Rounak Kinger, the Executive Chef of Courtyard Marriott Pune Hinjewadi, brings with him over 12 years of culinary experience at five star and luxury hotels. In addition, he is also an outstanding trainer and coach, sharing his knowledge and skills with over 40 colleagues to build a strong culinary team at Courtyard Marriott Pune Hinjewadi.
Graduated from IHM Mumbai, Chef Rounak started his career with theTajgroup of hotels as a Management Trainee and moved up the ladders managing the luxury Taj banquet kitchen. Following his stint with Taj, Chef Rounak was appointed by Shangri-La Hotel, Mumbai, for managing the renowned 'Seven kitchens' and their famous all-day dining located at the heart of Lower Parel in Mumbai. Post this experience, Chef Rounak moved on for international exposure to an uber-luxury hotel, Waldorf Astoria Dubai Palm Jumeirah as pre-opening team members.
Chef Rounak Kinger gained experience when he was selected as the South-East Asia finalist for San Pellegrino Young Chef Challenge in 2016 held at Bangkok, where he worked with well-renowned chefs from all around South-East Asia.
A native of Mumbai, India, Chef Kinger honed his culinary skills at the prestigious Institute of Hotel Management, Mumbai, and holds a certification of hospitality and hotel administration. Chef Kinger believes in the Japanese philosophy of 'kaizen', which means 'continuous improvement over time'. He takes interest and spends time studying and finding new approaches and on-the-job training.
In an interview with Restaurant India, Chef Rounak Kinger talks about the secret behind his great delivery and service.
Journey to Becoming a Chef
I always wanted to join aviation as it thrills me. My mother was the inspiration behind me becoming a chef. She used to pass by Dadar Catering College in Mumbai in her childhood and was curious to explore the world inside. Due to family commitments, this dream of hers always remained incomplete. She used to cook with great enthusiasm and serve with love. This lit the spark in me and I started helping her to cook at home. It used to be a great experience when guests in our house came and appreciated my presence in the kitchen. I joined Dadar Catering College and went on to become a chef, which was the goal of my life.
Key to Designing a Perfect Menu
Variety of ingredients, the balance of flavours and a story behind every dish is a must for every successful menu. Guests explore more from the unexpected so that it meets their expectations every time they dine out.
Catering to Indian Taste Buds
Indian taste buds are very versatile just like its culture. Use of authentic ingredients sourced from the region and following authenticity is the key to satisfying Indian taste buds.
Secret to Delivering a Great Service
Getting the basics right is the secret to delivering great service. In today's world, in order to innovate and be creative, we often forget our basics. For a tremendous service, both the product and the service must score.
Contribution of a Good Menu in the Restaurant Business
Good menu is everything in a restaurant business. It is the gateway to the business, reputation, revenue and relationships with our guests. The menu reflects the core of the restaurant and its commitment to delivering exceptional quality and value for money.
New Techniques in Food that helps a Restaurant Grow
There are many techniques which keep evolving from time to time. Many modern scientific techniques have changed the way we ate. However, there are old school techniques that are relevant even in today's world. To grow a restaurant business, there has to be a blend of traditional techniques and modern ones.
The Element of Uniqueness in the Menu
The best quality ingredients are the core element of uniqueness for any menu.
Impressing Consumers when it comes to Food
I always try to stick to authenticity with fun elements attached to the experience. A significant key to bringing in new business to your restaurant is building a buzz around the food, service, and atmosphere.
Tips on Innovations in the Restaurant Menu
"Go local" is the concept, which is quite essential in a menu today. Supporting local artisans and getting the best quality ingredients for the service is the way forward, along with the introduction of unexplored flavours that makes guests try the menu and appreciate.
Staying Abreast with the New Trends in Culinary World
I always follow the Japanese culinary world to take inspiration as Japanese cuisine is one of the most disciplined cuisines of the world. The ingredients used are fresh and par excellence.