Vikram Udaygiri

Experience

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  Nouveau India Foods

  Oct 2006 - Jul 2008

  Chef & Partner

  In 2007 as Chef and Partner of restaurant Portabella @ the Basil Ikon hotel 100ft. road, Indranagar, Bangalore.

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  Orange Peel

  Jan 2008 - Feb 2010

  Chef & Director Food & Beverages
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  Excuisine Food & Beverages Pvt. Ltd

  Jun 2010 - Jun 2014

  Chef & Founder Director

  Chef Vikram runs an ethnic Indian QSR chain called the "Biryani Bistro". Its value proposition is 'Fresh', 'light', 'hygienic' Indian biryani at affordable price. Biryani is cooked in traditional yet modern methods and packed in ready to eat containers to retain the taste & flavor.We have 6 retail stores across Bangalore and still counting. Guitar Grill - Is a casual dining alfresco restaurant located at The Catholic Club in the heart of Bangalore's CBD. Chef Vikram's menu serves an international fair with dishes from Europe to SE Asia and specializes in Grill on some days of the week. Seating about 50 covers the restaurant is open only to the privileged members of the club & their guests. Chef Vikram also represents the Ministry of External Affairs, Government of India, in promoting Indian cuisine across South Africa, Israel, Egypt, and other countries.Excuisine Food and Beverages Managed Kitchen Operations - From July 2008 Excuisine Food and Beverages Pvt. Ltd. took over and started to manage kitchen operations across 6 cities and 15 properties in Bangalore, Pune, Gurgaon, Bombay, Noida and Hyderabad catering to over 525 rooms of M/S Humming Bird Suites Pvt. Ltd which is India’s largest corporate stay solutions company. The most exciting part of Chef Vikram's career was when he worked with Chef Desnave Barnard at the gastronomic restaurant Le Petit Bruxelles near Lille, a city in Northern France. This is where he developed his skill for French cuisine and culture. He also enjoyed a stint with Chef Matt Woolston at the Supper Club, Sacramento, USA. Previously Chef Vikram ran "Orange Peel". This lovely alfresco restaurant seated 90 covers and had different sections like 'the Courtyard', 'the ramp', 'Lounge bar and a Teppanyaki Section'.The restaurant was rated among the top 3 Heritage Restaurants in Bangalore by India Today. Show less

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  Food Sense Global

  Jan 2013 - now

  Principal Kitchen & Culinary Consultant

  Kitchen Facility Management Scientifically designing layout of kitchen in accordance with the food service concept. Kitchen Equipment Layout arrangement based on the theme and cuisine of the outlet.Bill of Quantities & Schedule of M.E.P Services Requirements, Technical Specifications of Equipment. Develop and issue dimension ed -rough-in-services plans for utility services which include civil masonry, plumbing, kitchen ventilation, gas & electrical power plans. Supervision during final installation of kitchen equipment along with inspection report. Consulting for F&B industryWe provide every service that your new restaurant startup will need, from scratch to finish. Starting from assistance in opening of the restaurant and co-ordination of other services alongside through the start up period. Timelines and estimates of costs are held critical. Multi Concept Approach Food Sense caters to different F&B operating formats: QSR, Food tech companies, Stand alone Restaurants, Home stays, Hotels, Motels, Bed and Breakfasts and Resorts.Menu DevelopmentFood Sense specializes in development of profit oriented menus, in Food costing, Menu Engineering, Menu theme selection, Recipe Formulation, Portion Standardization, Food props and presentation.Training and Development Training of kitchen staff on menu, recipe and process of production. Training of service staff on Menu description and presentation. Show less

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  Swad Group of Restaurants

  Jun 2014 - Jul 2015

  Chef & Group Head

  - Swad Royal Taste of India - Is an ethnic Indian Fine Dining restaurant chain with cuisines from across India .- Mumbai Masala – Is an ethnic Indian QSR chain with a value proposition of ethnic Indian street food from various regions of India.Maintain operations by preparing policies and standard operating Procedures. Implementing production, productivity, quality, and patron-service standards; determining and implementing system Improvements. Maintain patron satisfaction by monitoring, evaluating, and auditing Food, beverage, and service offerings; initiating improvements. Building relationships with preferred patrons. Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling,coaching, counseling, and disciplining staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations;Maintaining security systems. Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; Reviewing professional publications; establishing personal networks; benchmarkingState-of-the-art practices; Plan and implement the growth strategy of the group and identify potential brands and markets. Set-up a central kitchen to manage scales of operations and contain costs. Show less

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  Earthistic Produce

  Apr 2017 - now

  Partner

  First generation Agripreneur we ventured into producing high quality Microgreens, Sprouts, Edible Flowers Potted Herbs, amongst others.Over the past 5 years Divya and Vikram are fully dedicated towards sustinable Agriculture and Horticulture.Our vision was to run Earthistic as a sustainable agro firm with focus on fair trade & traceability. The idea was to provide otels, hospitals, restaurants, corporate firms top quality products at affordable prices.One of our other objectives at Earthistic is to empower women and the less fortunate youth form rural Karnataka to understand sustainable and responsible agro practices. Show less