Hassanchef

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👨‍🍳 Executive Sous Chef | Radisson Hotels

Chef Interview Questions • Tandoor Knowledge • Kitchen Skills • Culinary Career Growth

Helping chefs learn what real hotel kitchens teach.

📍 Navi Mumbai
🌐 Hassanchef.com

12/08/2026

🛑 100 Guests ke liye 100 Portions Chicken? Is galat-fehmi se catering mein LAKHON ka loss ho sakta hai! ❌
5-Star Hotel Kitchens mein food planning Guest Count × Single Portion formula par bilkul nahi hoti. Iske p*eche hoti hai ek Kitchen Science! 👨‍🍳📊
Is video mein dekhiye 5-Star Chefs ka 3-Step Formula:
1️⃣ The Plate Capacity Rule: Ek adult human 600g-700g total food se zyada nahi kha sakta.
2️⃣ Portion Dilution: Menu mein jitni zyada variety hogi, har single item ki quantity utni hi kam ho jayegi.
3️⃣ Consumption Ratio: 60:40 Veg/Non-Veg split + 5% Chef Safety Buffer.
Free Excel Calculation Template:
Agar aapko 100 Pax Conference Buffet ki exact raw quantity calculation sheet chahiye...
👇 Niche comment karo "BANQUET SHEET" aur main direct DM bhejunga!
📲 Us dost ya event planner ko SHARE karo jo parties organize karte hain!

11/08/2026

Ghar ka Chicken Curry bahar se toh sundar lagta hai... par andar se dry, hard aur rubbery kyun ho jata hai?
Recipe ki problem nahi hai... aapki Kitchen Science galat ho sakti hai!
Is video mein dekhiye 3 badi mistakes aur unka 100% scientific solution:
1️⃣ The Staggered Timing Rule: Leg pieces pehle aur Breast pieces aakhri 10 minute mein kyun daalne chahiye?
2️⃣ Acid & Salt Trap: Dahi aur namak ki sabse badi marination mistake.
3️⃣ Boiling vs. Simmering: High flame par ubalne se chicken rubber kyun banta hai?
Pro Tip: Video ke end mein 1-Page Cheat Sheet hai, screenshot lena mat bhoolna!
Us dost ya family member ko SHARE karo jo ghar mein chicken curry banate hain! 👇

09/08/2026

Ghar ka Chicken Lollipop bahar se soggy aur andar se kaccha (raw) kyun reh jata hai? 🛑 Kitchen Science ke ye 4 rules theek karein! 🍗✨
Restaurant wale koi magic masala use nahi karte, wo bas food chemistry ka sahi istemaal karte hain:
1️⃣ Heat Transfer: Haddi (bone) ko ekdum saaf karein taaki oil ki heat seedha andar meat tak jaye.
2️⃣ Osmosis: Vinegar aur Soy sauce meat proteins ko relax karte hain taaki flavour andar tak jaye.
3️⃣ The 60:40 Crunch: Batter mein hamesha Cornflour zyada rakhein. Aur baking powder ke air-bubbles aapko wo halwai jaisa "Shatter-Crunch" denge!
4️⃣ Wire Rack Rule: Fry karne ke baad direct pan par ya sauce mein mat daalein. Steam escape hone ke liye wire rack par rakhein.

Is video mein maine bataye hain 4 chef-approved rules jo aapke Chicken Lollipop ko banayenge crispy, juicy aur perfectly cooked.
HassanChef



08/08/2026

Aapka Medu Vada patthar jaisa hard banta hai ya saara tel p*e jata hai? 🛑 Galti recipe mein nahi, Kitchen Science mein hai! 🍩✨
Ghar par crispy aur cotton jaisa soft Medu Vada banana bohot aasan hai, agar aapko ye 3 Chef secrets pata hon:
1️⃣ The Float Test: Batter ko tab tak whip karein jab tak woh paani mein float na karne lage! (Float = Soft Vada ☁️)
2️⃣ Thermodynamics: Vada ka hole sirf design nahi hai, ye heat ko andar tak pahunchata hai taaki center kaccha na rahe!
3️⃣ Oil Temperature: Thande tel mein vada sponge ban jayega. Hamesha 170-180°C (Medium-High) heat par fry karein.
Is video ko abhi SAVE kar lijiye aur apne family/friends ke WhatsApp par SHARE karein—taaki agli baar Sunday breakfast mein woh aapko ekdum perfect Medu Vada banakar khilayein! 😉👇

Fresh from the oven! Would you grab one? 😋Fresh Butter Croissants 🥐Straight from today's breakfast production.Tea ☕ or C...
07/08/2026

Fresh from the oven! Would you grab one? 😋
Fresh Butter Croissants 🥐

Straight from today's breakfast production.
Tea ☕ or Coffee ☕? Tell me your choice below! 👇

06/08/2026

Kya aapki idli bhi garam-garam soft hoti hai... lekin thodi der baad hard ya rubber jaisi ho jaati hai? 🤔

Problem recipe mein nahi, Kitchen Science mein ho sakti hai.

Is reel mein maine explain kiya hai:
🫧 Fermentation idli ko soft kyun banata hai
🍚 Rice aur Urad Dal ka role kya hai
⏱️ Over-steaming se idli hard kyun ho jaati hai
🤫 Aur ek Professional Chef ka emergency trick jab batter achhe se ferment na ho.

Agar aap ghar par soft, fluffy aur hotel-style idli banana chahte hain, toh is reel ko end tak dekhiye.

📌 Is reel ko SAVE zaroor kariye, kyunki agli baar idli banane se pehle ye tips kaam aayengi.

👇 Comments mein batayiye:
Aapke ghar mein idli ke saath pehle kya serve hota hai?
❤️ Sambar ya 🥥 Coconut Chutney?

04/08/2026

❤️ A special milestone worth celebrating!

Our Instagram family has crossed 110,000 followers. 🎉

Thank you to everyone who supports my Kitchen Science content—whether you're here on Facebook, Instagram, or YouTube.
Every like, comment, and share motivates me to keep creating better content.

My colleagues surprised me with this cake, and it made the day even more memorable.

The journey continues. 🚀

03/08/2026

Ghar par perfectly Juicy aur tender Fried Chicken kaise banayein?" 🍗🔥

Bahut se home cooks shikayat karte hain ki unka chicken bahar se jal jata hai aur andar se rubber jaisa dry ho jata hai. Iski wajah hai galat marination aur temperature!

Apne ghar ki rasoi mein in 3 Kitchen Science tricks ko try karein:

1️⃣ Lactic Acid Magic: Hamesha gaadhe Dahi (curd) ya Chaas (buttermilk) mein marinate karein. Ye protein ko tenderize karta hai.
2️⃣ Cornstarch is King: Sirf maida = soggy chicken. Cornstarch add karne se juices andar lock ho jate hain!
3️⃣ The Wooden Spoon Test: Agar thermometer nahi hai, toh ek lakdi ka chamach tel mein daalein. Agar chamach ke aas-paas bubbles aayein, toh tel ready hai (approx 170°C)!

📌 Next weekend party ke liye is video ko abhi SAVE kar lijiye! Aur apni family ke WhatsApp group mein zaroor share karein.


02/08/2026

Ghar par Jalebi ya toh pichak jati hai, ya ras nahi p*eti? 🛑 Sabse badi galti aapki Kadai hai!
Halwai jaisi bahar se crispy aur andar se raseeli jalebi banane ke p*eche koi magic nahi, balki ek perfect 'Kitchen Science' hai! 🧪✨
Agar aap 1.5-inch oil depth, fermentation ke bubbles, aur 'Capillary Action' ka sahi rule samajh gaye, toh jalebi kabhi fail nahi hogi. 💯
👨‍🍳 Video ke end mein maine apna Chef’s Jalebi Cheat Sheet diya hai! Uska screenshot zaroor le lena aur agli family party ke liye is video ko SAVE kar lo.
Aisi aur practical Kitchen Science tips ke liye page ko abhi FOLLOW karein!

01/08/2026

Ginger-Garlic paste use karte ho?
🛑 Ruk jao, aap shayad apni gravy ka taste kharab kar rahe ho!
Hotel management ke 'Trade Test' mein 90% log is ek simple se question par fail ho jate hain.

Pata hai kyun?

Kyunki Adrak (Ginger) aur Lehsun (Garlic) ki cooking science bilkul alag hai! 🧄🫚

Iss video mein dekhiye 13-saal ka Chef Secret aur last mein main de raha hoon ek Chef’s Cheat Sheet jisse aapki sabzi aur gravy ka taste 5-star hotel jaisa banega!

👉 Video ko pura dekho, Cheat sheet ka screenshot lo, aur aage aisi tips ke liye page ko SAVE & FOLLOW karna mat bhoolna!

Address

Park Inn By Radisson
Navi Mumbai
400710

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm

Website

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