid. I am working at Ramada as Director of Operations."

Teaching Hotel Management

Aarti Jain
Teacher | IHM Mumbai

[ 2 years Experience ]

Hotel Management includes all the operational and non operational fields such as front office operations, F & B service, Kitchen, Housekeeping, Accounting and so on. Teaching Hotel Management includes training students on all these things.

"After completing my education, I worked with Lalit Hotel as a Hotel Operations Trainee. After that, I worked with Presidency College of Hotel Management and then with the Presidency College of Hotel Management, Bangalore."

Front Office Operations

Kamlesh Deopa
Front Office Manager | Ramada, Dehardun

[ 11 years & 8 months Experience ]

The front office or reception is an area where visitors arrive and first encounter a staff at a place of business. Front office staff will deal with whatever question the visitor has, and put them in contact with a relevant person at the company. The front office mainly includes roles that affect the revenues of the business.

"I have done my graduation from HNB Garhwal University. Post that I have did a Diploma in Hospitality from Air Hostess Academy. I started my career with Club Mahindra, Mussoorie. I have also worked at Taj Hotel, Carlson, Inter-Continental & WHG. I am the Front Office Manager at Ramada, Dehradun."

General Management

Prakash Joshi
CEO | Ramada, Dehradun

[ 38 years & 7 months Experience ]

General management usually involves overseeing most or all of the firm's marketing and sales functions as well as the day-to-day operations of the business. A general manager is an executive who has overall responsibility for managing both the revenue and cost elements of a company's income statement.

"I have done BA from DAV PG College. I started my career in hospitality with Taj Mahal, New Delhi. I have worked at Hotel Madhuban for 14 years and at Surbhi Palace Hotel for 19 years. I am working at Ramada, Dehradun as CEO."

Commercial Culinary Cooking

Radhika Arora
Owner & Chef | Spicy Herbs

[ 23 years & 4 months Experience ]

Commercial Culinary Cooking applies to any operation or business that prepares food for consumption by the public.

"After doing my Diploma in Culinary Arts I started working with Imperial and ITC Maurya. In 2016 I started my own company Spicy Herbs where I also work as a chef."

Bartending

Varun Sudhakar
Head Operation Beverages | Gourmet Investments Private Limited

[ 10 years & 9 months Experience ]

A Bartender prepares alcohol or non-alcohol beverages for bar and restaurant patrons. Interact with customers, take orders and serve snacks and drinks. Assess customers' needs and preferences and make recommendations. Mix ingredients to prepare cocktails.

"After completing my graduation in Hotel Management, I started working as a Bartender and have worked with brands like Sarovar, Four Seasons & Diageo. I have represented India on International platforms as I have won the Best Indian Bartender for Diageo World class for 2013 & 2014 and I was Diageo's Brand Ambassador for 1 year ."

Housekeeping Operations

Rahul Kumar Rajput
Assistant Manager | Hotel Boulevard

[ 7 years Experience ]

Housekeeping is an operational department in a hotel, which is responsible for cleanliness, maintenance, aesthetic upkeep of rooms, public area, back area and surroundings. A hotel survives on the sale of room, food, beverages and other minor services such as the laundry, health club spa and so on

"After completing my Schooling from Bijnor, I did my Graduation from FCI Institute of Hotel Management, Dehradun. I worked at Inderlok as a Trainee Supervisor. I am an Assistant Manager at Hotel Boulevard."

Housekeeping

Seema Chaturvedi
Executive Housekeeper | ITC Maratha, Mumbai

[ 24 years Experience ]

Housekeeping deals with the general upkeep of a Hotel. Housekeeping includes taking care of the aesthetics as well as cleanliness of the entire Hotel. It also includes taking care of things such as the furniture, fittings and fixtures of the Hotel. It has many departments and offices under it. Few of such departments are laundry and horticulture. It is a very safe industry especially for women.

"I did my graduation from Isabella Thoburn College, Lucknow University and my Hotel Management from WMI. I hold the office of the Executive Housekeeper at the ITC Maratha, Mumbai."

Food and Beverage Operations

Rohan Singh
Assistant Manager | ITC Hotel, Hyderabad

[ 7 years & 5 months Experience ]

Food and Beverage Service operations involve a multitude of activities which engage the staff right from purchasing raw material, preparing food and beverage, keeping the inventory of material, maintaining service quality continuously, managing various catered events, and most importantly, analyzing the business

"After doing my schooling, I pursued my bachelors in Tourism Industry from ITC Hospitality Management Institute. I have worked for various Hotels like ITC Maurya, WH Sheraton, ITC Grand Bharat and ITC Kakatiya."

Professional Cooking

Pawan Kukreja
Executive Chef | Ramada, Dehardun

[ 12 years & 11 months Experience ]

Cooking is the art, technology and craft of preparing food for consumption with or without the use of heat. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments

"I have done B Sc in Hospitality & Hotel Administration from IHMCT&AN, Chennai. I started my career as a chef with Inter-Continental-The Grand, New Delhi and then Mumbai. I have worked with hotels like Lalit Resort & Spa, One and Only Royal Mirage, The Orchid, Radisson Blue. I am working as an Executive Chef at Ramada, Dehradun."

Hotel Management

Bharat Arora
General Manager | Holy River Hotel

[ 14 years & 1 month Experience ]

Hotel Management includes managing the operation of a hotel, motel, resort, or other lodging-related establishment. Management of a hotel operation includes management of hotel staff, business management, upkeep and sanitary standards of hotel facilities, guest satisfaction and customer service, marketing management, sales management, revenue management, financial accounting, purchasing, and other functions.

"I did a degree in Hotel Management from IHM, Gurdaspur followed by a training programme at the Oberoi Hotel Cecil in Shimla as a bartender. I then moved to the Westin Sohna Resort & Spa where I worked as a Pool Bar Attendant. Then, I moved to Maldives where I managed the operations of six restaurants. After returning to India, I worked as a Hotel Manager at the Dewa Retreat. I am currently working as a General Manager at Holy River Hotel in Rishikesh."

Bartending

Seri Zawa
Bar Manager | Drifters, Manali

[ 2 years & 6 months Experience ]

A bartender is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment.

"I did my Schooling from Sikkim. I then shifted to Kerala and completed my schooling. After my schooling I started working in various restaurants like in a bar in Palolim Beach, Goa and Palmtree in Varkala,Kerala. Now I am a Bar Manager at Drifters, Manali."

Fruit & Vegetable Carving

Dhiraj Mehta
HOD Food Production | Shri Ram Institute of Hotel Management

[ 19 years & 1 month Experience ]

Fruit or Vegetable carving is the art of carving fruits and vegetables to form beautiful objects, such as flowers or birds. The purpose of fruit and vegetable carving is to make food more attractive, more appetizing, and also easier to eat.

"I have done Diploma in Hotel Management from GIHM, Dehradun and Masters in Hotel Management from Uttarakhand Open University. Post that, I did Industrial & Vocational Training from Centaur Hotel & ITDC Ashok. I worked at Hotels like The Maya in Jalandhar and Jaypee Palace Hotel. I then did an Advanced Diploma in European Cuisine from Indus Institute of Hospitality, Chennai. Post that, I worked for Carnival Cruise Line on Live counters. I taught at Kukreja Institute of Hotel Management as Professor. I am HOD Food Production at Shri Ram Institute of Hotel Management."

Food Court Management

Rajeev Chaurasia
Operations Manager | Pacific Mall

[ 18 years & 5 months Experience ]

Food court management includes all the services and the maintenance of the quality of the food which is provided to the customers. Food court management also includes the management of the hygiene and sanitation of the kitchen area as well as the food court.

"After completing my Diploma course in Hotel Management, I worked with various Restaurants and Five Star Hotels. I am managing Pacific Mall Food Court, Dehradun since 2013."

Food Styling

Indranie Dasgupta
Food Stylist | Self Employed

[ 26 years & 9 months Experience ]

Food styling is the art of arranging food so that it looks tasty and fresh. This is important in a number of situations, particularly when the food is being photographed. For instance, the pictures of food that you see in cook books, magazines, advertisements, and menus have been styled.

"I was always interested in Food and Home Science, therefore took this profession full time and quit my teaching and started as a Food Stylist and have been working for almost 27 years in this field."

Food Quality Control

Mohit Jayant
Head | Pizza Hut & Domino's

[ 14 years & 1 month Experience ]

A Restaurant Operations Evaluator is involved with the food quality control in a restaurant or cafe. It starts with receiving ingredients, involves checking the quality of raw materials and finally ensuring the delivery of a quality product.

"I did my Schooling from St Josheph's Academy, Dehradun. I then did Hotel Management for Graduation from IHM, Lucknow. I helped open Domino's in 2000 and Pizza Hut in 2004 in Dehradun and was the Operations Head there. After which I worked in Nirula's in Delhi for one year and then Future Value retail from 2011-2014. Following which I was at Sabbarro Pizzas from 2014-2016."

Food Quality Control

Adarsha Kumar P K
Quality Engineer | The Akshaya Patra Foundation

[ 5 years & 4 months Experience ]

Food Quality Control is the control of quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).

"After completing my B Tech in Food Science & Technology from University of Agricultural Sciences, Hassan in 2013, I joined Garden City Beverages in Bangalore as Quality Control Engineer. After two years I moved to Akshay Patra Foundation where I continue to work as a Quality Engineer."

Flair Bartending

Piyush Bora
Flair Bartender | Bar Academy of Doon

[ 3 years & 1 month Experience ]

Flair bartending is the practice of bartenders entertaining guests, clientele or audiences with the manipulation of bar tools (e.g. cocktail shakers) and liquor bottles in tricky, dazzling ways.

"I was born and brought up in khatima and did my schooling from the same place. In 2016, I came to Dehradun and joined Bar Academy of Doon and since then I am working as a flair bartender."

Chef Management

Anubhav Gurung
Owner | Fat Plate Cafe, Manali

[ 7 years & 6 months Experience ]

A professional cook, typically the chief cook in a restaurant or hotel.

"I did my BA (H) in Culinary Art from Institutue of Hotel Management, Aurangabad. In 2011, I started my Catering Company in Chandigarh and thereafter in 2013 I started my own Restaurant by the name of Fat Plate Cafe in Manali."