Bartending

Varun Sudhakar | Head Operation Beverages | Gourmet Investments Private Limited

What is Bartending?

There are many nuances of a Career in Bartending. Understanding Why one wants to choose a Career in Bartending is phenomenally more important than figuring out How to get into Bartending. Just like you would normally not trust a non Doctor with names of medicines, you should also not trust opinions about Bartending from non professionals.

Head Operation Beverages Varun Sudhakar is an experienced professional with 10 years & 9 months in Bartending. Head Operation Beverages Varun Sudhakar outlines Bartending as:

A Bartender prepares alcohol or non-alcohol beverages for bar and restaurant patrons. Interact with customers, take orders and serve snacks and drinks. Assess customers' needs and preferences and make recommendations. Mix ingredients to prepare cocktails.

How Head Operation Beverages Varun Sudhakar got into Bartending?

After completing my graduation in Hotel Management, I started working as a Bartender and have worked with brands like Sarovar, Four Seasons & Diageo. I have represented India on International platforms as I have won the Best Indian Bartender for Diageo World class for 2013 & 2014 and I was Diageo's Brand Ambassador for 1 year .

Head Operation Beverages Varun Sudhakar's Talk on Bartending

The Art and Craft of Bartending: A Comprehensive Exploration In the vibrant world of hospitality, bartending stands out as more than just a job; it’s both an art and a science. Bartenders are not just skilled mixologists; they are key players in creating memorable experiences for their guests. With a cocktail of creativity, knowledge, and interpersonal skills, they transcend the role of a mere drink maker to become social facilitators and industry innovators. This article delves into the experiences and insights of Varun Sudhakar, an accomplished bartender, as we explore the educational pathways, required skills, positives, challenges, and a day in the life of a bartender. What Is Bartending? The Blend of Hospitality and Mixology Bartending is not just about pouring drinks; it encompasses a wide array of skills that combine product knowledge, creativity in mixing drinks, and the finesse of customer service. As Varun points out, effective bartending involves a blend of understanding various spirits, the intricacies of flavor pairings, and excellent communication with patrons. This multifaceted profession allows bartenders to travel and engage with a global community, making it an exciting career choice for many. --- Education Understanding Liquors A fundamental aspect of bartending is a thorough understanding of liquors. Knowledge of different spirits—such as brown and white liquors, as well as liqueurs—is crucial for crafting cocktails that delight and surprise guests. Varun emphasizes that familiarity with these categories enables bartenders to mix drinks that not only taste great but also reflect the latest trends in the beverage industry. For instance, knowing the nuances of flavored liqueurs can inspire innovative cocktail creations that can impress customers. Crafting Cocktails Cocktail knowledge is another essential component in a bartender's education. Bartenders must be well-versed in classic cocktails, such as daiquiris and cosmopolitans, alongside modern classics like the espresso martini. According to Varun, aspiring bartenders should take the time to read cocktail literature to build this knowledge base. By understanding both foundational and contemporary drinks, bartenders can cater to diverse preferences and establish themselves as beverage experts. Certification in Bartending Obtaining certifications, like the Wine & Spirit Education Trust (WCET), serves as a professional credential for bartenders. This certification not only deepens one's understanding of spirits but can also open doors for international opportunities. Varun highlights that achieving such qualifications can provide a competitive advantage in the job market, especially for those aiming for positions abroad or seeking to enhance their expertise. --- Skills Importance of Communication Effective communication skills are paramount for success in bartending. Varun explains that bartenders interact with a diverse clientele, often requiring proficiency in English and the ability to explain drink choices clearly. Body language and a positive attitude are also vital components of communication, allowing bartenders to connect meaningfully with customers. A bartender’s ability to engage with guests can significantly enhance their service, turning a simple drink order into a memorable experience. Personality and Presence A charismatic personality is essential for bartenders, functioning as the "master of ceremony" behind the bar. Varun emphasizes that having an energetic and engaging demeanor can elevate the overall atmosphere of the bar, positively impacting patrons' mood. This adaptability in personality allows bartenders to tailor their interactions based on the ambiance of the bar and the mood of the guests they serve. Passion as a Driving Force Varun believes that passion is a key driver of success in bartending. This passion fuels a desire to create exceptional cocktails and provides the patience needed to master the craft. The journey of a bartender is often marked by continuous learning and dedication, with passion serving as the catalyst for professional growth. This sentiment resonates with many bartenders who find joy in their work and strive to push the boundaries of mixology. Technical Skills Technical expertise is another vital skill set for bartenders, as it involves mastering tools and techniques essential for drink preparation. From using shakers and strainers to measuring ingredients accurately, these skills come with practice and experience. Varun emphasizes that hands-on experience in a bar setting is irreplaceable, encouraging aspiring bartenders to get behind the bar for real training rather than relying solely on theoretical knowledge. --- Positives A Glamorous Job The glamour associated with bartending can be a significant draw for many. Varun notes that bartenders often have the chance to meet celebrities and diverse clientele, enriching their professional lives with exciting encounters. This aspect of the job can be particularly rewarding, providing a unique perspective on the hospitality industry and fostering relationships with guests from varied backgrounds. Expanding Career Opportunities As the hospitality industry in India flourishes, bartending emerges as a lucrative career path with various opportunities. Varun mentions that the increased number of standalone outlets and establishments has created a demand for skilled bartenders, alleviating concerns about job security. This burgeoning industry presents numerous avenues for career growth, not only in India but also on a global scale. Networking in the Industry The connections formed in the bartending industry can be invaluable. Varun highlights the ease of networking in today's digital age, allowing bartenders to stay in touch with influential figures and peers worldwide. This increased accessibility nurtures professional relationships, providing bartenders with insights into global trends and opportunities to collaborate on events or competitions. A Tool for Personal Improvement Bartending serves as a powerful tool for personal development. Varun reflects on how the profession helps individuals refine their communication skills, improve their adaptability, and become global citizens. The exposure to a multitude of cultures and experiences broadens horizons, transforming bartenders into well-rounded professionals with robust interpersonal skills. International Exposure One of the most enticing aspects of bartending is the potential for international exposure. Varun’s participation in global competitions, such as the Bacardi Martini Grand Prix, is a testament to how bartenders can showcase their talents on an international platform. The opportunity to travel abroad, learn new techniques, and compete with peers from other countries can be both enriching and inspiring. --- Challenges Cultural Hindrance Despite the appeal of bartending, cultural hindrances remain prevalent, especially in India. Varun points out that alcohol has historically been viewed negatively in many Indian communities, which can deter individuals from pursuing careers in bartending. Overcoming this societal perception presents a challenge, requiring bartenders to advocate for their industry and elevate its status through professionalism. Lack of Exposure to Training While the demand for skilled bartenders grows, Varun notes a lack of accessible training programs in India. Aspiring bartenders may find it challenging to acquire the necessary certifications locally, often needing to travel abroad for quality education. This gap in training opportunities can hinder professional growth and reinforce the challenges faced within the industry. Limited Career Advancement Paths Varun expresses concern over the confined growth module for bartenders in India. Unlike chefs who can advance to executive chef roles, bartenders often face stagnation in their career paths after reaching certain positions. Bridging this gap will require both industry-wide acknowledgment of bartending's importance and the exploration of innovative career trajectories. Vision and Career Goals A lack of clear vision among aspiring bartenders can lead to misguided career paths. Varun emphasizes that many individuals enter the profession seeking quick financial rewards or expecting to work on cruise liners without understanding the broader career implications. Educating newcomers on the reality of bartending as a long-term career rather than a temporary opportunity is essential for fostering a more skilled and dedicated workforce. --- A Day In The Life Of a Bartender The Routine of Bartending A bartender's day begins long before the first drink is served. Varun describes the importance of preparation, which includes setting up the bar, making fresh juice, and organizing ingredients for the day ahead. This prep work is crucial for catering to high demand during peak hours, ensuring that the bar operates smoothly and efficiently. As the shift progresses, bartenders must transition from preparation to fast-paced service. Varun illustrates the intensity of creating drinks in a bustling environment, where time is of the essence and every guest's experience is paramount. After serving customers, the closing routine involves cleaning and inventory management, cementing the significance of attention to detail in maintaining a successful bar operation. --- In conclusion, bartending is a vibrant profession that merges creativity, technical skill, and social interaction. The career offers numerous opportunities for learning, growth, and global exposure. Individuals in this field navigate challenges while enjoying the glamour and excitement associated with their craft. With commitment and passion, bartending can lead to a fulfilling career filled with unforgettable experiences and connections. As Varun Sudhakar exemplifies, success in bartending is achieved through dedication to the craft, continuous learning, and a genuine love for creating memorable moments for others.

Install the LifePage App to:

(for Free) Watch Head Operation Beverages Varun Sudhakar’s full Bartending Career Talk

₹ Do a Self Assessment on Bartending to calculate your Dream Index, which is defined as:

According to Varun Sudhakar your chances of success in Bartending is __%

Access your personalized Dream Index Report which will have all your Dream Indices sorted in descending order.

How to get into

Bartending?

If you are want to get into Bartending, start by investing in a Career Plan.

The 14 hour process, guided by a LifePage Career Advisor, will help you introspect and check whether your interest in Bartending is merely an infatuation or is it truly something you wish to do for the rest of your life.

Next, your Career Advisor will help you document how you can get into Bartending, what education and skills you need to succeed in Bartending, and what positives and challenges you will face in Bartending.

Finally, you will get a Career Plan stating which Courses, Certifications, Trainings and other Items you need to do in the next 7 years to become world’s best in Bartending.

LifePage Career Plan

14 hour personalized guidance program

Your LifePage Career Advisor facilitates your guided introspection so that you systematically explore various Career options to arrive at a well thought out Career choice.

Next: your Advisor helps you figure out how you will get into your chosen Career and how will you develop the skills needed for success in your Chosen Career.

LifePage Plan will not stop at saying "to become an Architect study Architecture". It will guide you on which Certifications, Trainings and Other items you need to do along with your Architecture education to become the world's best Architect.

Links for this Talk

Head Operation Beverages Varun Sudhakar's LifePage:

[LifePage]
https://www.lifepage.in/page/varunsudhakar

LifePage Career Talk on Bartending

[Career]
https://www.lifepage.in/careers/bartending-1

[Full Talk]
https://lifepage.app.link/20171005-0004

[Trailer]
https://www.youtube.com/watch?v=MO7kzgmpNOM

(Bartending, Varun Sudhakar, Bartender, Flairing, Beverage, Hotel, Restaurant, Cocktails, Mocktail)

Similar Talks

Hotel Management

Nishant Lal
Lecturer | FCI Hotel Management Institute, Dehradun

[ 10 years & 6 months Experience ]

Hotel Management is divided into four different departments: Front Office, Production, Food and Beverage and Housekeeping. Apart from these, there are other departments as well such as Accounts, Maintenance, Sales and Marketing etc.

"I got my Diploma from Australia and worked at Hotel Oaks in Melbourne. I have worked at Hotel Stallions, New Delhi and then joined FCI Hotel Management Institute, Dehradun"

Chef Management

Anahita Dhondy
Chef Manager | Soda Bottle Openerwala

[ 5 years & 4 months Experience ]

A professional cook, typically the chief cook in a restaurant or hotel. Chef Manager manages the entire area of cooking.

"After completing my Schooling from Springdales, Delhi I did my Graduation from IHM, Aurangabad. I went on to do my Masters from Le Cordon Bleu, London. I worked at Taj Man Singh for 1 year and interned with J W Marriot. I also came on Asia's first food truck reality show called Femme Foods. Apart from that I also came on Masterchef as a Judge."

Professional Cooking

Rahul Wali
Executive Chef | Rahul's Kitchen, Dehradun

[ 19 years & 2 months Experience ]

Professional Cooking is basically cooking in a commercial kitchen and producing products which are sold to different range of clienteles. For example: Working in a 5 star hotel, flight kitchen, Cafes, Restaurants.

"After completing diploma in HM from Pune and graduate diploma in Gastronomy, Adelaide, South Australia, I started Working as a Chef. I have worked in multiple hotels in India and abroad. Presently I am running my own Cafe by the name of Rahul’s Kitchen."

Hotel Management

Anirudh Riathwan
Director | Samaira Hospitality

[ 5 years Experience ]

Hotel Management is a course which tells one about the basic operations of the hotel industry. During the course, one learns about different departments of the hotel, its functionalities, operations and career prospects.

"I did my Hotel Management from IHM Bhubaneswar and then pursued my Executive MBA from Institute Vatel in France and Masters in Tourism Management from Perpignan University, France. And finally, I launched my own Brand in 2014 called Samaira Hospitality."

Front Office Operations

Aruna Kumari
Senior Front Office Executive | Ramada, Dehardun

[ 7 years & 7 months Experience ]

The front office or reception is an area where visitors arrive and first encounter a staff at a place of business. Front office staff will deal with whatever question the visitor has, and put them in contact with a relevant person at the company. The front office mainly includes roles that affect the revenues of the business.

"I have done Hotel Management from Nalanda Institute, Kolkata. I have worked at Uday Samudra, Turtle On The Beach, Hycinth By Sparsa, Ramada Chennai. I am working as a Senior Front Office Executive at Ramada, Dehradun."

Culinary Arts

Arjit Singha
Chef | The Good Times Company

[ 11 years Experience ]

Culinary arts, in which culinary means "related to cooking", is the art of the preparation, cooking and presentation of food, usually in the form of meals. People working in this field– especially in establishments such as restaurants– are commonly called "Chefs" or "Cooks", although, at its most general, the terms "Culinary Artist" and "Culinarian" are also used. Culinarians are required to have knowledge of food science, nutrition and diet and are responsible for preparing meals that are as pleasing to the eye as well as to the palate.

"After completing my education in food technology and culinary art, I started working for various hotels and organizations. Currently, I am the Chef Entrepreneur at The Good Times Company(food business, catering & events consultancy), Dehradun. I have been working since 2006."

Hotel Management

Hemant Kochhar
Director | Madhuban Hotel

[ 24 years Experience ]

Hotel Management is a human industry. Hotel Management includes management of hotel staff, business management, upkeep and sanitary standards of hotel facilities, guest satisfaction and customer service, marketing management, sales management, revenue management, financial accounting, purchasing, and other functions.

"After completing my schooling, I went to Delhi to attain a degree in Hotel Management from IHM Pusa. I opened my first Restaurant in Dehradun at the age of only 13. After that I worked with Le Meridien, The Oberoi, Taj Hotels and Hotel Vasant Continental, New Delhi holding different offices. I then took over my family business of running the Madhuban Hotels. While doing so I also completed several specialized ecourses from Cornell University School of Hotel Administration in different areas of Hotel Management."

Commercial Cooking

Nishant Lal
Chef | Beacon Cove, Melbourne

[ 8 years Experience ]

Commercial Cooking is different from Culinary Arts. It is cooking to earn money. It should not just be about earning money but also to satisfy the needs of people.

"I started my career as an apprentice chef in Melbourne Racing Club, Melbourne, along with my studies. After that I joined Beacon Cove, Melbourne as a Kitchen Hand, eventually moving up to CDP. I then came back to India and learned about Indian cuisine and ended up as a chef."

Bartending

Kuldeep Chauhan
Bar manager | Ramada, Dehradun

[ 12 years & 7 months Experience ]

A bartender is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment. Bartenders also usually maintain the supplies and inventory for the bar. A bartender can generally mix classic cocktails such as a Cosmopolitan, Manhattan, Old Fashioned, and Mojito.

"I have done PG Diploma in Hotel Management from RIMT. Post that I did a 6 month course in Bartending from Bar Academy, Dehradun. I have worked at Taj View, Chillies, Cibo, Veda. I have designed various bars in Uttarakhand. I am also running a Bartending Academy in Dehradun. I am Bar Manager at Ramada, Dehradun."

Food And Beverage Operations

Sachin Kumar
Food And Beverage Manager | Ramada, Dehradun

[ 11 years & 7 months Experience ]

Foodservice or catering industry defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats.

"I have done Hotel Management from IHM, Hyderabad. I have worked at hotels like Hyatt Regency, Hilton, Princess Cruises- US, Thulhagiri Island Resort- Maldives, Sugar Bay Club, Ramada Chennai. I have worked in 18 countries in total. I am a Food and Beverage Manager at Ramada, Dehradun."

Housekeeping Operations

Saurabh Sharma
Executive Housekeeper | Ramada, Dehradun

[ 10 years & 7 months Experience ]

Housekeeping refers to the management of duties and chores involved in the running of a household, such as cleaning, cooking, home maintenance, shopping, laundry and bill pay. These tasks may be performed by any of the household members, or by other persons hired to perform these tasks.

"I did my primary education from Agra, and then went on to do a course in Hotel Management from Ram Institute of Hotel Management. I have been working with Ramada as an Executive Housekeeper."

Front Office Operations

Atul Mamgain
Team Manager | Vana Retreat

[ 5 years & 7 months Experience ]

The front office or reception is an area where visitors arrive and first encounter a staff at a place of business. Front office staff will deal with whatever question the visitor has, and put them in contact with a relevant person at the company. The front office mainly includes roles that affect the revenues of the business.

"I did my schooling from DVPS, Dehradun. I have done my Hotel Management from IHM, Jodhpur. I have worked at Aman Resorts, Delhi and Intercontinental The Lalit, Jaipur. I worked at Vana Retreat, Dehradun from 2013-2016."

Commercial Cooking

Chain Singh
Head Chef | The Great Indian Pub

[ 15 years Experience ]

Commercial Cooking applies to any operation or business that prepares food for consumption by the public.

"After completing my Schooling from Tehri, I worked with various cafes and restaurants such as Seasons Caters, Gourmet Kitchen, Fast Tuesday etc. I am the Head Chef at The Great Indian Pub, Dehradun."

Concierge

Arvind Bartwal
Concierge | Taj Wellington Mews

[ 2 years & 3 months Experience ]

In hotels or resorts, a concierge assists guests by performing various tasks such as making restaurant reservations, booking hotels, arranging for spa services, recommending night life hot spots, booking transportation (limousines, airplanes, boats, etc.), coordinating porter service (luggage assistance request) etc.

"I did my schooling from Kendriya Vidyalaya, Mumbai then a course in Hotel Management from KIHM Dehradun. I did my internship from Oberoi Hotels and started my career with Vana, Dehradun. Then I joined Taj Hotels as a Concierge."

Hotel Operations

Gursharan Singh
Director Of Operations | Ramada, Dehradun

[ 11 years & 11 months Experience ]

Hotel Operations include front desk management, housekeeping operations, food and beverage management and human resources planning.

"I did B Com from MPG College, Mussoorie. Post that I did a professional course in Hospitality from Frankfinn Institute, Dehradun. I started my career from Club Mahindra, Mussoorie. I have worked at various Hotels like ITC Fortune, JP Group of hotels, Mango Hotels, Royal Orchid. I am working at Ramada as Director of Operations."

Teaching Hotel Management

Aarti Jain
Teacher | IHM Mumbai

[ 2 years Experience ]

Hotel Management includes all the operational and non operational fields such as front office operations, F & B service, Kitchen, Housekeeping, Accounting and so on. Teaching Hotel Management includes training students on all these things.

"After completing my education, I worked with Lalit Hotel as a Hotel Operations Trainee. After that, I worked with Presidency College of Hotel Management and then with the Presidency College of Hotel Management, Bangalore."

Front Office Operations

Kamlesh Deopa
Front Office Manager | Ramada, Dehardun

[ 11 years & 8 months Experience ]

The front office or reception is an area where visitors arrive and first encounter a staff at a place of business. Front office staff will deal with whatever question the visitor has, and put them in contact with a relevant person at the company. The front office mainly includes roles that affect the revenues of the business.

"I have done my graduation from HNB Garhwal University. Post that I have did a Diploma in Hospitality from Air Hostess Academy. I started my career with Club Mahindra, Mussoorie. I have also worked at Taj Hotel, Carlson, Inter-Continental & WHG. I am the Front Office Manager at Ramada, Dehradun."

General Management

Prakash Joshi
CEO | Ramada, Dehradun

[ 38 years & 7 months Experience ]

General management usually involves overseeing most or all of the firm's marketing and sales functions as well as the day-to-day operations of the business. A general manager is an executive who has overall responsibility for managing both the revenue and cost elements of a company's income statement.

"I have done BA from DAV PG College. I started my career in hospitality with Taj Mahal, New Delhi. I have worked at Hotel Madhuban for 14 years and at Surbhi Palace Hotel for 19 years. I am working at Ramada, Dehradun as CEO."

Commercial Culinary Cooking

Radhika Arora
Owner & Chef | Spicy Herbs

[ 23 years & 4 months Experience ]

Commercial Culinary Cooking applies to any operation or business that prepares food for consumption by the public.

"After doing my Diploma in Culinary Arts I started working with Imperial and ITC Maurya. In 2016 I started my own company Spicy Herbs where I also work as a chef."

Housekeeping Operations

Rahul Kumar Rajput
Assistant Manager | Hotel Boulevard

[ 7 years Experience ]

Housekeeping is an operational department in a hotel, which is responsible for cleanliness, maintenance, aesthetic upkeep of rooms, public area, back area and surroundings. A hotel survives on the sale of room, food, beverages and other minor services such as the laundry, health club spa and so on

"After completing my Schooling from Bijnor, I did my Graduation from FCI Institute of Hotel Management, Dehradun. I worked at Inderlok as a Trainee Supervisor. I am an Assistant Manager at Hotel Boulevard."

Housekeeping

Seema Chaturvedi
Executive Housekeeper | ITC Maratha, Mumbai

[ 24 years Experience ]

Housekeeping deals with the general upkeep of a Hotel. Housekeeping includes taking care of the aesthetics as well as cleanliness of the entire Hotel. It also includes taking care of things such as the furniture, fittings and fixtures of the Hotel. It has many departments and offices under it. Few of such departments are laundry and horticulture. It is a very safe industry especially for women.

"I did my graduation from Isabella Thoburn College, Lucknow University and my Hotel Management from WMI. I hold the office of the Executive Housekeeper at the ITC Maratha, Mumbai."

Food and Beverage Operations

Rohan Singh
Assistant Manager | ITC Hotel, Hyderabad

[ 7 years & 5 months Experience ]

Food and Beverage Service operations involve a multitude of activities which engage the staff right from purchasing raw material, preparing food and beverage, keeping the inventory of material, maintaining service quality continuously, managing various catered events, and most importantly, analyzing the business

"After doing my schooling, I pursued my bachelors in Tourism Industry from ITC Hospitality Management Institute. I have worked for various Hotels like ITC Maurya, WH Sheraton, ITC Grand Bharat and ITC Kakatiya."

Professional Cooking

Pawan Kukreja
Executive Chef | Ramada, Dehardun

[ 12 years & 11 months Experience ]

Cooking is the art, technology and craft of preparing food for consumption with or without the use of heat. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments

"I have done B Sc in Hospitality & Hotel Administration from IHMCT&AN, Chennai. I started my career as a chef with Inter-Continental-The Grand, New Delhi and then Mumbai. I have worked with hotels like Lalit Resort & Spa, One and Only Royal Mirage, The Orchid, Radisson Blue. I am working as an Executive Chef at Ramada, Dehradun."

Hotel Management

Bharat Arora
General Manager | Holy River Hotel

[ 14 years & 1 month Experience ]

Hotel Management includes managing the operation of a hotel, motel, resort, or other lodging-related establishment. Management of a hotel operation includes management of hotel staff, business management, upkeep and sanitary standards of hotel facilities, guest satisfaction and customer service, marketing management, sales management, revenue management, financial accounting, purchasing, and other functions.

"I did a degree in Hotel Management from IHM, Gurdaspur followed by a training programme at the Oberoi Hotel Cecil in Shimla as a bartender. I then moved to the Westin Sohna Resort & Spa where I worked as a Pool Bar Attendant. Then, I moved to Maldives where I managed the operations of six restaurants. After returning to India, I worked as a Hotel Manager at the Dewa Retreat. I am currently working as a General Manager at Holy River Hotel in Rishikesh."

Bartending

Seri Zawa
Bar Manager | Drifters, Manali

[ 2 years & 6 months Experience ]

A bartender is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment.

"I did my Schooling from Sikkim. I then shifted to Kerala and completed my schooling. After my schooling I started working in various restaurants like in a bar in Palolim Beach, Goa and Palmtree in Varkala,Kerala. Now I am a Bar Manager at Drifters, Manali."

Fruit & Vegetable Carving

Dhiraj Mehta
HOD Food Production | Shri Ram Institute of Hotel Management

[ 19 years & 1 month Experience ]

Fruit or Vegetable carving is the art of carving fruits and vegetables to form beautiful objects, such as flowers or birds. The purpose of fruit and vegetable carving is to make food more attractive, more appetizing, and also easier to eat.

"I have done Diploma in Hotel Management from GIHM, Dehradun and Masters in Hotel Management from Uttarakhand Open University. Post that, I did Industrial & Vocational Training from Centaur Hotel & ITDC Ashok. I worked at Hotels like The Maya in Jalandhar and Jaypee Palace Hotel. I then did an Advanced Diploma in European Cuisine from Indus Institute of Hospitality, Chennai. Post that, I worked for Carnival Cruise Line on Live counters. I taught at Kukreja Institute of Hotel Management as Professor. I am HOD Food Production at Shri Ram Institute of Hotel Management."

Food Court Management

Rajeev Chaurasia
Operations Manager | Pacific Mall

[ 18 years & 5 months Experience ]

Food court management includes all the services and the maintenance of the quality of the food which is provided to the customers. Food court management also includes the management of the hygiene and sanitation of the kitchen area as well as the food court.

"After completing my Diploma course in Hotel Management, I worked with various Restaurants and Five Star Hotels. I am managing Pacific Mall Food Court, Dehradun since 2013."

Food Styling

Indranie Dasgupta
Food Stylist | Self Employed

[ 26 years & 9 months Experience ]

Food styling is the art of arranging food so that it looks tasty and fresh. This is important in a number of situations, particularly when the food is being photographed. For instance, the pictures of food that you see in cook books, magazines, advertisements, and menus have been styled.

"I was always interested in Food and Home Science, therefore took this profession full time and quit my teaching and started as a Food Stylist and have been working for almost 27 years in this field."

Food Quality Control

Mohit Jayant
Head | Pizza Hut & Domino's

[ 14 years & 1 month Experience ]

A Restaurant Operations Evaluator is involved with the food quality control in a restaurant or cafe. It starts with receiving ingredients, involves checking the quality of raw materials and finally ensuring the delivery of a quality product.

"I did my Schooling from St Josheph's Academy, Dehradun. I then did Hotel Management for Graduation from IHM, Lucknow. I helped open Domino's in 2000 and Pizza Hut in 2004 in Dehradun and was the Operations Head there. After which I worked in Nirula's in Delhi for one year and then Future Value retail from 2011-2014. Following which I was at Sabbarro Pizzas from 2014-2016."

Food Quality Control

Adarsha Kumar P K
Quality Engineer | The Akshaya Patra Foundation

[ 5 years & 4 months Experience ]

Food Quality Control is the control of quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).

"After completing my B Tech in Food Science & Technology from University of Agricultural Sciences, Hassan in 2013, I joined Garden City Beverages in Bangalore as Quality Control Engineer. After two years I moved to Akshay Patra Foundation where I continue to work as a Quality Engineer."

Flair Bartending

Piyush Bora
Flair Bartender | Bar Academy of Doon

[ 3 years & 1 month Experience ]

Flair bartending is the practice of bartenders entertaining guests, clientele or audiences with the manipulation of bar tools (e.g. cocktail shakers) and liquor bottles in tricky, dazzling ways.

"I was born and brought up in khatima and did my schooling from the same place. In 2016, I came to Dehradun and joined Bar Academy of Doon and since then I am working as a flair bartender."

Chef Management

Anubhav Gurung
Owner | Fat Plate Cafe, Manali

[ 7 years & 6 months Experience ]

A professional cook, typically the chief cook in a restaurant or hotel.

"I did my BA (H) in Culinary Art from Institutue of Hotel Management, Aurangabad. In 2011, I started my Catering Company in Chandigarh and thereafter in 2013 I started my own Restaurant by the name of Fat Plate Cafe in Manali."

Kitchen Management

Kaushiki
Chef | Oberoi Hotels

[ 4 years & 3 months Experience ]

A kitchen manager is responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques.

"After my tourism studies from IGNOU and Diploma in Kitchen Management from OCLD (Oberoi Centre of Learning & Development). I started my career with Oberoi Raj Villas in Jaipur. Later through Oberoi I got shifted to OCLD in Delhi for Management Training Programme."