Vikram Sharma Email & Phone Number

Banglore

Guest satisfactions, Excellent personalised, Quantity and Guest’s demand & its feedback, Suggestions Staff cafeteria operations, Maintaining general hygiene, Cleanliness, Marketing list, supplies data bank, Utensil list, Efficient manpower recruitment, Training for effective job knowledge programs.Events, theme parties, promotions.Marketing strategies Event Calendar, Organising food festivals, Mega I have knowledge in cold kitchen, French, Italian, Indian, Continental cuisine.Specialist for Bulk catering, Banquet parties well versed in Flight catering as well; Job Description:-. Heading entire f$b department Worked as sous chef in Savannah sarovar premiere

Job Description:-. Was Handling entire f$b (production) Operations; Seven hotel (The novau French hospitality)

Handling Main and Banquet kitchen.Plan and Budget the food costs for all the F & B outlets.Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from Employee Satisfaction Survey to draw an action plan.Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.Establish quality and quantity standards of food preparation & presentation.Develop and Standardize new recipes in order to add variety to the F & B outlets.Staff and Schedule staff in order to optimize manpower.Review the monthly business reports and develop a work plan.Review the monthly business reports and develop a work plan. Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.Implementing new F&B concepts, in the form of themes in specialty restaurants, coffee shops etc. Address any grievance and counseling issues among the department staff.Section In-Charge

Handling a team of 40 commis.Motivating team members.Handling HACCP.Responsibility of maintaining quality of food & hygiene.Monitor adherence to Safety, Hygiene and Cleanliness standards.Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.Co-ordinate with the Chief Engineer for Preventive Maintenance, Procurement of new equipment, Energy consumption etc. Commies I St.MARK’S Hotel(K. Raheja Group of Hotels

Handling continental department.Handling foods pick up counter.Handling banquet kitchen.; of hot kitchen.Develop departmental trainers in association with the training department & oversee all the training activities within the department. Tr

Education record

Bachelor Of Hotel Management