Ravi Kchhetri

I AIM TO OBTAIN A POSITION IN A PROFESSIONAL ATMOSPHERE THAT WILL PRESENT ME WITH NEW AND CHALLENGING IDEAS AND CONCEPTS. MY STRONG INITIATIVE AND EXCEPTIONAL ORGANIZATIONAL SKILLS COMBINED WITH THE ABILITY TO WORK WELL UNDER PRESSURE, WILL ENABLE ME TO MAKE A SUBSTANTIAL CONTRIBUTION TO THE INDUSTRY. THE POSITION OF AN EXECUTIVE BAKERY CHEF HOLDS A LOT OF RESPONSIBILITIES WITHIN THE ESTABLISHMENT.

AN EXECUTIVE BAKERY CHEF IS ALSO RESPONSIBLE FOR MAKING THE SCHEDULES FOR OTHER STAFF MEMBERS AND DISCIPLINING THEM. THEREFORE MY ORGANIZATIONAL SKILLS AND ACCOMPLISHMENTS MAKE ME CAPABLE TO HOLD THE RESPONSIBILITY SKILLFULLY AND CONFIDENTLY.

COMMI-III at COSTA COFFEE (2005-09 – 2007-11)

COMMI-II at SKY GOURMET FLIGHT CATERING PVT LTD. (2007-12 – 2009-08)

COMMI-I at SSP CATERING PVT. LTD.(I.G.I.A, NEW DELHI) (2009-08 – 2011-04)

COMMI-1 at DSSH PVT. LTD (2011-04 – 2013-04)

CHEF THE PARTIE AND SHIFT INCHARGE at TRAVEL FOOD SERVICES PVT. LTD. IGI AIRPORT TERMINAL3 (2013-05 – 2019-08)

EXECUTIVE BAKERY CHEF at HARILAL VENTURES PVT. LTD. (2019-09 – Present)

• ENSURE MAXIMUM PRODUCTION OF BAKERY PRODUCTS LIKE BREADS, CROISSANT, PUFF PRODUCTS AND OTHER PRODUCTS LIKE CAKES, PASSTRIES, ETC.
• ENSURE PROPER HYGIENE DURING PRODUCTION AND PREPARATION.
• ENSURING THAT ALL WORK AREAS ARE IN ACCORDANCE WITH HACCP GUIDELINES.
• MAINTAINING THE FOOD COST
• MAINTAINING THE PRODUCTION SHEET AND DAILY ORDERING AND INVENTORY OF ALL TYPES
• PREPARATION OF SPECIALITY DESSERT ITEMS FOR SPECIAL OCCASSIONS.
• IMPROVISING BAKERY, CONFECTIONARY AND SANDWICH PRODUCTS.
• PROVIDING ALL PRODUCT USAGE AND ORDERING DOCUMENTATION TO THE EXECUTIVE AND TRAINING OF OTHER STAFF.

SECONDARY EDUCATION (10TH STD.) – SBM INTER COLLEGE, RISHIKESH (1998)

HIGHER SECONDARY EDUCATION (12TH. STD) – SBM INTER COLLEGE, RISHIKESH (2000)

BACHELOR OF COMMERECE – HNB, GARHWAL UNIVERSITY (2003)

DIPLOMA IN COOKERY OPERATION in Cookery Operation – FOOD CRAFT INSTITUTE OF MANAEGMENT, DEHRADUN