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[QUOTE=Guest;130210]SUBAS BEHERA
[b]E-MAIL [/b]: sbehera1978 AT yahoo.com 
[b]CARRER OBJECTIVES [/b]:
Seeking a challenging position in an organization where an atmosphere of team work and learning coupled with my knowledge and experience will contribute to the overall objectives of the organization and excel in the field of safety and fire through hard work, systematic approach, expert guidance and updating knowledge.
[b]PROFESSIONAL EXPERIENCE [/b]:
[b]CATERING MANAGER (CAMP BOSS) [/b]: FROM 24TH SEPT. 2007 TO TILL DATE IN NEWRESTWACASCO, RUWI, MUSCAT, OMAN).
[b]Responsibilities [/b]:
- Ensuring cleanliness and housekeeping of laundry kitchen and food preparation and storage areas and all the accommodation maintenance spaces. 
- Menu planning according To client and maintaining an efficient and prompt meal service.
- Maintaining Food quality and quantity and Food Cost Controlling.
- Daily job safety analysis with staff for their related categories.
- Weekly tool box talk.
- Maintaining stock levels According To supplier Schedule Provided.
- Inspection of Supplier Vehicle temperature as for dry goods ambient, frozen goods -18 to -23 and for fresh vegetables +1 to +5 and also the expire dates for long term goods.
- Stock management with FIFO & FEFO System.
- Ensuring that provisions are stored properly and stock rotated.
- Followed HACCP principles, Monitoring and keeping Records.
- Keeping Food samples with Records.
- Raise daily stop tour for camp, kitchen, and environment and Rig site.
- Daily personal hygiene checking.
- Coordinating and maintaining Communication and relation with client to ensure maximum client satisfaction.
- Following instructions from management to ensure best Achievement.
- Checking personal and working hygiene standards for staff are maintained at the very highest level. 
- Demonstrating total commitment to the rig or installation company safety policies through leadership. 
- Attending, monitoring and contributing at all rig/installation safety meetings.
- Working with rig maintenance team to ensure all defective equipment is reported and repaired
- Taking appropriate actions when complaints are received from clients.
[b]RESTAURANT MANAGER [/b]: (FROM 20TH FEB 2003 TO 15TH SEPT. 2007 IN RELISH MULTI CUSINE RESTAURANT, MUMBAI, INDIA).
[b]Responsibilities [/b]:
- Ensuring that restaurants operate efficiently and profitably while maintaining their reputation and ethos.
- Taking responsibility for the business performance of the restaurant.
- Analyzing and planning restaurant sales levels and profitability.
- Organizing marketing activities, such as promotional events and discount schemes. Preparing reports at the end of the shift/week, including staff control, food control and sales.
- Creating and executing plans for department sales, profit and staff development.
- Setting budgets and/or agreeing them with senior management.
- Planning and coordinating menus.
- Coordinating the entire operation of the restaurant during scheduled shifts.
- Managing staff and providing them with feedback.
- Responding to customer complaints.
- Ensuring that all employees adhere to the company’s uniform standards.
- Meeting and greeting customers and organizing table reservations.
- Advising customers on menu and wine choice.
- Recruiting, training and motivating staff.
- Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
- Maintaining high standards of quality control, hygiene, and health and safety.
- Checking stock levels and ordering supplies.
- Preparing cash drawers and providing petty cash as required.
- Helping in any area of the restaurant when circumstances dictate.
[b]F & B MANAGER [/b]: (FROM 11TH JANUARY 2000 TO 12 FEBRUARY 2003 IN HOTEL GOLDEN ANCHOR, PARADEEP, INDIA).
[b]Responsibilities [/b]:
- Ensuring that consumable and non-consumable goods are ordered correctly stored and issued to the various departments.
- Be fully conversant with all statutory requirements regarding a food and beverage operation, that all licenses, including special licenses, are timorously applied for and that the conditions affecting the issues of a liquor license are not jeopardized.
- Ensuring that regular stock takes are conducted.
- Preparing and submit on the required format all information necessary for budgeting purposes, timorously and accurately.
- Ensuring that an effective table reservation system is in operation. 
- Circulating throughout all restaurants, bars and banqueting departments, maintaining a high profile with customers and staff.
- Ensuring that company and statutory hygiene standards are maintained in all areas.
- Attending timidly to customer complaints.
- To ensuring the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.
- Ensuring that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu castings and cash checks.
- Ensure that restaurants and cloakrooms are clean and well maintained, that table appointments, including flower arrangements are impeccable.
- Ensuring that bars and cloakrooms are clean and stocked with the stipulated requirements.
- Ensuring that barmen are well trained correctly and smartly dressed and serves their customers in a professional and friendly manner.
- Ensuring the efficient running of the banqueting department and that all banqueting rooms, including cloakrooms, is clean and tidy.
[b]WORK ACTIVITIES [/b]: Supervising / Directing, Disciplining /Disputes/Grievances, Controlling /Reviewing, influencing/Presenting/Instructing, Motivating, Collecting Information, Assisting/Caring, and Clerical/Admin Functions.
SKILLS
- Excellent Organizational and Communication Skills.
- Excellent Computer Skills and Can do attitude and Creativity
- Ability to work in a team environment.
- Highly knowledgeable, skillful and resourceful Catering Manager with great experience in, Supervising, menu planning, Assisting, Instructing, Motivating, Collecting Information, Clerical and Admin Function.
[b]ACADEMIC QALIFICATION [/b]:
- Bachelor of Science Graduation.
[b]PROFESSIONAL QUALIFICATION [/b]:
- 2 years Hotel management course
- One year computer PGDCA
- One month Course on Customer Care Skills
- Level 3 Award in Supervising Food Safety In Catering(chartered institute of Environmental Health U.K)
- Level 3 certificate in HACCP Principles.
- Initial fire response Course.
- H2S Awareness & Escape Course.
- Food Hygiene & Safety Course and HSE induction Course.[/QUOTE]

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