Chef living his dream by cooking for others.

HospiBuz: What is cooking for you Passion or a profession?

Chef Eliyaz Niks:- I take my work as a passion. It can never be merely a profession because passion delivers happiness at the end of the day and it strives to learn more and more.

HospiBuz: Chef, please tell us about the training which you have received in Hotels?

Chef Eliyaz Niks:- Training to me started from the college itself in the form of an internship. The first stint was so much exciting which happened at “The Fatehgarh Palace” Udaipur. It compelled me to opt for one more similar at “Heritage Village resort Manesar”. I started loving the kitchen work a lot and I decided that I will avoid going to college in my third year and pay them attendance fine. This was the best decision I took and got an amazing opportunity of Kitchen Training with “The Bristol”, Gurugram.

Post the college my journey started as a Hotel operational trainee with ITC Fortune Hotels in Bangalore, post which I moved to The Oberoi New Delhi where it all started as in real. That part of my life was the foundation stage of career and chefs I worked with, were so amazing who injected the culture, learning, behaviour, attitude, humbleness, food, theory etc. I was trained by Hassler Chefs from Rome at Oberoi’s. I got an opportunity to open the “Ottimo” at ITC Maurya along with Chef Greco Vittorio which gave me more force to understand the opening aspects of restaurants. My journey went on to Hyatt Regency Delhi at “La Piazza” which is a benchmark Italian restaurant wherein I was the chef in charge. Hotels have taught me to be adaptable and abide by the standards. It never disappointed me in terms of the wings I want open and food I want to make.

HospiBuz: One training from your IHM which has helped you the most?

Chef Eliyaz Niks:- From the college itself I was taught to be disciplined and strong which has helped me so far to sustain all kind of pressures at work.

HospiBuz: Please tell us about your work cycle at JW Marriott Bengaluru?

Chef Eliyaz Niks:- It is fun on an everyday basis. A person like me who believes in being hands-on with everything in my kitchen gives me the opportunity to make good food. I start by 11 am walking in my kitchen and restaurant ensuring everything is fine. Then comes the team interaction part where we decide the agenda for the day and we together dream about future as well. By noon it is time to attend my meeting with Executive Chef Daniel Koshy where we get to know further details about the bigger picture the 

Hotel and tasks to achieve. Post this I move to have a look at our receiving and talk with purchase about my requirements about ingredients, quality, quantity and thorough discussion on how I plan upcoming days.

I do have a lunch meal period where I manage the operations engaging with guests. Further, Till we open for dinner I stay close to my team working along with them producing the food and teaching them closely to avoid any shortcuts. Leading by example is what I follow and this helps me to have more trust over my team. My dinner operations are fun-filled, where from meeting guests, suggesting the options, customization (if Required), special dietary needs, managing restaurant, cooking food, giving special experience are my key responsibilities. Ensuring my people learning and happiness is what gives me comfort. My daily routine also has meetings with marketing, sales, vendor’s, auxiliary suppliers where my target always remains to look about the future of the restaurant. The day ends by 11 pm and we conclude by debriefing whole day activities and planning part for the next day. 

HospiBuz: Please give us some in insights on the kitchen structure of the Brand
Hotels.

Chef Eliyaz Niks:- Working with brands is a great benefit if you are a passionate person and especially with Marriotts and my Executive chef, I am living a dream. I have never been stopped or asked to wait for anything positive for restaurant let it be an equipment, plan, vendor. I have all support from all ends to go ahead and make good food. What else a chef would want. Coming to the infrastructure nowadays hotels have the thought of giving resources to par and then expect the product delivery. This was not the case years back.

HospiBuz: One line on a chef’s life?

Chef Eliyaz Niks:- “The most passionate journey of learning which never ends”

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