Ramesh B Javvaji

About Ramesh B Javvaji

I do have over four and half decades of Food and Beverage Hospitality experience in the International Culinary field. I have had purposeful exposures of much over a decade in North America(Canada/USA), Doha Sheraton Qatar, UAE and in Zurich,Switzerland. I am particularly specialised in International Menus,being both adept at Indian and Asian Cuisines I am also well versed with health & Wellness menus. I am adept at training young and aspiring Chefs, honing their Culinary skills according to one\'s flair and ability! I am a motivational trainer into almost many a facet of modern professional Culinary Cuisines/Cooking skills adapting with ceratinty, Safe food and Hygiene standards. I do posess substantial Global training and mentoring skillsthere by inspiring Culinary aspirants to make a foray in the field of Speciality Cuisines and Contemporary Cooking trends as is pertinent to Luxury Hotels of the World in the International Culinary Arena,since I am also involved in being a part of yhe Gourmet Culinary panel for the International Chefs Competitions such as Bocuse D\'orr as well as SIAL to name a few! I particularly endeavour to instill Positive life skills and educate the aspiring Hospitality aspirants as well as trained professionals through Globally accepted Best Culinary Practises! I have in my career been Director of Culinary Studies,Academy Of Culinary Arts an International Culinary Academy where I have set up the Base kitchens at their Bangalore Campus and as well initiated their Short term Culinary Course Compendium for their well rehearsed and Professionally tested Culinary Courses!

Experience

1. Certified Culinary Educator

   Shalom

   Aug 2017 — Present · Bengaluru, IN

Education

• Loyola College

  Bachelor of Science - BSc,DHMCT

  1971 — 1973

• Loyola College

  Bachelor's degree

  1971 — 1973

• Madras Christian College School

  SSLC

  1963 — 1969

Skills

• Budgeting
• Food Safety
• Strategic Planning
• Wine and Food Pairing in Conjunction with a Sommelier
• Banquet Operations
• Hygiene
• Cooking
• Business Strategy
• Inventory Management
• Operational Excellence
• Haccp
• Budgets
• Guest Service Management
• Talent Acquisition
• Recipes
• Honing of Culinary Skills for Aspiring Young Chefs
• International Culinary Menu Making Skills
• Leadership
• Effective Food Cost Controlling Without Diluting Quality!!
• Team Management
• Chef
• Customer Satisfaction
• Menu Costing