Editor: tell us about your journey. how did it all start?
It was an accident, I never wanted to be a chef , or i never knew what i wanted to become, i started doing Chemistry Honours and then left it since i thought i would become a medical representative. Then i was been told to give exam for Hotel Management and i just gave it but the first day i entered the Kitchen arena i knew that i should have been there long time back.
Editor: what according to you makes a chef great?
Simplicity, Hard work, learn from mistake, be up to date with techniques whether you use or not. Editor: What do you think it takes to succeed in this industry? Hard and smart work,Good relation with peers and juniors. Focus on team. When you are young earn to learn not
Editor : What are the attributes you look for while selecting or hiring?
Attitude more than skill, Willingness to learn and positive body language.
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?
I will tell you what i used to do. I use to do my normal job given to me by my Chef and then ask the Chef that the next few hours to let me do what i want to learn for myself, please consider that i am not here , So here is completely Win win , If you are a Trainee then please look at more win for hotel than for yourself , you will win in long run (Learn from everyday's experience).
Editor: Tell us a little about your average day.
My average day still starts with Checking Breakfast Buffet , speak to guest during breakfast, check all areas cleaning , store , hygiene, follow up with all sous chef, Training Briefing and in the evening check the food in the outlets and if there is any area where they need help i be there with my staff.
Editor: How do keep abreast of all that is happening in hospitality?
Reading, You tubes videos, Intenet, experimentation, and Trying new things as per Corporate Standard.
Editor: Two reasons why this industry is awesome!
Our industry is a living creature, you have to feed it to keep it alive. so much to learn every day from everyone. Specially in kitchen the creativity part keeps it alive. At the end of the day it gives you lots of satisfaction that you are successfully involved in four P's people, product, profit and process.
Editor: Two things you would like to change about the industry.
Working hours and well balanced family everyone yearns nowadays.. Proper catering colleges not in numbers but in quality.