Danish Ashraf

Background

About Danish Ashraf

I am a professional in the Hotel & Restaurant Business over twenty five years after completing my Diploma in Hotel Management, Catering Technology and Applied Nutrition from the Institute of Hotel management Goa in the year 1998. Subsequently, I was selected by the First Marriott Hotel in India and underwent a two Year Kitchen Executive Program at the Goa Marriott Resort.I moved to the U.K and joined the Hilton group of hotels, in the Midlands.I was actively involved in the pre-opening of the Court House Hotel Kempinski in London. Later,I joined the prestigious Grosvenor House, A JW Marriott Hotel,London. I received a Diploma in Hospitality Leadership and Management recognized by City & Guilds,U.K. I,opened the Pune Four Points by Sheraton in the capacity of Exec.Sous Chef. Later,I joined the Renaissance Mumbai Hotel and Convention Centre Hotel and Marriott Executive Apartments as Sr.Chef de Cuisine and was promoted as Exec.Sous Chef. I then worked at London Heathrow Marriott as Senior Sous Chef / Acting Executive Chef. I wanted to explore beyond hotels and worked as Catering Chef Manager for a prestigious educational institution in Central London, managing their overall catering needs. I joined back hotels and worked as Sr.Sous Chef at the Hanbury Manor Marriott hotel and Country Club. Currently,working as Executive Chef with the Marriott Hotels. Hands on approach and thirst for challenges gave me a wide range of exposure in Various Kitchens and Projects and honed my skills on all aspects of People, Product, and Process. I have been actively involved with set up of kitchens from hotel pre-opening phase and have streamlined operating procedures. In all the time I have been involved in the Business, have had a natural flair and a Passion for cooking. OBJECTIVE: Passionate and proactive individual with over 20 years of culinary experience seeking to work and succeed with integrity, professionalism, leadership qualities, communication skills and culinary staff management skills in a dynamic culinary environment. Specialties: Food styling for Banquets,Fine dining,Active contribution in pre-openings,training and developing staff,well versed with Fidelio,Birchstreet,Kronos.