Mayur Ramachandran

• Currently overseeing culinary operations and standards of Taj Green Cove Resort and Spa in Kovalam, Kerala, one of world's finest luxury hospitality brands.
• Handling high end banqueting and 3 signatures outlets
• Driving revenues and maintaining standards in food and beverage
• Developed menus for casual, fine dining rooms and Banquets
• Consistently kept clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
• Regularly developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations

Successfully working towards brand enhancement and opening of largest Holiday Inn property in India with 272 keys.

Involved in up gradation of the property from Holiday Inn Express to Holiday Inn.

• Actively involved in budgeting, planning the F & B calendar and marketing activities for the year.
• Developed new recipes and flavor combinations to enhance customer dining experience
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality
• Trained and managed kitchen personnel and supervised related culinary activity
• Fostered positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication

• Working closely with multicultural team of close to 26 culinary associates.
  -Handling high end banqueting and Coffee Shop
  - Driving revenues and maintaining standards in food and beverage
  - Closed year with top position for food quality across 48 Asia Pacific Courtyard Marriott Hotels.
• Consistently kept clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
• Won top awards from the Chhattisgarh Government for the most Hygienic kitchen in the region

Working closely with a multicultural team of close to 72 culinary associates.
 Handling high end banqueting and 4 signatures outlets
 Driving revenues and maintaining standards in food and beverage
 Developed banquet facility and produced banquets for up to 450 guests
 Managing costs and attrition levels.

(The Deltin was awarded as the best wedding destination for the year 2015-16 by the West India travel awards.)