Ravi M Iyer

Experience

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  Marina Bay Sands

  Oct 2004 - Oct 2005

  Apprentice

  worked under Chef Jin shan lou as cheif apprentice hand selected for program through ICCA

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  MR CUISINE LLC

  Jan 2008 - Apr 2013

  Co-owner/Founder

  Executive Director of services and Co-owner

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  Vermilion NYC

  May 2010 - Feb 2012

  Sous Chef

  • Working closely with the Executive Chef "Maneet" featured on IRON CHEF and Chopped• In charge of exercising proper food safety standards in a fast paced highly productive kitchen• in charge of developing new menu items on a weekly basis for various theme's• making sure that food cost stays within the required standards• in charge of recruiting needed Talent for BOH upon necessary evaluation.

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  Revel Entertainment

  Feb 2012 - Oct 2012

  Executive Sous Chef IRD

  • In charge of all room service and Banquet food production for revels 2.4 Billion dollar Resort• supervised 4 line cooks 3 prep cooks and 2 grade manger cooks • made sure all food safety standards are met in accordance to hotel management• making sure that food cost stays within the required standards• Monitored Simultaneous events within various resort locations. Sky Garden, Ovation Hall, VIP Dining

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  Bravo Brio Restaurant Group

  Jun 2013 - Aug 2015

  Executive Sous Chef

  • In charge of exercising proper food safety standards in a fast paced highly productive high volume kitchen• in charge of Line checks and compliance with proper station setup and back up • making sure that food cost stays within the required standards• in charge of product usage and inventory input into BBRG software• ensuring proper SOP is adhered throughout daily management Operations • Keeping labor cost low and detailed in accordance to business

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  Maximum Quality Foods

  Sept 2015 - Feb 2017

  Executive Chef

  Food production, Essential InformationCorporate chefs manage the culinary operations and entrepreneurial aspects of food production establishments. Duties involve supervision of food production ensuring that the best practices are implemented and commercial growth is achieved. Serving a Liaison for business acumen in order to create budgets and assist with marketing.

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  D&D London

  Nov 2017 - Jan 2019

  Chef

  Worked with Chef Nicola Hubert for the launch of An Upscale Manhattan Concept Featuring Progressive British Cuisine enhanced with locally available sustainable farm to table ingredients.

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  Morrison Healthcare

  Jan 2019 - Feb 2020

  Senior Executive Chef

  Bringing world-class Dining to Healthcare. Good Food and Proper Nutrition is Quintessential for "HEALING"ubiquitous with Wellness & Recovery. A Healthcare Chef provides Comfort to Patients and Family members through the toughest of times making sure the road to Recovery is as pleasant and delicious as it can be.My Mother is my Ultimate Motivation and a Cancer Patient/fighter/survivor...

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  Darden

  Feb 2020 - Feb 2021

  Chef CKM

  Spearheading a high volume concept at a world premiere property due to open in the Heart of Times Square featuring New American cuisine with Global influences & 130 craft beers on Tap.

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  AVI Foodsystems

  Feb 2021 - May 2022

  Exceutive Chef

  Culinary Professional In charge of Elevating the Hospital Dining experience for all in house patients and Retail Dining for all Visitors and Staff. Multi speciality hospital within the vast Orlando health system.

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  Harp & Cork Southern Hospitality Group

  May 2022 - now

  Culinary Director