Vivek Khedekar Appointed as Executive Japanese Sous Chef at Kaze Bar & Kitchen Bangalore
Chef Vivek specialises in Japanese cuisine, a cuisine highly sought after in today’s time that is known for its various sushi’s, sticky rice, wasabi, Sakae and Teppanyaki.
Kazé Bar and Kitchen Bangalore announces the appointment of Vivek Khedekar as the Executive Japanese Sous Chef. Vivek Khedekar studied his hotel management course at Rizvi College of Hotel Management, Mumbai and started his career as a trainee at Sahara Star Mumbai brings with him eight years of rich culinary experiences gained at top 5 star hotels and resorts.
Chef Vivek specialises in Japanese cuisine, a cuisine highly sought after in today’s time that is known for its various sushi’s, sticky rice, wasabi, Sakae and Teppanyaki. With the widespread of Japanese people in India today it only increases the demand for the cuisine and is also a cuisine that has slowly gotten very popular amidst masses who have the taste for it.
He will lead the kitchen and ensure that guests relish an authentic and consistently high-quality culinary experience. He will also focus on honouring his culinary brigade’s gastronomic skills.
In addition to expertise in authentic preparations, menu planning, he also possesses strong leadership skills with experience in training and motivating culinary associates to work together as a team. He has also received the Marriott International Managerial Skills certification.
Chef VIvek who is certified Food Safety and HACCP has worked with the W Retreat Spa Resort (Starwood’s) Maldives, Velassuru Resort, Maldives, Yellowfin Ltd, Bermuda Hamilton, and the shore Club, Turks and Caicos, UK as the Sous chef in Japanese and Peruvian Cuisine previously.
Kazé is Chef Vivek Khedekar’s first assignment in Bangalore. Bengaluru’s dining adventures will certainly be charmed by the wide range of authentic and time-honoured Japanese and Peruvian from various parts of Japan and as Chef Vivek and his team present the real ‘art of Peruvian and Japanese dining’.
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