*

Languages spoken:

English Fluent

And three Indian languages

**** ******* ** ***********,

Australian Hospitality Skills Recognition

**** – 2005 Chhattisgarh University (India)

Bachelors in Administration (Human Resources)

2000 – 2001 Diploma in Hotel Management

The Academy for Management Studies (India)

SUMMARY

Over 16 years of experience in Pastry & Bakery Kitchen, with a strong knowledge in the customer service

industry, creating various art-work with chocolate and Pastries. Capable to quickly adapt the locale cuisine and taste, fine-tuning the guests’ dietary requirements. Have mastered in making Arabic sweets like Baklava, Kunafa etc. Have acquired a number of certifications for safely handling food, as well as a continued education in hospitality.

Participation in the menu planning and designing along with the Management. Training, empowering and

developing the team. Inauguration team of opening and pre-opening five star hotels & villas. Specialist in Chocolate and sugar show-piece designer and creator. Kippa-Ring, Queensland,

Australia

acykl5@r.postjobfree.com

acykl5@r.postjobfree.com

acykl5@r.postjobfree.com

https://ae.linkedin.com/pub/rejees

h-ravindran/50/a2b/628

042*-***-***

REJEESH RAVINDRAN

2

WORK EXPERIENCE

Wild Wheat Bakery, Queensland

Pastry Chef

November 2016 - Present

Responsibilities:

Monitor all duty schedules in the bakery operation. Create high quality and creative bakery products to satisfy the customer. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new recipes and preparation techniques. Participate in establishing the month end inventory in the bakery. Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Warwick International Hotel, Dubai

Pastry Chef

March 2014 – September 2016

Responsibilities:

I am a pre-opening crew member, managing a team of 8 chefs. Production for all the Food & Beverage outlets. I ensure the overall success in operating Pastry Kitchen on daily basis. My key responsibility is to unceasingly increase the Guest satisfaction while maximizing the financial performance. In order to succeed in this I supervise the Pastry Kitchen area to ensure a consistent and high quality product is produced. Not only to be a part in the kitchen operations but also actively over-looking the food preparation areas, like Events, cake shop, restaurants, room service and outdoor caterings. Regular trainings are conducted for the staff in producing all the local sweets and breads to reduce the cost in purchasing from the vendors. Also safeguarding sanitation and food standards are achieved. I make sure my chefs are trained and empowered well in order to offer a high standard of Guest service.

3

Park Hyatt Hotel & Villas, Abu Dhabi

Pastry Sous Chef

Nov 2013 – Feb 2014

Responsibilities:

I was a hotel pre-opening team member. Works closely with the Executive Chef and Pastry Chef on food cost control procedures for the profit margins as well as producing diversified menus in accordance with the outlets theme. Specialized in making modern breads, breakfast rolls, cakes, pastries, desserts, petite fours, French pastries, chocolates, chocolate show pieces, home-made ice creams, sorbets, parfaits etc. Establish the working schedule and organize the work in the kitchen so that everything works like a

“well-oiled machinery”. Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements. Plan the food design in order to create a perfect match between the dish’s aspect and its taste. Discover talented chefs and train them in order to reach the high standards of the location. Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources. Maintain order and discipline in the kitchen during working hours. Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen. Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.

Grand Hyatt, Dubai

Pastry Chef De Partie

Sept 2007- Nov 2011

Responsibilities:

To assist the Pastry Chef during service for timing and progress of all dishes. To ensure that the presentation, taste, texture and quantity are maintained to the standards laid by the Company. Helped and guided Commis to prepare pastries and baking bread items. Follow up HACCP rules like FIFO, Personal Hygiene, Food Hygiene, Storage methods and rules, Temperature control etc. Fruit carving and mould shaping of the dough to put in buffet as showpieces. Check and prepare requisition list for store and also for outside supplier. To be fully aware of the Hotel’s Fire Safety Procedures and Health & Safety regulations. To make sure that Company Policy, the Vision Statement, and Departmental Objectives are followed and utilised at all times. 4

Ocean Oilfield catering services

Pastry Demi Chef

Aug 2004 – Jul 2007

Responsibilities:

Was in charge for pastry and bakery items. Baking croissants, Danish pastries, breads. Preparing cakes, puddings, various types of ice-creams. Avenue Regent Hotel, Kerala, India

Position: Pastry Commis II

Apr 2002 – Aug 2004

Responsibilities:

Assisted in the preparation, cooking, and presentation of food to the highest standard. Comply with and have full knowledge of regulations regarding Health and Safety. Undertook all the responsible duties that had been assigned by the Head chef or senior manager in the hotel. Complete all aspects of the training programme. TRAININGS

L’ECOLE DU GRAND CHOCOLAT VALRHONA

TSI Quality Services Person-in-charge (Level III) Award A member of the Hyatt School of Hospitality representing the Pastry Department Empowering our people - Hyatt

Hyatt International Train the Trainer Course (Hyatt on Skills Group) Hyatt International Train the Trainer Course (Hyatt on Skills-2 Persons) Essential Food Safety – Abu Dhabi Food Control Authority Certified First Aid Trainer

Basic Food Hygiene Training

HACCP Training

Offshore first aid – Aberdeen First Aid School

5

AWARDS

4th Best Pastry Chef Caterer Awards Hotelier MiddleEast.com 2016 http://www.hoteliermiddleeast.com/27151-caterer-awards-2016-shortlist-pastry-chef/ Global Hyatt General Managers Meeting

Hystar Points for Excellent Work

Recognition Award – Completing 5 years with Hyatt Hotels INTERESTS

Photography, Volleyball and Cricket, listening to music, Swimming, Travel, Cooking REFERENCES

Vijay Rao

F&B Manager at Lux, Maldives

Email: acykl5@r.postjobfree.com

https://www.linkedin.com/in/vijay-rao-86262916

Jean Luc Amann

Executive Chef at Laucala Island Resort

Laucala Central, Fiji

https://www.linkedin.com/in/jean-luc-amann-23468a7a/ Susan Manson

Director of Human Resource

Warwick Hotel Dubai

LinkedIn Profile https://www.linkedin.com/in/susan-manson-a2806914/ June Silver

CEO at Australian Hospitality Skills Recognition ME FZE LinkedIn Profile https://ae.linkedin.com/in/junesilver Email: acykl5@r.postjobfree.com

Mobile: +614********

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