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[QUOTE=Guest;237849]CURRICULUM-VITAE: VIJAY KUMAR [B]Email [/B]: - vijay_kumar19742001 AT yahoo.com [B]Objective [/B]: To work in a professionally from driven organization, Integrating my aptitude, skill & create a healthy relation where my efforts would be rewarded with appropriate career growth. [B] Personal Information [/B]: [B]Languages Known [/B]: Hindi & English [B]Educational Qualification [/B]: B.A from- CCS University, Meerut in 1998. [B]Technical Qualification [/B]: Working knowledge of IDS SOFTWARE. Working knowledge of Microsoft Excel ,Word & Outlook [B]Experience [/B]: Presently working with FORTUNE INN GRAZIA HOTEL, Noida by (ITC WELCOME GROUP) as an F&B Controller from 29th May 2009. Worked with PRINCE HOSPITALITY PVT.LTD. Noida as a Manager from Sept.2005 to 25th May.2009 Worked with STELLAR GYMKHANA (CLUB), G.Noida as a F&B Controller & Night Auditor from Sep.2004 to 30th Aug.2005. Worked with SHIPRA “GROUP” Hotels as a F&B Controller & Night Auditor from Nov.1998 to Aug.2004. Worked with Shipra Hotel, Noida as an F&B Controller Trainee & Night Auditor. Worked with Shipra Hotel, Noida as an F & B Controller & Night Auditor. Worked with Shipra Hotel, Ghaziabad as an F& B Controller & Night Auditor. [B]Job Profile [/B]: Taking Bar Inventory on daily basis & verified the consumption on daily basis. Maintaining stock register & L-24 register on daily basis. Handling Liquor store & ordering as per requirement. Checking daily wise sale bills with KOTs & verified. Preparing Liquor costing on daily basis. Preparing Food costing on issue & consumption on daily & monthly basis. Preparing kitchen details as per store issue book & verified Kitchen stock in weekly basis. Surprise checking of kitchen stock. Making on complementary report department wise on monthly basis. Spoilage’s report on monthly basis. Sale summary, cross checking, KOTs, BOTs & Bills. Creative guest balance Sheet. Cross tally of House Keeping Occupancy report from front office. Physical inventory of kitchen, Crockery, Cutlery, Linen, Grocery & Cash. Ensure and audit from time to time that official orders have been issued for all goods brought into the hotel Ensures that the 10, 20 and 30 day food and 15 and 30 day beverage stocks are carried Out timorously and accurately Ensure that the system of issues to bars is carried out correctly Updating prices of items when necessary Produce a monthly food and beverage control report Provide sales analysis of items by restaurants on a monthly basis Ensure that the computer input is carried out daily [B]DECLARATION [/B]: All above mentioned statements are true and correct to the best of my knowledge and belief. [B]Date [/B]: VIJAY KUMAR [B]Place [/B]: Noida[/QUOTE]
