Hire the Best Executive Sous Chef in Mumbai, India

Seasoned Chef with 17 years of international Hotels & Cloud Kitchen experience. Previously worked for Kitopi Qatar , Hyatt Regency, Rotana Hotels, Hilton worldwide, Movenpick & Sheraton Hotel. Hands on experience in Kitchen operation, Food & Beverage administration ,menu planning, organizing & execution, Cuisine conceptualization & Food safety practices. Detailed knowledge of food costing, recipe costing, departmental budget and essential kitchen finance. Expert in breakfast, Lunch ADD, in-room dining, buffet, outdoor catering, dinner & set menu services. Italian cuisine, Global cuisine & expertise in Indian & Arabic cuisine

Skill in continental food ,south american as professional with well known knowledge of Indian ,tandoor as I am working for copper chimney group in the various outlet . Many opening like bluesea banquet, spaghetti kitchen ,Bombay blue phoenix ,copper chimney outlet bandra. 9 years on p&o cruises as Continental chef worked with well known Top no 1 celebrity chef macro prier ,Hayden Davis, Bill , Gary Chris. Atul kochhur.

A highly competent, motivated and enthusiastic chef with experience of more than twenty years of working as a part of a team in a busy environment. Well organized and proactive in providing timely, efficient and accurate administrative support to the management and work colleagues. Approachable, well presented and able to establish good working relationship with a range of different people. Possessing a proven ability to generate innovative ideas and solutions to problems.

Seasoned Chef with passion to cook in most creative manner, as well develop, lead & maintain the Food Production facilities in most up-to-date state, strong Business and Professioanal Acumens, Well versed with Pre-openings I am HACCP Certified Chef/ FSSAI Certified Chef with 18+ year experienced with Brands like Taj Group of Hotels, ITC Fortune Park Hotels, Lemon Tree Hotels, Carnival Cruise Line,to name a few. My Key Performance areas are Menu Development & Recipe Standardization, Hiring, Team building, Training, cost & quality control, HAACP Implementations, Guest Satisfaction Track, excellent communication skills, sharp business acumen. Ability to Execute critical, motivational & process Development activities under Budget Constraints and Stringent Deadlines. A decisive and Result Oriented Hands-on Individual recognized for demonstrating effective Leadership Skills My Philosophy: 5 senses of Cuisine Freshness ,Texture, Technique ,Sensibility(Simplicity) ,Harmony(Originality) Above All I am Hands-on-chef

I have cumulative work experience of over 20 years in the F&B production domain. I have worked in hotels of repute in India and abroad in various positions, presently working at Corporate Chef. Having worked across the entire gamut of F&B operations, I am proficient in handling all day dining outlets, specialty outlets, in-room dining and large banqueting events. I have developed strong functional and professional skills over the years and have the ability to motivate, guide and lead diverse teams, getting the best out of them in all circumstances. In the leadership roles I have occupied, I have ensured that my teams meet and exceed guest expectations, in turn contributing to high guest satisfaction index results and positive image building for the organization. Optimizing cost and maximizing quality has been my work ‘credo’. I believe that taking responsibility for one’s own skill development is vital, and endeavour to seek ongoing opportunities to grow my leadership abilities.

I finished my 15 years in this industry,I have knowledge about multicuisine food like Indian, continental, Italian, and multicuisine food preparation, I am specialist in continental, Italian, pantry, and multicuisine food. I have knowledge about menu planning, indenting, costing, food presentation, plate presentation, budgeting, haccp, United States public health, food hygiene, cost control, sanitation processor, food safety, etc.

Nitin Minocha (Executive Chef) MIH, 0894397 Nitin has worked in different capacities during his 25 years with the Taj. He has been serving as Executive Chef at Taj Pamodzi Hotel – Lusaka in Zambia since 2018. Prior to his promotion, he was serving as Executive Sous Chef at Taj Santacruz hotel, since its inception in Mumbai. A veteran in the culinary space, he has consistently set industry benchmarks to high standards of fine dining. He has completed various training programs in relation to time management, team building, staff motivation and customer service. He has won many accolades and awards too. He is known for Self-driven with key focus on five essential parameters, Revenue, Cost Control, Guest Satisfaction, Employee Satisfaction and the overall vision of the management. As an Avid Gourmand, his Forte is Flavor Fusions, Food Styling and Extensive Research and Development in Food without boundaries. He has been blessed with travelling globally and training extensively under Different Michelin Chefs. During his tenure at The Taj Mahal Palace, works of the Legendary Chef Anton Mossiman and Chef Mark Gregory continue to inspire him. His most memorable event was representing India and earning the participation Diplome at the culinary Olympics IKA (Internationale Kochkunst Ausstellung), Erfurt, Germany 2008. He is an alumnus of India’s prestigious Institute of Hotel Management (IHM) Mumbai 1995 batch. Prior to joining IHM Mumbai; he did his basic schooling from the Army Public School in Dhaula Kuan in New Delhi which made him disciplined and well articulate. He did his Bachelor of Arts Degree from Delhi University.

As a seasoned and dynamic hospitality professional with over 25 years of experience across Europe, China, South East Asia, the Middle East, and India, I have gained expertise in operations, pre-opening, and re-branding of hotels in a leadership role, with particular focus on F&B and kitchen operations. My colleagues and industry peers have recognized and commended my operational management, financial management, and business strategy skills. Throughout my career, I have worked closely with department heads to develop and implement departmental strategies that align with the brand’s service strategy and initiatives. I am passionate about driving associate engagement activities and safety committee meetings to ensure a positive work environment. I have successfully made the hotel’s operations meet brand standards, customer needs, employee satisfaction, revenue growth, and positive owner relations. As a leader, I have coordinated and managed hotel operations, driving all parameters for brand compliance and making strategic and operational decisions in collaboration with the G.M. and the leadership team. I have also worked closely with Sales, Finance, and property leadership for budgeting and forecasting. Additionally, I am a proud member of the Culinary Advisory Board for the APEC (Asia Pacific Excluding China) region. I have contributed to the pre-opening of several prestigious hotels, including JW Marriott, South Beach, Singapore, JW Marriott Jaipur, and Sheraton Grand Whitefield, Bengaluru, providing quality assurance support, operational guidance, and compliance with Brand standards. Overall, my goal is to continue delivering outstanding results and contributing to the success of the hospitality industry.