Abhishek Roy

Special dining experience for Asia Richest Tycoon.

Dietary preference for Promoters of the company.

Managing day to day Requirements considering operations.

Proving assistance as and when required to various sites.

Maintains feedback as benchmark to have top notch experience.

Pre-opening project, setting up areas with great dining experience for MICE, social events.

Leading All Day Dinning and Banquet events with team coordination and support.

Setting up team in all areas with Daily briefings and coordinations.

Learning the wellness cuisine being a therapy based retreat.

Leading Banquet operation specially MICE and Social events.

Work flow made easy through checklist policy as all events considered as outdoor catering .

Customizing menu with sales team as required by guest .

New innovation through leading wellness concept.

Managing ADD operations on no busy movement.

Very exciting startup with great concept for life style.

learning FMCG norms and creating innovative products.

Learning to make the best in class yet healthy Gelato in india.

Innovate spacial festive flavors and provide HORECHA supply.

Learning making cheese in house with vegetarian options.

Initially joined for ADD operation and over a year was posted to Banquets.

leading event with complete coordination and planning .

making new setups and props with team.

Making innovative live station with new creative ideas.

Inventory based process and culture.

Quality control SOP products only.

Managing ADD and supporting Banquet operations as and when required.

innovative set ups and planning special weekend Brunches.

Creating innovation ideas pre-platted events.

Giving support to banquet CDC in terms of finest product from kitchen.

Was internally selected for Leela Management traing programe.

learning all the backend connected areas.

spending time and understanding cuisine based outlet and training self in making wellworsed.

Working through the programe model, making mistakes yet copping up harder.

Promoted and posted as Kitchen executive at the Same Hotel trained.

Joined the specialty fine dine italian kitchen DCDP.

learning the modern technique of molecular gastronomy.

Giving self time to spend time on various section to become a great hand's on chef.

Through new menu promotions learning new concept on cooking.

Collaborated with staff members to create meals for large banquets.

Placed orders to restock items before supplies ran out.

Maintained well-organized mise en place to keep work consistent.

Prepped daily menu items to quickly deliver upon request.