Immanuel Francis Email & Phone Number

Bengaluru, Ka, In

India

India

F&B – Handling 11Hospitals ,Reporting to RD •Taking care of south region (KA& TN)Food & Beverage Operations , •Therapeutic patient menu designing •Staff and cafeteria menu planning.•Staff recruitment & Management•Staff Training •New product development and costing•Setting up new Kitchen for the upcoming hospital. •Attending to Customer's complaints •Handling day to day Operations •Ensuring high standards and quality in F&B.•Creating SOP’s to improve quality and customer satisfaction•Ensuring timely delivery of Food & beverage. •Vendor negotiations and procurement of raw materials with compliance to quality standards

India

• Areas of expertise encompass all facets of professional kitchen set-up and Operation, staff development and admin management, special skills on innovative designing of seasonal menu , profit and loss/ cost management, Purchase, Inventory control, vendor and customer relations.

Chennai, Tamil Nadu, India

& Beverage Operations reporting to the Director •Over all supervision of commissary Operations. •Staff recruitment & Management•Staff canteen and Pest control management. •New product development and costing•P and L of the monthly operation •Attending to Customer complaints •Handling day to day Operation •Maintaining quality and standards. •VIP visitor’s check in & check out, handling . •Co ordinate with the customers. •Bring in new customers and ensure profitability.•Setting up New cafes and outlets. •Complete logistics to ensure timely supply

Handling F&B launches.•Recipe standardizing and vendor management. •Cost Control•Attending to Customer complaint•Close monitoring of quality standards at outlets •Implementing new menu items as per F&B calendar•Maintaining the standard in Food & beverages and SOP for the same.•Tie up with national vendors for standardized quality and fixed rate contract. •Setting up kitchens to cater to café coffee day outlets

reporting to General Manager Sindoori hotels, Apollo group.•Handling all the operations for all the divisions within Karnataka.•Therapeutic patient menu designing ,staff and cafeteria menu planning.•Organizing various types of food festivals on a regular basis-eg: Pasta food festival, etc.•Setting up new kitchen for the upcoming hospitals

reporting to the Executive Chef •In charge for the cold kitchen- Garde Manger and Pantry•Standardizing the quality of food and coordinating with Chef for planning the Banquet menu and restaurant menu.•Handling daily operations and indenting of the cold kitchen.•Planning the daily buffet menus and special week-end menu•Coordinating with purchase and receiving departments•Quality check of the cold kitchen raw materials arriving into the hotel•Planning the work schedule for the department-Weekly•Ensuring adherence to HACCP standards.

reporting to the Executive Chef •In charge for the cold kitchen- Garde Manger and Pantry•Standardizing the quality of food•Coordinating with Chef for planning the Banquet menu and restaurant menu•Taking care of the day-to-day operations of the cold kitchen•Planning the daily buffet menus and special week-end menu•Indenting for cold kitchen•Coordinating with purchase and receiving departments•Quality check of the cold kitchen raw materials arriving into the hotel•Planning the work schedule for the department-Weekly•Training the subordinates on standards and procedures•Part of the HACCP certification core team

First Commis reporting to the Sous; •Handled the Pantry and Garde Manger•Preparing the Al-a-Carte•Planning workflow and delegating to subordinates•Responsible for the preparation of salads and cold cuts for the Banquets•Indenting for all raw material required

GST) reporting to the Sous Chef•Cross training in all departments•Specializing in Cold Kitchen•Preparation of all Cold dishes•Handling the lunch and dinner buffet

Additional Training - Middle eastern cuisine, Indian cuisine and Italian food.Specialization in Cold Kitchen.; Cross Training in all major departments and specialization in Cold Kitchen

Special winter training in Cold Kitchen