My hobby is my profession: Chef Mohkam Singh

HospiBuz:- You have worked with many luxury hotels in India and then you went to Dubai. No matter where we are the essence of Indian food always remains in our hearts, Please tell us one thing about India and Indian Hotel kitchen of India that you miss in Dubai?

Chef Mohkam Singh:-Nothing was missed as a Chefs life, as a Chef we have to adjust on daily routine as per the guest choices and guest needs, the working culture, hygiene and professionalism in Indian and Dubai is almost same.

 

 

HospiBuz:- Different cuisines require different temperature regulation and different Infrastructure. Therefore the luxury hotels have varieties of kitchen regulated by a major kitchen. Please tell us how many kitchens do a Hotel generally has and how are they regulated?

Chef Mohkam Singh:- My hotel has 1 Coffee shop,1 specialty Indian restaurant(The Great Kebab Factory),1 specialty Oriental restaurant(Dragon House), 1 specialty Meditteranean cuisine restaurant(Kasbah), 1 fusion restaurant(Farzi Café) ,each restaurant have a Sous Chef, who is responsible for each and everything, they directly report to me and we disused about new innovations and Guest Satisfaction.

 

HospiBuz:- Chef, please tell us about your work cycle at the Lalit Suri Hospitality Group?

Chef Mohkam Singh:- I had worked in Lalit Suri Hospitality Group at Khajuraho, the property is very beautiful, and we do a lot of R&D up there, the Lalit brand is very particular about their standard regarding taste, food plating, and presentation. I do much innovation such as Chilled papaya, chili and mint soup, apple Jalebi, Mango risotto. There we had too much creativity and fun during that tenure.

 

HospiBuz:- Lalit Group is a luxury brand. Chef, please tell us how do you manage to provide luxury and experience in terms of food?

Chef Mohkam Singh:- Yes, Lalit is luxury brand, they never compromise regarding food and comfort for the Guest, to provide that luxury and experience in terms of food we regularly check our dry products, we share the Items Specifications for ingredients, vegetable, fruits, etc which we are using, we have a proper recipe to follow for each recipe.

 

HospiBuz:- Lalit Group has a Food Truck company which has catered for grand Events. Your clients include Indian Oil and Audi. Please give us some More insights about this food truck company?

Chef Mohkam Singh:- Lalit food truck is doing good in the market, the concept is very creative, innovative. They are having a crazy menu for the truck and they are doing great in terms of publicity and business too.

 

 

HospiBuz:- The luxury hotels have lavish breakfast menus. Please tell us how the menu is designed and what steps are taken to avoid food wastage?

Chef Mohkam Singh:- Breakfast is a major meal in our life, so the menu of breakfast has to be top quality, we are too much focused in breakfast, as we know everyone is health freak now so, we planned menu that includes good healthy options like fresh juice, cut fruits, detox water, healthy drinks, shakes, freshly baked croissant, and other bakery products also, assorted cheeses, egg counter, Dosa, Idli, assortment of cereals, healthy poached chicken, fish, Salmon. We always try to cover each and everything regarding Guest preferences.

HospiBuz:- Please give us some insights on the food and production costing?

Chef Mohkam Singh:-Food cost totally depends on the wastage of food, hotel food cost is 28%-29%. We never compromise on standard and really focused on Guest satisfaction.

 

 

 

HospiBuz:- What is cooking for you, a passion or a profession?

Chef Mohkam Singh:-I think I am the luckiest person in this world whose hobby is his profession, cooking is a passion, in which we do experiment and innovations. Cooking is a task and a challenge, to satisfy every human being, which has different palate and taste.

 

 

HospiBuz:- please tell us, how hotels train the new people in the industry to make them flexible enough to handle various situations?

Chef Mohkam Singh:- I think training plays a vital role in each and everyone’s life, and in kitchen training like HACCP, FSSAI, FIFO, LIFO, is mandatory for everyone. Everybody needs training for improvement and developing skills.

 

 

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