Aditya Parab

Executive Chef, Sous Chef

Planning, design & execution of the day special menus as well as A la Carte (Indian & Continental)
Conduct trials before launch of a new product
Manage the Continental as well as the Indian kitchen
Manage High Profile Outdoor Caterings/ Sit down dinners/ Banquets etc.
Manage kitchen staff, establish work schedule & assess staff performance
Ordering/ Managing inventory
Maintain food cost
Ensure the product is of high quality
Undertake photo shoots for social media
Manage Marketing Strategies
Enforce hygiene regulations & safety standards
Maintain PR with the guests & have a personal touch in service
Effectively analyse the issue & enforce solution

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