: Responsible for entire food production for Bar and Restaurant, Food Court and Cafeteria Operation for MNC Company. In Bar and Restaurant dealing with total seating arrangement of 110 with an Ice-Cream parlour and Chat Bazar and also having a Satellite Kitchen for Outdoor Catering and Cafeteria food production for MNC Company. Carrying responsibility is to ensure the required profit margin for Food in each financial period and purchasing all materials, ensure quality of food and service, determination the portion in relation with selling price and staff recruiting etc. Organizing the restaurant work, sales promotion of the outlet and partial responsibilities in the design & planning of special buffets & food quality assurance along with the handy paper work of Food Production Department.

Key Deliverable  Responsibility is to ensure that the guest is served efficiently with well-presented, good quality food in a relaxed atmosphere. Attempt several special orders for VVIP Guest. Responsible to provide full courses of menu to Garden Café for approximately 5000 passenger.  Handling the operational defaults and setting up the environment for the smooth functioning in the Restaurant and Garden Café.  Uplifting the sale of the restaurant in terms of food and its quality. Providing all the necessary training required by the staff which is set under the company specifications. Attending operational functions like pre-shifts staff briefings, creating duty roster, shift management.  Managing the operations schedules with my colleagues in absence of supervisor. Taking care of all need able things respective department. Leading a strong team of Hot Buffet staffs by sharing my ideas. Executing responsibility towards Indian Cuisine:- Promotion of product, planning theme dinners with Executive Chef and Executive Sous Chef and maintaining the high standard of food service in peak hours & in any busy day. Meeting up with the guests and creating a database after familiarized with their likes and dislikes. Briefing and properly allocating the staff for smooth operation. Planning of staff duty roster according job pressure. Taking care of Equipment and look after log like Blast Chiller, Time management, etc. Maintain cost control according target given.

AREAS OF EXPERTISEFood Operations Maintaining quality and consistency of products for enhancing guest satisfaction. Leading efforts for streamlining processes and generating cost savings in operations. Coordinating with guests for resolving their concerns/ needs. Implementing menus promotional strategies.Operations Managing diverse operations encompassing turnaround staff & growth. Handling all aspects relating to Restaurant Operations and turning the units as Profit Centre. Taking care of standards, operations, revenue, costs. Imparting appropriate in house training to the team so as to attain service excellence & teamwork;operational training to the new joiners. Supervising operations, analysing employee assessment & development and guest satisfaction. Preparation & monitoring of Food budgets and responsible for costs and inventory control.Guest Servicing Devising & putting in place systems & procedures revolving around the need of the guest. Ensuring customer satisfaction by achieving delivery of service quality norms. Interacting with guests for feedbacks and implementing world-class service strategies. Strategizing policies & procedures in the operating systems to achieve greater customer delight. Reviewing & interpreting the market trends/ client feedback to attune the business strategies as per theguest requirements & expectations.

Continental Section for Tabla Restaurant and Pub.Key Deliverables Maintain strict hygiene and standard in Food Operational Area. Functioning as the shift in charge of the restaurant and pub. Executing complete responsibility for the entire continental cuisine including main coarse and snacks. Working for banquets and handling many conferences, ODC, etc. Got an opportune to work & learn to run smooth operation in different outlet in different variation byassisting Executive Chef. Implementing functions towards menu Requisition and the month end inventory. Training of staffs, briefing them and planning of staffs. Check all Mise en Place. Interact with guest to improve quality standards

Key Deliverables Managing all three courses: breakfast, lunch and dinner sessions under rotating shift. Functioning as shift in-charge of the Coffee Shop and managing responsibility for opening and closing ofBreakfast counter. Ala Carte Order for Main Dining Restaurant by assist Chef de Partie. Control food portion as per company policy. Set up for live Breakfast counter. Solving problem by advice from supervisors. Mise en place as per assigned for main kitchen.Highlights Played an active role for the opening team Part of training class attended by the trainee manager supervisory, up selling, hygiene and sanitation,special order taking as per guest need, safety, menu implementation, wastage control, etc. Pickuping store by check requisition. Look after late night dinner and room service

Responsible for Continental Kitchen and sometimes deal with tandoor and chinese

Key Deliverables Greeting and interacting with guests as part of a production team to create a memorable experience forthe guest by exhibiting remarkable personal skills and providing exceptional service in a casual andprofessional environment. Primary duty is to assist and support chef de partie, ensuring that the operation must go on smooth. Warmly greets each guest in buffet area. Possesses exceptional products for Ala Carte and Table d Hote for Breakfast, Lunch and Dinner. Exhibits job and product knowledge sufficient to provide guest with accurate information in all aspects offood, service and resort information. Exhibits self-confidence to the degree necessary to handle a variety of situations in a positive andprofessional manner. Completes cleaning and closing responsibilities as directed by Chef de Partie and Sous Chef. Ensures proper sequence of service for all guests. Demonstrate cooperative behaviour with colleagues and supervisors. Keeping record of Equipment. Receiving perishable store with Executive Chef for 3-4 days operation. Join as trainee Cook and got promoted within 2 month. Maintain opening and closing stock of entire food consumption and left over in store

Joined as Hotel operation trainee

Responsible for Main Dine Restaurant, Bar and Room Service. Maintain Logs of Bar and Service equipment. Dealing with different counter like coffee station, omelette counter, etc. and leading team successfullyto fulfil management criteria and targets

Trained under various departments.