Santosh Ravu
Summary
A highly enthusiastic, goal driven and ambitious individual with the ability to use own initiative to complete tasks. A leader with excellent problem-solving skills gained through strong academic qualifications and work experiences at top international hotels. Enjoys liaising and working with people from diverse backgrounds. Believes in excelling goals and getting the best out of people you work with
Culinary professional with history of enhancing kitchen operations and maintaining high standards of food quality. Proven ability to contribute to menu creation and streamline kitchen processes. Focused on team collaboration and achieving consistent results, ensuring reliability and adaptability in fast-paced setting.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Junior sous chef
WESTIN MUMBAI GARDEN CITY
02.2018 - 06.2023
- Worked as a junior sous chef for seasonal taste restaurant
- Running a very busy all-day dining kitchen
- Catering to meeting rooms and executive lounge simultaneously
- Catering to high volume of buffet
- Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders
- Bake mixed doughs and batters
- Frost and decorate cakes or other baked goods
- Assist and support the executive chef in routine and additional tasks
- Leading a team of 'Chef de Partie', ‘Demi-chef `de Partie’ & ‘Commis’ chefs
- Responsible for ordering in accordance of business and involved in keeping food cost in control
- Involved in menu planning and responsible for creating menu specification & costing for all menus.
- Maintaining all temperature records and training in compliance with hotel guidelines.
- Ensure that customers are served well and effectively.
- Maintain high food quality and presentation Supervise the preparation and service.
- Rotate products to avoid spoilage.
- Train and oversee kitchen workforce on recipe procedures, preparation.
- Perform product inventory.
- Assist cooks on the preparation, cooking and presentation of different foods.
Pre-opening Member
TAJ KRISHNA
03.2014 - 01.2018
- Sourcing product, operation process
- Food promotions
- Responsible for hygiene and sanitation.
- Implementing new standards and help to chef development menu.
- Take care for daily ordering.
- Staff training
- Food promotions
Pre-Opening Member
NOVOTEL
11.2011 - 02.2014
- Promoted as a SENIORCHEF –DE- PARTIE in SUSHI AND GRILLS (The first and only one sushi restaurant in the region)
- Responsible for hygiene and sanitation.
- Worked as chef-de-partie in Chopin and saray
- Bake mixed doughs and batters
- Frost and decorate cakes or other baked goods
- Implementing new standards and help to chef development menu.
- Take care for daily ordering.
- Staff training
- Food promotions
Pre-Opening Member
WESTIN MUMBAI GARDEN CITY
09.2009 - 10.2011
- Worked as Demi-chef-de-partie in SEASONAL TASTES restaurant
- Interacting with guests and help them with their preferences.
- Inventories, ordering, receiving and stock checking.
- Conducting regular cleaning schedules and spring-cleaning scheduled kitchen fumigation
- Daily quality check of products Implementing new standards and help to chef development menu
Trainee D.C.D.P
THE OBEROI HOTELS & RESORTS
06.2007 - 08.2009
- Joined as a Trainee D.C.D.P “THE OBEROI HOTELS & RESORTS”, Mumbai
- Successfully completed one and half year on the Job Training Program.
Education
Master of Business Administration -
University of Periyar
Hospitality Management - undefined
Indo-American Hospitality School
Skills
- Proficient in all-day dining service
- Baking proficiency in various doughs
- Banquet service coordination
- Experience in preopening operations
- Team leadership in training
- Menu planning
- Effective leadership abilities
- Food safety standards
Certification
- Awarded a statement of attainment by environmental health consultancy on food safety training
- Completed safe steps training certification program 1&2 by Eco Labs
Accomplishments
- Achieved Best Employee of the Month Feb ‘09.
- Achieved Best Trainee D.C.D.P in my batch 2007-2008.
Training
- Completed 60 hours of Personality Development and Communication Skills
- Program of ‘Tvarita Consultancy Pvt. Ltd’.
- Attended seminar on “Changing Trends in Catering and Hospitality Industry”
- Addressed by Mr. Sanjay Sood, General Manager, TajBanjara, Hyderabad.
- Represented the college for various outdoor catering in hotels like Taj Krishna.
Timeline
Junior sous chef
WESTIN MUMBAI GARDEN CITY
02.2018 - 06.2023
Pre-opening Member
TAJ KRISHNA
03.2014 - 01.2018
Pre-Opening Member
NOVOTEL
11.2011 - 02.2014
Pre-Opening Member
WESTIN MUMBAI GARDEN CITY
09.2009 - 10.2011
Trainee D.C.D.P
THE OBEROI HOTELS & RESORTS
06.2007 - 08.2009
Hospitality Management - undefined
Indo-American Hospitality School
Master of Business Administration -
University of Periyar
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