Editor: Tell us about your journey. How did it all start?
As being from Delhi the heart of the country, from my childhood I was very fond of those big hotels and to work there was became my passion, as one of my senior friend joined hotel management, so it gave me little strength too to go for it, then I got an admission in IHM Guwahati. As I was a helping hand for my mother at home for cooking, so I decided to join kitchen, and after graduation i got 2 3 jobs including Raintree hotel, Dominos and one pre opening the Fern hotel, I joined pre opening hotel to learn all aspects of kitchen as chef trainee there and started to learn in indian cuisine but after sometime I moved to bakery and pastry section, and from there it all started
Editor: What do you think it takes to succeed in this industry?
Its really hard to adjust in this industry but when you will get settle this is the best industry in all others industries, good working culture international working standards, hygiene all these aspects has to be fulfilled by the employees, this industry suits to hard working professionals, As i have learned from my seniors one should follow a rule to get success to follow 3T's TIME, TEAM, TARGET and he should forget 3F's FAMILY, FRIENDS AND FESTIVAL, looks little irritating but at starting of career one should follow these rules to get success.
Editor: What are the attributes you look for while selecting or hiring?
I would like to hire those people who are passionate to grow with this industry. They should have a smart and smiling face, should have basic knowledge of work, should have the presence of mind to handle hard situations which generally comes, and last but not the least Patience, as without this its too hard to grow and to learn the work.
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?
TRAINING.... The first step for new comers to know how this industry actually works, here they meet with real life, apart from studies this period gives them a chance to see and do the practicals. but they must learn the basic and important thing that is punctuality because without this the hospitality industry can't work. they also must learn the grooming standards and be habitual with grooming practices.
Editor: Tell us a little about your average day
As I am the senior chef the partie my everyday routine remains the same from making and finishing of desserts, to look around my junior staff for product quality, working with chocolates, breads and morning bakeries, To get in contact with guests for feedbacks, and yes to sort out the complaints before reaching to senior staff. maintaining the hygiene standard according to the HACCP.
Editor: How do keep abreast of all that is happening in hospitality?
First, you'll make better decisions, and you'll spot threats and opportunities early on, which can give you a competitive edge. This is especially important if you contribute to shaping your organization's strategy. It's also important if you're involved in sales and marketing, where it helps you identify and take advantage of the sales opportunities that come your way. Secondly, keeping up-to-date with your industry is key for building expert power Add to My Personal Learning Plan. By developing expertise in your job and your industry, you'll earn the trust and respect of the people around you.
Editor: Two reasons why this industry is awesome!
As I have never seen or worked with any other industry that how's there work atmosphere and schedules but in this industry one should feel the Aura of others, as hospitality also plays a very important role in our day to day life so keep smiling stay happy in harsh situation becomes our habit, this industry gives a better chance to grow in or outside countries, so for me this industry is awesome.
Editor: Two things you would like to change about the industry.
As no industry is perfect problems and troubles are everywhere, this industry has too, the paying scale in our country is not that much the way we usually work, the company grows with our hard work and management enjoys the bloom but they also respect the workers, and last the yearly appraisals must be good to keep the staff happy.