Cuisiano Institute of Hotel Management

02/08/2019

our classes

31/07/2019

WATS TO MAKE A CAREER IN HOTEL MANAGEMENT SO PLEASE CONTACT WITH US....

31/07/2019

YOUR BRIGHT FUTURE NEAR BY YOU...... 100% JOB GUARANTY

29/07/2019

100% JOB PLACEMENT

09/07/2019

OUR SPECIAL PREPARATION

05/07/2019

Bakery Chef Geetanjali
Geetanjali is Entrepreneur/cake artist cm Bakery chef of brand “Cake Art – The Sugar Bling. With artistic background, she has skilled herself in theme & customized party cakes while switching her career from a corporate company to be a cake artist. She has travelled abroad in Singapore, San Francisco, Sri Lanka, Thailand and Dubai and participated in various dessert festivals. She has Groomed her skills in modern wedding cake techniques and did multiple online/offline courses. She has expertise in baking cakes, cupcakes, muffins, brownies, cakesicles, etc ,decoration with hand painting, fondant accents, air brushing and other modern trending techniques

02/07/2019

Master Chef MerajulHaque
Born in a family of Chefs, Qureshis, a family that takes pride in being in the culinary business for several generations, Meraj’s career started with Indian speciality restaurant Baluchi of Bharat Hotels. After that he joined Maharani Restaurant, Singapore and then Hazara and Kinara Restaurants, Singapore. Later on he worked in JiggsKalra Food Services Limited, New Delhi and then in India Habitat Centre, where he single handily opened the popular Indian restaurant ‘Chord Bizarre’. Lastly he joined Radission Hotel, New Delhi. He was Master Chef of the prestigious Great Kebab Factory. He was responsible for the entire gamut of Indian Food Production in the hotel. Has marked a place for himself in the list of ‘TopIndian Chefs’.He has won various awards in Chef Competitions in India and abroad. He has contributed his valuable inputs and recipes of Curries & Kebabs in the Indian Cookery book ‘Kama Bhog.’ Has been the Chef Trainer at ‘Oberoi School OfCulinary Learning & Development.’

01/07/2019

Celebrity Chef Sadhu Ram
Commendable Experience of 37 years. Adhere to international standard cooking procedures, with strong background in Banquet Operations, food and beverage management. Areas of expertise include Performance Management, Staff Hiring and Training, Quality Assurance, Private parties/ Functions, Marriages and Conventions, Cost Optimization, Budget Development, operations, Capacity Planning, Catering Services and supervising of F&B revenues. Started his career in The Oberoi Intercontinental, New Delhi and Oberoi Flight Services, Delhi.Then shifted to Qatar Airways, Doha (Qatar) and later on to Ramada Plaza, Varanasi. From there joined the Hotel Park Prime, Jaipur as Sr. Sous Chef. Later on promoted as Executive Chef and then Corporate Chef. He handled 6 Hotels under Park Prime (Jaipur Goa, Ranchi, New Digha, Kolkata and Durgapur). Before retirement he was Executive Chef/Consultant in Casino Air-Caterers & Flight Services at Pune.

28/06/2019

Excellent preparations by new batch students after attending four days classes only.

28/06/2019

Celebrity Chef Jerome Gomes
Jerome is living encyclopaedia of Indian and International Cuisine. He is part of Hotel Industry for a long and always growing Career, spanning over 40 years. He is one of the best Garde Manger Chef in India. He started his career at soalteeOberoi, Kathmandu, Nepal. After that served in the Lanka Oberoi, Colombo, Sri Lanka; The Oberoi Intercontinental, New Delhi; The AswaanOberoi, Aswaan, Egypt; Oberoi, Cairo, Egypt; The Oberoi, New Delhi and attained the position of Executive Chef at Oberoi Flight Services, New Delhi and at The Oberoi Grand Flight Services, Calcutta. Worked with JiggsKalra as a Food Consultant for Indian Cuisine, Arabic Cuisine, Continental and French Cuisine and Food Promotion. Part of team visited Malaysia for Promotion of Hotels during Indian Food Festival in Malaysia with then Prime Minister Mr.AtalBihari Vajpayee and at Hongkong Food Festival. He gave full time Food Consultation to M/S MTR Foods Limited, Bangalore. Responsible for Evolution of new food items, R&D, Improvement on the existing recipe, Food costing, Product and Process standardisation. Before retirement worked as Executive Chef at Ambatty Greens Resort, Coorg, Karnataka. Published Book on ‘Cold Foods’ With JiggsKalra in 1994.

24/06/2019