Until I finished high school I didn’t have a clue what I wanted to do and then my cousin visited me in Hyderabad and I took him to the university. We had a tour of the culinary school, Culinary Academy of India, and I was fascinated by how they worked and how skilful they were, so I got an application form, filled it out and placed it in front of my dad! That was my first impression of hospitality and the culinary arts.

At the academy, they provided a training school chefs on cruise ships. It operated as though on a ship; those chefs were more sophisticated and skilled, and that attracted me.

I worked from 2015 to 2020 for Costa Cruises. It was fun and I visited lots of countries. It was the first time I had interacted with people from different parts of the world and it made me more knowledgeable – I got to know myself and how to get on with people of many nationalities.

I came to London in September 2020 to pursue a Batchelors in Hospitality Management because I had only a diploma in culinary arts. My education was a barrier to promotion and that is why I went to the University of East London to take a Business and Hospitality Management degree.

I worked part time as a commis chef while I was at university but that was during Covid and lockdowns. Once hotels re-opened in 2022, I applied to Novotel Tower Bridge and I started to work there and became a chef de partie; then I was sponsored and got my visa.

My role is to handle the kitchen during service time and guide and support my colleagues. I am in charge of the kitchen from sending food out to sanitation and hygiene.

I didn’t know anything before joining Accor and I have had encouragement to grow from all my managers. When I was working part time I thought of resigning because it was far from where I lived but the head chef and my general manager supported me every step of the way and helped me develop. They also chose me to do the Inspire Talent course, which has helped my progress and made me self-aware.

The way guests smile when they see my food makes me happy and the feedback we get from waiters inspires me to do more. My proudest moments are when guests compliment me; occasionally they call me to the table and praise the food. I am also proud that I achieved a place on the Inspire Talent programme, which helps me develop and achieve my goals. Ultimately, I want to be a general manager for Accor and the Inspire programme is the first step towards that.

Being a Heartist® is putting my passion into food and my skills, being warm and supportive towards my colleagues, and encouraging them and each other.

In hospitality, work hard from your first day and people will recognise you and help you. Never take anything for granted; learn from your manager or people under you, you can learn a lot from everyone.