Sekar P is the Executive Chef at ITC Hotels since December 2012. Prior to that he worked with Radisson Blu Dwarka by Carlson, New Delhi for more than two years. He was responsible for project pre opening, menu planing, staff recruitment, display kitchen, floor work flow planning, and SOP’s for the kitchen.
In July 2009, Sekar joined The City Hotel, Compatriot Holdings as the Head Chef. At The City Hotel, he mainly looked after renovation of the restaurant, planning new fusion menu with Pan Asian, Indian, European cuisine, and strategising the operations in the new property with the standards adhering to HACCP. Before that Sekar was a Chef with Holiday Inn on Kingston and overlooked menu planning, logistics management, cost control, and R&D kitchen commissioning.
He also worked as a Sous Chef with Gordon Ramsay Holding Limited. Sekar has also been a B Level Judge with World Association of Chef. Sekar also served as the Head Chef Cum Food & Beverage Controller with Old World Hospitality. He was a part of the policy makers in mass catering – planning, food production, logistic movement, manpower management, recruitment, menu re- engineering, portion control, R&D kitchen and commissaire kitchen commissioning and operation management.
