Editor: Tell us about your journey. how did it all start?

In the year 1993, my father inspired me on that, one of his friend's elder sons did hotel management and did a job in Singapore with COOK- LINE.( in the kitchen) as this is an art job with Job security, from there I got an inspiration in F& B production to become a Chef.

Editor: What according to you makes a chef great?

Honesty, hard work, and patience can make a chef great.

Editor: What do you think it takes to succeed in this industry?

A positive attitude, integrity, and smart work can give success in this industry.

Editor: What are the attributes you look for while selecting or hiring?

First I believe in teamwork with honesty and hard work, with proper planning for the implementation beside of that I look at my mental telepathy, is matching or not which means the candidate should understand the work value as per company standards.

Editor: What according to you can trainees do while they are training at hotels to make it a win-win for them & the hotel/unit?

While getting training at the hotel, they need to understand that they need to put their heart & soul with long hours at work during learning time, and they also need to understand the customer’s demand as always believe guest satisfaction is the most important end of the day.

Editor: Tell us a little about your average day

A little courtesy goes a long way, according to the hotel industry, some little daily routine as follows:- my day starts a little early though with the first step into the hotel, at 8.30 a.m I go to the Cafeteria have some breakfast and start the day there on..... I go to the buffet restaurant and then go on the banquet food layout areas, lawns, etc each day to check if any leftover utensils are laying or not. I check the B/F menu, meet & greet the customers also meet with my team members and greet them.

• About;9.45. to 10.00 a.m morning meeting with G.M sir

• Our kitchen’s little busy schedule starts as follows,

• Menu planning for the next event and distribution of the work in the assigned department for FIT s & Group booking

• Cooking the special food on the day’s menu for the customers and banquet delegates according to function prospects.

• Giving hands-on cooking for ala carte menus and banquet menus to the subordinates.

• About 3.30 p.m

• Training the cooks about hygiene, sanitation, and safety at work.

• Always keep in mind covid19 protocol as first priority.

• Maintaining the HACCP standard in all respects

• About:4.30 p.m Indenting the raw materials according to the requirement even for purchase

• About 5.30 p.m Starts meeting & briefing with room service boys and kitchen stewarding, for smooth function of room service orders

• About 6.30 pm I do a hotel round again and check the areas of the event as well as be in the restaurants to meet guests. While coming back from hard days of work and doing a little PR followed by a round in the restaurants and then to the Banquets for any events/weddings/cocktail dinners happening and meet the hosts. Also, meet with the reservation desk manager to collect any important information.

Then I back to the Kitchen seat with my sous chefs with the guest feedback or feedback received from the mail, who shared their feedback at the time of check out the previous day. I personally call up the guest if any discomfort happens during dining with us nor have the very best experience as desired and also write to them about the action taken based on the feedback shared.

• About 8.00 p.m operation session starts, my self & team are ready for action.....

• About 10.30 p.m starts binding all the areas, giving instructions to the night shift team for morning preparation and my day end on....(only at busy day) generally my day ends on 8.30 p.m.

Then I close for the day to start a new day freshly again!!

Editor: How do keep abreast of all that is happening in hospitality?

After covid19 there is some kind of revenge now in our industry. Almost every day tourists are coming out from home for relaxation and enjoyment. Our hotel subscribes to the industry-related best magazines, I keep watch on daily news, Guest comments on Trip advisors, online portals, corporate mails, etc, and get them on a monthly basis which keeps me abreast with the hospitality industry.

Also, we do our weekly review meeting, a daily morning meeting with the GM Sir, a daily briefing with my team to understand how the week has been and what is happening in the coming week and month ahead also where we have to look for, to give the best product and gain the customers best memory with our resort.