Hard work yields rewards, especially in an industry witnessing constant growth and a persistent demand for highly skilled and experienced hospitality professionals.
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We are continuously evolving to meet the changing needs and preferences of our guests, leveraging technology and innovation to enhance the guest experience. Our focus on sustainability and community engagement is also a key part of our future vision.The hospitality industry scenario in India is moving quickly. My advice is to stay flexible and keep learning. Change is good, whether it is in tech or in what our guests need. The heart of hospitality, making guests feel at home, will always be the same. Keep improving your people skills and your passion for service. The future looks promising, and I’m excited to see how newcomers will shape it.Breaking Boundaries: From Medical School Dropout to Marketing MavenThe paramount quality required for thriving in any industry, particularly within the realm of hospitality, is an unwavering passion for one’s work. It has been astutely stated that “The only way to do great work is to love what you do” In this context, I firmly believe that to excel in the hospitality industry, one must not only be hardworking but also inherently passionate about their role.Golkonda Resort & Hotels is a Hyderabad based Hospitality operation, We feel proud Hyderabadi, Son of Soil in terms of extending Nizami Delicacy to all our esteemed clients of the tech city, at the same time we try to be contemporary yet native. Confidence, Communication, Culture Fit followed by ability to produce results and Job Knowledge are my 5 Point check list when I look for a team member.I advocate for the formalization of overtime compensation. This would not only reward employees for their additional efforts but also hold managers accountable for extending work hours unnecessarily. In the long term, this could lead to reduced attrition rates, increased employee motivation, and ultimately, an enhanced guest experienceI think passion, patience, perseverance and people are the key to success in this industry. While the first three are your personal traits as an individual but when it comes to people, then, the ability to build a great team that helps you grow is equally important. So for me it’s the 4 Ps.The industry needs to now understand the changing needs of the new generation; Hotels have to change the internal working environment that has usually been projected to be stressful and is treated as an excuse for harsh communication and limited respect.
Read MoreWhat according to you does it take to become a successful chef?
Read MorePassion and your sole reason to exist is to eat (Food), learn, think outside the box, learn-unlearn-re learn and Army commando stamina
“What are your earliest memories of the kitchens you worked in?
Cook - Learn – Eat- Sleep – Repeat….. Cook - Learn – Eat- Sleep – Repeat!!!”
How did it all start? Share your culinary journey with us
Experienced Executive Chef with a demonstrated history of working experience In Trident, The Oberoi, Park Plaza, The Lalit, The Aman, One& Only Royal Mirage (Dubai), DLF Gurgaon and many more well-known hotels, over 14+ years. Skilled In Hospitality Management, revenue analysis, culinary arts skills and strong business development professional from Craft Course from Food Craft Institute (F.C.I.) Udaipur (Rajasthan)
What are your earliest memories of the kitchens you worked in
Cook - Learn – Eat- Sleep – Repeat….. Cook - Learn – Eat- Sleep – Repeat!!!
A dish your patrons/guest love
Biscuit Topped Chicken Pot Pie
A dish that you love but do not have on your menu
Chakki ki Sabzi (Rajasthani cuisine)
What according to you does it take to become a successful chef?
To become a successful chef you have enough patience, a good knowledge of food, creative and always keen to make guests happy!!!
What advice would you give to a young culinary student?
Emphasis on Basics, Don’t rush to make that advanced food which you don’t know any basics, Zeal to learn every tie, Practice your knife skills, keen to learn.
What instruments/ equipment/devices you cannot imagine working without?
Knife
Your favorite ingredient is…
Salt (Backbone of food)
Name chefs, you find amazing or chefs work you admire
Chef Dharmen Makwana
What books should every chef read?
Theory of Cookery (Must read by every chef to make clear his | her basics)
The flavor Bible
The Making Of Chef..
everything hospitality
only hospitality
