Summary
Overview
Work History
Education
Skills
Languages
Timeline
Barista

Ravi J

Bangalore

Summary

Currently working in Food Processing sector as Manage & Chef / NPD head and has been
instrumental in implementing ever changing technologies and new Food preferences of QSR
Industry. Passionately heading a well-trained Production team producing 300 MT / Month of
RTE & RTC products from our Central Kitchen

Overview

11
11
years of professional experience

Work History

Chef Manager

Kavi Protein Pvt Ltd ( Count Foods Pvt Ltd )
Bangalore
03.2014 - Current
  • Developing Menu each year; effectively launched every financial year.
  • Successfully launched 10 menu's for Meat & Eat
  • Created some unique products like Chorizo Cheese burst patty, Gourmet Chicken Patty,
    Panner Cheese Burst patty, Chicken Fries,etc.,
  • Successfully executed Chicken Biriyani, Chicken Pattes, & vegetarian Biriyani
  • Successfully executed all Frozen RTE & RTC products to all outlets within
    6 months
  • Implemented ISO 22000 at the Processing plant
  • Narrated & tested Calorific values for all labels at the factory
  • Created SOP's for work flow at the Marination division.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Oversaw kitchen operations for All division and locations.

Chef Supervisor

The Pasta Bar Veneto ( Italian Restaurant)
Chennai
11.2011 - 02.2013
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Created and deployed successful strategies to boost restaurant
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

Chef Supervisor

Suguna Poultry Farm R&D Division
Bangalore
06.2011 - 11.2012
  • Many Product developed chicken sausages, like chicken ham, chicken breakfast, chicken frankfurter, chicken cheese in onion.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

Education

Hotel Management

Ganesh Catring College
Tiruvannamalai
05.2009

Skills

  • Food Preparing, Plating and Presentation
  • Profit Target Achievement
  • Recipe Development
  • Company Quality Standards
  • Quality Control and Oversight
  • Proper Food Storage
  • Effective Team Management
  • Performance Improvement
  • Vendor Sourcing
  • Kitchen Preparation
  • Developing Work Schedules
  • Safety and Risk Management
  • Food Production
  • Organization and Prioritization
  • Vendor Relationships
  • Staff Supervision and Coordination
  • Food Production Timing

Languages

English
Upper intermediate (B2)
Kannada
Bilingual or Proficient (C2)
Tamil
Bilingual or Proficient (C2)
Hindi
Intermediate (B1)
Telugu
Intermediate (B1)

Timeline

Chef Manager

Kavi Protein Pvt Ltd ( Count Foods Pvt Ltd )
03.2014 - Current

Chef Supervisor

The Pasta Bar Veneto ( Italian Restaurant)
11.2011 - 02.2013

Chef Supervisor

Suguna Poultry Farm R&D Division
06.2011 - 11.2012

Hotel Management

Ganesh Catring College

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