Chef Veeru

Hi,I'm Veeru, Completed my Degree in Hotel Management from 'Culinary Academy of India' - I hold an intermediate in Food Hygiene Certificate and always try to keep up to date so that I can ensure that I am always working to the highest standards of food safety. I love travelling and visiting new places to explore different flavors of food. Spend free time in watching movies and listening to music. I enjoy taking on new challenges.

Secured  1st  position  in  Continental cuisine “Express Hotelier & Caterer” Competition  held at  Niraj Collage  of Hotel Management  & catering Technology.

@ Costa Cruises

Costa crociere S.p.A trading as costa cruises is a British Americian owned italian cruise line based in Genoa, Italy & under control of carnival corporation.

Spent nearly 5 years with Costa Cruise Lines as Commi Chef and learned to work with different levels of food quality.

@ Costa cruises lines – West Mediterranean

Worked in Bakery section  in making the bread rolls, focassia multi grain breads, specialty breads, croissants, danish, muffins, doughnuts, pizzas mini pizzas mainly for lunch, dinner  breakfast & gala buffets. Handled roast section with different varieties of meat like beefsteak, , chicken, rabbit. P
repared cheese and cold cuts in buffet preparation section. Also got an opportunity to work in the vegetable section and was responsible for section as prepared roast, chateau, baked, lyonaisse, mashed, dauphine, ducheese potatoes.

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@ Costa Crusie Lines – South America and Brazil

Worked in “Garde Manger” responsible for preparing Canapés and Salads. Having by then honed my skills I took on the challenge in preparing the Mise en place of international hot and cold soups

@ Costa Cruise Lines – North Europe and Gulf

Worked in sauce section - prepared bolongnese, carbonara, pesto, tamatosauce and béchamel. Handled the Fish section – by garnishing

@ Grand Hyatt Goa pre opening team as “Chef De Partie”

Worked with Grand Hyatt, Goa; I was specialized in Continental, Indian, &Chinese cooking. My responsibility was to maximize the employee productivity through use of multi tasking, multi skilling, maintain the sanitation standards for kitchen, duty allocation of the kitchen staff, cost control of the kitchen by reducing waste, kitchen equipment as maintained to good condition with minimum breakage, training the employees to ensure that necessary skills to perform the duties, daily grooming to present in high standards and maintain the quality and presentation of food.

Responsible for the dishes prepared accordingly through standardized recipes mainly to avoid waste & control cost.

As Jr. Sous Chef at Hilton Worldwide, Dubai

Was to plan menus considering customer base & popularity of various dishes, ensure of all standards of high hygiene & sanitation is maintained throughout kitchen areas all the times, Staffing & scheduling of staff in order to optimize manpower and meet the deadlines with multitasking and Create an environment that is high in employee morale & provides training with development.

@ California Pizza Kitchen

Specializes in Californian- pizza styles, widely known for its innovative and non traditional pizzas throughout  the nation. At CPK, We Don’t See A Crust, We See A Canvas.

Worked with California Pizza Kitchen as Assistant Kitchen Manager, Sous chef.
My role involes in  Controlling and analyzing, the
  1. Sales
  2. Food Cost
  3. Quality & Food presentation.
  4. Service standards.
  5. Condition and cleanliness of facilities and equipment.
  6. Operations
  7. Guest satisfaction.
  • Developing menus and beverage. 
  • Participating in outlet's revenue plan and marketing programs.
  • Monitoring local competitors and compare their Food and Beverage operation.
  • Participating in outlet budget plan.

Nino's - Awarded "Best in Bahrain" in Citi fact hotelier awards

Worked for Kharafi Global's Nino's in Bahrain an fusion of authentic Italian cuisine from northern regions of Italy with creative and mouthwatering dishes.

Image result for matthew kenney logo
                        Worked for Celebrity Chef 'Matthew Kenney - The Plant Food
                         World's first and only Raw & Vegan

A complete healthy lavish Raw &vegan creative cuisine from the authentic flavors of plant based by creating ultimate nutrition to the latest trend through crafting the food for the future.

WANDERERS -The Art & Pride in Craft Beer

Being an Executive Chef,maintained a Skilled kitchen by training the team and setting an example to the team to maintain the quality and consistency of the food  which will lead in increase in daily sales and brewery reputation by maintaining the Consistent food ratings by satisfying the customer with mouth watering dishes and eye appealing dishes made with highest level of Hygiene,

Mainly involved in Menu engineering & Menu designing food that Best Pairs with Craft Beers,and serving the best dishes around the world under one roof by introducing 

Food Festivals according to the cuisine wise
Street Food revolution dishes around the globe
Banquets Events

You have various career options to choose from Hospitality industry, which can very easily be the key to discovering new countries, new culture and new people.  You need to have the passion to succeed in whatever field you choose.

Hotel management is a right subject to choose provided you have the passion and hard work by showing your creative skills.

Every job was a learning experience! Keep going!

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