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Prof. (Dr.) Garima Parkash has over 27 years of diversified experience in Hotels, restaurant management and operations ranging from Concept building, menu designing, menu engineering, recipe development, guest interaction, training and Development, human resource hiring and management, handling employ grievances and disciplinary to hotel Food Production and service Operations.

Garima is an alumnus of Institute of Hotel Management & Catering Technology, Pusa, New- Delhi. She has a diploma in Hotel Management, Degree in Commerce, Masters in Hospitality Management and a PhD in the field of sugar free foods and their impact on the hospitality Industry.

Prof. (Dr.) Garima started her career as a Chef Management Trainee with the Taj Group of hotels and specialised in Indian and Regional Indian cuisine. She served Taj Hotels till year 2000 in the capacity of Sous chef and Chef in Charge of their Indian speciality Restaurant at Taj Palace Hotel, New Delhi. Thereafter she joined as a Principal Consultant with a leading hotel design company “Hotel Consult Orient” where she was instrumental in planning and designing of kitchens and back of the house areas for hotels like Intercontinental Mumbai, Gao and Kebab factory.

Geared up with the skill of Indian cookery and knowledge of planning and designing kitchens Dr. Garima joined Coral Strand Hotel, Seychelles as a Master Chef in the year 2002. She spent six years in the paradise promoting Indian cuisine and improving the food production department of the hotel along with training of the local staff of the island.

After that she moved to London to join Wagamama Chain of Restaurants as a Head Chef where she was responsible for food quality, food cost, labour cost and new product development along with other aspects of running a successful and profitable restaurant.

With immense National and International experience in the year 2009, Prof. (Dr.) Garima joined Amity School of Hospitality, Noida to initiate her career in Academics and share her industry experience with the hospitality students and train them to be industry ready.

In 2014, She joined Le Cordon Bleu School of Hospitality, GD Goenka University as Head of the Department where she was responsible for curriculum development, student training and smooth administrative and teaching functioning of the school. Here she had conceptualized and successfully conducted several events like World Tourism Day, World Bread Day, International Chef Day, Pastry around the world, Theme lunches etc. as well as various Workshops and International Conferences.

She is a Seasoned Management Executive with demonstrated performance in different sectors ranging from Food production, F&B service, Facility planning, freelance consultancy to academics and corporate training across national and international start-ups to 5-star hotel chains. She has also had a Facilities Project Management experience in leading, managing and executing multiple projects like Intercontinental Goa and Mumbai. She in her international assignments as a chef has depicted a Collaborative approach to leading high performing and culturally diverse teams.