Raveesh Kapoor

• Over 12 years of experience in the Hospitality Industry. Currently working with Indian Accent New York as a Executive Chef
• Ranked #3 in the Young Emerging Chefs of New York
• Conducted dinner (at the residence) and function at James Beard Foundation Event
• Participated for multiple pop-ups in Pune, Kolkata and Bangalore
• Member of the core team formulated for the Pre-opening of Indian Accent, New York, Restaurant
• A thorough knowledge of all aspects of the operations of a kitchen
• Expertise in live Demo’s, recorded Demo’s and Photo Shoot’s
• Meticulous assistance in menu development, innovative recipes, budget monitoring, cost control and staff management, as well as planning and directing food preparations
• Managing relationships with vendors, negotiate prices of ingredients and equipment
• Competent in comprehensive staff mentoring including training and developing the kitchen team involving 4 to 6 juniors, as well as encouraging the team to create new culinary projects
• Creating special dishes using fresh ingredients with focus on local markets to promote worldwide cuisines
• Proactively manage food cost control with a daily check over food production and wastage to contribute to F&B revenue
• Accuracy and speed in handling contingent situations and furnish solutions

• Supporting brand standards through training and assessment of the kitchen brigade, to evolve as an organized group and motivated individuals
• Planning and delegation of job tasks as well as and directing food preparations to the juniors while mentoring as well as coaching the junior chefs
• Engaging in administrative work involving staff scheduling, supervision, disciplining and even working out incentive schemes
• Proactively maintain a daily and periodic health and hygiene record for kitchen and ensure compliance with all health and safety standards within the kitchen area
• Expertise in live Demo’s, recorded Demo’s and Photo Shoot’s
• Managing food cost control with a daily check over food production and wastage to contribute to F&B revenue
• Assisting the Head Chef in the management of customer relations
• Proficiency in planning, organizing and supervising ODC’s with esteem/celebrity guests
• Dynamically develop menu for guests based on availability of seasonal vegetables
• Managing relationships with vendors, negotiate prices of ingredients and equipment

• Certified wine sommelier LEVEL 1

Whenever I get the chance to travel I grab that opportunity as it allows me to broaden my perspective towards new places, people and majorly their food culture which I always love to explore and inspired especially from their local cuisine and about singing it is my soul therapy .