Read MoreMy favourite interview question is asking about a challenging situation that the interviewee faced and how they arrived at the solution.
What 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
Read MoreVegan is really going to be big; people are going to be moving a lot towards healthy eating which are are already doing post the pandemic. People are really becoming conscious and choosing the food they want to eat so healthy food will really boom in India and worldwide whether it is plant-based recipes or vegan food.
Read MoreUnlike most hotels which work for 6 days, we but being the leader in the industry, we have 5 days workweek for our employees.
Read MoreMineral rich waters with a mid to high TDS work really well for stews, risottos and paellas since the calcium can help seal the complex flavour of ingredients. One can even cook glazed vegetables with naturally carbonated waters, Vichy carrots have been world famous since decades.
Practice,Practice, Practice Till you master any skill-Chef Sunil Dutt, Culinary Director at W Goa
Read MoreWhat are your earliest memories of the kitchens you worked in?
Read MoreLong Working Hours but we still smiled and enjoyed our time in the kitchen.
Read MoreOur competitive advantages include a beautiful location, incredible programming, fascinating food, and beverage selections, and, of course, a kids club designed for today’s youth to enjoy themselves carefree.
Read MoreTraining is the first opportunity to get that first ‘BIG BREAK’ of your life. We all agree that there will be hardships and pain. You are facing the big world for the first time alone. As a trainee, you need to be curious, proactive, always ready to assume new responsibilities when it comes your way.
I would love to have software that picks up a guest's family photo from his social media and displays it on his room TV as a welcome page as soon as he checks in.-Manu Vashishth
Read MoreRemain sincere in your approach, love what you do, and be passionate in your attitude, and you will surely be successful-Deepak Behl
Read MoreDr. Vikram Kamat, Founder & Chairman, of The VITS Kamats Group, is an All India National Council Gold Medalist and Topper in Hotel Management from IHM, Mumbai, a Master's in Hospitality from Pune University and has received his Doctorate in Business Administration from George Washington University USA.
He is a new-age entrepreneur who single-handedly built a 4-star premium hotel brand ‘VITS’ at the early age of 22. With an overall experience of more than 2 decades in the hospitality industry, he was also instrumental in the family ventures of establishing India’s first ecotel chain of 5-star hotels – Orchid, and expansion to over 1000 rooms in Mumbai & other cities. With numerous awards, rewards, and recognitions over the years, Vikram has established himself as an entrepreneur, hotelier, and author with 6 books to his credit.
There should be consistent efforts genuinely put across and look after the people that you work with. These are the keys to success in any of the industries you work in-Utsa Majumder
Read MoreAccording to research around 22% Indian hospitality students quit industrial training for the reason of high working hours and many more factors. Maintaining healthy working environment is biggest challenge for hotel management personnel.
Read MoreHospitality is a people-centric industry and I believe people are the key asset that plays a vital role in the industry. Our purpose as a brand is “We care for people so they can be their best.” And it is imperative to understand every individual by having a culture in place keeping the team engaged, and motivated so that they can showcase their best to our Guests.-Suresh Kapoor
Read MoreI never hire people who want to be led; instead, I look for leaders who can lead others -Hemant Kumar Singh
Read MoreChef Rohit Ghai is renowned for earning upmarket London restaurant Jamavar a Michelin Star in under a year, the first-ever Indian chef to achieve such an accolade in the UK. Rohit Ghai has become one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene. His award-winning skills attracted international praise, and Shangri-La Al Husn is delighted to welcome critically acclaimed Rohit Ghai and his esteemed team of chefs to the city of Muscat.
Read More
I always believe that Knowledge is power along with it you always need to understand your team and their strength which will make you a good chef and perform well as a team.
Deepak Dandge- Executive Chef
“You need to think like an artist and work like an army officer.” To Get Success in Hospitality.-Saurabh Gahoi
Read MoreIn Hospitality, it takes all of you. You must have a mindset to understand why we delight guests, a heart to empathise with Colleagues, and a soul to balance work and life together.
Read Moreeverything hospitality
only hospitality
Chef Amarjeet Singh Thakur is a seasoned Indian culinary expert with over 25 years of experience, specialising in traditional tandoor, Mughlai and regional North Indian cuisine. Chef Amarjeet is currently working as Chef de Partie (CDP) – BBQ at SAFAR by Karimi in Cupertino, California, where he brings authentic Indian grilling techniques to a global audience. With multiple recognitions — including “Employee of the Year” and media highlights for his ‘down-to-earth rustic Punjabi cuisine’ — Chef Amarjeet continues to champion traditional Indian cooking methods, especially tandoor and charcoal-based BBQ.
Explore modern upselling strategies in hospitality—how smart, guest-focused techniques boost revenue and elevate guest experience worldwide.
