Ms. Chef Instructor
I have been working as a chef at a reputed hotel brand in India for 7 years. A major part of my profile involves market trend analysis, cost management, material indent, menu innovation and behavioral and mandatory training of associates.
I am applying to ISB Hyderabad and am very keen on knowing what my chances are there.
Undergrad School: IHM, Pusa, New Delhi
Undergrad Major: Hospitality & Hotel Administration
Age: 29, Ethnicity: Asian or Indian
Other Degree/Certification: Master’s (Online Post Graduate Diploma in Business Management)
School Name: Narsee Monjee Institute of Management Sciences
Extracurriculars: Writing poems (have a collection of 20 poems submitted for publishing to be completed by the end of September 2021). Reading classics, especially the female authors of various era prominently Jane Austen, Charlotte Brontë, Louisa May Alcott to name a few. I am a steadfast champion of animal rights and active in efforts towards prevention of animal abuse and volunteer at NGOs to help with their odd jobs (read cleaning kennels, maggot wounds, feeding, etc) so that vets and paravets can focus on the more serious cases. Started this after my family dog passed away in 2018.
Title: Chef de Partie
Company: Fortune 500
Length of Employment: 7 yrs, 3 mos
Big Life Wins:
– Mentored a group of 19 trainees on food production principles under a CSR initiative undertaken by the organization.
– Hold a lifetime certification as an Instructor of food production principles from American Hotel and Lodging Education Institute.
– Was also leading the team which catered to the POTUS during his visit in February.
Post MBA Goal:
In the long term, I wish to develop a product for cloud kitchens to attract volume customers without dependency on food aggregators who charge massive commissions. In the short term, I am looking to work as a product manager at a food aggregator to understand the market and gain technological know-how and network.
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