The Oberoi Group ~1 March to 13 August 2022
Internship Report
About The Company
The Group
The Journey of this group started in the early chapters in 1934 in
Shimla where Mr M.S. Oberoi pioneered the idea of luxury hospitality in
India by opening his first hotel. The lessons self-taught, the inevitable
mistakes made, the wisdom gained, the prestigious awards won. All
have formed the compass for successive generations of Oberois.
To this day, we still practice the most simple and uncommon of
operational philosophies that began with Mr M.S. Oberoi himself and
are now echoed by his son and current chairman Mr P.R. S. Oberoi:
The guest is everything.
The Oberoi Group, founded in 1934, operates 32 hotels, Nile Cruisers
and a Motor Vessel in the backwaters of Kerala. The Group has a
presence in seven countries under the luxury 'Oberoi' and five-star
'Trident' brands. The Group is also engaged in flight catering, airport
restaurants, travel and tour services, car rentals, project management
and corporate air charters.
The Oberoi Vanyavilas
1St March to 8th June
Head Chef Sous Chef
The Oberoi Vanyavilas
The Oberoi Vanyavilas Wildlife Resort,
the best 5-star hotel in Ranthambhore,
offers luxury tented accommodation
inspired by the opulent caravans of
the royal families.
A fine restaurant serving authentic
Rajasthani and international cuisine.
All are accompanied by hospitality
that is authentic and heartfelt.
The Dining Room
Our all-day restaurant anticipates
every palate with a daily changing
menu of authentic Rajasthani
specialities and pan-Indian and
continental dishes. High ceilings
are crowned with sparkling
chandeliers and walls are hand-
painted with scenes of
Ranthambhore and its tigers. Take
a seat by the fireplace in the main
hall or by the bonfire in the
courtyard, where you can also
enjoy live folk music.
The Bar
The perfect setting to enjoy a
single malt, a cognac, a glass of
fine wine or an expertly mixed
cocktail. Challenge a friend to a
game of chess or backgammon.
Sit down to one of our leather-
bound classics, or relax by the
fireside surrounded by
Ranthambhore’s tigresses;
gently captured in oil paintings
on the walls.
Different Dining Experiances
Our all-day restaurant anticipates
every palate with a daily changing
menu of authentic Rajasthani
specialities and pan-Indian and
continental dishes. High ceilings
are crowned with sparkling
chandeliers and walls are hand-
painted with scenes of
Ranthambhore and its tigers. Take
a seat by the fireplace in the main
hall or by the bonfire in the
courtyard, where you can also
enjoy live folk music.
Dine by the Lake.
Make the one you love centre stage with this private dining experience.
A specially handcrafted Royal Rajasthani Thali is even more special
when enjoyed at a candlelit table on the stage of our natural
amphitheatre. By the light of candles, Mashaal fire torches and twinkling
stars reflected in our lily pond, our amphitheatre is the perfect setting for
romance.
Live traditional folk dance can be arranged at an extra charge.
Sundowners at the Observation Tower.
Sunset views across the jungle from the top of our private
observation tower. The whisper of a warm evening breeze in
the trees. The sparkle of bubbles in your glass is mirrored by
the twinkle of stars overhead. Delectable canapés are
handcrafted using ingredients from our organic kitchen
gardens. Intuitive, unobtrusive, personalised service. Let’s raise
a toast to romance.
The Bakery
Week 1-4
Learned during the week :
The bakery's menu might seem delimited but play a major role in
the exceptional service that they provide.
Bakery production is divided into basic 3 parts :
WEEK 1& 2
1. Bread Production
2. À la carte
3. Complement
Bakery
4. Amenities
In the first week, I was put in with preparations of the basic
complements where I learned the bulk preparation of the basic tea
time cookies and cakes that are given with the teas that are served.
The cakes consisted of Citrous Cake & Banana Cake & the cookies
were the choco chip cookies and the coconut cookies.
In the second week, I was assigned the production for a la carte.
During this tenure, I learned the berry cake, sorbets, molten lava
cake, Apple crumble tart, the chocolate muffins
Learned during the week :
During this tenure, I learned the other half of the menu.
Here I started producing the Amenities & Bread Production. The
amenities would consist of Birthdays, anniversaries, Good
Morning, Good night, Happy journey, welcome, etc. Salutation
WEEK 3 & 4
given on respective occasions. on this occasion, the plate would
be decorated with respective decoration (Eg. a Warm welcome
would be a paw mark made out of chocolate decorated with
Bakery
edible soil Respectively each occasion would have a theme) all
the items on the plate are edible. With this 2 cake base, 4
bonbons. Special VIP amenities would consist of specially hand-
painted edible chocolate pictures of the tiger placed on the
plate.
The Bread Production consists of brown, white, multi-grain, and
gluten-free loaves of bread.The bread basket consists of the Pain
au chocolat, the danish pastry with fresh fruits and cream, and
croissants. Apart from that the berry muffins, the festival
amenities, the VIP amenities etc are also produced
Indian Kitchen
Week 3-9
Learned during the week:
In the Indian Kitchen, I was put in the tandoor
section where I learned the following :
1. The basic marination ( Red, Yellow, White)
WEEK 3-9
2. The Rogan
3. Cuts of the different ingredients used in tandoor
Indian
4. Prepared the dips
5. Cut the accomplishment of the dishes in the
tandoor
6. Kneading of the dough of the Indian bread (
Refined flour Based, Wheat Based and The
vegan option made of Sorghum (jowar))
7. Learned how to make Indian bread and serve
Indian Kitchen
Week 3-9
Weeks 10-11: Sick
Weeks 12-16 : F&B
Learned this week:
During this tenure I learned the basics of the cold
WEEK 16-19
kitchen which were as follows:
1. The Peeling and Processing of different Fruits.
Cold Kitchen
2. The Processing of different juices.
3. The Mise en place For the breakfast buffet.
4. Prepping the vegetables for different salads
5. Cuts of different vegetables for the salads
6. Cleaning and preparing the lettuce for salads.
7. Making and plating the salad
8. Stocking up the dry ingredients
9. Made sandwich and burgers
The Oberoi Bengaluru
About The Oberoi Bengaluru
Oberoi Hotels & Resorts are the
perfect destinations to get away
with family and friends. Relax in
spacious accommodation with
magnificent views. Let us serve
you exquisite cuisines and spend
some quality time together. Take a
dip in the pool or pamper yourself
with a personalised treatment at
The Oberoi Spa. All
complemented by our warm
hospitality and sincere service.
Lapis
The Restaurant is an all-day dining restaurant that promises
legendary Oberoi hospitality in a setting that captures the spirit
of nature; with a Lapis blue ceiling that symbolises the sky, and
large French windows that bathe the space in sunlight and
present endless garden views. The windows also open onto
an outdoor dining patio and garden deck. Lapis has been
thoughtfully designed to perfectly complement and enhance
the beauty of its natural surroundings.
Authentic Indian and international cuisines are served in the
contemporary interiors, while al fresco seating beside a stream
and water body guarantees an unforgettable outdoor dining
experience.
Our Australian wood-fired pizza oven is the centrepiece,
offering classic Italian pizzas, flatbreads with unique toppings
and, for the first time in India, fully loaded Chicago-style deep
dish pizzas.
In the evening, Lapis transforms into a unique dining venue,
with softly illuminated interiors and a spectacular outdoor
dining ambience.
Rim Naam
Nestled deep within the gardens, our
speciality Thai restaurant offers alfresco dining
on a secluded wooden pavilion that seems
afloat on the water body that surrounds it.
The menu features authentic Thai cuisine and
fresh seafood. Accompanied by soft,
traditional music, complemented by
Bengaluru’s pleasant climate and our warm
hospitality.
Our highly acclaimed and well-loved Master
Chef Tam hails from the Isan province of
Thailand and has spent nearly two decades
learning and practising authentic Thai
cooking across her own country and the
world.
Rim Naam
Our new Asian restaurant: Wabi Sabi is inspired by
its namesake Oriental philosophy that appreciates
the complexity of simplicity.
This philosophy flows through the thoughtfully
designed interiors; where textured grey slate is
celebrated for being imperfectly perfect.
Where tables are laid with kinstugi inspired
crockery. Where a breathtaking 24-carat gold leaf
wall provides a stunning backdrop to the live sushi
and sashimi.
The restaurant offers a selection of Chinese and
Japanese favourites expertly curated by expatriate
Chefs. Chef Bobby Recto is a skilled Japanese
expert with a vibrant personality to match his
culinary talent. We use authentic ingredients that
make traditional flavours and contemporary
pairings come alive on your plate and palate.
Polo Club Bar
A versatile space with indoor seating and an
elegant verandah offering lush views of the
hotel gardens, with an open-air patio for al
fresco dining.
The menu is a celebration of global favourites
that are perfect accompaniments to our
beverage selection.
We also serve a wide range of speciality teas
and single-origin coffee, besides refreshing
cocktails, fine wines, premium spirits and
cigars.
The Polo Club is the perfect oasis in the heart
of the city to enjoy great views and refreshing
drinks served with warmth, flair and finesse.
Chef Robin Chef Bobby
Executive Chef Sous Chef
TOBL Wabi Sabi
Chef Tam
Chef David
Sous Chef
Ass. Head Chef
Rim Naam
TOBL
Chef Hitesh Chef Eram
Sous Chef Sous Chef
Conti Indian
Week 18
Continental
Week 17-18
Continental
Learned the basics of the continental kitchen
like the basic cuts of vegetables, Sauce, etc.
Learned the basics of the buffet Marshalling
Learned the basics of different kinds of pasta
Learned the plating of a few essential dishes
Learned the breakfast operations
I learned essential breakfast dishes like
omelettes, french toast, pancakes etc.
Learned to pass out basic orders like french
fries, potato wedges, bacon, etc
Week 19
Garde Manger
Learned about different dishes that are
placed in the cold buffet
Learn about the different ways of cooking
meats for the cold buffet
Learned the different types of patties used
for their burgers.
Learned the different breakfast dishes like
Birchers Museli, CC Museli, Fruit Platter etc
Processed different juices for the buffet.
Week 20
Indian
Learned the basics cuts of
vegetables.
Learned how to manage the live
counter for the buffet
Learned the plating of a few
essential dishes
Learned the breakfast operations
Week 21-22
Bakery
Learned about chocolate, tempering chocolate
and making bonbons
Plating the desserts for the buffet
Learned how to manage the live counter for the
buffet
Learned the plating of a few essential dishes
Making of garnish
Making of milkshakes, cold coffee, lassies etc for
ala cart orders
Made different components for the main dishes
Eg The Chocolate ganache, berry compote etc
Learned some recipes like caramelised milk,
pannacotta, brandy snap, Red velvette etc
Week 23-24
Butchery
Learned about different meat.
Learned about the parts and cuts of
chicken
Processing the cuts of meat to bone less
Processing whole chicken
Processing the whole chicken into curry
and biryani cuts
Bagging tagging and storing of the meat
Processing of seafood Like whole fish,
prawns, oysters etc
Dessert Buffet
Hot Buffet Cold Buffet
Name: Dyuthi Kuchu
PRN: 20040621018
