Mahir Singh

Crossroads at Quality Inn is a busy thirty cover restaurant where a single server is responsible for opening the restaurant, hosting guests, taking food and drink orders, mixing drinks, serving food, bussing tables, tallying cash, printing end of the day reports and other side work on a given day. Working here has helped me improve my time management skills, my ability to multi task and communicate with the kitchen.

I enrolled in the Student Work Experience Program (SWEP) at the iconic Castle in the Rockies for my college co-op. I worked at The Vermillion Room, a 225 cover French restaurant specializing in Canadian Alpine cuisine, speciality breakfast/weekend brunch buffet, happy hour cocktails and elegant dinners. As a Junior Server, I was responsible for the setup and upkeep of the buffets where we would serve an average of 800-1000 daily, preparing speciality coffee as a barista (a new skill I was stoked to learn and practice), assisting in bar duties, expediting food during dinner service/running food, hosting guests graciously and other side work. I got to be part of a diverse and experienced team where I was valued. Here, I also found mentors for life and turned moments into memories.

O Pedro, Mumbai has by far been the most enjoyable time I have spent serving in a restaurant. It is here I understood the importance of a positive work culture and how it can drive a team of passionate coworkers. Hunger Inc. are a forward thinking restaurant business that have build their culture around providing unforgettable guest experiences. At O Pedro, I had the opportunity to learn from the best mentors in the kitchen and restaurant and also understand the dynamics of operating one of the best restaurants in Mumbai.

Upon graduating from The Institute of Hospitality, Hotel Administration and Applied Nutrition, I joined the Taj Group's Legendary Executive Grand Chef Hemant Oberoi at his flagship restaurant in Mumbai as a restaurant team member. In my time here I performed the duties of a server, bartender and often as a leader to get tasks get done efficiently and promptly. I gained valuable insight into the world of modern European cuisine, exposure to a global wine list and the art of fine dining service.

The Taj Mahal Palace in Mumbai is an iconic luxury hotel recognized globally for its impeccable service, magnificent structure and glorious history. I was lucky enough to earn my first internship in such a prestigious property where I had the opportunity to train in and the understand the co-relation between the four core departments of a hotel. It is here, where I was introduced to the world of Food and Beverage, I quickly realized that my strengths and interests both lie in service and since then there has been no looking back.