With an international experience in handling multiple clientele and preparing culinary products, Senior Sous Chef Abhishek Tiwari has handled and supervised staff and overseen food revenues. He has been involved in menu planning, costing, and interacting with international guests. A multi-lingual professional, Tiwari specialises in international cuisine.
Tiwari started his career in the food and beverage industry in July 2002 when he joined The Bristol as a Commis Chef after completing his Masters in Hospitality and Operation Management. He got a bigger break in November 2003 when he joined Carnival Cruise Lines as a Chef de Partie at Miami. His responsibilities included coordinating the operations across kitchen sections as Pastry, Bakery, Garde Manger, Butcher, and Hot Gallery, organising, preparing and setting up of international theme buffets onboard the ships.
In October 2007, he moved on to Crowne Plaza Dundalk, Ireland as a Sous Chef to manage dood operations in bar, restaurant, functions and buffets. He not only trained the new and existing employees but was also responsible for proper storage, labelling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control. During his tenure at Dundalk, he completed a course in Food hygiene and sanitising.(HACCP) and FETAC – Level 5 – Occupational First Aid.
He then joined Meluha The Fern as an Executive Sous Chef in January 2011 where he was responsible for implementing, developing and monitoring basic kitchen duties for all team members, menu preparation, conduct and facilitate trainings related to job tasks, maintaining kitchen profitability by minimizing wastage.
A major turning point in his career came in September 2011 when he became the Head Chef of Carlton Abby Hotel, Ireland. His role comprised supervising departmental Chefs performance and providing them council, developing and implementing creative menu items, managing hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring, monitoring food production, ordering, cost, quality and consistency, ensuring proper safety and sanitation of all kitchen facilities, maintaining hygienic standards and practice HACCP, etc.
In his current job as Senior Sous Chef at Rathsallagh House Hotel and Golf Club, Ireland, Tiwari is responsible for overall kitchen operations with the Head Chef.
