Jeevan Chand Email & Phone Number

Mumbai, Maharashtra, India

• Involvement in planning with the Project team for the overall execution plan of F&B.• Event layout discussion.• Menu planning and pricing as per the event profile.• Finalized and locked brands for the concession counter, VIP lounge & crew catering.• Fulfilled the Artist’s hospitality & their Rider requirement on the ground.• Coordination & closely working with the tour manager for Artist specific needs.• Agreement & commercial closure.• Forecasting with Pre & Post PNL.• Getting a Bar management quote as per the nos of the bar in the live event.• Analysis of the alcohol requirement and the same to be coordinated with alcohol brands.• Responsible for achieving revenue targets for these food counters & Bar staff• Recruit and select staff. based upon forecasted volumes.• Coordinated with the Ops team for operation requirements, menu configuration and post-event sales report

Dubai Deria

• Participate in the development and implementation of business strategies for the kitchen that are aligned with the company overall mission, vision, values and strategies.• Participate in the development of the kitchen business strategies.• Implement strategies for the kitchen that support achievement of the hotel goals.• Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experience provided by employees.• Ensure that the hotel delivers the company experience by reviewing hotel. Operations from the customer’s perspective as well as from a business perspective.• Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.• Develop and implement strategies and practices that support employee Engagement. • Maintain product consistency by conducting inspections of the seasonings, portion and appearance of the food. • Ensure that unused food is stored properly in order to minimize waste and maximize quality.• Coordinate the inventory, purchasing and disbursement of all supplies with the purchasing manager.• Ensure that proper sanitation practices are followed. According to HACCP.• Keep current with local competition, adjust menu periodically to create point difference in the market place.

Dubai, United Arab Emirates

• Directed and managed all food production at the unit, ensuring quality standards and maintained in terms of taste, presentation, service, and safety of food. Implemented and maintained a service and management philosophy that served as a guide to respective associates.• Responsible for all the scheduling, training and development of new menu. Maintained all the kitchen HACCP records for any DM inspection.• Monitored banquet reservation and coordination with guest for resolving their concerns. Managed the operations schedules with constant follow up with guest.• Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experience provided by employees.• Ensure that the hotel delivers the company experience by reviewing hotel. Operations from the customer’s perspective as well as from a business perspective

Dubai, United Arab Emirates

Mumbai, Maharashtra, India

Mumbai, Maharashtra, India

Mumbai, Maharashtra, India

Mumbai, Maharashtra, India

Mumbai, Maharashtra, India

Mumbai, Maharashtra, India

Mumbai, Maharashtra, India