Niraj Kumar Sinha Email & Phone Number

Ahmedabad, Gujarat, India

Gwalior, Madhya Pradesh, India

Recently taken over this beautiful property with extensive Food & Beverage business along with luxurious rooms.

Ahmedabad Area, India

Patna Area, India

 Taking ahead with the new property of just a few month old the biggest task was to streamline the operation with proper standards and system of operation. I was glad to achieve in a very short period of time. Then it was the travel portal’s association that was organized followed by tie up process with travel agents and corporate houses and more. We.

Shirdi

➢ Blessed with the spirituality of Sai Baba I was able Create an atmosphere of confidence to the guest for a better place to stay & relax, and staff for a better work atmosphere than what it was prevailing earlier. Where the owners also started putting confidence into us.➢ Able to achieve a higher Guest Satisfaction Index (GSI) with constant efforts.

Gandhinagar, Ahmedabad, Gujarat

Responsible for entire function of the resort, and taking care of the growth of the activities, and revenue related to the resort

Responsible for entree food production activities of the group, for all the hotels with proper planning and systemization of the process and standards.

Kolkata Area, India

 Organized quick galore of food festivals which enhanced the morale of the Hotel as one of the most happening place, such as Dakshini festival, Goan food festival, Nizame – e – Dawat (Hyderabadi food festival), Punjabi food festival, Sizzlers and burgers to name among a few.  Able to cut down the food cost from 40% to 31% by keen monitoring of the daily.

Vishakhapatnam Area, India

 Able to cut down the total manpower strength and effective cost towards salary and wages, maintaining very high standard of food preparation and presentation with following a standard procedures at various levels and cutting down on wastages and pilferages.  Organized food promotions such as - “Arabian nights, Mexican food festival, Dhaba (Punjabi) food.

Varanasi

 Started centralized kitchen for cost control. Prepared checklist for all including entry-level staff for better productivity. Developed standard recipe cards for the first time for all the items on the menu card. Compiled the layout of all different menus, its standardization and presentation. Formulated banquet menu planner for the first time for.

Shimla Area, India

 Preparation of kitchen checklist for different sections/outlets. Cafeteria organization. Involved in organizing process in the re-opening of the hotel with basic training and exposure. Gained the access of fusion cuisine and understood the importance of the same

New Delhi Area, India

 Introduction of Guerdon service in the restaurant. Setting of main kitchen after the renovating process of the hotel. Improved the hygiene/sanitation of the kitchen as from that prevailing earlier.

New Delhi Area, India

 Successfully completed “Chef Trainee” for two years and became a Demi Chef De Partié in the organization with French Restaurant (Le Pierre). Learned the finer basic aspects of cooking and understood the importance for control of flavors, seasoning and spices during cooking. Specialized in guerdon service (Live cooking & Flambé) to be done in the.

3 Yr Diploma In Hotel Management, Catering & Applied Nutrition From Iibm, Patna, Hospiltality, Cookery, Front Office, Hygiene & Nutrition, Housekeeping, Restaurant Services, Etc.

10+2, Physics, Chemistry, Mathematics, English, Biology