User:Iyerganeshh

Ganesh Iyer who has born with an ambition to become a pâtissier. He was born and raised in Pune, Maharashtra until higher education. Having lived in India and mostly Pune and Mumbai (Bombay) for the past years and residing in different parts of the world which include India, Switzerland, Australia, New Zealand, Doha(Qatar) Abu Dhabi and Dubai.

Ganesh is an eager, professional and committed Chef, who is passionate about great food & beverage and who when working in a kitchen, always has his finger on the pulse. He is very inquisitive strive on taking up challenges. He is a patisserie culinarian and had taken up culinary as my major but being a vegetarian made me specialize in pastry and until now he has no regrets. He love to cook and bake, take photos of my dishes and write about them. Besides cooking and photography, He like reading, watching movies, swimming, chess and anything good and beautiful in life. He is skilled with practical carving, chocolate crafting and sugar-art work. He is crazy about Food specially chocolates and gourmet desserts.

Good strategic appreciation and vision, able to build and implement sophisticated plans with a proven track record explicitly supporting business needs. Self-­‐driven and self reliant, sets aims and targets and leads by example, collaborative approach with good interpersonal skills to engage, motivate and encourage others through change

As a skilled and knowledgeable patisserie professional with extensive experience in patisserie, chocolate arts, and leading team projects to achieve organizational goals and business requirements.

Early Education
for Culinary Arts(ICCA), Dubai, United Arab Emirates.
 * Higher Diploma in Hospitality Management (Culinary Specialization) from International Management Institute(IMI, Switzerland)
 * Bachelor of Business Administration (BBA), Hotel & Tourism Management from YCMOU, India.
 * Diploma in Hospitality (Commercial Cookery) Awarded the “Recognition of Quality Culinary Education” by the World Association of Chefs Societies (WACS) from International Center
 * IVQ Diploma in Patisserie, Accredited by City & Guilds, London, UK
 * Advanced Diploma of Hospitality (Patisserie) with Certificate IV & III in Hospitality (Patisserie) from Le Cordon Bleu, Sydney.
 * Masters in International Hospitality Management from Le Cordon Bleu, Adelaide.

Hands on
A qualified hospitality professional with good experience with demonstrated abilities to manage a fast-paced kitchen operation, experience in executive operations related to food production with professional expertise in Patisserie food production. Looking for opportunities in developing experience in F&B Operations and other sectors. Experienced in production and delivering of confectionery food for special hotel events and dignitary guests for 500+ people by means of planning, requirement gathering,  integrating activities, production and implementation. Possessing a good understanding and exposure from working with major international hotel brands within India, U.A.E & Australia.
 * Monte Carlo Beach Club, Abu Dhabi (Pre-opening)
 * ITC Grand Central, Mumbai The Luxury Collections. Managed by Starwood Groups.
 * JA Ocean View Hotel, Dubai. Managed by JA Resorts and Hotels(Pre-Opening)
 * The Emirates Palace, Abu Dhabi Managed by Kempinski Hotels.
 * Sofitel Wentworth Sydney. (Accor Groups of Hotels)
 * Four Points by Sheraton (Managed by Starwood Hotels & Resorts)Currently taken over & Managed by Hyatt Corporation under name Hyatt Regency, Sydney.
 * ANZ Stadium (Venue Live Management)
 * Catering Project, Sydney
 * Fairmont Resort & Spa- MGallery by Sofitel, Blue Mountains.

Professional Achievements
• Recipient of The Endeavour Awards (DEEWR) from the Australian Government, Department of Education- 2015 - An Awardee of full Endeavour Vocational Education & Training (VET) Scholarship.

• A congratulatory letter from the Hon Christopher Pyne MP, Minister for Education, regarding the Endeavour Scholarship.

• Participated in Live Dessert Category- Open Category organised by Western Indian Federation of Culinary Association, Great Indian Culinary Challenge- July 2010.

• Part of the Guinness Books of World Record for Largest Chef Meet with an initiative by the Department of Tourism and Commerce Marketing and Emirates Culinary Guilds at Meydan Racecourse, Dubai, U.A.E. - Jan 2013

• Bronze Medal in Static Entremets Category, Australia Culinary Challenge 2015.

• Participated for Bon-Bon Open Class in Sydney Royal Chocolate Competition organised by The Royal Agriculture Society of NSW, September 2016.

• Runner’s Up in Entremets Category represented New South Wales organised by Callebaut Australia, Mitchelton Wines, Melbourne, September 2016.

• Winner, titled ‘Best Use of Weiss’ in 2017 Team Dessert Challenge organised by Le Cordon Bleu Sydney sponsored by PCB Creation, Fresh AS, Les vergers Boiron, Eustralis-Australia and Weiss Australia on 6th April 2017.

• Bronze Medal and awarded ‘Best Decorated Cake 2017’ on static sweet display category issued by Australian Culinary Federation, Australian Culinary Challenge 2017.

• Category ‘Best Outstanding Pastry Chef 2017’: Live Dessert Challenge (Bronze), Static Sweet Showpiece /Centrepiece Category (Bronze), Petit Fours and Praline Category (Bronze) and Static Entremets Category (Bronze). Organised by Australian Culinary Federation, Australian Culinary Challenge- Sydney 2017.

• Participated in Savour Patisserie of Year 2018 at ICC, Sydney – May 2018.

• Overall Silver Medal (2nd) in Australia for Chocolate and Praline Category in the Final Australian National Team Selection, Pastry World Championship- FIPCC, Milan – September 2018

Professional Memberships
• Professional Member of Chaîne des Rôtisseurs Bailliage du Australie, in the rank of Chef Rôtisseur.

• Full Member of Australian Culinary Federation, NSW Chapter, in rank of Qualified Chef. (Membership no.3725)

• Full Member of Emirates Culinary Guilds, U.A.E (Nov 2011- Jan 2015).

Social Media
Instagram : [|chefosopher_ganesh/]