Jay Prasad

Dynamic Event Professional with a specialized foundation in luxury hospitality and high-volume culinary operations. Transitioned from a 2-year culinary career at JW Marriott to an Event Executive role, leveraging deep technical knowledge of catering logistics to orchestrate seamless events. Proven ability to manage diverse vendor portfolios, coordinate on-site execution for 300+ guests, and bridge the gap between back-of-house operations and client-facing event goals.

Event Executive at Kavyura Services Private Limited (2025-07 – Present)

Full-time Event Executive managing end-to-end logistics for corporate and private events

• Orchestrate end-to-end logistics for corporate and private events, managing a portfolio of 3+ concurrent projects with strict deadlines.
• Lead vendor negotiations and procurement, achieving a 10-15% cost saving on catering and décor through strategic sourcing.
• Serve as the primary on-site coordinator for large-scale events, managing floor plans, staffing, and real-time troubleshooting for 200+ attendees.
• Leverage culinary expertise to audit catering menus and service timelines, ensuring high-quality F&B delivery and 100% dietary compliance.
• Develop comprehensive event run-sheets and function prospectuses, improving cross-departmental communication efficiency by 20%.

Culinary Associate (Banquet) at JW Marriott Goa (2023-07 – 2025-06)

Full-time Culinary Associate specializing in high-volume food production for luxury banquets and 5-star events

• Executed high-volume food production for luxury banquets and 5-star events, consistently serving up to 500+ guests per session.
• Collaborated closely with Event Managers to synchronize kitchen output with event agendas, ensuring seamless transitions during live service.
• Maintained 100% compliance with Marriott's global food safety and sanitation standards, contributing to top-tier internal audit scores.
• Managed portion control and inventory for large-scale buffet setups, successfully reducing food wastage by 12% over two years.
• Trained and mentored 5+ junior culinary associates on plating standards and operational efficiency.

B.Sc. in Hospitality & Hotel Administration – IHM GOA (2020-08 – 2023-05)