Rohan Premaka

• A 6,000 sq. ft. Greek cuisine, cocktail bar.
Designed a high-efficiency kitchen with a dumbwaiter system, servicing food across three floors.
• Curated and structured the complete food menu. Cutlery and crockery selection and procurement.
• Led end-to-end equipment procurement, installation, and vendor coordination.
• Handled staff hiring and training.
• Oversaw vendor management, cost negotiations, and supply chain setup.

• Established and launched a dual-concept restaurant, serving Indian Banana Leaf Meals during lunch and Asian cuisine for dinner, delivering a diverse and dynamic dining experience.
• Managed complete project from kitchen setup to daily operations, including budget allocation, staffing, and training.
• Developed and implemented SOPs, food cost control measures, and inventory management systems.
• Ensured compliance with health, hygiene, and safety regulations.

• Designed and executed a complete kitchen setup for a school canteen, implementing a Quick Service Restaurant (QSR) style layout to support high-volume food service operations.
• Optimized kitchen layout for maximum workflow efficiency, ensuring smooth movement during peak service hours.
• Selected and installed high-performance, energy-efficient kitchen equipment, tailored to the specific needs of the school canteen's menu and operational demands.

• Managed the complete kitchen setup for an online kitchen specializing in gourmet desserts, savory snacks, and premium chocolates, including equipment procurement, menu curation, recipe standardization, staff hiring, and training.
• Established production budgets, standard operating procedures and implemented vendor selection, management, and quality control systems to ensure consistent product quality and efficiency.

• Designed and implemented an optimized kitchen layout for a clubhouse, creating distinct zones for high-volume banquet cooking and plated dishes to enhance operational efficiency.
• Integrated commercial-grade equipment and streamlined workflows, ensuring fast service and high-quality standards for both bulk and fine dining operations.

• Standardized central kitchen operations for a renowned restaurant established in 1935, setting up a centralized kitchen to service four outlets and ensure consistent food quality and taste across all locations.
• Implemented quality control measures and streamlined production processes, optimising operational efficiency and maintaining uniform output.

• Conceptualized and launched a fusion Indian menu, transforming traditional street food into a refined fine dining experience.
• Directed kitchen operations as Sous Chef, managing staff training, daily operations, and ensuring smooth service flow.
• Managed the entire restaurant setup, including equipment procurement, furniture selection, aesthetic design, and handcrafted stoneware, while overseeing budget allocation and production forecasting.

• Led the setup of a 7,000 sq. ft. Mediterranean cuisine lounge bar, including menu development, cost analysis, and the establishment of presentation standards.
• Managed kitchen operations, including staffing, budgeting, food production, establishing SOPs, food cost control and inventory management.
• Ensured compliance of F&B standards in line with health, hygiene, and safety regulations.

• Trained under Chef Kainaz Messman in the Central Kitchen.

• Completed a comprehensive industrial exposure training program, gaining hands-on experience in Front Office, Kitchen, Banquets, and Housekeeping, with one week of training in each department.