Sarovar Hotels Pvt Ltd Gurgaon : Housekeeper

[mskavi]

Sarovar Hotels Pvt Ltd Gurgaon : Executive Housekeeper
Website: www.sarovarhotels.com

Keywords: Executive Housekeeper

Designation: Executive Housekeeper
Experience: 5 - 7 Years
Location: Gurgaon
Compensation:
Rupees 3,50,000 - 4,00,000
Education:
UG - Any Graduate - Any Specialization
PG - Post Graduation Not Required
Industry Type: Hotels/ Restaurants/Airlines/Travel
Functional Area: Hotels, Restaurants
Posted Date: 03 Jun 2009

Job Description:
Responsible for upkeep of the entire hotel. With this end in view to organise, supervise and coordinate the functions of his/her department for safety, cleanliness, general maintenance order and establishment renovation.

Desired Candidate Profile:
He/She should have a pleasing personality with excellent communication skills. Should have atleast five to seven years work experience out of which atleast two years as head of department. Vacancy exists for Optus Sarovar Premier.

Company Profile:
Sarovar Hotels Pvt. Ltd. manages, franchises and markets 32 hotels across India and overseas. Sarovar Hotels Pvt. Ltd. has the master franchise rights for India and neighbouring countries for the Park Plaza and Park Inn hotel brands of Carlson Hotels

Executive Name: Suresh Nair

Address:
Not Mentioned

Email Address: suresh@sarovarhotels.com

Telephone: Not Mentioned

Keywords: Executive Housekeeper

[Guest-IJT]

Name : SAMIRAN SARKAR
Email : samir_003 AT rediffmail.com
Designation / Skillset : executive chef
I am presently associated with Costa Crosiera, Italy, Genova as Executive
Sous Chef.
I am a seasoned professional 12 years of extensive experience in the
hospitality industry in various hotels, restaurants & Italian Cruise Ship;
with specialization in Italian Cuisine, with vast international exposure and
understanding of European and South-American cuisine.
In addition, I offer expertise as Executive Sous Chef with world renowned
Cruise Company, exploring the international cuisine and specialization in
Italian cuisine for 10 years. Holds the distinction of having worked with
many International Chef and shared food knowledge & management skills. These
qualities, combined with my dedication and tireless work ethic, should
enable me to make a positive impact at your organization.
Enclosed is a copy of my resume for your review. I would welcome an
opportunity to discuss your needs and objectives and the possibility of
working together to meet them. Thank you for your time and consideration.
Yours sincerely

Resume :

OBJECTIVE -
Assume a key leadership position as an Executive Chef in an upscale establishment for fine dining.
PROFILE
- An executive sous chef with 12 years of strong international experience who can organize and control a big kitchen of 160 galley personals.
- Training of galley staff on menu, quality improvement, international cuisine and compliance on international kitchen standards.
- Planning of menu for Restaurant, theme buffet, banquets and different festivals.
- Specialization in Italian Cuisine, with vast international exposure and understanding of European and
South-American cuisine.
- Company Certified Safety Food Handler from the United States Public Health Commission (USPH).
- Complete knowledge of Kitchen Sanitation, Food-Borne Illness, Food Out-Breaks, Food Micro Organism Control Process, safe practices and standards of cooking and storage.
- Training Galley Staff to achieve and follow Sanitation Standards.
- Planning and Controlling supply chain of raw materials for the kitchen.
- Monitoring the quality of raw materials.
- Budgeting and cost controlling of the menu.
- Evangelize awareness on efficient cooking methods to minimize the raw food material consumption to ensure maximum yield.
- Controlling inventory of provision.
CAREER ACHIVEMENTS
- Worked next to International Chef of the year by Times magazine, Ciro Perfetto, and got special comments and recommendations from him.
- Worked with many international Chefs like, Chef Manfred Joud (Austria), Bill Purificcation (Philippines), Bacco (Italian) and Daniel Martinez(sous chef of Mougaritz and El Bulli, Spain)
- Selected as trainer for sanitation and hygiene instructor for galley personal.
- In charge for opening of two new kitchens and buffet self-service outlet.
- Selected as one of the manager from our company to attend the management development program from Jonson and Wales University.
- Selected as Best Manager of our fleet.
- Planned the Restaurant and Buffet Menu for 2 new project of our company.
- Passed 9 sanitation inspections from U.S.P.H.(united state public health commission) .
- Planned and organized the lay-out and manning of new main kitchens and buffet kitchen.
- Reduced and achieve all the Target Food Cost set by the company.
- Acted in a special video done on our kitchen.
- Attended interviews from American and European T.V channels and Magazines on behalf of our organization.
- Winner of innovate contest conducted by our organization for innovative idea which was implemented.
CERTIFICATIONS
- JONSON AND WALES UNIVERSITY.
(MANAGEMENT DEVELOPMENT PROGRAM)
- SAFETY FOOD HANDLER. FOOD SERVISE SANITATION COURSE.
(HEALTH AND SANITAITON DEPARTMENT, U.S.P.H STANDERD)
- Certified liquid nitrogen handler for kitchen purpose.
(GASMARINE SRL, GENOVA)
ACADEMIC QUALIFICATIONS
I.H.M- KOLKATA, INSTITUTE OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY (1995 TO 1998)
(NATIONAL COUNCIL FOR HOTEL MANAGEMENT AND CATERING TECHNOLOGY, NEW DELHI)
EXPERIENCE
- COSTA CROSIERA (2000 to 2010)
EXECUTIVE SOUS CHEF
ITALY, GENOVA.
Ship/Hotel Information :
- Ranked no.-1 cruise liner in European and South-American market.
- 1500 rooms, five star deluxe vessel with all the possible amenities and more.
- 2 Fine dining restaurants serving global and Italian cuisines, with 1800 pax cover.
- 1 Main kitchen of 160 total kitchens personal.
- 1 buffet kitchen , 1 spatiality restaurant kitchen ,2 butcheries , bakery ,room service pantry, 1 special team only for mid-night theme buffet, staff kitchen for 1200 personal.
- 9 Bars.
- 2 buffet restaurants, with 1500 pax. Covers and 12 buffet lines, including cold, hot and desert counters in each.
- 1 speciality restaurant (from famous Italian chef bacco and Genovese restaurant Jafferano).
- Room Service.
- Huge displays open Pizzeria with 8 ovens.
- Theme lunch buffet lay-out.
- A health Spa, open air swimming pool, tennis courts, basketball court, mini golf course, jogging track, yoga sessions fully equipped gym, Casino, Shopping Mall, Theatre of 3500 pax.
JOB RESPONCIBILITIES
- As an Executive Sous Chef I am in charge to control and manage the whole kitchen operation and to ensure that everybody follows the instructions properly.
- Planning the restaurant Menu and buffet Menu of the day.
- Proper Briefing for all my cooks about the menu and the recipes.
- Monitoring the preparation and cooking process to establish that cooks are following the instructions properly and the food-Quality and Standard are been maintained.
- Checking and Controlling the Requisition from each section of kitchen and to Approve them to ensure that unrequired food item can’t be stored inside kitchen. Also to minimize the Daily Food Cost.
- Inventorying the store and every section of kitchen daily and periodically to Visualize and to Plan the use of Nonmoving Items.
- Monitoring and Ensuring the smooth kitchen operation in service time, the Presentation and Garnishing of final plate, the proper flow of orders and proper pick-up.
- Supervising the proper storage and use of left-overs maintaining all the sanitation and hygienic rules including proper temperature and storing methods.
- Briefing, training and supervising the kitchen staff about proper sanitation and hygiene method and practices. Follows with periodically inspection, monitoring and rectifying.
- Evaluating my kitchen staff according to their cooking skill, performance, team co-ordination, wastage management, cleanliness and proper sanitation practices.
- Sharing the evaluation with the individuals and try to find out the way to motivate them to get the best and maximum out-put.
- Manning and Staffing the different sections of kitchen on base of the section requirement. Planning the duty timing, departmental schedule, weekly off and emergency staff requirement.
- Making the store requisition on base of daily consumption, stock in hand, inventory taken, events in future and past history analysis.
- Checking and monitoring the raw materials on arrival form suppliers. Periodically evaluating their products quality and sharing it with higher management for corrective actions.
- Ensuring that all the kitchen equipment are working smooth, specially the storage fridges and conducting an inspection of kitchen equipment with technical staff and section heads.
- Liaising with the Service Department to deal with special requests and complains if any.
- Checking the targets and ensuring that we are achieving all the targets in daily basis and take the necessary action if any difference been noted.
- Checking and inspecting the staff menu regularly and provide the maximum variety and menu options possible.
WORK EXPIRENCE IN COSTA CROSIERA

- Joined COSTA CROSIERA Company on June 2000 as 2nd cook and promoted as 1st cook (department head) in 2002.
- Served as Head of almost all departments, including garde-manger, roast, fish, sauce and soups, Italian speciality, buffet-kitchen, speciality restaurant like Bacco and Jafferano etc.
- Promoted as junior sous chef in 2004.
- In 2006 promoted sous chef in-charge and opened new venture with international Chef Chiro Perfetto as his assistant.
- In 2007 took over as senior sous chef.
- 2009-10 worked as Chef-In charge with excellent results and targets.
OTHER EXPERIENCES IN INDIA
- THE RETREAT (1999 TO 2000)
MUMBAI
-----------------------------------------------------------
- HOTEL RANGSHARDA (1998 TO 1999)
MANAGEMENT TRAINEE
MUMBAI
------------------------------------------------------------
- HOTEL ASHOKA (ITDC)
INDUSTRIAL TRAINEE
KOLKATA
PERSONAL NOTE
Having work experience as executive sous chef with world renowned Cruise Company, exploring the international cuisine and specialization in Italian cuisine for 10 years, I maintained high standard of cleanliness and hygiene in my kitchen and achieved all the targets set. Worked with many International Chef and shared their food knowledge and management skill. I organized the huge international kitchen of 160 kitchen personal and serving more than 3000 covers. Got a vast knowledge of sanitation, hygiene and food born-illness. Always maintained low food cost with serving delicious and standard food quality.

SAMIRAN SARKAR
Place : Mumbai
Date : 04.07.2011
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More Information about this submission and submitter :-
___________________________________________________
Submission ID : 4330323
Date & Time : 4th Jul 2011 9:40 PM (UTC)
IP Address : 49.14.193.26
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Predicted Country : --

[Guest]

Curriculum Vitae
POST APPLIED , HOUSEKEEPING EXECUTIVE,captian

Honey Kapahi
Email :honey.kapahi AT yahoo.com
__________________________________________________________
Career Objectives :
To work in challenging and creative environment where my capabilities and strength are fully exploited, timely enhanced and duly rewarded with the growth of the Organization.
Key Attributes :
- A sincere hard worker with an optimistic approach towards life.
- I am proactive, smart worker, team player and able to work efficiently under pressure.
- Possess the ability to motivate people in achieving organizational goal.
- Keen to learn and to take responsibilities.
Academic Qualification :
Course University/Board
10+2 J&K Board
Graduate Graduate fromKarnataka University
Technical Qualification :
- completed Six weeks&six months diploma in f&b service from food craft instiute
- One year Diploma in Aviation Hospitality, Travel & Tourisms From Maples.
- 2 months C++ language from NIIT
Experience :
- Worked as House Keeping Supervisor one year in Hotel Ritz Manor.
- Worked as one year in hotel premier jammu as housekeeping supervisor.
Strengths :
- I Like to face challenges and always ready to put those challenges on me and face those challenges with courage.
- I am optimistic in my approach.
- I am never loose the temper.
Carrer Interest :
- Want to work with an organization in the field of sale where I can learn enhance my skills to my best.