Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Timeline
Generic

Dev Ratra

Faridabad

Summary

Dynamic and detail-oriented F&B professional with hands-on experience across culinary operations, brand development, and food and beverage consultancy. Proven ability to manage client relationships, conduct in-depth market research, and conceptualise unique F&B brands across diverse formats — from fine dining to cloud kitchens. Skilled in menu engineering, team management, and operational planning, with a strong grasp of budgeting, vendor coordination, and customer experience design. Technically proficient in Excel and PowerPoint, with a research-driven approach to strategy and execution.

Overview

5
5
years of professional experience
1
1
Certification

Work History

Research and Development Associate

Secret Ingredient
New Delhi
06.2023 - Current
  • Client Relationship Management: Acted as a client-facing consultant, managing multiple client relationships across the Food & Beverage (F&B) industry, ensuring strategic alignment and client satisfaction.
  • Market Research & Analysis: Conducted in-depth market research, including trend analysis, catchment studies, primary surveys, and data interpretation using reports and industry articles to derive actionable insights.
  • Concept Development & Menu Creation: Designed F&B concepts and developed menus for diverse formats, including Casual and Premium Dining, Fine Dining, Pubs, Bars, Lounges, Clubs, and Delivery/Cloud/Dark Kitchens.
  • Strategic F&B Advisory: Advised real estate developers, residential communities, and malls on brand mix strategy and F&B curation to enhance footfall and optimise space utilisation.
  • Budgeting & Forecasting: Prepared financial models, budgets, and forecasts for new F&B brand launches, ensuring operational and financial feasibility.
  • Brand Collateral & Experience Design: Supported the development of brand collaterals and defined key F&B touchpoints, including crockery, cutlery, glassware (CCG), table settings, and service design to enhance customer experience.
  • Team Leadership: Led cross-functional teams, focusing on skill development, performance management, and delivering productive outcomes in high-paced environments.
  • Vendor Management: Oversaw vendor onboarding and coordination, ensuring quality standards, timely delivery, and cost-effective procurement.

Intern

Radisson Blu
Faridabad
05.2022 - 11.2022
  • Received and organised perishable goods, ensuring proper storage and freshness standards were maintained.
  • Managed ordering and inventory for the assigned section, coordinating with the store team for the timely supply of ingredients.
  • Worked as a line/range cook, preparing and plating à la carte orders with attention to consistency and quality.
  • Handled mise en place for various service formats, including à la carte, buffets, events, and outdoor catering.
  • Responsible for the daily opening and closing of the kitchen, including setup, cleaning, and end-of-day checks.

Trainee

Theobroma Bakery
New Delhi
11.2020 - 01.2021
  • Received and organised perishable goods, ensuring freshness and proper storage.
  • Managed ordering and inventory for my section, coordinating with the store team to keep supplies stocked.
  • Prepared batters and handled the baking of all viennoiserie and baked goods, including cakes, brownies, tart shells, cookies, and more.
  • Decorated cakes and applied icing, maintaining consistency with the bakery’s style and quality standards.
  • Tempered chocolate for enrobing and garnish work, ensuring smooth texture and glossy finish.
  • Responsible for the daily opening and closing of the bakery, including setup, cleaning, and end-of-day checks.

Education

Bachelor In Tourism Studies - Hospitality

Indira Gandhi National Open University
New Delhi, India
06-2025

Programme in International Culinary Art - Culinary Arts

Vedatya Institute
Gurugram, Haryana
11-2022

Skills

  • Menu Development
  • Food Innovation
  • Market analysis
  • Client Relationship Management
  • Culinary Techniques
  • Profound in computer software: Excel, PowerPoint
  • Team leadership

Certification

  • HACCP CERTIFICATION

Accomplishments

  • I was awarded an appreciation letter by Radisson Blu, Faridabad, during my tenure
  • Won a gold medal in the All India Young Chef Culinary Competition organised by IHE

Timeline

Research and Development Associate

Secret Ingredient
06.2023 - Current

Intern

Radisson Blu
05.2022 - 11.2022

Trainee

Theobroma Bakery
11.2020 - 01.2021

Bachelor In Tourism Studies - Hospitality

Indira Gandhi National Open University

Programme in International Culinary Art - Culinary Arts

Vedatya Institute

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Dev Ratra