Our Commitment to Excellence

Under the leadership of Executive Chef Tukaram Jadhav and his highly skilled team, we adhere to the highest Standard Operating Procedures (SOPs) , maintaining a London-style 5-star restaurant hygiene profile at all times.

Menu Design & Engineering

Chef Tukaram personally oversees menu design and quarterly menu engineering . We analyze dishes into four categories:

- High popularity + High margin (Stars)

- High popularity + Low margin (Puzzles)

- Low popularity + High margin (Sleepers)

- Low popularity + Low margin (Dogs)

Detailed reports are shared with the restaurant owners every quarter, enabling data-driven decisions that maximize profitability and significantly increase overall turnover.

Professional photographers capture stunning, social-media-ready images of every dish to ensure our online presence is as exceptional as the food itself.

Personalized Guest Experience

Our advanced CRM and loyalty program tracks:

- Customer birthdays & special occasions

- Food allergies & preferences

This allows us to offer truly personalized dining experiences while ensuring complete safety for guests with allergies. Regular customer sentiment analysis drives continuous improvements to both the menu and dining service.

Digital & Content Marketing

We follow a structured content calendar featuring:

- Behind-the-scenes reels showcasing our 5-star hygiene systems and SOPs

- Launches of new signature dishes

- Seasonal menu introductions

- Educational and engaging food stories

These are promoted across social media platforms and WhatsApp marketing to keep our audience excited and connected.

Operational Excellence

- A dedicated manager handles financial reporting, cost control, and inventory management using state-of-the-art software.

- Every new menu launch is accompanied by thorough chef and staff training to maintain flawless execution.

- We deliver a true luxury hotel dining experience in every detail — from plating and service style to ambiance — turning the restaurant into a sought-after dining destination.

Seamless Technology Integration

- Our online ordering platform and delivery service use premium packaging to ensure food reaches customers in perfect condition.

- The integrated restaurant management software with table reservation system provides smooth operations for both owners and guests.

- Our tech support team delivers real-time reports to the Executive Chef and owners, including menu popularity tracking, customer sentiment insights, and menu engineering analytics.

Proven Results

Strategic new menu launch events, seasonal menu celebrations, and signature dish unveiling campaigns — amplified through targeted social media drives and active customer involvement — consistently boost restaurant turnover by 70% to 100%. At the same time, owner profit margins rise from 5–10% to an impressive 18–25%

At [turamji londonala], we combine culinary artistry, operational precision, and cutting-edge technology to deliver an unforgettable 5-star dining experience — every single day.

Professional Summary

Executive Chef with over 25 years of experience across globally acclaimed fine-dining kitchens. Expert in progressive Indian cuisine with proven success in managing high-pressure kitchen environments, curating luxury tasting menus, and leading culinary teams to excellence. Known for culinary artistry, innovation, and dedication to gastronomic perfection.

Professional Experience

Executive Chef | Pahi Hill Bandra Bhai, Fitzrovia, London

April 2022 – Present

Elevated to Executive Chef at a celebrated Fitzrovia establishment known for its authentic regional Indian cuisine. Leads the culinary vision, mentoring a team of chefs and overseeing menu development inspired by Mumbai’s home kitchens.

Sous Chef | Pahi Hill Bandra Bhai, Fitzrovia, London

October 2019 – March 2022

Key contributor to kitchen operations and high-quality regional Indian dishes. Played a pivotal role in creative development and consistent delivery.

Executive Chef | Jamavar & Bombay Bustle, Mayfair, London

March 2017 – September 2019

Headed the kitchens of two of Mayfair’s most prestigious Indian dining venues. Focused on elevating traditional cuisine to contemporary presentation and fine-dining precision.

Senior Sous Chef | Cinnamon Kitchen, Devonshire Square, London

February 2013 – February 2017

Led day-to-day kitchen operations for this high-profile modern Indian restaurant. Introduced seasonal tasting menus and junior chef development programs.

Head Chef / Owner | Ambrosia Restaurant, Camberwell, London

April 2009 – January 2013

Founded and managed a successful boutique restaurant offering Indian-Mediterranean fusion. Directed all aspects from procurement to service quality.

Sous Chef | Cinnamon Club, Westminster, London

April 2005 – March 2009

Contributed to one of London’s iconic fine-dining Indian establishments. Designed creative modern-Indian dishes while adhering to classic roots.

Senior Chef | Mela Restaurant, Covent Garden, London

May 2002 – March 2005

Maintained high standards in a bustling West End location. Introduced regional specials and managed service line execution.

Sous Chef | Bombay Palace, Budapest, Hungary

August 1999 – April 2002

Brought authentic Indian cuisine to a European clientele. Managed a multicultural kitchen staff and upheld consistent quality.

Chef de Partie | Jewel of India, Mumbai, India

March 1995 – June 1999

Gained hands-on training in classical Indian cooking techniques. Focused on sauces, curries, and traditional tandoor prepration