Bhuvan Ravishankar Email & Phone Number

Cape Schanck, Victoria, Australia

Melbourne, Victoria, Australia

Peter Rowland (Flemington), Melbourne Racing Club (Caufield), Australian Open etc..

Melbourne, Victoria, Australia

Melbourne, Australia

Prepared cakes, desserts, sour dough breads and laminated pastries/viennoiseries for retail and cafe.Worked along side the Executive Pastry Chef to cater to various pastry productions for the Victoria Racing Carnival 2019.Had to find new opportunities as the facility/kitchen at Docklands was closed by the council due to safety reasons.

Melbourne, Australia

Worked at different capacities handling restaurant style a la carte desserts, pastry shop fare including chocolate showpieces.

Bangalore

Executive Sous Chef April 2017-June 2018Senior Sous Chef August 2014-March 2017Responsible for handling bakery and confectionery for a luxury Business Hotel of 160 rooms along with experience handling kitchen operations by assisting the Executive Chef. The responsibilities included:• HACCP implementation and constant analysis• Recruitment at various levels.• Product development (innovation and constant development).• Service standards assessment through recipe audits.• Training and motivating team through behavioural and technical modules.• Cost optimisation and evaluation.• Planning festivals and events.• Guest satisfaction monitoring through GQA and regular analysis of performance.• Process evaluation and implementation.• Coaching team members.• Training incharge for ensuring man hours are met every month and other training needs are met.• Responsible for all day dining breakfast operations, enhancing the setups and making constant changes.

Mumbai Area, India

Responsible outlets include : Patisserie & Delicatessen, All day dining(Frangipani), In-room dining, shopping arcade café, banqueting, meeting rooms, lobby café(Verandah).Responsibilities include:-Assisting the Executive Pastry chef in setting standards, trying out new cakes, pastries and various breads.-Opened ‘The Oberoi Patisserie and Delicatessen’-TOPAD a new contemporary snack/pastry shop in August 2012.-Product analysis and development-Ensuring all set standards are followed-Setting new menu’s for restaurants, banqueting events,pastry shop.-Trying out new innovative pastries, cakes etc… -Feasibility analysis of new menus based on operational needs-Ensuring hygiene standards are adhered to at all times-Training team members and provide career development plans-Help in recruitment, selection of team members-Make custom made hampers for various festivals

Mumbai Area, India

Luxury Business Hotel 555 rooms.Have led various teams as an outlet chef under various heads like Banqueting operations, Cold Kitchen, All Day Dining,Cafe at shopping arcade,meeting rooms.Conducted several promotions with the help of various chefs from around the world.Key responsibilities included:Product analysis and development.Constant customer interactions.Ensuring all set standards are followed through constant audits. Setting new menu’s for restaurants, banqueting events, pastry shop. Feasibility analysis of new menus based on operational needsTraining team members and provide career development plans through behavioural and technical modules.Help in recruitment, selection of team membersDesign custom made hampers for various festivalsResponsible for adhering to all ISO 22000 norms are all given timesWorking on new buffet setups, using contemporary and operationally feasible components.Feeding all recipes onto the integral recipe management software and finalise selling price for menus in liaison with the food and beverage controller. Controlling food cost and analysing the control processesMenu design, buffet conceptualisation and execution.

Program Details : Http://Www.Oberoigroup.Com/Careers/Join_Us/Ocld.Htm

2 year Post Graduate Diploma in Kitchen Management - Subjects covered (F&B production, F&B Service, accounting, engineering, sales & marketing, human resources)- Planning and organiszing meal simulations- Corporate kitchen S.O.P workshops- Three stages covered (Foundation,Intermediate & Executive)- Cross exposure training at The Oberoi New Delhi, The Oberoi Grand Kolkota, Oberoi Airport serives, Delicatessen, The Oberoi Amarvilas & The Trident Agra.

Areas: Food & Beverage Production- Covered all kitchens (Main Kitchen,Butchery,Garde manger,bakery-pastry & specialty outlets)

- Kitchen Internship covering all specialty restaurants and banqueting.- Was part of the outdoor events held at Internet city

Summer internship in F&B Production in all specialty outlets.

Post Graduate, Kitchen Management

Bachelor'S Degree, Hospitality-Hotel Administration

Activities and Societies: - Awarded the II Best F&B Skills Award for the academic year 2003-04 - Represented college in a national level.