Mahendra Khairiya, or better known as Chef Khairiya, is the Founder & Director of Culinary Mantra (A Complete Hospitality Solution) it is a global Culinary Consultancy company. Its works around the globe and has proven itself a best one in hospitality field. Moreover he was associated with Sarovar Group of Hotel, Delhi NCR. As an Executive Chef, Chef Mahendra takes on immense responsibilities to oversee the daily operation in the kitchen while providing catering services for the entire hotel and occasional outdoor events at the same time.
Chef Mahendra did his graduation from Delhi University and he completed his Hotel Management from Culinary Institute of Hotel & Tourism Management Dehradun (U.A) India. He started his career at very early age and end up becoming Executive chef at the age of 23 which is considered a big achievement for him. He has been offering his services as a judge at India’s No.1 Show – MASTER CHEF OF INDIA for season 1, 2, 3 as well as JUNIOR MASTER CHEF OF INDIA. He is involved in motivating the young chefs of India and chef fraternity through Seminar and Workshops conducted by Indian Culinary Forum. Chef Mahendra has worked for some of the world’s most recognized hotel brands in India such as Marriot Group Of Hotels, Hyatt Group Of Hotels, Taj Group Of Hotels, Jaypee Group Of Hotels , Sarovar Group of Hotels and few more.
Being a dedicated trainer by nature, which he believed was the greatest inheritance from his parents; Chef Mahendra has constantly involved himself in the company’s corporate trainings and has developed many young talents throughout his Eighteen years in the India
He also conducts training in India for young hoteliers. He is actively participating on activities with the Indian Culinary Forum Chefs society as well as the WACS (World Associations of Chefs Society)
To further enhance his culinary passion Chef Mahendra travel intensively to involve in culinary activities in different parts of the world. He is a WACS (World Association of Chefs Societies) Approved Culinary Judge, Board member of Indian Culinary Forum, where he constantly contributes his expertise to the culinary world.
Throughout his Eighteen years of experience in the hospitality industry, Chef Mahendra has gained strong understanding of numerous cultures through international exposures. Chef Mahendra is not only well known for his great culinary passion, he is also an adventurous food connoisseur, who has travelled around the world and regularly seeks the opportunity to explore the different kinds of cuisines while developing his gourmet knowledge.
Layout plans of Kitchen, Bar and Dispense sections areas. BOQ with detailed Technical Specifications of equipment required. Assistance in sourcing of the equipment. Preliminary concept presentation. Detailed list of Kitchen Operating Accessories and recommended suppliers thereof preparation of an estimate / Budget.
Listing of requirements of Service ware, Glassware, Crockery, Cutlery, Disposables, Packing Material and Accessories. Assistance in identifying appropriate vendors/ suppliers. Ordering of aforementioned items. Identification of linen and uniform requirements.
Identification of staffing requirements. Interviewing and hiring of operational area staff. Identification of software – Billing, Stores. HR, management, Inventory. Preparation of Standard Operating Procedures.
Final Menu Trials shall be conducted. Training of all Kitchen Staff in Food Production Bar and Restaurant training & for all service staff Preparation for launch. Assistance to launch Restaurant.
Success in the restaurant industry follows a well-defined process. Culinary Mantra guides you to identify effective solutions, both for the immediate and long term.
