Siva Prasad personal email
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With over 25 years of experience in the hospitality industry, I am a seasoned professional with a passion for delivering quality service, enhancing customer satisfaction, and driving business growth. I have a strong background in hotel management, catering science, and tourism, as well as an EMBA degree and a Six Sigma Green Belt certification. Currently, I am a General Manager Operation at Swiggy, one of the largest online food delivery platforms in India, where I lead the cloud kitchen operations across multiple cities and models.As a General Manager Operation, I am responsible for setting the process for making the work easy for the team, working with three different models: fresh cooking, cook and chill, and frozen food. I also handle the cloud kitchens Pan India managing the quality of food, hygiene of the Kitchen and profitability of the operations. I leverage my skills in hospitality, resorts and Hotel operations and banquets to ensure that the operations meet the highest standards of service and quality, and that the customers enjoy a seamless and satisfying experience. I am proud to be part of a dynamic and innovative organization that is revolutionizing the food and Hospitality delivery industry.
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Culinary & Commissary HeadSharief Bhai Sep 2024 - PresentBengaluru, Karnataka, IndiaHandling the entire Central Kitchen, warehouse and culinary of Sharief Bhai outlets. -
Freelance ConsultantFreelance (Self Employed) Mar 2024 - Aug 2024Bengaluru, Karnataka, IndiaSetting up QSR Kitchen, Cloud kitchen, Central Kitchen, Helping on Outdoor Catering Plan, Training the Cuilinary and Operation team, Expanding Brands in Cities, Helping in Menu Engineering. Creating SOPs and Standardizing the recipes. -
Head Of Culinary OperationsSwiggy Sep 2021 - Jan 2024Bengaluru, Karnataka, IndiaHandling cloud kitchen Operation, Central kitchen operation (Producing 8Tonnes of food Daily) , NSO, setting the process for making the work easy for the team. Working with 3 Different Models like fresh cooking model, Cook chill model and Frozen food model. Leading the entire culinary Brigade. Training the team on the process. Creating SOPs and recipes. we have the following Brands1. The bowl company (Mix of Indian/oriental and Continental cuisine) in Tier 1 and Tier 2 cities2. Homely (Home style food Mix of North and South Indian food) in Tier 1 cities3. Istah Shawarma (Basically a shawarma brand) in Tier 1 and Tier 2 cities4. Gobble Pasta & Burger - (It consist of Burger, Wraps and Pasta) in Tier 2 cities5. Mister Monster (Burger and Wraps) in Tier 2 cities6. The Pasta Co (A wide range of pasta with different flavors of Sauces) in Tier 2 cities7. Soul Rasa (An Healty food concept) in Tier 1 cities -
City Chef - Handling Bangalore And NcrSwiggy May 2021 - Aug 2021Bengaluru, Karnataka, IndiaHandling cloud kitchens in Bangalore and NCR
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City Chef - Handling BangaloreSwiggy Apr 2018 - Apr 2021IndiaHandling Bangalore Cloud kitchens
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Purple Palms Resort And SpaGeneral Manager Dec 2016 - Apr 2018KushalnagarHandling the Entire Operation and Sales
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Executive Assistant Manager - Food And BeverageEvolve Back Resorts Apr 2015 - Oct 2016CoorgI am heading Food and Beverage Production, Food and Beverage Service and Stores and Purchase Department.To provide strategic leadership and direction to ensure the food and beverage operation achieves its goals and contributes to the guest experience of the Resort whilst maintaining Orange County Brand standards.Your responsibilities will include:* Developing the food and beverage strategy in order to provide innovative and exciting guest experiences that meet the objectives;* Co-ordinating the organizational and administrative functions in all areas of the Food and Beverage Department to ensure delivery of the strategy and compliance with Orange County standards;* Monitoring service and food and beverage standards in all outlets and kitchens ensuring that managers take corrective actions as necessary;* Providing creative ideas to project and enhance the image of the Resort;* Personally and frequently verifying that guests in the Resort are receiving the best possible service available in order to make continuous improvement. -
Senior Executive ChefOrange County Resorts And Hotels Limited Apr 2012 - Mar 2015CoorgOrange County Resort and Hotels Ltd with an unusual English Tudor village theme set amidst 300 acres of coffee plantation in the coffee heartland of India, The Resort has won the International hospitality awards like the 'Resort of International Distinction' for five consecutive years. Orange County Resort -Coorg was recently awarded the ISO 9001:2000 certification for consistently maintaining superlative quality standards. Orange County Resort - Coorg is the proud recipient of the 'Gold Crown' award - RCI's highest accolade for surpassing international standards of excellence in Resort Quality and Hospitality for five consecutive years.Upgraded the cuisine and gave more importance to the local and ethnic food.I am responsible for the complete operation of the three Restaurant kitchens. Control on the cost without compromising on the quality, Motivating and developing the staff are my strong points in this resort
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Senior Executive ChefOrange County Resorts And Hotels Limited Apr 2011 - Mar 2012Kabiniwork for restaurants and make most of the administrative decisions. They may review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices. They may also be in charge of interviewing, hiring and training new kitchen personnel.Additionally, executive chefs supervise all kitchen workers. They give performance reviews, grant pay increases and take disciplinary action when necessary. Executive chefs may also help prepare meals in the kitchen and delegate work to other chefs and cooks during the restaurant's busy times. At the end of the work day, executive chefs oversee clean up and record the day's sales.
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Executive ChefOrange County Resorts And Hotels Limited Nov 2008 - Mar 2011Kabiniwork for restaurants and make most of the administrative decisions. They may review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices. They may also be in charge of interviewing, hiring and training new kitchen personnel.Additionally, executive chefs supervise all kitchen workers. They give performance reviews, grant pay increases and take disciplinary action when necessary. Executive chefs may also help prepare meals in the kitchen and delegate work to other chefs and cooks during the restaurant's busy times. At the end of the work day, executive chefs oversee clean up and record the day's sales.
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Executive ChefEvolve Back Resorts Jan 2006 - Feb 2008CoorgOrange County Resort and Hotels Ltd with an unusual English Tudor village theme set amidst 300 acres of coffee plantation in the coffee heartland of India, The Resort has won the International hospitality awards like the 'Resort of International Distinction' for five consecutive years. Orange County Resort -Coorg was recently awarded the ISO 9001:2000 certification for consistently maintaining superlative quality standards. Orange County Resort - Coorg is the proud recipient of the 'Gold Crown' award - RCI's highest accolade for surpassing international standards of excellence in Resort Quality and Hospitality for five consecutive years.Upgraded the cuisine and gave more importance to the local and ethnic food.I am responsible for the complete operation of the three Restaurant kitchens. Control on the cost without compromising on the quality, Motivating and developing the staff are my strong points in this resort
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Executive Sous ChefOrange County Resort And Hotels Limited, Coorg Aug 2005 - Dec 2005CoorgOrange County Resort and Hotels Ltd with an unusual English Tudor village theme set amidst 300 acres of coffee plantation in the coffee heartland of India, The Resort has won the International hospitality awards like the 'Resort of International Distinction' for five consecutive years. Orange County Resort -Coorg was recently awarded the ISO 9001:2000 certification for consistently maintaining superlative quality standards. Orange County Resort - Coorg is the proud recipient of the 'Gold Crown' award - RCI's highest accolade for surpassing international standards of excellence in Resort Quality and Hospitality for five consecutive years.Upgraded the cuisine and gave more importance to the local and ethnic food.I am responsible for the complete operation of the three Restaurant kitchens. Control on the cost without compromising on the quality, Motivating and developing the staff are my strong points in this resort
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Chef Manager Managing Kitchen And RestaurantSodexho Pass India Pvt Ltd Mar 2005 - Aug 2005Bengaluru Area, IndiaCatering for 2000Pax every day -
Chef De PartieHoliday Inn Hotel & Suites Jan 2004 - Feb 2005I was taking care of two kitchen and Banquets in the absence of chef -
Commi 1The Leela Palaces, Hotels And Resorts Jun 2001 - Jan 2003Bengaluru Area, Indiaesponsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as: •Support Chef de Partie or Demi Chef de Partie in the daily operation and work •Work according to the menu specifications by the Chef de Partie •Keep work area at all times in hygienic conditions according to the rules set by the hotel •Control food stock and food cost in your section •Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites •Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control -
Chef De PartieHotel Whyte Fort Aug 1999 - Jun 2001Cochin Area, IndiaAssisting the sous chef
Siva Prasad Skills
Siva Prasad Education Details
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Hotel Management And Catering Technology -
Hospitality And Tourism -
All India Institute Of Management Studies, DelhiHotel Management -
Snr Sons College, Bharathiar University, CoimbatoreCatering Science And Hotel Management
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Prnss College, Mattanur, Kannur, KeralaMathematics
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Six Sigma Green Belt
Frequently Asked Questions about Siva Prasad
What company does Siva Prasad work for?
Siva Prasad works for Sharief Bhai
What is Siva Prasad's role at the current company?
Siva Prasad's current role is Culinary Operation Expert.
What is Siva Prasad's email address?
Siva Prasad's email address is ch****@****ail.com
What schools did Siva Prasad attend?
Siva Prasad attended Bharathiar University, Karnataka State Open University, All India Institute Of Management Studies, Delhi, Snr Sons College, Bharathiar University, Coimbatore, Prnss College, Mattanur, Kannur, Kerala, Simplilearn Alumni.
What are some of Siva Prasad's interests?
Siva Prasad has interest in Social Services, Children, Education, Animal Welfare, Cooking And Playing Cricket, Health.
What skills is Siva Prasad known for?
Siva Prasad has skills like Menu Development, Hospitality Industry, Hospitality Management, Banquets, Resorts, Cuisine, Pre Opening, Hotels, Fine Dining, Restaurants, Hotel Management, Food And Beverage.
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