RAMESH MANDI
Dubai
Summary
Dedicated and passionate Pastry Chef with extensive experience in luxury hotels and hospitality operations. Skilled in pastry, bakery, desserts, chocolate, viennoiserie and menu development. Strong knowledge of food safety, HACCP, quality control, cost management and team supervision. Committed to maintaining high standards, consistency and creativity while delivering excellent guest experiences.
Overview
3
3
Languages
1
1
Certification
17
17
years of professional experience
Work History
Sous Chef
NH Collection Dubai Ibn Battuta
Dubai
01.2023 - Current
- Ensured timely preparation of food to meet service standards.
- Led pastry production in kitchen, ensuring quality and consistency.
- Daily assisted the preparation for buffet, BEO completion and all other necessary dessert preparation.
- Menu planning.
- Reviewed daily operation with Executive Chef.
- Adhered to hotel's standard and proper handling of the operation.
- Maintained inventory of food items.
- Communicated with team members to coordinate tasks.
- Conveyed proper and important information to the whole team
- Established and maintained proper configurations for operations.
- Certified Person in Charge responsible for health standards.
Sr. Chef de Pare
Yas Plaza Hotels
Abu Dhabi
03.2019 - 12.2021
- Executed daily kitchen tasks to uphold operational efficiency and service quality.
- Prepares daily mise-en-place.
- Completed all HACCP reports to maintain compliance and food safety standards.
- Monitored daily food stocks to ensure optimal availability for kitchen operations.
- Assisted senior chefs with daily kitchen operations.
- Work according to food specifications by the Sous Chef.
Demi Chef De Partie
Yas Island Rotana
Abu Dhabi
08.2016 - 03.2019
- Prepare pastries, cakes, desserts, breads and viennoiserie to hotel standards.
- Maintain quality, presentation, hygiene and HACCP standards.
- Complete mise en place and production on time.
- Follow FIFO/FEFO, proper storage and allergen procedures.
- Monitored ingredient usage to minimise waste during production and maintain proper portion sizes.
- Maintain cleanliness and proper use of pastry equipment.
- Assisted in daily pastry production and kitchen operations, contributing to overall efficiency and quality.
- Arranged and presented dishes attractively for buffets, à la carte, banquets, and events, enhancing guest experience.
- Guided Commis Chefs and junior team members, fostering skill development and teamwork.
- Report stock shortages, quality issues and equipment problems to the Chef.
Commis I
Yas Island Rotana
Abu Dhabi
10.2014 - 08.2016
- Prepared mise en place, pastries, desserts, cakes and basic bakery items.
- Supported daily pastry and bakery production, contributing to overall kitchen efficiency.
- Followed recipes, quality, hygiene and HACCP standards.
- Maintained proper food storage, labelling and FIFO/FEFO procedures.
- Minimised food wastage and ensured proper portion control.
- Ensured cleanliness and organisation of the pastry section, promoting a conducive working environment.
- Aided senior chefs during daily operations and service, facilitating smooth kitchen workflow.
- Assisted in the preparation and service of buffet, à la carte, banquets, and events.
Commis I/II
The Park Hotel
01.2012 - 01.2014
- Prepared mise en place, pastries, desserts, and bakery items for efficient kitchen operations.
- Assisted in daily pastry and bakery production to ensure timely service.
- Assisted senior chefs in various pastry preparations and techniques. and learn new pastry techniques.
- Follow recipes, quality and hygiene standards.
- Maintain cleanliness and organisation of the pastry section.
- Follow proper storage, labelling and FIFO procedures.
- Minimise food wastage and maintain proper portion control.
- Supported buffet, banquets, events, and daily service to enhance guest experiences.
Commis III
New Kenilworth Hotel
01.2010 - 01.2012
- Prepared mise en place and simple pastry items, enhancing workflow and supporting timely service in kitchen operations.
- Supported production of buffet, banquet, and pastry items, ensuring alignment with customer demand and quality standards.
- Assisted with preparation of basic pastries and bakery items, contributing to efficiency in fast-paced kitchen environment.
- Follow recipes and instructions from senior chefs.
- Maintain hygiene, cleanliness and food safety standards.
- Store, label and handle ingredients correctly.
Education
Diploma of Higher Education - Hotel Management
IHM KOLKATA
INDIA2010
Certificate of Higher Education - Commerce
Mudiali High School
INDIA01-2007
Skills
- Pastry production
- Food preparation
- Menu planning
- Food delivery
- Cooking
- Menu development
- HACCP compliance
- HACCP principles
- Food safety awareness
- Food Hygiene
- Quality control
- Quality Assurance (QA)
- Quality inspections
- Inventory management
- Stock control
- Stock control and ordering
- Portion control
- Food storage principles
- Food allergens knowledge
- Hygiene management
- Sanitation guidelines
- Adaptability
- Time management
- Team leadership
- Staff leadership
- Staff training
- Staff supervision
- Scheduling staff
- Workflow optimisation
- Pressure resilience
- Attention to Detail
- Cooking mastery
- Preparation techniques
- Culinary trends
- Baking and pastry
- In-store baking
- Event catering
- Banquets and catering
- Vegetarian menu options
- Dietary understanding
- Produce purchasing
- Menu proficiency
- Cost control
- Cost management
- Just In Time control
- Communication skills
- Problem solving
- Customer service
- Culinary mentoring
- Talent development
- Special requests
- Special diets accommodation
- Kitchen management
- Kitchen gadget handling
- Kitchen equipment and tools
- Food plating and presentation
- Food Hygiene Certification
- Cultural cuisine knowledge
- Culinary mentoring
- High-quality ingredients
- Just In Time control
- In-store baking
- Special requests
- Safety compliance
- Recipe insight
- Special diets accommodation
Languages
English
Proficient
C2
Hindi
Proficient
C2
Bangali
Proficient
C2
Certification
- PIC
- MINOR HOTELS PROGRAMME
- LUXURY WORK SHOP
- BASIC FOOD SAFETY
- LUXURY CHOCLATIER CLASS
- BREAD PRESENTATION
- WORLD CLASS CULINARY COMPETITION ICCA DUBAI
- THE EMIRATES CULINARY GUILD
Refferance
Vipin Bhatt
PASTRY CHEF
Pearl Rotana
+971 55 293 5117
Shanmuga Raja
EXECUTIVE PASTRY CHEF
Oaks Ibn Battuta Gate Hotel
+971 52 809 4560
Timeline
Sous Chef
NH Collection Dubai Ibn Battuta
01.2023 - Current
Sr. Chef de Pare
Yas Plaza Hotels
03.2019 - 12.2021
Demi Chef De Partie
Yas Island Rotana
08.2016 - 03.2019
Commis I
Yas Island Rotana
10.2014 - 08.2016
Commis I/II
The Park Hotel
01.2012 - 01.2014
Commis III
New Kenilworth Hotel
01.2010 - 01.2012
Diploma of Higher Education - Hotel Management
IHM KOLKATA
Certificate of Higher Education - Commerce
Mudiali High School