ACHIEVEMENTS:
Throughout my culinary journey, I have had the privilege of working with some of the most prestigious hotels and culinary institutions in New Delhi. My role as a Chef De Partie at Hotel Le Meridien was marked by the successful management of a dynamic kitchen team, where I consistently exceeded expectations in both food quality and service. At IBCA, I pioneered innovative menu creations and streamlined operations, leading to a notable increase in customer satisfaction and operational efficiency. Each position has been a stepping stone, allowing me to hone my skills, inspire my team, and achieve culinary excellence.
SKILLS:
I bring a robust set of culinary skills and management expertise to the table. My proficiency in menu development, team leadership, and inventory management has been demonstrated across various high-pressure environments. I excel in maintaining impeccable hygiene standards and ensuring seamless kitchen operations. Additionally, my strong organizational skills and creative problem-solving abilities have consistently led to improved efficiency and enhanced dining experiences. Whether it’s creating new dessert recipes or managing a bustling kitchen, I am committed to delivering outstanding culinary results and inspiring my team to achieve their best.
In my current role as a Pastry Show Chef Instructor at IBCA, I am dedicated to inspiring and educating the next generation of pastry chefs. This position allows me to leverage my extensive experience in the culinary field to create innovative menus, manage a dynamic team, and ensure the smooth operation of our pastry program.
As a Chef De Partie at Hotel Le Meridien, I was responsible for overseeing a range of culinary operations, including team management, order creation, and food preparation checks. This role provided me with the opportunity to lead and mentor a team of chefs, ensuring that high standards of quality and efficiency were consistently met.
During my tenure as a Commis 1st Chef at Hotel The Lalit, I was entrusted with key responsibilities in the pastry shop, buffet menu management, and maintaining impeccable hygiene standards. This role allowed me to further develop my expertise in high-end culinary operations and contribute to the hotel’s renowned dining experience.
As a Commis 1st Chef at Hotel Crowne Plaza, I played a pivotal role in ensuring the smooth operation of the buffet service and maintaining the highest standards of hygiene and inventory management. This role provided me with valuable experience in a luxury hotel environment, allowing me to develop advanced skills in culinary operations and quality control.
I served as a Commis Chef at Tandoori Night Catering, where I played a key role in delivering exceptional banquet services and managing off-premises catering operations. This position allowed me to further refine my culinary skills, particularly in high-volume settings, and ensure that every dish met the highest standards of quality and presentation.
I took on the role of Commis Chef at Hotel City Park in New Delhi, where I honed my culinary skills and gained invaluable experience in a vibrant and demanding environment. This position allowed me to delve deeper into the art of pastry making, while also focusing on maintaining high hygiene standards and efficient inventory management.
I embarked on an enriching journey in the culinary and hospitality world as an Industrial Trainee at the prestigious Hotel Tivoli Grand. This role allowed me to express my passion for delivering exceptional quality and service in a dynamic and luxurious setting.
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Industrial Training
As an Industrial Trainee at Hotel Tivoli Grand, I conducted quality checks on food products, managed inventory and prepared mise en place for banquets. This role provided me with essential skills in quality control, inventory management and event preparation, contributing to efficient hotel operations.
Commie 1st Chef
As a Commis 1st Chef at Hotel Crowne Plaza, Okhla, New Delhi, I maintained the buffet, kept hygiene records, and managed store orders. This role sharpened my skills in buffet management, hygiene compliance, and inventory control, ensuring efficient kitchen operations.
Chef De partie
Pastry Show Chef Instructor
As a Pastry Show Chef Instructor at IBCA - Institute of Bakery and Culinary Arts, New Delhi, I create menus, manage the team, order market lists, and create weekly rosters. This role allows me to blend creativity and leadership in a dynamic educational setting.
Reflecting on my culinary journey, I am grateful for the diverse experiences that have shaped my career. Each role has pushed me to innovate, lead with passion, and hone my skills in dynamic environments. These experiences have deepened my love for the culinary arts, driving me to continually strive for excellence and creativity.
Explore a curated showcase of my culinary journey, highlighting innovative creations, leadership in dynamic kitchens and a relentless pursuit of excellence in the culinary arts. Discover my passion, get inspired, and join me in celebrating the art of fine cuisine.
ravimasihchef@gmail.com
(+91) 8800 112601
Rohini, Phase - II, New Delhi
Delhi, India
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