Sandeep Semwal Email & Phone Number

Rishikesh, Uttarakhand, India

Specialize in several retreat program, connect your self and find out more about you

Rishikesh, Bali

Rishikesh

Asst. ex. Chef in operation

Seychelles

• Taking responsibility of the overall Kitchen operation for 9 months without an Executive Chef.•Maintaining a daily guest food budget of €60.00 per person.•Consistently meet or remain under budget on all controlled expenses and Capex•Evaluated and reorganised all the purchasing and store issues to optimize efficiencywithin the department. •Liaising with the Purchasing Department and Stores on a daily basis. •Dealing with relevant Human Resource issues relating to the kitchen operation •Conduct performance appraisal for kitchen staff as and when required.•Forecasting and managing departmental rosters, annual leave and R&R structure for the culinary and stewarding team.•Conceptualising new menus for the restaurant outlet and special events •Sourcing & purchasing of goods both local and international (air freight and sea freight) •Assisting the Executive Chef with Kitchen Capex for the new year’s budget•Raised Trip Advisor scores in relation to the kitchen with personal guest interest and exceptional quality of product and service •Maintain structure and discipline within the Food Production department •Recruiting and development of staff across all levels of the department

Seychelles

• Second in charge after the Executive chef dealing with Executive Office matters (Rosters, Leave Planners, Store Request, External Orders with suppliers) • Assisting the Executive Chef with planning and managing operational standards• Responsible of maintaining and reducing the associates turn over in the overall department by implementing team buildings and training programs. • Performing all duties in the Main Kitchen area and training all new associates• Supervise daily shift operations and overseas production and preparation of the kitchen• Maintaining food handling and sanitation standards and implements hotels hygiene standards. • Communicates areas in need of attention to staff and follow up to ensure follow through.• Training of the staff to handle new equipment, and new standards• Interacting with guest on personal request and dietary requirements • Standardised all food set ups and themed nights for the department

Seychelles

• Maintaining the standard recipes.• Producing all kind of pastry & bakery items.• Effectively manage labor productivity.• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.• Preparing cleaning schedules for team members always ensures that team member follow cleaning schedule and keep their work areas clean and sanitary.• Responsible to establishes and maintains open collaborative relationships with team members and ensures team member do the same within the team.• Actively participates in team member progress discipline procedures. Ensures hotel policies and administered fairly and consistently, and support the peers review process

Maldives

• Getting assignment of daily operations and ensuring all task performs at correct time• Training commies to maintain product quality, and to follow standard recipes in operation• Responsible for Al a carte section in Fine Dining Restaurant ( Fish )

Dubai

• Production for lunch & dinner service• In charge of V.I.P lounge production• Responsible for all the cakes order

Mumbai ( India )

• In charge of pastry shop to maintain the quality • Production for lunch & dinner service• Production for banquet events

Mumbai India

• Assisted in Food Festivals at the Convention Centre with a capacity of over 6000 people.• Assisted the Pastry Dept. & Pastry Shops both within the hotel.• Created breakfast pastries and breads for lunch specials.

Associate Of Science (A.S.), Mathematics, Chemistry, Physics,, B+

Science.

S.S.C, Business/Managerial Economics, B+

commerce student

Commerce, Business/Commerce, General

economic study

Ssc (E Commers)