Indian culinary arts and service

The four-star hotel, fine dining restaurant, cafe bar, with banquet hall. a unit of Maple Hotel`s $ Resorts Groups Limited. Vesta Hotels & Resorts is currently a chain of three hotels, located in The Cities of Jaipur and Bikaner in the state of Rajasthan, the Fine Dine Pavilian Restaurant and coffee shop up to 120 covers four conferences Hall one big banquet hall for up to 300 people and 83 rooms managed a Food production team of up to 40 staff, all kitchen and food operations For restaurants, bar and banquet outlets.

• A unit of Maruti foods private limited.• The Restaurant to a 46 covers and 40 covers poll side bar- bay-q and grill with disk bar. The best culinary, serve a authentic Indian cuisine and international dishes (European, Chinese and other popular cuisine).• The restaurant location is very beautiful place yachting port IGY Rodney bay marina. • Managed the daily operations of restaurant, 6 Indian chef’s, 3 Local chef’s and 12 local server`s girl.• Maintained the restaurant food costs below 27%of the budget as compared against standard industry cost of 32%. • Attained 100% guest satisfaction level during first one year of employment by streamlining kitchen operation and delivering high quality food and guest service.• Ensure the delivered food is of excellent quality and prepared under hygienic condition.• Carryout financial planning and control food cost.• Maintained amiable relationships with vendors and received preferred pricings.• Created and implemented new weekly menus.• Oversaw catering function up to 600 people and catered to the special dietary needs of the medical students.• Managed ordering and inventory, food and labor costing, budgeting and forecasting.• Enforced strict HACCP and sanitation polices set by the company.

• A unit of Om Metal`s Infraproject Ltd. group of Hotel.• The Restaurant is wonder of Rajasthan, its Restaurant is revolving and 200 feet much height to a120 covers high-end fine dining Om Revolving Restaurant, coffee shop, two big Banquet Halls, Three Mini Halls, Discotheque, Amigos Bar, Swimming Pool and 60 Largest Rooms.• Managed a staff of up to 36. All kitchen and food operations for Restaurants, Coffee Shop, Bar and Banquet Outlets.• Responsible for overseeing all food preparation in areas such as banquet, room service, restaurants, bar/lounge and the employee cafeteria. • Attended daily management meetings and conducted monthly staff meetings. Birth day Celebrate the all staff & best employee of the month.• Coordinated and executed catering services, both on and off site for Events ranging from weddings to conferences.• Monthly Check the Inventory all items and maintains the food Cost records.• Consistently working to high standards.• Supervised catering for events accommodating up to 600 people.• Ensuring that food is always ready on time and to the required standards.• Possessing a High level of Personal cleanliness of the kitchen and dining areas.• A comprehensive understanding of how to comply with all relevant (FSSAI & HACCP) Food and Safety Standards Authority of India. Hazard Analysis Critical Control Point.• Monthly Food promotion Events and food Festival.• Reminding Staff to be mindful of the cost of ingredient and food.• Addressing any Staff performance or training issues.• Fruit & vegetable carving and more verity food cooking for special Occasion i.e. birthday, weddings, ceremony etc.• Placing food orders with approved suppliers and wholesalers.• Reviewing comments card, guest satisfaction result and another data to identify areas of improvement.• Overseeing customer relations. • Disciplining underperforming staff members.

• A unit of Maharani group of Hotels Private Limited.• Supervised the dining and service operations of a private Hotel and Residential community (Geetanjali fine-dining restaurant, bar, three big Halls and One Mini Banquets Hall & 53 largest rooms) • Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 4-star dining experience with a multi Cuisine kitchen.• Managed the daily operations of restaurant and banquet facility with a staff of 25. Trained new hires and retrained existing staff on food presentation techniques. Revitalized internship program for students from local schools, colleges and universities. Managed dessert production. Oversaw purchasing, menu development.• Attended daily management meetings and conducted monthly staff meetings.• Coordinated and executed catering services, both on and off site for Events ranging from weddings and conferences.• Inventory Management and maintains of records.• Supervised catering for events accommodating up to 800 people.• Ensuring that food is always ready on time and to the required standards.• Possessing a high level of personal cleanliness and a comprehensive Understanding of how to comply with all relevant food and safety standard Comprehensive understanding of how to comply with all relevant food and Safety standards

• Apart from preparing meals at scheduled times, also responsible for overseeing all who work done by kitchen staff and ensuring that they carry out their duties to the fullest of their abilities.• Supervised service operations for three Restaurants.• One Restaurant Indian Rajasthan themes.• Directed the activities of 16 staff, engaged in full-service restaurant operations (food preparation, customer service, chefs, cooks, assistants, and wait staff).• Reorganized the layout of kitchens and dining areas; and developed creative, diverse menus incorporating the cuisine commonly associated with independent, fine dining restaurants.

• A unit of Maharani group of Hotels Private Limited.• The Restaurant to a120 covers high-end fine dining Geetanjali Restaurant, three big Banquet Halls, Roof TopGarden, Swimming Pool and 60 Rooms.• Developed and implemented an American-Continental and Indian Menu; hired and trained new staff (front and back of the house), and conducted a 100% renovation of the kitchen and dining areas. • Managed a staff of up to 38. Oversaw all kitchen and food operations for restaurants, Waves Bar, Deluxe Bar and Banquet Outlets.• Spearheaded purchase of commercial vehicle for catering and transport of perishable goods.• Supervised catering for events accommodating up to 400 people.• Inventory Management and maintains of records.• Improving of service standard and motivate to staff.• Marketing promotional events and food festivals.• Ensures that proper sanitation techniques and Occupational Health & Safety standards are maintained at all times.• Accurately interprets and executes all food orders.• Prepares and serves sauces, condiments and garnishes to kitchen standards.

• A unit of navjeevan group of Hotels Private Limited.• The Restaurant to a 60 Covers fine dining restaurant, two big Banquet halls, a big gathering Banquet hall on the Roof Top, Bar and 48 rooms.• Managed a staff of up to 26. Oversaw all kitchen and food operations.• Overall looking Room Service, Restaurant, Bar, Pub & Banquet facilities.• Assists in the development of new menus.• Maintains efficient use of produce, portion controls and stock turnover to ensure food costs are kept in line to established budgets.• Cost control delicious quality healthy food and thereby give profit to the organization.• Stocks and organizes work areas, fridges, freezers and maintains a clean, safe, hazard free work environment.• Have the ability and experience to prepare quality variety dishes in the stipulated time.• Have expertise in variety of techniques in cooking to prepare healthy tasty dishes.• Have excellent managerial ability and have managed various teams with great efficiency.

• The Restaurant to a 40 covers, a big Banquet hall and 27 rooms.• Ensures that food quality, presentation and consistency are maintained at all times.• Works effectively at all work stations analyses Operation and brief personnel.• Developing & Maintaining standard as per commitments.• Managed a staff of up to 20. Oversaw all kitchen and food operations for restaurants, and two Banquet Outlets.• Have experience of managing all operation related to dish in star hotels.• Guest satisfaction service achievement.• Maintaining the correct level of fresh, frozen and dried food in the store room.