Basava svgs ramarao

Skilled Chocolatier, Baker, Boulangerie, Specilist in Creative home made Sorbet and Icecream.
Awaraded Best Guest Passionate chef during Preopening of Radisson Blu,Hyderabad for the year 2012.

20 years experience in both pastry and bakery

 PROFESSIONAL EXPERIENCE:
Currently working as a Head pastry chef at ZODIAC Cuisine, Riyadh – Saudi Arabia for Riyadh 
season at The Groves Assosiated with GEA ,A Tourisam Ministry Saudi Arabia, from 3rd
October 2021 To march 15,2022.
Worked as a Executive pastry chef at compass food services india pvt ltd, at 
AMAZON DEVELOPMENT CENTER,Gachibowli, India from February 2020 to September 30 th 
2021.
Peregrine Foods- PANGIA PASTRY CHAIN OF RESTARENTS, HYDERABAD,INDIA.
Executive Pastry chef 
October 20th 2017 To January 2020.
 Responsible for the Opening of the first theme based eurpean high end pastry shop in hyderabd, with 
Four Food & Beverage outlets, and banqueting facility upto 150 people.
 Conceptulising the restaurant themes and menus.
 Working closely with Projects for equipment ordering and commissioning.
 Handling the recruitment of Culinary & Kitchen stewarding. 
 Looking into raw material ordering, setting standards specs for orderoing and finalizing suppliers.
 Creating Departmental SOP’s (Standard operating procedures).
 Have constantly able to manage a F&B profitability of 45% for first year of opening the hotel.
 Cordinated with MarCom Team In Designing of cakes Shop packing Art work and kitchen collaterals.

Education and Qualification
 1999-2003 Graduation in hotel management from Indo-American Hotel Management, vizag.
 1997-99 passed +2(commerce) 59% from board of intermediate Andhra Pradesh, India
 1997 Passed School of Secondary. 66% from board of Andhra Pradesh, India.