Ghanave Chandran
Chef de Cuisine – Pastry & Desserts
Bangalore,KA
Summary
Accomplished pastry chef with extensive experience at 11 Grams Cafe, focusing on innovative dessert creation and effective menu engineering. Demonstrated expertise in inventory management and team leadership, resulting in a 30% reduction in costs through in-house production. Dedicated to improving customer experiences while maintaining strict adherence to food safety standards.
Overview
2
2
years of professional experience
3
3
Certification
Work History
Chef de Cuisine - Pastry & Desserts
11 Grams Cafe
12.2024 - Current
- Spearheaded menu development focusing on Sicilian specialties like cannoli, cassata Siciliana, pistachio gelato-based desserts, almond biscotti, and granita.
- Created innovative recipes using signature ingredients and seasonal produce.
- Led pastry kitchen operations ensuring quality, consistency, and authenticity while adapting to local resources.
- Trained and mentored junior chefs in Italian and Sicilian techniques.
- Managed premium ingredient sourcing (e.g., Sicilian pistachios, ricotta, almond flour).
- Ensured compliance with hygiene, safety, and waste management protocols.
- Collaborated on special events, partnerships, and seasonal menu refreshes to enhance customer engagement and brand visibility.
- Integrated digital platforms including Swiggy, Zomato, AirMenu, EazyDining, and POS software for seamless order and menu management.
- Reduced outsourcing by increasing in-house production, cutting costs by 30%.
- Implemented data-driven strategies that lowered waste and purchases by 30% while boosting sales by 20%.
Sous Chef
German BrezelHaus - Bakery & Bistro
09.2024 - 12.2024
- Updated menus regularly based on customer preferences and sales trends.
- Enforced daily quality checks to ensure consistent taste, presentation, and freshness across all dishes.
- Optimized inventory levels, minimized wastage, and ensured efficient ingredient sourcing.
- Maintained strict hygiene standards and organized kitchen workflows.
- Trained and managed staff schedules for smooth shift planning and emergency preparedness.
- Developed new recipes and elevated plating standards to enhance the dining experience.
- Improved service efficiency and contributed to a 15% increase in sales after revamping the menu and cafe layout.
Jr. Pastry Sous Chef
Barnhouse@ Essensai 067
08.2024 - 09.2024
- Led daily pastry and bakery section operations, ensuring consistent output and presentation.
- Participated in event planning and fulfilled custom pastry orders.
- Supervised and mentored Commis Chefs; maintained cleanliness, stock control, and organization.
- Assisted in inventory management and ingredient selection.
- Played a key role in kitchen setup - selecting and arranging equipment, organizing workflow, and training junior staff.
Assistant Pastry Chef
Basil Hospitality
01.2024 - 08.2024
- Supervised pre-baking, baking, and finishing of pastries, chocolates, macarons, and gelatos.
- Led a team of junior pastry assistants and implemented strict quality control measures.
- Innovated by developing new recipes aligned with market trends and guest preferences.
- Managed inventory and oversaw procurement of baking supplies.
- Collaborated with kitchen and service teams to ensure timely delivery and high customer satisfaction.
- Conceptualized and launched Mithai Co, a luxury Indian fusion sweets and desserts concept with over 50+ items including namkinis and savory offerings - from market research, competitor analysis, menu engineering, recipe development, costing, SOP creation, plating, and staff training.
Assistant Pastry Chef - Project: Anthara - The Cakery & Chocolatier
JBS Innovation
08.2023 - 11.2023
- Handled custom cake, entremet, and chocolate orders while innovating flavors per City & Guilds standards.
- Designed and costed menu items emphasizing aesthetics, profitability, and customer appeal.
- Crafted celebration and wedding cakes adhering to international quality benchmarks.
- Set up kitchen by selecting equipment, organizing workflow, and training junior staff.
- Styled desserts for photo shoots and integrated Swiggy, Zomato, and POS software.
- Organized large-scale production of desserts, pastries, chocolates, and gelatos to meet daily demand.
Pastry Chef - Project: TVS LC Cafe
JBS Innovation
08.2023 - 09.2023
- Supervised preparation and production of desserts, pastries, chocolates, and viennoiseries with meticulous attention to detail.
- Managed POS software and online listings for platforms including Swiggy, Zomato, and ONDC.
- Ensured compliance with food safety regulations while coordinating operations between front-of-house and kitchen teams.
- Executed new kitchen setups and trained staff on standard operating procedures to uphold high hygiene standards.
Culinary Team Member - R&D Department
Ola Foods
03.2023 - 06.2023
- Prepared burgers, wraps, flatbreads, dips, and beverages.
- Maintained mise en place, handled equipment maintenance, and tracked inventory entries.
- Analyzed waste logs to identify patterns and successfully reduced food waste by 15-20%.
Education
International PG Diploma - Culinary Arts
Bangalore Culinary Academy
Bangalore, India03.2023
Bachelor of Arts - English Literature
Paavai Arts & Science College For Women
Namakkal03.2020
Skills
- Pastry and dessert production
- Bakery operations
- Menu development and engineering
- Recipe innovation and costing
- Bulk production planning
- Kitchen design and equipment selection
- Food safety compliance
- Inventory management
- Point of sale systems
- Team leadership and training
- Food plating and styling
- Customer experience enhancement
- Event menu planning
- Standard operating procedures documentation
- Online ordering platforms management
- Microsoft Excel proficiency
- Google Sheets expertise
Accomplishments
- Waste Reduction Initiative - Identified waste patterns at Ola Foods and implemented changes that cut food waste by 15-20%.
- Sales Growth via Menu Engineering - At German BrezelHaus, redesigned the menu and cafe layout, leading to a 15% sales boost within one month.
- Cost Optimization - At 11 Grams Cafe, boosted in-house production and reduced outsourcing costs by 30%.
- Brand Launch Success - Launched 'Mithai Co,' a luxury Indian fusion dessert concept with over 50+ unique products.
- Operational Efficiency - At 11 Grams Cafe, used Google Sheets to streamline inventory, waste tracking, staff scheduling, and sales reporting - reducing expenses by 30% and boosting sales by 20%.
Certification
- Menu Engineering For Restaurants
Udemy - Advanced Fine Dining Plated Dessert by World Pastry Champion
Udemy - Food Safety Supervisor
FOSTAC India
Technical Skills
- Software: POS Systems, Microsoft Excel, Google Sheets
- Online Platforms: Swiggy, Zomato, ONDC, WhatsApp Business, PetPooja, AirMenu, EazyDining
- Languages: English (fluent), Hindi (working knowledge)
Timeline
Chef de Cuisine - Pastry & Desserts
11 Grams Cafe
12.2024 - Current
Sous Chef
German BrezelHaus - Bakery & Bistro
09.2024 - 12.2024
Jr. Pastry Sous Chef
Barnhouse@ Essensai 067
08.2024 - 09.2024
Assistant Pastry Chef
Basil Hospitality
01.2024 - 08.2024
Assistant Pastry Chef - Project: Anthara - The Cakery & Chocolatier
JBS Innovation
08.2023 - 11.2023
Pastry Chef - Project: TVS LC Cafe
JBS Innovation
08.2023 - 09.2023
Culinary Team Member - R&D Department
Ola Foods
03.2023 - 06.2023
International PG Diploma - Culinary Arts
Bangalore Culinary Academy
Bachelor of Arts - English Literature
Paavai Arts & Science College For Women
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