Lebanese Cuisine Chef : Mumbai

[Guest]

Title: Cuisine - Lebanese
Location: IND-Greater Mumbai-Greater Mumbai
To supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards.Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
Qualification in Kitchen Production or Management will be an advantage.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Also Required is Multi Cuisine Chef.

Both positions are open for one of the leading brands in food industry.

Kindly mail resumes at resumes@rely-services.com

[Guest-IJT]

Hello Dear recruiter or employer,
To Whom It May Concern:


Application for the position of FOOD & BEVERAGE MANAGER '


With reference to your advertisement in Indianjobtalks.com on 11 May 09, I am interested in applying for the captioned position.


I am confident that my qualifications, skills and past working experiences are relevant to the requirements of the position and I can make significant contributions to the continued success of your organization. My resume is pasted below for your review and I would appreciate the opportunity to discuss with you personally how I can best serve your organization.


Thank you for your time and consideration and I look forward to hearing from you.


Yours sincerely,



prem singh
contact no.+919899835316

RESUME'
PREM SINGH
A1/36, Nehru Vihar, Karawal Nagar Road, New Delhi 110094; Contact: +91 9899835316; Email: premchandel@yahoo.com

HOSPITALITY/ F & B PROFESSIONAL
With an experience of over 6 years, seeking senior level assignments across F& B/Hospitality Industry


PROFILE

• Competent, diligent & extremely efficient hospitality professional with over 5 years of rich experience in managing the entire gamut of operations and functions related to Hotel Industry in National & International Environment with an extensive experience in Operations, Management, Relationship Management & Kitchen Operations, etc.
• Currently spearheading as F&B Manager with Hotel Executive, Four Star Deluxe Prop., Mozambique, South Africa.
• Strong background in operations, food and beverage management, public relations, business development, infrastructure and training, to general administration, human resource management and customer relations.
• Demonstrated capabilities in evolving innovative sales and promotional strategies, training and development, and team management.
• Wide exposure to a variety of clients from diverse backgrounds and recognition from past and previous employers for successful maintenance of international standards and utmost commitment to my work.
• An unwavering commitment to customer service, with the ability to ensure high quality and timely expedition of customer requests, build productive relationships, resolve complex issues and win customer loyalty.

Key Competencies
Hospitality • F & B • General Administration • Coordination • Manpower Management • Resource Management • Facilities Management • Operations • Relationship Management • Vendor Management • Hygiene & Safety Management


PROFESSIONAL EXPERIENCE

HOTEL EXECUTIVE, FOUR STAR DELUXE PROP., MOZAMBIQUE, SOUTHERN AFRICA Since Mar 2008
F&B Manager

• Independently handle the overall functional management. Conceptualize & implement measures for enhancing operational efficiency & optimizing resource optimization.
• Formulate & implement strategic plans to enhance service quality standards & implemented strict measures in customer care procedures to optimize guest satisfaction & retention.
• Responsible for handling different cuisine and dynamic operations, managing office operations, including inter / intra departmental coordination, logistics of supplies quantitatively and qualitatively and exercising cost controls.
• Play a key role in collecting and collating data and generating periodic reports for monitoring movement of key business indicators & to facilitate decision making process.
• Plan framework for the management of material, service, information and capital flows including the increasingly complex information, communication and control systems required in today's business environment.
• Inspect cleanliness and proper set up. Enforce compliance with the highest standards of food preparation & serving. Conduct hygiene inspections while providing feedback to the operating staff & managers for gaps in actual VS standardized norms.
• Attend functions to ensure that procedures are being followed and standards maintained. Secure & oversee all events that have alcohol.
• Schedule, hire & train front of house (wait, bar) staff as necessary. Assist in developing customer relations, handling requests, comments and complaints.
• Provide accurate information to the billing clerk with respect to event changes, bar inventories and guest counts. Make recommendations concerning the improvement of quality and service of catered events.
• Perform other duties as assigned to assist the department in obtaining and maintaining its mission. Assure that each guest is made to feel welcomed, comfortable, and is served properly, politely & efficiently during all meal seatings.
• Assist the Maitre d' and Dining Room Manager in all aspects of the daily operation of the dining room as well as Waiters, and other dining room staff as needed.
• Responsible for daily operations in the dining room, supervising all of the dining room crew, maintaining cleanness of the Hotel, correcting table settings, maintaining a high service standard, taking an active part in the Restaurant personnel training program, ensuring that the cleaning schedule is followed by the personnel.
• Strictly maintain Service Level Adherence and complaint management with good and timely coordination. Thus ensuring rich customer experience in each and every interaction and transaction.
• Maintain the Balanced Scorecard Results. Assist in conducting activities to drive financial results, guest satisfaction & human capital index and market share.
• Rationalize the manpower at all levels while obtaining the optimal balance between top line and bottom line performance. Responsible for handling hiring, training and supervising the personnels of food & beverage as well as kitchen.
• Manage the team for better performance and efficiency while providing regular training sessions to the new incumbents in voice and accent as well as updating the existing ones.

ITC WELCOME HERITAGE HOTEL (WINDSOR HOTEL) Mar 2006 – Mar 2008
Restaurant Manager, Ranikhet, Uttarakhand

THE PRIDE HOTEL 2005 - 2006
Banquet Assistant/ Restaurant Captain

HOTEL CRYSTAL IN MEERUT 2003 - 2005
F&B Attendant


EDUCATIONAL CREDENTIALS

Pursuing MBA, HOSPITALITY
National Institute of Management, India

3 YEARS DIPLOMA IN HOTEL MANAGEMENT CATERING & APPLIED NUTRITION 2005
I.H.M. Meerut, U.P., India

B. COM. 2002
Kanpur University

Industrial &Vocational training
Hotel Clark's Group of Hotel Varanasi


Extra Curricular Accolades
• Participated in Pulse Polio Programme organized by W.H.O. & Blood Donation Camp Red Cross Society at Institute Campus

Date of Birth: 1st January 1982
Languages Known: Hindi, English, Portuguese and Elementary French
Hobbies: Writing Poems & Watching Movies
Permanent Address: 4/15, Panki Power House Colony, Panki, Kanpur, India
References: Available on Request