Faculty (identified)

Susanto Bhattacharya

He is a British National, working as a Executive Chef at Marriott International, Maid stone, Kent, UK. He had worked in various International chains of hotel at managerial position. He is creative, has sharp eye on the quality of the product, creates cost effective menus, is good at market research and analyses.

Mukul Tiwari

He is currently working as a Training Manager at The Fern Ahmedabad. He had worked as Assistant Professor at AIHM and also worked as Assistant Front Office Manager at TajMahal Hotel, New Delhi. He carries a very long experience in the hospitality industry at various level.

Manoj Kumar

He is currently working as a Executive Chef at Compass Group India. He is a hardcore professional with 16 years of rich experience in India and Abroad, very good qualities of Leadership, Menu Planning, Budgeting, Creating a Pre-Opening team, Planning of Kitchen.

Amitesh Virdi

Currently he is working as a Executive Chef at Lite Bite Foods Pvt Ltd. He is experienced Chef with a demonstrated history of working in the hospitality industry. Skilled in Catering, Menu Engineering, Food & Beverage, Hotel Management, and Cooking.

Sanjeev Sarin

He is professional with more than 16yrs of experience in retail ,malls and hotels working for best of companies in India and abroad, offer the strong leadership, business savvy, and understanding of consumer buying behaviors critical to help the growth of the organisation.

Avinash Mathur

He is experienced Chef with a demonstrated history of working in the hospitality industry. Skilled in Menu Engineering, Customer Service, Sales, Strategic Planning, and Event Management.

Chander Deep Yadav

He is experienced Chef having Italian cuisine as a speciality. He is expertise in menu engineering, vendor management, staff hiring and training, purchase of equipment and entire kitchen set up. He has a sharp eye on taste,quality and consistency of food ,presentation.

Pankaj Sharma

He is creative, innovative and self-motivated chef, travelled in various countries to gain the skills, with huge background assisting management, monitoring employee performance, preparing schedules, menu planning and food preparation and presentation ensuring excellent customer service.