Chef in Aberdeen, Washington

Dear Sir, I have 18 years experience in Cooking, Managing and controlling the Indian Kitchen . I have been working on an assignment abroad for last 8 and half years in Seychelles as Indian Master Chef . Before that have worked with good brands like Le Meridien Delhi , Taj Luxury group of hotels and Hyatt Regency Delhi. During all these years of grooming and Growing in India I have covered all the aspects of Indian cuisine practicing various regional cuisines of India with special forte in Mughlai Cuisine . have done various food festivals over the years and launched new a la carte menus . have practiced H.A.C.C.P. in the kitchens where I have worked and had complete control over the performance of the staff. Have had two times the pre-opening experience ,once with Taj and second time in Seychelles . Have worked with small and big teams and thus completely hands on Tandoor , Hot Range and sweet section. Have relieved staff on off days and during their annual leave. Complete proficiency in Menu engineering and strict control over Food cost and wastage. Have run the kitchen always at 22-24% cost in Seychelles (being a small destination with almost everything being imported). Worked and trained by famous chefs like Chef Hemant Oberoi( Corporate chef , Taj); Chef Devinder Kumar (Corporate Chef Le Meridien Delhi ). Well versed with the new trends in food industry and always trying to achieve the wow factor. worked with multicultural teams and chefs and well toned to make food suiting taste buds of international traveller. Have had good references and apperances in magazines and national T.V. All my papers are complete and I am available at any time. Yours Truly, Chef Rahul Bhasin