Ravinder Ranga

• Maintain production of all chocolate products, and other chocolate associated products such as pastries, Chocolate panning, Chocolate enrobing, handmade chocolates and other Chocolate associated products.
• Created streamlined production schedules and collaborated with production employees to communicate objectives and goals.
• Reviewed work for quality and compliance with company standards and design specifications.
• Sourced materials to keep up with production goals and meet customer demands.
• Planned operations to meet established schedules, factoring in order demands and business forecasts.

• Managed continuous improvement initiatives to drive gains in quality, flow, and output.
• Resolved issues quickly to maintain productivity goals.
• Managed internal operational standards and productivity targets.
• Monitored team budgets to keep projects on task and avoid waste.
• Researched latest industry trends and technologies, boosting knowledge and understanding of industrial production.

Tasks includes when work with VENCHI Chocolates:

• To manage the shift and all direct staff
• To ensure the smooth running of the production process
• To ensure that all products are produced to the specified specifications
• Target and deadlines are met to achieve the orders
• To ensure that all direct staff comply with the company’s Health and Safety procedures

Tasks Include when work with Jean Philippe chocolate and Café :

• Determining, implementing and monitoring the production strategies, policies and plans
• Planning details of production activities in terms of output quality and quantity, cost, time available and labor requirements
• Controlling the operation of production plant and quality procedures through planning of maintenance, designation of operating hours and supply of parts and tools
• Monitoring Production output and costs

• Followed instructions and processes to maintain food and beverage integrity.
• Created batches of food products with specified flavor, texture, clarity, bouquet and color profiles by following production recipes and procedures.
• Sorted final products according to specified regulatory, customer or company standards.
• Brought new variations of chocolate to candy bar.

• Key Competence on product Development and Technical innovativeness on long shelf life retail Chocolate and Confectionery Products
• Complete competence on setup of commercial Kitchen setup of chocolate
• In depth knowledge of regulatory needs for chocolate related product and creating such product
• Strength is ability to face Challenges, Trust on Team work and Ability to listen.

• Maintained well-organized mise en place to keep work consistent.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Modernized work processes to reduce guest wait times and boost daily output.
• Mentored kitchen staff to prepare each for demanding roles.

• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Brings store items according to the requisition made by the Chef de Partie
• Cooks or directly supervises the cooking of items that require skillful preparation