In his responsibility as the Executive Chef, he will supervise the daily operations of the kitchen, design menus, develop new impressions and train the culinary team at the hotel.
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Prior to joining AccorHotels, Farhan was associated with Hyatt hotels for nine years where his first assignment was with Grand Hyatt Mumbai in the Food and Beverage sector.
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Prior to joining Sheraton Grand Bengaluru Whitefield Hotel and Convention Center, Shishir worked at The Westin Sohna Resort and Spa.
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Prior to joining Le Meridien Goa, he was the Resident Manager at JW Marriott Mumbai Juhu.
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Prior to being elected as the President, Kohli served as Sr. Vice President of the Association.
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At his last assignment, he was working with The Park, Navi Mumbai as an Associate Director Food & Beverage.
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Sachin joined as EAM Food & Beverage of India’s first St. Regis in May 2015 and has since been an integral part of the successful launch of the brand in India.
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Sushant Parab joins Hotel Sahara Star as the Executive Sous Chef, Food & Beverage Department. Vishnudutt Painuli joins Hotel Sahara Star as the Pastry Chef in the Food & Beverage Production Department. Priyanka Jain joins Hotel Sahara Star as the Revenue Manager.
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