Judicious Jahnobi 

The discerning guests visiting the Qube cafe at the Leela Palace, New Delhi are not to know that the hostess of this eatery Jahnobi Borah(24) is a taekwondo black belt holder…she is a pedigreed NCC Cadet who has bagged the ‘Best cadet award’(2019-20). She was also the winner in the rifle shooting competition held at the National NCC Academy at Jorhat, Assam. In total, she has attended 18 NCC camps, including the most prestigious national level Sainik camp. There are many a feathers in her cap, indeed ! 

Last year in December, I had met Jahnobi for the first time. Last Sunday, I met her for the second time. I was so impressed to see her enhanced confidence and amplified positive self esteem. She is very focused at her work. I liked her deep concentration at work as well as her penetrative insights. She is known for her helpfulness, generosity and effective co-operation. 

Jahnobi is grateful to two girls. One is Anisha, her classmate who suggested her to join Leela Palace, New Delhi. The other is Prachi Sarin, HR Coordinator of this hotel, who was instrumental in connecting her to this iconic hotel.This Assam girl, who is an Economics graduate, opted to join the 18 month hotel management course during the pandemic. She joined Leela Palace, Delhi in October of last year. 

At 530AM everyday, the hotel car will pick her up…by 6AM she gets on the job…after signing off from the hotel in the evening hours she proceeds for her Taekwondo classes …her practice sessions last for 3 to 4 hours on alternate days…on other days she practices yoga at home. She is a pure vegetarian. For the last ten years she has had the habit of writing a diary on a daily basis. She introspects on her work with unabated regularity. Gets a good night's sleep. 

 “I do believe that I can contribute much more at work” says Jahnobi, who is currently pursuing an online MBA from Amity University, “ my co workers are very supportive and caring, I do learn every day from my guests too. In the first week, I found it difficult to remember the table numbers…..but now I am very comfortable”, quips Jahnobi. 

Her parents live in Assam with her younger sister Nitali. Adventure is Jahnobi’s passion. Horse riding is her hobby. 

                                        Jahnobi with the Qube Cafe chef brigade

 Text and Pics by R.Kesava Mallia

                                Effortlessly Guest Centric

Last Sunday, I got up at 130AM…proceeded to Hyderabad airport at 330AM…had my breakfast at 500AM…flew down to Delhi at 930AM…reached The Leela Palace at 10AM…finally, when I reached the Qube restaurant, time was 1030AM…by then I was feeling very hungry ! This is when my  karmic connect with the good looking Bharti Ummet (28)began. 

Bharti is a Senior Guest Service Associate at 'Qube'. She ushered me in upon arrival…greeting me with her 70 mm smile. What I liked in her was her cheerfulness and readiness to serve…undoubtedly her hi -decibel guest centricity is worth writing about.

After passing out from the Amrapali Institute Of Hotel Management in 2021, her first job was at St. Regis Mumbai. She joined the Leela Palace New Delhi in Sept last year. The training at The Oberoi Amar Vilas, Agra in 2019 was an eye opener for her. She never looked back thereafter. She knew that she is in the hotel industry meaningfully. 

“My mom wanted me to be a bakery chef. However, my preference was F&B service.” says Bharti, a multi talented person. She has a black belt in Karate, is a Kathak dancer and has also been to Nepal and Bhutan to participate in kick boxing competitions. “My mom encourages me a lot. She has seen lots of hardships and difficulties in her life. But, her happiness is double than her sorrow”. “There are many people who discourage me; they advise me to leave the industry…but, I am here to stay. I like my job”.

Bharti lives with her mother, who is a teacher by profession. Her elder sister is also a teacher. Predictably, Bharti will be a pedigreed and successful hotel professional - in F&B service only. 

                                          Bharti with the Qube Cafe brigade

 Text and Pics by R.Kesava Mallia in New Delhi

                                    Brilliant Bhaskaran

“Being able to enjoy my weekly off is the only unpredictable thing in my life; guests may beckon me any time…” says Melur born (8Kms from Madurai city limits, in Tamil Nadu) Chef Bhaskaran(32) very jocularly. He is presently working as DCDP in the Leela Palace, New Delhi. 

I do have lot of respect on chefs. While I was interviewing him, a NRI lady guest from USA staying in this hotel greeted him so loudly: “Anna, Vanakkam”.This is ample proof that Chef Bhaskaran commands respect from all his guests …he is incredibly guest centric is one thing.That he makes distinctively delicious South Indian food is another. No wonder, he is face the of this hotel, at least for the guests from south India. 

He is popularly known as Anna Chef. The word Anna in Tamil means elder brother. That said, this young culinary artist in the early thirties is an Anna not only for the staff members, even for the discerning guests of this hotel. Listen to what Ashmeet Singh Jolly, Chef De Cuisine says on Anna chef: “He is a key team member of the chef community. Very friendly. Always happy at work. Very positive in his thinking. Ready to learn”.  Anna started his career in a restaurant at New Delhi when he was just 16. Believe it or not, he started cooking at home when he was just 13. He joined Leela Palace, New Delhi as a pre opening team member after a one year stint with Le Meridien, Delhi. He served for eight years here, took a break, joined Hyatt Andaz in 2020, only to start his second innings with this hotel, a year back. 

Anna gets up every day at 4AM.From 5AM, his work starts….preparing Idli/Dosa batter, chutneys …Upma…to Sambar masalas…he goes full steam. He signs off by 4PM in the evening. It is so gratifying to note that guests are so grateful to him. With folded hands, they greet him. In the guest comments card, they write embarrassingly superlative words on him…. full of praise…so reverential. In the last one year, he has already bagged the “ best employee of the month award” twice. 

I am so thankful to Pradeep Chahar, a Team Leader from the In Room Dining department, for introducing me to Chef Bhaskaran. It happened yesterday soon after my breakfast. Upon my request, Anna came to see me in my room with Pradeep. I feel fortunate for getting the opportunity to express my appreciation for Anna in person and to my heart’s content.Those exceptional moments are really memorable. Anna is very accommodating too. Yesterday evening, after finishing my interview, I came to know that he will be on leave today. Promptly, I took the liberty of requesting him whether he can opt for his weekly off, after I check out tomorrow. He readily agreed. May God Bless him !

He is married to Parameswari. Blessed with a four year old daughter, Saisa Sree. 

                                                                                       Anna with Chef Jolly and Sous Chef Laxmi Dutt

 Text and Pics by R.Kesava Mallia in New Delhi

                                                   Joyous Jeetu

The loss of Leela Palace, will be the gain of The Leela Ambience Convention hotel. Interestingly, both hotels are in New Delhi. The former is located in south Delhi, while the latter in the east of Delhi. Come 28th March, Jitendra Singh Rawat(40) will be joining the Leela Ambience Convention Hotel as their Stewarding Manager. Interestingly, Jitendra popularly known as Jeetu was wedded to Leela Palace since it's pre-opening days in 2010. 

Mumbai born Jeetu, a bus driver’s son has been working since the age of 13 in order to pay his tuition fees. He was working in a factory then.After passing standard tenth, he discontinued his studies, to financially support his family. “I used to handover all the money I earned to my family” says Jeetu. His first lucky break came in 2002. He got a job at Le Royal Merdien, Mumbai as a utility worker. He was just 20 at that time. In only six months, he lapped up a promotion with an increment of Rs. 1,000/- per month. The then Kitchen Stewarding Manager Sanjay Panoli told him: “You are really a star. You should learn the paperwork associated with this job, going forward”. These words resonated very strongly with Jeetu. He continued working hard and in the next four years, he pocketed a double promotion and coronated himself as the Asst Chief Steward. As many as a half a dozen times, he was adjudged as the ‘Best Employee of the month” at Le Royal Meridien at Mumbai. 

Thereafter h he worked for 18 months with Pan India Food Solutions (Pvt.) Ltd managing the kitchen stewarding operations of 17 restaurants in Mumbai. Bur he had a deep desire to test his endurance further…so his next stop was the Westin Gurgaon as a team leader…this stint lasted for only six months… after which sheer providence brought him to Leela Palace New Delhi. 

His last 12 years in this hotel has been very productive and meaningful. His hard work and undaunted will to serve has helped him earn his stripes. Indeed he is a great credit to the Leela Group. Two gentlemen had played a great role in moulding the professional in Jeetu. One being Sanjay Panoli and the other being Subhash Pinjola - his current boss, presently, the Kitchen Stewarding Manager, at the Leela Palace, New Delhi. “ Subhash Pinjolaji is my godfather. I will never forget him in my life” quips Jeetu. 

Jeetu is married to Suman Rawat, a housewife. He is blessed with three children - Sakshi(14)Meenakshi(12) and Arav(09). He lives in Palam, Delhi with his family. Singing in Hindi and Gadwali is his hobby. 

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                                                                                                      Jeetu with Executive Chef Karan 

 Text and Pics: R Kesava Mallia in New Delhi

Astute Aarti

“I am working hard to improve my communication skills in English”, says Aarti(23), presently working as a Commis in the western cuisine kitchen attached to the 'Qube' - the cafe located at the lobby level of The Leela Palace, New Delhi. Every day, from 7PM to 9PM is allocated for her online classes, so that she can improve her spoken english, as well as enrich her writing skills in english. It was Akanksha Joshi, the Learning and Development Manager of this hotel, who had lovingly advised her join the online spoken english classes. 

Remember : Aarthi had grown up in a one room home, with her parents and three siblings. She studied in a Hindi medium Government school in Delhi till standard 12th.“Aarti is very friendly and relaxed at work. Even under tremendous pressure, she works with a cool and serene mind” says Sous Chef Laxmi Dutt Joshi, who also happens to be the head chef of this renowned eatery. 

Before the sun is up, the hotel car will pick her up from Savitri Nagar, Delhi, where Aarti lives with Mala, her younger sister, who is a Yoga instructor. After reaching the hotel, Aarti will spend half an hour for her Yoga and meditation. By 7AM she will hit the kitchen floor. 

“My mom has sacrificed so much for me. She was so supportive” quips Aarti, who started cooking, when she was just 14 years old. “I used to share the food cooked by me with my friends and classmates. On every occasion, they used to tell me that whatever I cooked comes out very tasty”. Yes. I also agree to this. My first visit to this iconic hotel was in December of last year. In the early evening hours, soon after I checked in, I had proceeded to this cafe, as I was so hungry. The General Manager of this hotel, Anupam Das Gupta who was sitting with me suggested that I should order for a veg sandwich, as it would be available quickly. Astonishingly, the sandwiches landed on my table in minutes. Predictably, the sandwich was luminously flavoured. Plus distinctively delicious too. I was incredibly curious to meet the culinary artist who had masterfully crafted this for me.That is when I had first met Aarti.IHM Hajipur pass out Aarti, was just one month old in this hotel, at that time. 

Yesterday, after my Service Excellence workshops for the staff members of The Leela Palace, New Delhi, I had been to this cafe to interview Aarti. As and when Aarti got seated, I reminded her that I was feeling a little peckish and would like to order a sandwich. “I will make the sandwich for you” Aarti asserted. Within just six minutes, she came back with the sandwich. When I took the first bite, she asked : “hope you liked the sandwich”. When I complimented her, she smiled. There is a glow in her face, when she smiles. 

"I would like to specialise in Italian cuisine” says Aarti, who shares her entire salary with her mother, while using her tips to purchase cookbooks and knives. What I like in Aarti is this: she never gives up. she faces problems in life as well as at work, head on. Never gives up ever and fights vigorously. She is ready to serve guests with consummate ease. 

Always switched on and tranquil at work, Aarti is known for her patience and composure too. Reading motivational books is her hobby. Cooking is her passion. 

                                                                                               Aarti with Executive Chef Karan

 Text and pics by R.Kesava Mallia at New Delhi

                                                       Talented Tea maker.

“I used to go to IHM Kolkata only for my practical's” said Avinash, the young tea maker at Essence Restaurant, Park Plaza Chandigarh, Zirakpur. Meet the talented tea maker of this eatery:Avinash Kumar Mishra(25).Born in Ranti village in Bihar, known for its Mithila paintings. For the last four months, his key role is tea making especially during the breakfast periods. 

God was so compassionate to be with him, while Avinash was fighting extreme poverty for the last 12 years. “I was terminated from IHM Kolkata, as I had failed to pay my quarterly fees” informs Avinash. But the almighty came and acted through a human being and helped Avinash.That was Amitava Bhattacharya, the coordinator of IHM Kolkata.From the tender age of 13, Avinash was working to support himself as well as his family that encompasses his parents and a brother, who is presently studying. Upon hearing Avinash's story.Amitava was shell shocked. That is when Amitava told him that he need come only for the practicals. He was so generous and supportive and agreed, even to visit Avinash's home. 

“Now I am awaiting my results” says Avinash, who has just completed his final year in hotel management. 

Avinash's life has been packed with so many harsh realities.He wore many a caps to make both ends meet…he worked as an assistant in a hospital, a salesman-loader in a textile shop, an OLA cab driver, a Zomato home delivery boy….and even in mobile repairing. 

Interestingly,Avinash has some karmic connect with Sumit Gogia, the General Manager of this hotel.....the story goes like this (God’s ways are really mysterious…he has a way to protect good people).

One day the GM came to the Essence restaurant and ordered for a tea. Avinash made the tea for him…while some other steward served it. The GM really liked the tea. The next day, the GM instructed his In room dining team to serve a tea in his room, but with a polite request: “a young boy in F&B service made my tea yesterday; the tea was excellent. Ask the same boy to make it for me today also. Period. From that day onwards, Avinash was declared as the official tea maker of this restaurant. 

For the last three days, I have been enjoying the luminously flavoured ginger tea masterfully crafted by the gifted hands of Avinash. More than the ingredients he uses to make it more aromatic, what I liked most is this: He uses his heart, while making the tea. He is joyous at work. Smilingly, he serves every guest. He is prompt and proactive. Diligent as well as dedicated in his efforts. Caring and considerate….Avinash is amazing in his work ethics.Everyone love's his tea. 

In the last four months, only one guest had complained about his tea. She told Avinash, that the ginger was too less in her tea. Avinash, promptly apologised to this passionate tea drinker…made another tea…obviously, with more ginger in it…delighted, dazzled and impressed the guest. She was very pleased. So too was Avinash. 

Recently, Avinash had gone to Kolkata to meet his parents.After returning to Chandigarh he resumed his duties as the tea maker.On his first day, soon after rejoining, the GM-Mr. Sumit Gogia jocularly whispered in his ears: “when you were on leave, I was missing your teas”. 

Case in point: I will checking out from the hotel today by afternoon (returning to my home at Hyderabad) and I also will be missing his tea. That said, I will be once again staying in this hotel in the month of June 2023 when I come to conduct my workshops on Service Excellence.

I am already looking forward to Avinash's ginger teas during that trip….many a cups !

Avinash with Vikram- Asst Restaurant Manager at Essence

 Text and pics: by R Kesava Mallia at Chandigarh

                            Creative Culinary artist !

Chef Vaibhav was on  leave today(reason - it was his wedding anniversary). 

Vaibhav Bajaj (40), the Executive Chef, at Park Plaza Chandigarh, Zirakpur impressed me with his incredible guest connect. During my four nights stay in this hotel, he is the one person who was in touch with the guest in me the most-relentlessly! I liked his patience and composure - he was always so kind, warm, gracious and generous. 

Chef Vaibhav's professional experience is both rich and diverse - spanning from hotels to retail to cloud kitchens. After passing out from IHM Lucknow in 2003, he joined the Taj group of hotels as a management trainee. He worked for 18 months at New Delhi in two marquee Taj hotels. Taj Exotica, Goa was his next stop. He worked there for 7 years. For the next 15 months, he was with a restaurant chain in Delhi. He thereafter moved to Vatika Hospitality. He was instrumental in opening eight QSR's (quick service restaurants in 18 months).Between 2016-18 he was with Whole Foods wherein he opened 28 outlets with healthy food concepts. These Eat Fit eateries kindled his creativity and helped him evolve from a unidimensional way of thinking about food. After that a Bengaluru based start up, the first company to introduce the concept of a cloud kitchen offered him an opportunity to him to handle 16 kitchens in Delhi, Gurgaon, Jaipur and Punjab. Post Covid, he was wedded to the unique concept of 'Food Bus of India' for a year. As part of this concept three London Buses (The first floor was designed as a restaurant whereas the kitchen functions at the lower level) were stationed just outside the metro stations in Delhi-NCR regions.........He finally joined Park Plaza Chandigarh, Zirakpur as the Executive Chef in March of last year. 

Vaibhav is married to Radhika. She is working with HCL. They are blessed with a daughter Kkimaayra, who is three year old. (Radhika who works in the marketing department, is also interested in numerology, hence the spelling of daughter’s name looks very unique. 

Dear Chef, my heartiest best wishes for your wedding anniversary!  

Vaibhav with his Chef brigade 

Text and pics: R Kesava Mallia in Chandigarh

                                                                                                                                   Vivacious Vikram

No prizes for guessing who will be the next RM (restaurant manager) of 'ESSENCE' -located on the first floor at Park Plaza, Chandigarh, Zirakpur. Presently, the position of restaurant manager is vacant here. I will not be surprised, if Vikram becomes the RM. Just take a look at his track record. After passing out from IHM, SHEDS Solan, in 2014, Vikram joined this hotel as an industrial trainee. In his very first year, the “Best Trainee” award sat softly on his shoulders. Over the next five years, he lapped up promotions every year, with unabated regularity…..Asst Steward (2015),Steward(2016), Senior Steward(2017),Trainee Captain(2018),Captain(2019)… not over …after a brief gap during the Covid days, he joined back pocketing one more promotion as an F&B Executive. And last year, with yet another promotion…he rose to the level of an Asst Restaurant Manager(ARM). 

Rakesh who mainly looks after the banquets shares the responsibilities of running ESSENCE and relieving Vikram as and when required….that said Vikram is still the face of this restaurant (he really owns this place !)……I had the good fortune of shooting a pic with these two gentlemen. See the pic below. 

Vikram is just 29 years old.Travelling is his main hobby and he is also a singer and guitarist.His family stays in Himachal Pradesh.His elder brother is a farmer while the younger one is still a student. Both of them live with his parents. 

Text and pics: R Kesava Mallia in Chandigarh

Tandoor King Karan

“Would you like to work in the kitchen”? This million dollar question casually bounced by Chef Inderjeet changed the life of Karan Dhami, who had been working in the kitchen stewarding department, at the Park Plaza, Chandigarh, Zirakpur. This happened seven years back. The handsome looking Karan (26) from Nepal was dreaming about this only. He nodded in approval without any hesitation. Today, he is the Tandoor king of this hotel. Remember this hotel has the largest banquet space in Chandigarh. 

Karan used to observe the chefs churning out rotis with consummate ease in the staff cafeteria.Karan’s subconscious mind had been constantly visualising the idea of a tandoor. Suddenly and miraculously enough his dream got converted into a reality.For two years on the trot, he made only rotis for the staff members. That helped him earn his stripes. 

Let us now sample the attributes of Karan. A diligent worker. Never says No to his bosses. His work needs no supervision.He is a flawless contributor and very dependable.Never complains about anything.A silent worker, a teetotaller who is focussed only on his rotis.The blessings of the foodie guests of Park Plaza banquets must have been slapped on him in abundance. So much so that it was a cake walk for Karan to prove his mettle.From kitchen stewarding ,he was elevated to Commis 3. At this level, he worked for three years.This happened in 2016. From that point of time, he never looked back.Three months back he lapped up one more promotion and became a Commis 2. 

“Chef Karan is incredibly fast in making rotis. He likes his job very much. That is his strength", quips Executive Chef Vaibhav Bajaj. “Today's younger generation”, opines Chef De Cuisine (Banquets) Nitesh Agarwal, “should learn from Karan on the virtues of hard work and dedication. He is astonishingly skilled at his job”. 

Karan is educated till class X. He is married to Lalita Dhami and blessed with a daughter, Varsha who is just eight months old. 

Karan With Executive Chef Vaibhav Bajaj Chef Nikesh.

Text and pics: R Kesava Mallia in Chandigarh