Sumant Vikas Email & Phone Number
General Manager - Culinary Operations and Innovation @ Cremica Food Industries Limited
Sumant Vikas's Location
Mumbai, MH, IN
Sumant Vikas's Work
- General Manager - Culinary Operations and Innovation @ Cremica Food Industries Limited
- Corporate Chef @ Cremica Food Industries Limited
- Executive Chef, India @ Unilever
- Executive Chef (Unilever Food Solutions) @ Unilever
- Executive Chef @ Courtyard by Marriott, Mumbai International Airport
- Executive Sous Chef @ Renaissance Mumbai Hotel & Convention Centre
- Chef de Cuisine @ Hyatt Hotels Corporation
- Sr. Sous Chef @ Renaissance Mumbai Hotel & Convention Centre
- Sr. Sous Chef @ The Orchid Hotel, Mumbai
- H.O.M.T. @ TAJ Krishna Hotel (Hyderabad)
Sumant Vikas's Education
- Kurukshetra University, Haryana
Bachelor of Arts (Political Science and Government)
1999 - 2002 - Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai
Diploma in Hotel Management (F&B Production, F&B Service, Accommodations operations)
1994 - 1997 - Institute of Hotel Management, catering Technology and Applied Nutrition, Mumbai1994 - 1997
- St. John's High School, Chandigarh1981 - 1992
Sumant Vikas's Skills
- P&l
- Yield Management
- Food Quality
- Food Service
- Food
- Sanitation
- Restaurant Management
- Food Industry
- Front Office
- Cooking
Sumant Vikas's Summary
Sumant Vikas, based in Mumbai, MH, IN, is currently a General Manager - Culinary Operations and Innovation at Cremica Food Industries Limited, bringing experience from previous roles at Cremica Food Industries Limited, Unilever Food Solutions, Hindustan Unilever Ltd and Courtyard by Marriott, Mumbai International Airport. Sumant Vikas holds a 1999 - 2002 Bachelor of Arts in Political Science and Government @ Kurukshetra University, Haryana. With a robust skill set that includes P&l, Yield Management, Food Quality, Food Service, Food and more, Sumant Vikas contributes valuable insights to the industry. Sumant Vikas has 2 emails and 3 mobile phone numbers on RocketReach.
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