Projects Completed
Ponneri Gymkhana Club
Led the setup of a 60,000 sq. ft. club featuring a fine dining restaurant, sports bar with rooftop golf, coffee shop, room service, five banquet halls (20 to 800 pax), 20 club rooms, 80 condominiums, swimming pool, gym, spa, beauty salon, party lawn, rain dance area, and both indoor and outdoor games. Designed the Coffee shop, Spa, main kitchen, including vegetarian, à la carte, banquet kitchens, bakery, and confectionery, along with all support departments, like HR, Housekeeping Front Office, purchase, stores, accounts, and all back areas, providing MEP and CAD layouts along with BOQs for the same. Created menus, signature recipes, recipe costing, and projected Budgets, Developed SOPs for all departments of the entire club along with staff training on the day-to-day operations,
The Foodieboy, JB, Malaysia
Engaged to establish the operations for the Foodieboy Restaurant brand, overseeing the entire setup of the organization. Provided detailed kitchen layouts and MEP plans, while also crafting signature drinks, mocktails, and curating new recipes for the kitchen. Set up day-to-day operations for both front-of-house (FOH) and back-of-house (BOH), as well as all support departments. Conducted comprehensive staff training across all areas to ensure adherence to the brand’s standards and maintain consistency in service and quality.
Sybil’s Bakery, New York
Revamped a 40-year-old bakery and restaurant to align with modern standards. Set up a 24-hour production system, managing staffing for bakery production, kitchen operations, F&B services, logistics, and support departments such as HR and housekeeping. Transformed the production unit into a centralized kitchen (CK) to support franchise models. Collaborated with architects to prepare feasibility reports, cost estimates, and plans for new outlets. Developed the menu and established SOPs for daily operations.
White Woods Nandi Hills resort
Planned and designed the entire resort, including feasibility reports, costing, and BOQs for the project. Provided MEP (Mechanical, Electrical, Plumbing) services for all departments and conducted comprehensive training across departments. Delivered end-to-end project management and execution.
Buhari Restaurant, Mount Road, Chennai
Designed and set up the complete operation of the restaurant, focusing on creating a seamless flow from kitchen to customer service. This involved developing a strategic layout for both the front and back of the house to ensure optimal efficiency and functionality. Every detail was planned meticulously, from selecting high-quality kitchen equipment and ensuring food safety standards to designing an inviting dining space that enhances the guest experience.
The Bucket Biryani Company, Goa
Established Goa’s first Bucket Biryani QSR outlet in a franchise model, supported by a centralized kitchen designed to serve multiple 250 sq. ft. takeaway locations during COVID-19. Oversaw end-to-end planning and execution to implement scalable, efficient systems. Developed layout and design for each outlet to maximize space and functionality while maintaining brand consistency across the franchise. Created detailed SOPs for all operational aspects, including production, service, hygiene, and customer interaction, ensuring seamless, standardized operations across locations. This model facilitated streamlined service and optimized kitchen management during challenging times.
Park Elanza, Chennai
Set up the entire back-end operations of the hotel, including developing SOPs for each department. Designed the main kitchen, bakery, confectionery, room service bar, restaurants, and other essential support departments to ensure smooth workflow and efficiency. Collaborated closely with architects during the hotel's design phase, providing valuable insights from an operational standpoint. This ensured that the layout and infrastructure aligned with the practical needs of day-to-day hotel operations, enhancing functionality across all departments. My role was integral in creating a cohesive structure that streamlined both front-of-house and back-of-house services, optimizing overall hotel performance.
PappaRich, Genting
Contributed significantly to the establishment of daily operations for F&B service and production, focusing on the creation of SOPs and R&D strategies. Coordinated staff training and development to ensure the team is well-prepared to deliver excellent service. Collaborated closely with architects during the design and execution phases, providing vital input on the MEP (Mechanical, Electrical, Plumbing) systems for the kitchen. This holistic approach aimed to create a functional and efficient operational framework that supports high-quality food service and an exceptional dining experience for guests.
Sathyam – Multicuisine Restaurant, Guduvancherry - Chennai
Handled the complete setup of this multicuisine restaurant, focusing on making the kitchen and service areas highly efficient. Created practical SOPs for food production and service that ensured consistency even on the busiest days. Worked closely with the staff to fine-tune operational processes, making sure everything ran smoothly. Collaborated with the team on R&D to perfect the menu and ensure it could be executed flawlessly. Trained the staff thoroughly to maintain high standards, ensuring the restaurant delivered a seamless dining experience from kitchen to table.
Madurai – Vegetarian Multicuisine Restaurant, Trissur
Led the operational setup for this vegetarian multicuisine restaurant, focusing on creating an efficient kitchen workflow and seamless service experience. Developed operational instructions tailored to high-volume vegetarian food production, ensuring consistency and quality at every step. Worked with the team to refine the menu and streamline processes, making daily operations easier. Collaborated with architects to ensure the kitchen and service areas were designed for functionality, supporting a smooth, efficient flow. Trained the staff to handle peak hours with ease, ensuring a high standard of service and a satisfying dining experience for customers.
Coffee & Tiffen – Fast Food, Puducherry
Turned a small space into a fast food hub where speed and quality work hand in hand. Designed the entire operation with simplicity in mind—easy-to-follow workflows, quick service without the chaos, and a kitchen that could handle a steady stream of customers. Created a system that made the most out of every inch, ensuring the team could serve fresh food on the go. Focused on training the staff to work like clockwork, ready for the busiest times while keeping things smooth, fast, and friendly.
JLE Cinemas – Multifood stalls for seven screens, Guntur
Crafted a vibrant, multi-stall setup that catered to cinema-goers across seven screens. Each stall was designed to deliver variety and speed, ensuring movie breaks didn’t turn into waits. Developed operational systems that allowed for quick, seamless service while maintaining food quality during peak hours. The key was efficiency—creating a flow where different cuisines could be served simultaneously without bottlenecks. Trained staff to handle the fast-paced environment, ensuring they were equipped to manage large crowds effortlessly while keeping service smooth and hassle-free.
Chennai Ananda Bhavan – Thrissur
Established a streamlined operation for this bustling vegetarian eatery, balancing tradition with modern efficiency. Designed backend workflows that ensured quick service during high-traffic hours without compromising on the quality and authenticity Chennai Ananda Bhavan is known for. Developed SOPs that kept the kitchen and service areas running in sync, while ensuring staff could handle customer demands smoothly. Collaborated with architects to fine-tune the space, ensuring it could support both high-volume production and a relaxed dining experience. Staff training was key, focusing on maintaining speed and service excellence while upholding the brand's reputation.
SIM's Hospitals – Canteen for Doctors, Students, Patients, and Staff, Vadapalani.
Designed and implemented a canteen system capable of supporting diverse dietary needs and high foot traffic. Established specialized workflows for each customer group—doctors needing quick meals, patients requiring dietary-specific options, and students and staff needing consistent service. Developed SOPs to streamline kitchen operations, focusing on food safety, portion control, and hygiene protocols essential for a hospital setting. Installed energy-efficient kitchen equipment to optimize cooking speed and minimize downtime. Worked closely with the architects on the layout, ensuring the kitchen had dedicated zones for different food prep processes, and created staff training programs to maintain smooth, fast service during peak times while meeting strict health standards.
RKN Hotels – Anna Salai, Puducherry. 2 Star Hotel
We handled the setup of all the food and beverage operations here. Designed the kitchens for the restaurant and room service so both could work smoothly at the same time. Made SOPs for everything—cooking, service, even how room service should be done. Worked with the architects to make sure the kitchen and service areas were practical and easy to manage. Also trained the staff so they knew exactly what to do and how to maintain standards. Overall, it was all about making sure everything ran well, even in a smaller 2-star setup.
Hotel Eden Park – 2 Star Hotel, Vijayawada.
I managed the setup of the F&B operations for this hotel. My focus was on designing a practical kitchen layout for both the restaurant and room service to ensure everything flowed smoothly. I created clear guidelines for cooking and service processes, making it easier for the staff to maintain quality and consistency. Collaborated with architects to ensure the layout facilitated easy movement and efficient workflows. I also provided hands-on training to the team, emphasizing good service and organization. The aim was to deliver a positive experience for guests while keeping operations running smoothly within a budget-friendly framework.
Veechu, Bengaluru
Designed and set up a South Indian QSR franchise model with a centralized kitchen during COVID-19 to support multiple small takeaway outlets, each approximately 250 sq. ft. Planned and executed the entire operation, ensuring efficient processes and scalable systems. Developed the layout and design for each outlet to maximize space and functionality, while maintaining consistency across the franchise. Additionally, created comprehensive SOPs for the entire operation, covering production, service, hygiene, and customer interaction, ensuring smooth, standardized operations across all locations. This model enabled streamlined service and efficient kitchen management during challenging times.
KAILASH BEACH RESORTS PONDICHERRY
Oversaw the establishment of all backend departments for the resort, including the main kitchen, bakery, confectionery, room service bar, and restaurants, along with tailored SOPs for each area. Worked in close collaboration with architects to ensure the design met operational requirements, providing valuable input to enhance workflow and efficiency. This comprehensive setup was aimed at creating an organized environment that supports seamless service delivery while upholding high standards of quality for guest satisfaction.
Chennai Cafe – Multicuisine Veg Restaurant, Gandhi Nagar - Jammu
We set up the food and service operations for this vegetarian multicuisine restaurant, making sure the kitchen could handle different types of dishes smoothly. Designed the layout to help the team work quickly and efficiently, especially during rush hours. Worked alongside the architects to make the dining area comfortable for guests and functional for staff. Trained the staff to manage the variety on the menu, so every dish came out consistent and high-quality. The goal was to create a space where good food and efficient service come together to give customers a great experience.
Nando's Restaurant, Chennai
Managed the operational setup for this well-known international brand, focusing on adapting the kitchen and service workflows to meet local demands. Ensured that the kitchen layout supported high-volume production while maintaining the brand’s signature quality. Collaborated with the architects to balance functionality with the restaurant's distinct aesthetic, ensuring smooth operations from food prep to service. Trained the staff to uphold Nando’s standards, from food handling to customer service, ensuring consistency across the board. The entire setup was designed to deliver the Nando’s experience efficiently while accommodating the fast-paced Chennai dining scene.
Cups & Cones, Bengaluru
Led the design and setup of a bakery franchise model with a centralized kitchen supporting 10 outlets, each approximately 250 sq. ft. in size, during the COVID-19 pandemic. Planned and executed the entire operation, from kitchen layouts to the design of each outlet, ensuring efficiency in space utilization and workflow. Developed comprehensive SOPs to streamline daily operations, covering everything from production to service. This centralized approach allowed for consistent quality across all outlets while optimizing resources and maintaining operational continuity during challenging times.
Hotel Aruna, Chennai
Handled the entire F&B setup, from kitchen layouts to service plans, making sure everything runs smoothly. Worked alongside the architects to design functional spaces that support efficient workflows, both in the restaurant and room service areas. Created easy-to-follow guidelines for daily operations, ensuring consistency even during busy times. Trained the staff to deliver quality service while keeping things running efficiently. The goal was to make sure guests enjoy a seamless dining experience, whether they’re at the restaurant or ordering room service, without any operational hiccups.
Dune Beach Resorts, Pondicherry
Led the F&B setup for this coastal resort, focusing on creating a relaxed yet efficient dining experience. Designed kitchen workflows to handle high demand, especially during peak tourist seasons, while ensuring quality and consistency. Worked with the architects to integrate the kitchen and dining spaces with the resort’s beachside aesthetic, ensuring smooth transitions from preparation to service. Developed tailored SOPs to maintain seamless day-to-day operations, with an emphasis on fresh, locally sourced ingredients. Trained staff to deliver top-notch service that complements the resort’s laid-back, coastal vibe, ensuring guests enjoy a memorable stay.
PappaRich, Queens New York
Managed the full setup of PappaRich’s operations in New York, focusing on bringing the brand’s signature flavors to a fast-paced city. Worked on designing a streamlined kitchen and service flow that could handle high foot traffic without compromising quality. Collaborated with architects to create a layout that balanced functionality with the brand’s aesthetics. Developed customized operational guidelines to fit both local regulations and the brand’s global standards. Provided in-depth staff training to ensure consistency in both service and food preparation, ensuring that customers enjoy the authentic PappaRich experience in the heart of New York.
Fortel Hotel, Chennai
Spearheaded the establishment of all backend departments for the hotel, including the main kitchen, bakery, confectionery, room service bar, and restaurants, along with tailored SOPs for each area. Collaborated closely with architects to ensure the hotel’s design aligned with operational needs, providing essential insights to enhance functionality and workflow. This approach aimed to create a well-organized environment that supports efficient service delivery while maintaining high standards of quality and guest satisfaction.
Shad's Resto Bar, Porur, Chennai
Managed the complete establishment of operational departments within the Restobar, encompassing the main kitchen, bakery, confectionery, bar, and dining spaces, along with customized SOPs for each area. Worked alongside architects to influence the restaurant's design, ensuring it catered to the practical needs of everyday operations. This collaboration focused on optimizing workflow and spatial efficiency, creating a productive environment that enhances staff effectiveness and guest satisfaction. The emphasis was on delivering exceptional food and service in a lively, welcoming setting.
Ajantha Sea View, Pondicherry
Managed the F&B setup for Ajantha Sea View, emphasizing a laid-back coastal vibe that complements the stunning ocean views. Worked closely with the design team to create an inviting atmosphere, ensuring seamless interaction between the kitchen and dining areas. Developed practical operational guidelines to maintain quality and consistency, even during busy service times. Focused on training the staff to provide warm, attentive service, enhancing the overall guest experience. The goal was to create a memorable dining destination where guests can savor delicious meals while enjoying the beautiful seaside ambiance.
Southern Residency, Chennai
Established all backend departments of the hotel, including the main kitchen, bakery, confectionery, room service bar, and restaurants, along with comprehensive SOPs for each area. Collaborated closely with architects to ensure the design aligned with operational needs, providing insights to optimize workflow and functionality. This approach ensured that every department was equipped for efficient service, enhancing the overall guest experience while maintaining high standards of quality and consistency.
PappaRich, KL, Malaysia
Played a key role in establishing the daily operations for F&B service and production, focusing on the development of SOPs and R&D initiatives. Coordinated staff training and development to ensure a skilled team capable of delivering exceptional service. Collaborated with architects on the project’s design and execution, providing essential input on MEP (Mechanical, Electrical, Plumbing) systems for the kitchen. This comprehensive approach aimed to create a streamlined operational environment that enhances efficiency and maintains high standards in food quality and service delivery.
