Executive Chef
The Zuri Hotels & Resorts
Editor: tell us about your journey. how did it all start?
The journey started way back in 2001 when the door of Hotel and Hospitality Administration was opened to me by the Institute of Hotel Management, Kolkata.After completion of 3years degree got placed with The Park Hotels as Management Trainee where I gained knowledge in all aspects of Kitchen operations and at the same time became a specialist in Fine Dining Italian food. Got separated in 2007 when I was Kitchen Executive and joined the Taj Hotels, Resorts and Palaces as a Junior Sous Chef.
Got into more intricate details of hoteliering with the Taj, climbed the hierarchical ladder and gained a well deserved maturity with the group. Very recently got separated with Taj as well and took up the portfolio of Executive Chef with The Zuri Hotels and Resorts as the new challenge which I am currently pursuing as well.
Editor: what according to you makes a chef great?
The definition of a great Chef is that he should be an all rounder. Starting from Kitchen administration, Safety and Hygiene in the kitchen premises,interactions with the guests,customizing the requirements, being flexible and adaptive...so on and so forth...but above all...creativity and innovation and being the Master of his trade - quality ,taste and presentation of Food.
Editor: What do you think it takes to succeed in this industry?
Dedication, the right attitude, the urge to be different from others, should be able to perform under extreme pressure in an environment where there is zero tolerance to errors, constantly challenging self for an improvement etc at the same time being down to earth are the few factors which one should always bear in mind to be successful in this industry.
Editor : What are the attributes you look for while selecting or hiring?
1) Attitude of the individual
2)Communication skills.
3) Presence of mind/smartness
4)Skill
5) Experience
6)Ambition.
7)Adaptability/Tenacity.
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?
Trainees and the hotels do share a mutually beneficial relationship.The trainee must be really smart enough to pick up new things as and when new assignments are been given to them. To be really frank enough, no one is going to teach a trainee by holding his hand any particular subject which happens in their institutes. Thus, to make the best out of it, the trainee should be inquisitive enough in knowing new things and constantly ask questions.
Editor: Tell us a little about your average day.
A normal day in the hotel starts with the hotel HOD meetings to have a clear vision of the day, followed by few more meetings with the Line Chefs,Planning strategies of business, Trying out new dishes, training the commis on new techniques of presentations and quality improvements, coming up with new concepts, implementation of new menus, planning for food festivals, meeting the guests are the normal components of a business day.
Editor: How do keep abreast of all that is happening in hospitality?
Competition surveys, Seminars, Internet, Hospitality magazines and hospitality talk shows helps a hotelier a lot in keeping himself abreast of the changing demands and styles of modern day hospitality.