Rohit Anand

WORK HISTORY

EDUCATION

ABOUT ROHIT ANAND

Working as Executive Chef for Hotel TRG Jammu. Worked as Executive chef for Hotel Sarina Dhaka. Worked at India International Centre as Kitchen Manager Worked as Corporate Chef for Futomic Group. Worked as Executive Chef for Delhi Golf Club. CHEF DE CIUSINE at HILTON CHENNAI Corporate Chef Azzurro (Mediterranean Cuisine) Assistant Director De Cuisine at the Grand New Delhi kitchen Executive at White Sand Resort Goa Commis at Grand Hyatt Delhi - Member of Indian Culinary Forum. Got opportunity for being Master Chef Judge for Jammu and Kashmir Region Got IIA for Excellent Chef from MTTV media house. Awarded for the best restaurant of jammu ( Eden), by restaurant guru. Awarded for the best appreciated restaurant of jammu ( Eden) by restaurant guru. Awarded for the best restaurant of jammu ( Drool) by zomato. Awarded for the best momos in jammu ( Drool) by zomato. Awarded for the Man of excellence by Indian Achievers Forum for Jammu Awarded for the best Executive Chef of Jammu by Aahar Ways. Awarded for the best restaurant of Jammu named as Eden by H & RA. Awarded for the best restaurant of Jammu and best delivery kitchen named as Drool. Opening team member of Hilton Chennai. Opening team member of Grand Hyatt Delhi. TEAM member for the best European restaurant of the year20••••02 BRIX at Grand Hyatt Awarded for the best Coffee Shop in the town by HT city Eating Out guide at Hilton Chennai 2011.( CHEF DE CUISINE). Awarded for the best pizza in the town by HT city Eating Out guide at AZZURRO. Awarded for the best Mediterranean restaurant of the year 2009 by BURRPat AZZURRO. Have done Food Cooking Show on Delhi Aaj Tak in Delhi and Star Plus in Mumbai - Rohit Anand’s Summary • A keen planner and strategist with track record of setting up new kitchens, developing operational policies, procedures, systems & controls, service delivery standards. • Rich experience in menu planning, F&B conceptualization, designing new kitchens and handling preparation of elaborate meals in Indian, Western, Oriental and New World Cuisines. Have thorough knowledge of ingredients, cooking methods, their application and adaptability. Rohit Anand’s Specialties: • Hands-on ability to manage day to day production of Indian, Western, Oriental and New world cuisines, aesthetic presentation of F&B product- Specialties: pasta and pizza