JW Marriott, Mumbai
August- January 2013
Rustic Italian Cuisine
Experience in baking, house made pasta, pizza, garde manger, grill, saucier and gelato.
Noma, Copenhagen
April - July 2014
Nordic Cuisine
Worked at all sections including foraging, service, snack, cold, plating, vegetable, meat, pastry and the test kitchen.
Junoon, Dubai
October 2014 - December 2015
Modern Indian Cuisine
Responsible for creation and executing amuse bouche. Mise en place, cooking and plating of salads, appetizers and entrees. Preparation of house made achars, chutneys, sauces and vegetables. Gained experience in classical Indian cuisine and modern technique.
Gaggan, Bangkok
January - August 2016
Progressive Indian Cuisine
Started as a stagier(intern), succeeded to get a job. Part of the R&D team, making of new dishes, taking care of service. Gaining experience in new techniques and Japanese methods. Rediscovering Indian flavours and implementing them with new and traditional Indian techniques.
Olive Bar and Kitchen, New Delhi
December 2016 - September 2017
World Cuisine
Was heading the appetizer station, also known as the cold station . Olive was an important step for me to understand how the food industry works in India. It helped me gain confidence and management skills.
Ek Bar, New Delhi
September 2017
Modern Indian Fusion
Heading operations, curating menus, hosting special dinner for clubs like Primo Privilege and Food Talk India. Responsible for overall Kitchen operations and innovations.