Chef Bantwal Shashidhar Bhat
Assistant Professor (Selection Grade)
Welcomgroup Graduate School of Hotel Administration | WGSHA Manipal - Manipal Academy of Higher Education
Qualification: B. Sc., DHMCT
CURRENT ACADEMIC ROLE & RESPONSIBILITIES
Responsible for handling South Indian and breakfast for MA Indian Cuisine and Food Culture.
Have been a part of various Food Festivals at various hotel brands and few along with various Chefs of International/National fame. Have been part of pre-opening team of various hotels as HOD - Food Production Department. Have been selected to be part of the team which went to FHA show at Singapore
SUBJECTS CURRENTLY TEACHING
| Subject | Semester / Year |
|---|---|
| Nashta (Breakfast Cookery) | First Semester |
| Dakshina Pradeshika Aahar (Cuisines of South India) | First Semester |
ACADEMIC QUALIFICATIONS
| Degree | Specialisation | Institute | Year of passing |
|---|---|---|---|
| Bachelor of Science | Nutrition, Dietetics and Food Service Management | P.S.G. College of Arts & Science, Bharathiar University | 1988 |
| Diploma in Hotel Management, Catering Technology | Hotel Management, Catering Technology | IHMCTAN, Chennai, National Council | 1992 |
Experience
| Institution / Organisation | Designation | Role | Tenure |
|---|---|---|---|
| Cherrans College of Arts and Science, Erode District Tamilnadu | Lecturer | Teaching Theory and practical – Food Production | 2 Years |
AREAS OF INTEREST, EXPERTISE AND RESEARCH
Area of Interest
Practical Cookery
Area of Expertise
South Indian and North Indian Cuisines
Work Experience
| Organisation | Role | Tenure |
|---|---|---|
| Ambassador Group of Hotels | Exec chef at their Chennai Property , HOD of the production department , responsible for the functioning , staffing, rostering, quality and quantity , enhancements , food festivals etc. | |
| Sterling Holiday Resorts | Fern hill OOty , flagship property of sterling resorts, Exec chef , responsible for implementing HACCP , menu planning , Banquet food preparation and cost controls etc | |
| Concept Hospitality | Exec chef at Fern Ahmedabad , Working towards starting a new outlaet based on south Indian NON Vegetarian. First of its kind in Ahmedabad. Daily functioning , planning, delegating etc | |
| APPU Hotels | Associate Executive chef of 245 room Property of appu hotels managed by the Starwood hotels under the Le Meridien Brand . Responsible for operations of Banquets and South Indian restaurant apart from the daily functionin of all kitchens. | |
| Park Plaza by Rezidor | Brand of Radisson , Executive chef from preopening stage , implemented SOPS, training , food festivals etc | |
| Residency Group of hotels | Joined as Senior Sous Chef and after 4 years was promoted and deputed as executive chef of their prime property at Chennai – the Residency towers |