Anthony Rohan Parish

Work History

V.P. OPERATIONS PAN INDIA & CORPORATES EXCT. CHEF

Trip Villas India Pvt. Ltd

Bangalore North

03.2024 - 06.2025

Reduced food waste with strategic menu planning and inventory control techniques.
Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Developed customized solutions for clients based on a deep understanding of their unique pain points, delivering exceptional value and driving repeat business.
Managed a diverse portfolio of projects from inception to completion, ensuring timely delivery within budget constraints.
Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
Managed and motivated employees to be productive and engaged in work.
Accomplished multiple tasks within established timeframes.
Optimized food preparation processes, implementing time-saving techniques without compromising quality.

GROUP CORPORATE CHEF & GROUP HEAD OF F&B DIVISION

MRG Hotel Holdings Pvt. Ltd

Bangalore North

05.2023 - 03.2024

Supervised culinary operations for all the company owned and Franchised 4 & 5 Star Hotels & Restaurant pan India.Where all the Executive Chefs / F&B Managers and GM's reported and collaborated with me.
Spearheaded the implementation of sustainable practices in the kitchen, reducing environmental impact and promoting a culture of responsibility amongst staff members.
Optimized inventory management through strategic purchasing and vendor negotiations, reducing overall costs.
Created signature dishes that became highly requested by clients, driving repeat business and positive word-of-mouth referrals.
Contributed to company growth by constantly improving operational efficiency and providing exceptional customer service.
Conceptualized, Designed & Initiated a Highly acclaimed Chinese Restaurant for the Group along with refurbishing, re-engineering the Companies Menu and food Concepts.
Conducted regular performance evaluations for kitchen staff, identifying areas for improvement and opportunities for growth within the company.
Trained employees in various cooking techniques, food safety regulations and corporate policies.
Educated employees in effective methods to avoid cross-contamination and ways to prepare dishes for patrons with food allergies.
Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.

CORPORATE CONSULTANT CHEF (ON RETAINER)

Ave Miriam - Royal Chicken

Panjim, Goa, IN

04.2010 - 09.2023

I am on a Retainer as an advisor and Consultant Auditor to this Company which is owned by my Family Friend
- Active consultant for the largest poultry company in Goa.
- Revamped operations and implemented streamlined systems post-COVID lockdown.
- Developed patented recipes, SOPs, and maintained strict control over the 'HEAT & EAT' product range.
- Conceptualized, designed, and operated a QSR chain called ROC.
- Royal Only Chicken. - ROC
- OVERTOOK 85% of Sales from a Mega FOOD QSR MNC
- Designed training programs tailored to improve employee productivity levels.
- Monitored the progress of ongoing projects while ensuring compliance with applicable regulations.
- Oversaw the development of client presentations outlining proposed recommendations for increased efficiency and profitability.
- Developed detailed implementation plans for new products or services prior to their launch.
- Created comprehensive project plans for new business initiatives and implementations.
- Provided professional advice to clients regarding the restructuring of their businesses, leading to improved efficiency and cost savings.
- Worked with owners and leaders to rebrand and streamline operations.
- Prepared detailed reports outlining recommendations for enhancing organisational performance and profitability.
- Developed SOP manuals and trained workers in the use of new forms, reports, procedures, and equipment, in accordance with organisational policy.
- Conducted financial and operational analyses to identify areas for improvement in the organisation's structure, processes, and systems.

DIRECTOR OF OPERATIONS (INVESTOR)

Agrinet Pvt. Ltd

Bangalore North

03.2006 - 05.2025

Consultancy to set up state-of-the-art farming technology (Hydroponics & Aquaponics) along with greenhouse farming.
Facilitating and consulting with cooperative and progressive farmers to set up their own farming ventures.
Exporting in-house produce and aggregating high curcumin turmeric for pharmaceutical use.
Planned and monitored day-to-day running of business to facilitate smooth progress.
Managed the development of staff by providing guidance, feedback and support when needed.
Analyzed existing processes, identified areas for improvement and created new procedures to optimize workflow.
Developed processes to monitor performance and identify potential areas of improvement.
Created and implemented departmental procedures and policies to improve quality control and establish workflow timelines.
Coordinated with department managers to support seamless implementation of operational strategies.
Spearheaded new departmental protocols and procedures to achieve compliance with all regulatory requirements..
Directed administrative activities directly related to making products or providing services.

SENIOR SOUS CHEF / ACTING CHEF DE CUISINE

Carnival Cruise LLP

Miami - Florida

03.2003 - 11.2010

Joined as a Sous Chef and was later promoted to Acting Chef de Cuisine.
Worked with the organization for 6 years, and had to sign off on a medical exam.
I started my culinary journey as a Sous Chef, where I honed my skills in kitchen management and food preparation. My dedication and strong performance led to a well-deserved promotion to Acting Chef de Cuisine.
During my six years with the organization, I not only mastered complex recipes and menu planning but also took charge during a medical emergency, ensuring the safety and well-being of both staff and patrons
Catered for high-level dignitaries and celebrities.
Traveled to numerous countries and trained with renowned Master chefs.
Completed the Senior Leadership & Management Program by the organization.
Oversaw the daily operations of the kitchen including meal preparation, recipe development and plating.
Ensured compliance with all health codes with HACCP compliance and safety regulations while overseeing the cleanliness of the kitchen area.
Planned special events catering from 4000-5000 guests ensuring all dietary requirements were met.
Monitored stock levels to ensure adequate supplies were on hand at all times.
Demonstrated expertise in menu planning, food preparation, and presentation standards.
Managed kitchen staff of up to 137 personnel including hiring, scheduling, training, evaluating performance.
Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Planned and directed high-volume food preparation in fast-paced environment.

Chief Operating Officer/Director - INVESTOR

Eden Fresh Pvt. Ltd. Subsider of AgriNet Pvt. Ltd

Bangalore North

01.2003 - 05.2025

Company Overview: Company Overview: (A sister concern of AgriNet Pvt.)
In charge of value addition and farm produce development for the company.
Value adding, packing, vendor development, marketing, costing, focused market planting, product development, and revenue growth.
Leveraged technology solutions to automate manual tasks and streamline operational efficiencies.
Developed and implemented company-wide policies and procedures to ensure compliance with applicable laws and regulations.
Ensured effective communication between departments and stakeholders throughout all stages of product development.
Partnered with Human Resources department on recruitment initiatives; recruited top talent for critical positions within the organization.
Directed the design and implementation of an enterprise resource planning system that streamlined operations across departments.

FOUNDER / PROPRIETOR

Kitchen Dynamics Pvt. Ltd

Panjim, Goa, IN

01.2003 - 05.2025

Conceptualized and Initiated since 2010
Developed into a multi-vertical venture, revamping and taking over sick and loss-making food outlets.
Specialized in project conceptualization, kitchen layouts, hotel design, and facilities planning.
Provided hands-on training for chefs, cooks, and senior kitchen staff.
Completed and delivered successful setups in India and abroad. Built strong relationships with customers by providing exceptional service throughout the entire customer journey.
Developed and implemented strategic plans to increase revenue, streamline operations, and improve customer experience.
Evaluated new technologies and business practices to determine potential impact on company's operations.
Implemented a customer service model to ensure customer satisfaction.
Developed detailed process flows to optimize workflow efficiency while ensuring compliance with industry standards.
Organized workshops and conferences focused on developing leadership skills among employees at all levels of the organization.
Maintained up-to-date knowledge of relevant laws and regulations governing business operations in applicable jurisdictions.
Managed daily operations of a multi-million dollar company, overseeing budgeting, hiring, training, and performance reviews.
Collaborated with IT professionals in the development and implementation of software solutions tailored to business needs.

MANAGER OPERATIONS (FOOD DIVISION)

Landmark Group - LLC

Dubai

03.2001 - 04.2003

Developed and operated themed food concepts in food courts of major malls in five Gulf countries.
Started up branded and franchised outlets, trained staff, and implemented operating systems.
Mentored and trained new employees on company policies and procedures.
Orientated and trained employees, encouraging confidence and helping individuals adapt faster to job roles.
Enforced work practices and procedures to reduce workplace safety and health hazards.
Monitored sales activities and identified opportunities for improvement, displaying keen analytical skills.
Coordinated with vendors to ensure timely delivery of goods and services, illustrating adept negotiation skills.
Oversaw multiple projects simultaneously and ensured tasks were efficiently completed.

Area Executive Chef

Marco Polo Hotel

Dubai

02.2000 - 02.2001

Responsible for the overall culinary operations of the hotel.
Maintained high standards for quality control and sanitation practices.
Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
Developed new recipes to provide a more diverse selection of dishes.

CORPORATE CHEF / ASSISTANT EXECUTIVE MANAGER

Shangri-La Village & Resort

Pokhara

06.1997 - 01.2000

Managed kitchen operations for efficient production, maintaining high quality standards and minimizing food waste.
Mentored junior chefs in the development of culinary skills, resulting in increased productivity and enhanced teamwork.
Managed all food supply orders with manufacturers and vendors and kept track of inventory.
Created signature dishes that became highly requested by clients, driving repeat business and positive word-of-mouth referrals.
Supervised culinary operations for Katmandu & Pokhara -based restaurant serving average of 300 meals per day.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

EXECUTIVE CHEF

Cidade de Goa

Panjim, Goa, IN

01.1993 - 01.1997

Managed kitchen staff, ensuring all employees followed health and safety regulations.
Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
Responsible for the overall culinary operations of the hotel.

TUTOR MANAGER (FOOD & BEVERAGE PRODUCTION)

ACE - Academy of Culinary Education - Part of Ciade de Goa

Panjim, Goa, IN

03.1991 - 03.1997

Tutored diverse groups of students to strengthen subject comprehension, boost confidence, and build important learning skills.
Increased student comprehension by utilizing personalized teaching methods and adapting to individual learning styles.
Promoted critical thinking skills through engaging activities and consistent reinforcement of complex concepts.
Won three years in a Row Best Culinary Academy at the All India Hotel Management Competition.
Adapted teaching strategies to accommodate shift to remote learning, ensuring continuity in education during challenging times.

Summary

Education

Master in Kitchen Managment - Mater in Hotel & Kitchen Administration

Diploma in Food Sciences - Bachelor of Science

Work History

V.P. OPERATIONS PAN INDIA & CORPORATES EXCT. CHEF

GROUP CORPORATE CHEF & GROUP HEAD OF F&B DIVISION

CORPORATE CONSULTANT CHEF (ON RETAINER)

DIRECTOR OF OPERATIONS (INVESTOR)

SENIOR SOUS CHEF / ACTING CHEF DE CUISINE

Chief Operating Officer/Director - INVESTOR

FOUNDER / PROPRIETOR

MANAGER OPERATIONS (FOOD DIVISION)

Area Executive Chef

CORPORATE CHEF / ASSISTANT EXECUTIVE MANAGER

EXECUTIVE CHEF

TUTOR MANAGER (FOOD & BEVERAGE PRODUCTION)

Certification

Timeline

Skills

Accomplishments

Work Availability

Affiliations

Languages

Awards

Overview

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