Vihitha Reddy Email & Phone Number

Bengaluru, Karnataka, India

• Develop and implement innovative project concepts that push boundaries and captivate audiences.
• Coordinate with vendors, clients, and technical teams to bring creative visions to life on schedule and within budget.
• Manage all aspects of project logistics, including venue selection, vendor coordination, and resource allocation.
• Ensure seamless execution of events, from pre-production planning to post-event evaluation, to deliver exceptional experiences.
• Foster a collaborative and high-performing team environment, providing guidance and support to project managers and coordinators.

Bengaluru, Karnataka, India

• Food & Beverages Curator | Marquis by Radisson Blu, Batlee by Sarovar Portico| Bengaluru, Karnataka.
• Collaborate closely with executive chefs and F&B teams to design and implement seasonal menus that blend innovation with local flavors, catering to diverse palates and dietary preferences.
• Spearhead the selection and sourcing of high-quality ingredients and beverages to ensure exceptional taste and presentation for all dining outlets.
• Conceptualise and execute themed food festivals and pop-up dining events to introduce guests to global gastronomic trends and elevate the hotel's culinary reputation.
• Continuously research industry trends, monitor guest feedback, and conduct competitor analysis to drive continuous improvement and maintain the hotel's competitive edge.
• Cultivate strong partnerships with local farmers, suppliers, and artisanal producers to support sustainable practices and promote the hotel's commitment to responsible dining.

Bengaluru, Karnataka, India

• Event planning and management.
• Built and maintained professional relationships and worked closely with clients.
• Organised various corporate, private events, concerts and university fests.
• Drafted and proofread professional correspondence and assisted in sponsorships.
• Assisted in the management of F&B partners.

Bengaluru, Karnataka, India

• Oatey manufactures premium quality Oat beverages. The products are diverse and have the benefits of being vegan, sustainable, lactose-free, gluten-free, nut-free and planet-friendly.Contributions-
• Engaged in social media marketing.
• Content creation for website and social media handles.
• Emphasised in branding and marketing.

Bengaluru, Karnataka, India

• Worked in the production unit for the production of cakes, breads, cookies, pastries, puffs and savories.
• Product formulation and sensory trails for Russian Honey Cake.
• Product formulation- Croissant (Chocolate, Cheese, Hazelnut, Blueberry) Product Shelf-life improvisation for Carrot Cake.
• Biochemical analysis of different bakery products.
• Assisted in minimizing the bakery defects and quality control.

• Organised various activities like-
• National nutrition week.
• Value added course in management and entrepreneurship development in plant based industry.
• MNCH awareness program.- Department fest- HEXIS.

Bengaluru, Karnataka, India

• Content creator for club newsletter- Tech a bite.
• Proofreading of newsletter.
• Managed club events like suit up, twist n jam etc.
• A part of the core committee.
• Organised the department fest- HEXIS

Master Of Business Administration - Mba

Bachelor Of Science - Bsc (Hons), Food Technology And Processing

12Th, Bipc