Skip to main content

Khmer Kitchen , Bengaluru

Hello, friends!!!

My name is Om Prakash Gupta. I am from small town of Chandauli district which is situated near by Varanasi ( Holy City of India ).

I have passed my High School from Alok Uchchatar Madhyamik Vidhyalaya in 2011& Intermediate ( 10+2 ) from Mahendra Technical Inter College, Chandauli in 2013. 

Later I decided to  pursue in Engineering but due not not getting best engineering college I changed my mind to Hospitality sector . 

That year 2014 I participated in NCHMCT - JEE , I secured AIR 88 . I choose my college Institute of Hotel Management, Lucknow .  Only things is that my English communication is weak compare than my other colleagues. 

So I didn't crack best campus placement job interviews. 

I graduated in B.Sc. in Hospitality & Hotel Administration,2017 with A+ grade .  

I landed my first job at Renaissance Lucknow Hotel in May 2017 . I was a part of banquet team , still I remember I worked there 3 months then I realised that this can't be my core work area , then I was fond of Alcohol Industry since my college days.  Later I decided to pursue certification course in bartending. 

Then I moved to Pune for Advanced Bartending Course from Flairmania Bartending Institute. 

I got a call from my ex - boss from Lucknow . He called me for my first job at JW Marriott Hotel Bengaluru in 2018 July 03rd. 

After completing 01 years company sent to me newly opened Courtyard by Marriott Bengaluru Hebbal for cross-training & transfer of my job . 

I was focus employee of the Marriott , I gave there my 110% everytime . I was lucky that i was taken care by my Boss and who is my mentor still, Mr. Darshan Singh Dashauni . I was awarded by many awards like 

Associate of the Year 

Associate of the Month

Guestvoice Champ of the Year 

&

Many more ...

Then COVID came and it destroyed all the world and as well as Hospitality industry, most of the hotels were shut down for temporary time . 

I was also a victim of this pandemic time . I went to my hometown for uncertain time . When the situations were getting normal I came back to Bengaluru again . Then I joined India's first Cambodian Cuisine restaurant Khmer Kitchen , India . 

So still I am associated with this company . I joined here as F&B - Captain in January 2021 . Currently I am serving here as Floor Supervisor. 


 

Labels:

Comments

Post a Comment

Popular posts from this blog

Pan-Asian Essentials: 8 Must-Know Ingredients

Pan-Asian cuisine is a vibrant tapestry of flavors, melding sweet, savory, tangy, and spicy notes. Whether you’re venturing into this culinary world for the first time or deepening your appreciation, here are eight key ingredients that give Pan-Asian dishes their unforgettable character. 1. Soy Sauce Description: A dark, fermented condiment made from soybeans, wheat, salt, and water. Importance: Umami Booster: Delivers a rich, savory depth to marinades and stir-fries. Versatile: Used as a dipping sauce, seasoning, and base for soups. 2. Fish Sauce Description: A pungent, salty liquid made from fermented fish, central to Southeast Asian cooking. Importance: Flavor Enhancer: Adds a distinctive salty and umami kick, essential in dishes like curries and salads. Authenticity: Integral to authentic Thai and Vietnamese recipes, balancing sweetness and spice. 3. Lemongrass Description: A tall, aromatic grass with a fresh, citrus-infused flavor. Importance: Brightens Dishes: Imparts...
Post a Comment
Read more

kakori kebab

Kakori kebab is a traditional meat dish originating from the Indian town of Kakori in Uttar Pradesh. These kebabs are famous for their tender texture and fragrant aromas. They're prepared with a combination of mutton, ghee, eggs, cinnamon, and (often) chickpeas. The meat is marinated in a mixture of onions, mace, nutmeg, cumin, cardamom, cloves, green chili peppers, coriander, salt, black pepper, and ginger and garlic paste in order to become extremely tender. After being shaped into small elongated kebabs and skewered, the meat is cooked in a tandoor until done, and it's then usually served hot with chutneys on the side. Kakori kebab is typically garnished with chaat masala, onion rings, and lemon wedges. The dish is especially popular on special occasions and festivals. "> Kakori kebab is a traditional meat dish originating from the Indian town of Kakori in Uttar Pradesh. These kebabs are famous for their tender texture and fragrant aromas. They're pre...
Post a Comment
Read more

Macarons

These small, round, sweet meringue-based cookie sandwiches with filling in the middle are light and crunchy on the outside and chewy in the middle. Macarons, which first appeared in Italy in 1533 (albeit without the filling), got their name from the Italian word  maccherone , which means  fine dough . They were originally made for the marriage of the Duke of Orléans, who later became King Henry II of France. Food historians credit Pierre Desfontaines as the inventor of the macaron. He was the first to fill the cookies with a creamy ganache and stick them together, turning the humble almond cookie into the versatile treat we know today. Macarons are the most popular type of cookie in Paris, but they are popular throughout the rest of the world as well, and they appear with different fillings and in various sizes, colors, and flavors.
Post a Comment
Read more