Professional Cooking

Pawan Kukreja | Executive Chef | Ramada, Dehardun

What is Professional Cooking?

There are many nuances of a Career in Professional Cooking. Almost everyone seems to be talking about How to start a Career in Professional Cooking, while one should first develop an understanding of What is a Career in Professional Cooking. The internet is a great source of information on Professional Cooking, but it is second best to learning about the same from a real professional.

Executive Chef Pawan Kukreja has 12 years & 11 months of professional experience in Professional Cooking. Executive Chef Pawan Kukreja defines Professional Cooking as:

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

How Executive Chef Pawan Kukreja got into Professional Cooking?

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.

Executive Chef Pawan Kukreja's Talk on Professional Cooking

The Journey of a Chef: Crafting Culinary Masterpieces with Passion In the world of gastronomy, the title of "chef" holds a special allure, symbolizing a blend of creativity, skill, and dedication. This article delves into the enriching career of professional cooking, drawing insights from a passionate chef who shares their experiences and perspectives. From the importance of education to the skills necessary for success, and the unique challenges faced in the kitchen, we will explore the multifaceted journey of a chef and unveil the intricacies of creating culinary delights. What Is Professional Cooking? Professional cooking is an art that combines the science of food preparation and the creativity of culinary expression. Chefs are not only responsible for crafting delicious meals but also for creating vibrant dining experiences that delight the senses. They work in diverse settings, from upscale restaurants to caterings and even personal chef services, influencing the culture and tastes of their communities. The journey of professional cooking requires a deep understanding of ingredients, techniques, and presentation, while constantly evolving to meet modern dining trends. Ultimately, it is about transforming simple ingredients into extraordinary culinary creations that celebrate flavors and traditions. Education Theory Of Cooking A solid educational foundation is crucial for professionals in the culinary field. The theory of cooking encompasses the essential principles that guide chefs in their daily tasks, from food safety to understanding different cooking methods. Institutions around the world offer culinary programs that teach aspiring chefs the science behind cooking, ensuring they are well-versed in techniques that will elevate their culinary craft. This theoretical knowledge underpins the hands-on training chefs undertake, allowing for thoughtful exploration of flavors and techniques that reflect global cuisines. Cultural & Regional Cooking Understanding cultural and regional cooking is essential in a chef's journey, as it not only enriches their culinary repertoire but also fosters creativity. By exploring various cuisines, chefs learn to appreciate the diverse influences that shape cooking practices worldwide. This knowledge allows them to incorporate authentic flavors and traditional techniques into their dishes, creating meals that pay homage to their origins while appealing to modern palates. Moreover, chefs gain the ability to customize menus based on cultural preferences, enhancing their culinary influence and catering to a broader audience. Ingredients The knowledge of ingredients is a chef's secret weapon. Chefs spend considerable time learning about the qualities of different ingredients, including how they interact, their seasonality, and their origins. This understanding allows them to make informed choices about sourcing and selecting the highest quality components for their dishes. Chefs often take pride in using local and sustainable ingredients, contributing not only to their dishes’ flavor profiles but also to the community and environment. The art of ingredient selection is pivotal in the story each dish tells. Skills Passion Passion is arguably the most vital skill a chef can possess. It drives the desire to create, innovate, and experiment with flavors and techniques. A passionate chef approaches each dish with a sense of excitement and commitment, seeking not just to please the palate but also to tell a story through their cuisine. This passion often spills over into their interactions with staff and patrons, fostering an invigorating atmosphere in the kitchen and dining room alike, encouraging collaboration and creativity. Sense Of Taste & Smell A refined sense of taste and smell is an indispensable asset for any chef. This acute awareness allows chefs to distinguish subtle flavors and aromas, which can influence the balance and harmony of their dishes. With time and practice, chefs develop their palates, enabling them to create innovative flavor combinations and adjust seasoning with precision. This sensory skill is crucial during menu development, as the ability to taste and smell enhances the overall dining experience and ensures dish integrity. Communication Strong communication skills are essential in the fast-paced environment of a kitchen. Whether it's conveying ideas to kitchen staff, collaborating with front-of-house personnel, or engaging with customers, effective communication ensures a seamless dining service. Chefs must articulate their vision clearly and inspire those around them to achieve it. This fosters teamwork and efficiency, ultimately leading to a successful restaurant experience that resonates with guests. Presentation In professional cooking, presentation is as important as the flavors of the dish. A chef’s ability to artfully arrange food on a plate can significantly enhance the dining experience and elevate the overall perception of their culinary creations. Chefs often experiment with colors, textures, and plating techniques, transforming meals into visual masterpieces. This aspect of cooking not only showcases their skill but also demonstrates respect for the ingredients, enhancing their appeal to diners and leaving a lasting impression. Sense Of Combination The skill of understanding the sense of combination is a hallmark of culinary expertise. Chefs possess the ability to pair ingredients in novel and delightful ways, leading to dishes that intrigue and satisfy diners. This skill often involves a deep understanding of flavors and textures, allowing chefs to create balanced dishes that highlight the best qualities of each component. A chef's knack for combination also encourages innovation, resulting in unique interpretations of classic recipes. Positives Independence One of the most rewarding aspects of being a chef is the independence it offers. Many chefs have the opportunity to work for themselves, run their own restaurants, or build their culinary brands, allowing them to express their personality through their food. This independence fosters creativity and innovation, enabling chefs to develop unique dishes and concepts that set them apart in a competitive industry. The autonomy to make critical decisions about menus and business operations is invigorating and satisfying. Opportunities The culinary field brims with opportunities for chefs, ranging from restaurant employment to roles in catering, food writing, or even television appearances. With a diverse array of paths available, chefs can carve out careers that align with their interests and passions. Success in this field often opens doors to collaborations, guest appearances, and the potential to influence future culinary trends, allowing chefs to leave their mark on the industry. Networking Networking is a powerful asset for chefs, offering connections to other culinary professionals, suppliers, and patrons. Building relationships within the industry can lead to collaboration opportunities, mentorship, and new business ventures. Chefs often find themselves part of a vibrant community that shares a passion for food, which can provide support and inspiration throughout their careers. This network can be instrumental in navigating challenges and discovering new avenues for growth. Pride & Recognition The pride that comes from creating exceptional food is a cherished aspect of being a chef. Successfully executing a complex dish or receiving praise from satisfied patrons brings a sense of accomplishment that few careers can match. Recognition within the culinary community, whether through awards or media features, can further elevate a chef's status and amplify their influence. This pride fuels a chef's creativity and commitment to excellence, driving them to continually hone their craft. Monetary Potential Career longevity and expertise in the culinary world can lead to significant financial rewards. While initial earnings may vary, experienced chefs who create unique dining experiences can command higher prices for their creations. Additionally, career advancement into executive chef or restaurant ownership roles typically correlates with increased financial success. As chefs develop their brands and reputations, the monetary potential can grow, providing a comfortable financial future. Travel For many chefs, the opportunity to travel is a major perk of the profession. Culinary careers can open doors to unique experiences around the world, allowing chefs to explore international cuisines and cooking styles firsthand. This exposure not only enriches their culinary knowledge but also influences their personal cooking style. Traveling serves to inspire chefs, encouraging them to infuse their dishes with global flavors, ultimately enhancing the dining experiences they create. Challenges Long Working Hours One of the most significant challenges of a culinary career is the demanding work schedule. Chefs often face long working hours, with shifts that can span evenings, weekends, and holidays. The intense pace of the kitchen, combined with the need for consistency and quality, can lead to physical and mental fatigue. While this dedication is essential in delivering exceptional dining experiences, it can take a toll on work-life balance and personal well-being. High Stress The high-stress environment of professional cooking is another challenge that chefs must navigate. Pressure to meet tight deadlines, manage large team dynamics, and deliver flawless food can create a tense atmosphere in the kitchen. Chefs must develop effective stress management techniques to maintain composure and focus, ensuring that each service runs smoothly even under pressure. This challenge requires resilience and the ability to adapt quickly to unexpected situations. Health Issues The physical demands of a chef's work can lead to health issues over time. Long hours on one's feet, exposure to heat, and a fast-paced environment can contribute to ailments such as fatigue, joint pain, and other chronic conditions. Additionally, the temptation to sample dishes and indulge in rich foods may lead to dietary challenges. It is vital for chefs to prioritize their health by finding balance in their lifestyle, incorporating exercise, and making conscious dietary choices. Quality Of Ingredients Ensuring the quality of ingredients can be a significant challenge for chefs, as they often rely on suppliers to provide fresh, high-quality components. Fluctuations in availability or changes in market conditions can impact their ability to maintain menu consistency. Chefs must cultivate strong relationships with trusted suppliers and often adapt recipes based on what is available. This challenge underscores the importance of creativity and flexibility in professional cooking. Long Gestation Period The path to culinary mastery is often lengthy and requires dedication to honing skills over time. For many chefs, the journey involves years of training and experience before achieving recognition in the industry. This long gestation period can be frustrating, as aspiring chefs may yearn for immediate gratification in their culinary careers. However, perseverance through the initial challenges ultimately leads to growth and deeper knowledge, allowing chefs to truly excel in their craft. A Day Of Professional Cooking A day in the life of a professional chef is a whirlwind of activity and creativity. Mornings often begin with planning menus, sourcing fresh ingredients, and preparing for the day's service. Once the kitchen opens, the pace quickens as orders come in, and the chef leads their team in executing high-quality dishes. This dynamic environment fosters a sense of camaraderie and urgency, with chefs working alongside their staff to create memorable dining experiences. Throughout the day, chefs not only showcase their culinary skills but also manage the kitchen, troubleshoot any issues, and interact with patrons, making each day both challenging and rewarding. In conclusion, the journey of a chef is a remarkable blend of art and science, driven by passion, creativity, and dedication. As they navigate the challenges and opportunities of culinary life, chefs have the power to transform ingredients into culinary masterpieces while influencing dining culture. The significance of their role in our communities cannot be overstated, as they create experiences that bring people together and celebrate diverse culinary traditions. Whether through the joy of cooking for others or innovating new techniques, the impact of a chef is felt far and wide.

Install the LifePage App to:

(for Free) Watch Executive Chef Pawan Kukreja’s full Professional Cooking Career Talk

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

According to Pawan Kukreja your chances of success in Professional Cooking is __%

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

How to get into

Professional Cooking?

If you are want to get into Professional Cooking, 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 Professional Cooking 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 Professional Cooking, what education and skills you need to succeed in Professional Cooking, and what positives and challenges you will face in Professional Cooking.

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 Professional Cooking.

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

Executive Chef Pawan Kukreja's LifePage:

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

LifePage Career Talk on Professional Cooking

[Career]
https://www.lifepage.in/careers/professional-cooking-1

[Full Talk]
https://lifepage.app.link/20170816-0004

[Trailer]
https://www.youtube.com/watch?v=Qxid2aIB7T4

(Professional Cooking, Pawan Kukreja, Ramada, Dehardun, Food Industry, Culinary Art, Cuisines, Hospitality, Recipe, Cooking Techniques)

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."

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."

Kitchen Management

Kaushiki
Chef | Oberoi Hotels

[ 4 years & 3 months Experience ]

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.

"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."