Aug 2015 – Jan 2017 · 1 yr 5 mos · Bangalore

• Set up a 6000 sq feet kitchen with all the modern equipment. Our equipment include 4 imported ovens with a combined baking capacity of around 10000 buns or more than 1000 loaf in an hour time. Mimac cookie machine, spiral & planetary mixture, dough sheeter, dough divider & bread molding machine etc.
• Have developed a concept of café bakery(Bistro), where we are serving around 30 varieties hot & cold beverages, around 60 verities of bakery, confectionery items, around 30 verities of continental food, wide range of homemade candies & chocolates & verities of freshly made sandwiches.
• I have aligned few vendors from different parts of India for our packaging solutions. E.g cookies in paper cans, French macaroons in transparent boxes etc.
• Add valuable clients like Spar (Max hyper market), Big Basket (Leading online grocery shop), More (Aditya birla retail ltd), Trent hyper market (Star Bazar) etc apart from many hotels & restaurants.
• I am the sole decision maker for entire kitchen set up & Menu planning.
• Developing new & exciting products with proper packaging solutions.
• Standardization of recipes.
• Business development & getting more B2B business for the company. Currently we are supplying to More (Aditya Birla retail ltd.), Spar (Max Hyper market), Big basket, Star Bazar (Trent hypermarket), Heritage, Egg factory & other retail chains, fine dine restaurants & QSR.
• Responsible for Vendor Identification, Vendor Relationship Management & vendor agreement as per company policy.
• To keep a pace with new market trends & keep doing the market survey.
• Food cost & recipe costing with proper yield report. Margin analysis & finalizing the selling price of all the items. This includes final selling price to the customer & transfer price of finished & semi finished food from the main kitchen.
• Training on food, Hygiene & time management to all associates in kitchen & store

Mar 2011 – Nov 2015 · 4 yrs 8 mos · Bangalore

• Taking care of Bakery & deli division for mare than 200 stores all across the country.
• JOB PROFILE:
• Handling business worth of around Rs. 20 crore annually & directly responsible for P&L of my category & continuously looking for new ways to increase the sales & achieving targets.
• One point contact for any issue related to my category.
• Work closely with store & operation team to obtain maximum profitability & guest satisfaction.
• Handling live bakeries at all across the country & directly responsible for entire production, availability of raw materials, vendor payments & inventory. Also responsible for sourcing all bread based products, confectionery items, dry cakes, meals, Indian sweets & Namkeen, hot & cold beverages etc for live & display bakeries apart from in house production of entire bakery & confectionary range.
• Responsible for Vendor Identification, Margin determination, Vendor Relationship Management & vendor agreement as per company policy.
• Lay out planning & work flow for upcoming stores.
• Keep introducing new & exciting menu items. (Trained Bakery & Confectionery chef, with vast working experiences in Hotels, Base kitchen, Cruise lines & QSR setup)
• Training to the team members on production plan & food safety. Food safety audit of the suppliers etc.

Apr 2007 – Mar 2011 · 3 yrs 11 mos

• Reporting directly to the Country Head F&B and am responsible for more than 70 cafes in 16 cities in the eastern region.
• JOB PROFILE:
• Bakery and Food & Beverages, Category Planning, Merchandise Range and assortment Decisions, Sourcing and Buying, Vendor Identification, Margin determination, Vendor Relationship Management, Pricing.
• Defines Food & Beverage standards regarding quality of product & service. Develops new concepts of service & methods to achieve organizational objectives.
• Costing and menu Planning, Rate negotiation and finalization. Managing all food and beverage vendors
• Directs the Budgeting process for all capital & operational requirements in order to achieve the required profitability. Proposes changes in the pricing strategy, based on Competition Analysis and keeping in mind the target customer.
• Ensures that all outlets achieve the highest standards of quality in food production, service and hygiene.
• Develops an Event Calendar for special food promotions. Ensures that all the employees in the department adhere to the Organizations policies.
• Develops training programs and schedules for F&B staff in collaboration with the training department ensuring department employees are fully trained. Ensures attendance on behavioral and vocational training in Service, Kitchen and Stewarding and personally conducts major training.
• Ensures career development and succession planning for all employees based solely on performance through training.
• .
• Worked as a 2nd pastry man, in their different ships. (Approx two years)
• JOB PROFILE
• Maintaining cleanliness & hygiene as per USPH rules.
• Taking care of production & presentation of the desserts.
• Interacting with the guests at live counters.
• Making an indent for the pastry dept.
• 4. InterContinental, the Grand Mumbai - India's one the best 5 star super deluxe hotel.

Jan 2006 – Jan 2007 · 1 yr

May 2004 – Jul 2006 · 2 yrs 2 mos

• Handling Bakery & Confectionery.