The Indus Institute of Hospitality & Culinary Arts is managed by senior cruise line and hotel professionals who represent the expert cruise line courses faculty and impart their specialized job knowledge and skills.
He is a certified Lead Auditor of Internationally Certified Food Safety Management System (FSMS) and active member of South India Chefs Association (SICA), Indian Federation of Culinary Association (IFCA ),World Association of Chefs Societies (WACS).
With a rich hands-on experience wearing many hats , he has worked recently on cruise ships of Carnival as Asst. Food Operations Manager, at various other positions with brands like Taj Savoy, The Carlton Kodaikanal, Uncle Sam’s Kitchen Chennai, Canan school of catering &hotel management Chennai, Asan memorial college Chennai, Niraj College of Hotel Management, Hyderabad and as a Consultant with Four Quarters hospitality solutions, Chennai
A graduate of IHM-Chennai and a Certified Food Production trainer by AH&LA, he started his career with reputed brands such as Taj, Oberoi, Carnival cruise lines – USA.
Since 1999 he has been in academics at reputed institutes – Canan school of Hotel management, Oriental school of Hotel management, Kohinoor International management Institute in Khandala and EMPEE institute of Hotel management in Chennai. He also held Vice principal-ship of SRM IHM for NHMCT and served as a Principal/ Dean Operations at Annai Fathima Institute of Hotel & Catering Administration, Madurai.
Manager – Admin & Instructor
Instructor – Food & Beverage Service
Instructor – Galley Stewarding
Instructor – Communications
Trainer – Communications & Soft Skills