Ravikant Pathak Email & Phone Number

Delhi, India

New Delhi

A Sous Chef assists the Executive Chef in overseeing daily kitchen operations, menu planning, and staff management. They supervise and train junior staff, maintain high food quality and hygiene standards, and ensure compliance with health and safety regulations. Key responsibilities include inventory management, cost control, and collaboration with other.

Delhi, India

A Head of Department for Culinary Education is a leadership role responsible for overseeing the culinary program at a college, university, or culinary school. Key responsibilities include:1. _Curriculum Development_: Design and update culinary courses, ensuring relevance to industry trends and standards.2. _Instructor Management_: Supervise and mentor.

Ensured smooth and efficient working of the restaurantHandling the a-la-carte orders for lunch and dinner service.As a consultant, I helped in procurement and pre-opening of the restaurant

Develop the new menus & specialtiesCarry out training for staff from time to time.Cost control in kitchen, market, fuel, groceries, electricity etc.

Develop relevant food production curricula in line with industry standards.Deliver engaging lectures and practical training to enhance culinary skills.Foster partnerships, offering real-world exposure to students.

Oversee daily kitchen activities, ensure efficient workflow and food quality.Contribute to menu creation, recipe innovation, and ingredient sourcing.Supervise kitchen staff, delegate tasks, maintain a positive work environment.

Enhance culinary techniques and cooking skills through hands-on training and mentorship.Assist chefs in menu preparation by contributing innovative ideas.Work closely with kitchen staff, aiding in food preparation, plating, and maintaining cleanliness and organization.

Mba, Food Business Management

B.Sc, Hotel And Hospitality Administration