Souvik Ray Email & Phone Number

Bengaluru, Karnataka, India

180 keys Pre opening project with All day dining , Lobby cafe , rooftop grill restaurant & banquet operations .

Bengaluru, Karnataka, India

In charge for 11 cafe noir outlet (9 outlet in Bangalore , 1 outlet in kochi & 1 in Hyderabad) also take care of 1 central bakery & pastry unit along with 1 base production kitchen with cloud online service with a kitchen manning of 80 chefs ) Responsible for • overlooking entire operation • involving in strategic planning • Involves in marketing & operations communication • training • Food Quality control • Manu planning • raw material quality control • alacart cart menu planning & execution • food cost control strategies • wastage control strategies • food promotion planning & execution • wine dinner planning & execution • guest feedback analysis • associates appraisal• hygiene audit planning

Bengaluru, Karnataka, India

Promoted as sous chef with complex role .Lead the pre opening of new all day dining “The trinity square”& microbrewery “7 rivers” with entire hotel renovation & implementation of luxury sop’sof the IHCL165 operation room with 7 suits,1 presidential suite , 22000 sq ft meeting space with 10800 lawns space for events, In charge for •The Trinity Square (all the dining 120 cover) (pre opening)•7rivers (microbrewery 220cover)(pre opening)• In-room dining • part of implementation of Qmin for Taj M.G.Road ,taj food delivery portal .• leading special events • bakery development along with bakery team • Asian kitchen overlook Reporting to executive sous chef & executive chef Responsible for • overlooking entire operation in absence of executive sous chef • in charge departmental training • Food Quality control • Manu planning • raw material quality control • buffet cyclic menu • alacart cart menu • food cost • wastage control • food promotion planning & execution • wine dinner planning & execution • guest feedback Handling • trust you monitoring (guest feedback portal)• associates appraisal• inventory monitoring• hygiene audit planning

Bangalore

165 operational rooms with 7 suits,1 presidential suite , 22000 sq ft meeting space with 10800 lawns space for events, In charge for •Cafe Mozaic (all the dining ) •Ice bar •graze (European speciality restaurant)• Partly In-room dining Reporting to executive sous chef & executive chef Responsible for • Food Quality control • raw material quality control • buffet cyclic menu • alacart cart menu • food cost • wastage control • food promotion planning & execution • wine dinner planning & execution • guest feedback Handling • trust you monitoring (guest feedback portal)• associates appraisal• inventory monitoring

Mumbai Area, India

549 rooms , 34 suites,17 meeting rooms, 230,000 sq ft of total meeting space at Renaissance Mumbai Hotel and Convention Centre,171 suites at Lake side Chalet Mumbai, Marriott Executive ApartmentsIn charge for garde manger complex operation with reporting associates of 20 ,responsible or operating breakfast garde manger section , executive lounge breakfast & evening hi tea , also salads , lunch & dinner buffet of 200 cover lake view cafe Responsible for • Staffing management • Smooth operation • Menu improvisation • Hygiene monitor • Record monitoring • Cyclic buffet menus • Monitor daily ordering • Buffet set up improvisation• department inventory monitoring

Lalit Mumbai (365 keys hotel )•handling trendz restaurant (Mediterranean grill restaurants) at Lalit Mumbai as 2nd charge, and look after everything like Responsible for •Quality control •Menu planning •SOP monitoring •food cost •wastage reduce policy •guest request handling •feedback analysis

Afraa restaurants- Chef de partie & third in command to handling kitchen for award winning Mediterranean restaurant 140 cover restaurant Afraa, 250 cover Afraa lounge 40 cover Afraa deli (with limited dining option menu ) 50cover Aftraa creperie,

Mumbai

The Leela Mumbai (395 keys business hotel )Worked as Section in charge for different section In award-winning Italian fine dining restaurant “Stella” under chef Maximiliano cotilli (currently 1 Michelin star chef in his own restaurant in Le Ferri ,ItalyAlso trained under chef Marco prioloHandled Cold kitchen Pasta station Accompaniment section Meat & fish section Learn molecular techniques Complex Meat cookery Complex pasta making techniques Fine dining plating process Soups & purées

Mumbai, Maharashtra, India

The Leela Mumbai (395 keys business hotel )Trained for developing culinary skills in garden manger, all the dining, butchery, specification in speciality Italian fine singing restaurant “Stella” trained under 2 Italian chef.

B A In International Hospitality Management From Queen Margaret University, Food Preparation/Professional Cooking/Kitchen Assistant

B.A In International Hospitality Management