Dev Rohra Email & Phone Number

Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates

Mumbai, Maharashtra, India

Roles and responsibilities include; proficiently oversee the wine cellar which caters to 5 different outlets throughout the 207 room hotel, ensuring meticulous inventory control of more than 200 labels, optimal storage conditions, and meticulous record-keeping. Facilitate efficient wine procurement and uphold rigorous quality standards. Fostering a deep understanding of the wine portfolio and meticulously update pricing and descriptions, and ensure the wine list remains contemporary and enticing. Serve as the distinguished ambassador of our brand at a spectrum of events.The outlets are as follows: - Ziya - A 64 cover contemporary Indian restaurant mentored by Michelin star Chef Vineet Bhatia.- Vetro & Enoteca - A 54 cover Italian fine dining restaurants which also consists and Enoteca/Wine Cellar which can hold upto 1200 wines.- Fenix - A 92 covers multi-cuisine all day dining restaurant with a focus on Japanese cuisine.- Eau Bar - A 84 cover contemporary bar mentored by Andy Pearson. - The Belvedere - An exclusive members club consisting of about 800 members globally.

Yauatcha, Mumbai

Roles and responsibilities include; cellar management for a 206 cover restaurant consisting of around 100 labels, conducting wine trainings and tastings, representing the brand at various events, assisting with maintenance and up-gradation of the wine list, maintaining a good reputation with the guests and my colleagues through effective communicational skills.

India

1. Identifying new outlets for wine placements and helping the sales team to close deals. Ensuring that the account/outlet remains active thereafter - by conducting wine training for outlet teams. Working on the restaurant floor to assist restaurants with wine sales. 2. Identifying opportunities for private group tastings.3. Helping the marketing team create online digital content of wines from our portfolio.

Mumbai Area, India

Food and Beverage internship at TAJ Lands End, Bandra, Mumbai.

Sri Lanka

During this period, I was able to garner knowledge on certain food and beverages operations and processes through observation as well as practice. Key highlights of the work experience at this internship, for me were:● Knowing the difference in operations in a business hotel property and a resort.● Knowledge about bar-tending and bar equipment.● Kitchen operations. (hot kitchen, cold kitchen and the bakery and patisserie.● Action Kitchen operations. (live kitchen)● Getting familiar with the POS system. ● Gaining knowledge about the Sri Lankan cuisines and the local language.● Receiving appreciation from guest on the online feedback platform.

Aurangabad, Maharashtra, India

Experienced working in Vivanta by TAJ, Aurangabad, in the Food & Beverage department, Accommodation Operations (Housekeeping) and Front Office Department for 6 weeks in each department.Gained knowledge about the hotel and the working culture. Learnt about guest engagement and guest management. Worked with every guest even when problems aroused in the hotel to ensure complete satisfaction during their visit.

Ba - Hotel Management, Hospitality Administration/Management, Currently Pursuing

Activities and Societies: Lead and participated in various banquets. Assisted college during the freshers commencement and convocations..

Ba Honors In Hotel Administration, Hospitality Administration/Management

Hsc, Commerce And Economics, Secondary Education, Commerce

Activities and Societies: Part of The Rotaract Club of H.R College. Participated and organized actives on community service and also.

Icse, Primary Education

Activities and Societies: Sports Captain: Participated and organized sporting events.Subjetcts: English, Hindi, Mathematics, Geography.