Jaypee Hotels Ltd Delhi : Food & Beverage

[Admin]

Company Name:Jaypee Hotels Limited

Website:
http://www.jaypeehotels.com



Company Profile
www.jaypeehotels.com




Experience:
0 - 2 Years
Location:
Delhi/NCR

Compensation:
As Per Industry Standards

Education:
UG - BHM - Hotel Management


PG - PG Diploma - Other

Industry Type:
Hotels/ Restaurants/Airlines/Travel

Functional Area:
Hotels, Restaurants

Posted Date:
09 Aug



Job Description
Reporting to Restaurant Managers, you will be responsible for executing an expertly served dining experience for our in-house and walk-in guests. You will anticipate guest needs before they even have to ask, and have a fair food and wine knowledge. You will be able to maintain a good working relationship with the kitchen team and overall deliver the finest dining experience in Delhi.You are ambitious and enjoy being part of a young and dynamic team, are a continuous learner and possess a positive attitude. You are at ease with people, are passionately hands-on and driven by results. You trust in your abilities and service is in your blood!

Desired Candidate Profile
You will have excellent English skills (both spoken and written) and you are a good communicator. You are also outgoing and energetic and wanting to progress in this industry.

Executive Name:
Anil Mohan


Address:
Not Mentioned

Email Address:
amohan@jaypeehotels.com


Telephone:
011-46072093


Reference ID:
Steward/August2008



Keywords: Steward

[Guest-IJT]

Name : Smriti Sharma
Email : smritivatsa AT gmail.com
Designation / Skillset : Msc - B.Ed Food and Nutrition
NET qualified

Resume :
Profile
Objective To work with integrity having a desire for learning and drive for results along with relation development in an organization. To help meet nutrition guidelines and policy making for quality assurance to help build customer orientation towards the products.
Availability From May, 2011
Education

Qualified NET- JRF of exam held on 27th June, 2010 in first place
2010 to 2011 Bachelors in Education- Department of Education, D.U.
Lady Irwin College, Sikandara Road (Delhi University)
2008 to 2010 Masters in Food And Nutrition– Specialization in Food Science and Processing
Department of Nutrition, D.U.(Aggregate 80%) with second position in college and fifth in University.
Institute of Home Economics, Hauz Khaz, New Delhi (Delhi University)
2005 to 2008 Bachelors in Home Science (Aggregate 72%)
Lady Irwin College, Sikandara Road (Delhi University)
2004 to 2005 Senior Secondary (72%) CBSE Board
Mira Model School, Janakpuri, New Delhi
Work Experience
IGNOU; Institute of Home Economics, Delhi University
- Teaching Food Science and Processing to IGNOU students of MSc. Food and Nutrition
- Already taught two batches and teaching the third batch currently
Butterflies : NGO Experience
- Teaching poor working street children basics of all subjects
- Instilling them a habit of saving
- Involving in recreational activities like drawing and product making
Practice Teaching Experience October-November, 2010
- Taught Science and Home Science to 8th, 11th & 12th respectively for 40days in St. Thomas School, Mandir Marg, New Delhi
Delhi Milk Scheme, Shadipur, New Delhi
Internship
June- July 2010
- Studied the mechanism of milk processing in a milk and milk products in dairy industry using various equipments including Pasteurizers, Heat Exchanger, Filters, Separators/ Clarifiers, Churners, Homogenizers, Storage tanks etc.
- Performed Laboratory tests used to check for various adulterants at the reception and the consistency of the milk produced in the industry.
- Standardization of milk in the plant for Toned Milk, Full Cream Milk and Double Toned Milk. Made diagrams of equipments used and the sketch of the flow milk through the plant.
Nestle India Head Office, Gurgaon Internship
Project : School Nutrition Education Program June, 2009
- Preparation of nutrition guidelines and planning of a nutrition week for top 50 Delhi schools through activities, presentations, pamphlets etc to help promote healthy eating habits among children and contribution of Nestle as a Food and Nutrition company in achieving this; thereby instilling the need of the program among Nestle Staff.
- Successfully completed the summer internship project;
Integrated Child Development Services (ICDS)
Internship
Anganwadi, Tilak Vihar June, 2008
- Carried out integrated child development services successfully
- Assisted anganwadi workers in their daily work by supervising the children coming in the centre for their general health and maintenance, studied growth charts and took readings on our own.
- Conducted teaching classes for primary education and helped them understand the need of education and about healthy practices.
- Supervised the regularity of pregnant women and their nutritional status along with anganwadi workers.
Activities and Interests
Courses
Practical Knowledge Food Safety Course organized by Quality Council of India (QCI) at Institute of Home Economics (DU),October 2009 for 15days on all Indian and International Standards & Regulations which assure food safety of all food products and sanitation
- Planning, evaluation of food and nutrition programs, and supervise the preparation and serving of meals. To prevent and treat illnesses by promoting healthy eating habits and suggesting diet modifications.
- Sample analysis of different products including cereal and cereal products, milk and milk products, fruits and vegetables for various chemical and processing parameters as per methods laid by BIS for its conformity
Conferences &
Participations Attended First National Conference on Meat & Poultry Processing Industry in India- Potentials & Challenge held at Pragati Maidan, New Delhi in November,2009
Attended 41st National conference on Chronic Diseases- The New Pandemic by Nutrition Society of India and Pre- conference workshop on Assessment of Nutritional Status and Dissemination of New RDA for Indians organized at National Institute of Nutrition, Indian Council of Medical Research (ICMR), Hyderabad
Participated in Nutrition Week
Lectures
Attended multiple lectures organized by Nutrition Foundation of India (NFI), New Delhi on Ethics in Nutrition, Diet and Diabetes, Diet and Hypertension, Up comings in the field of nutrition- Essential nutrients, etc
Dissertation
Topic
Guide A study on the use of malted barley/ green gram flour in biscuit preparation
Dr. Rajni Chopra, PhD Department of Biochemistry, Central Food Technological Research Institute, Mysore.
Summary
Malting is a controlled germination process which awakens/activates the enzymes of the resting grain such as alpha amylase which converts starch of the grains into fermentable sugars, causing partial hydrolysis of proteins and other macromolecules.
Malting process makes the grains ability to boost within a very short period of ingesting it. It shows a significant reduction in anti- nutrients like phytate- phosphorus and polyphenols increasing the bioavailability of nutrients which were bound with the anti-nutritional factors.
Use
Chemical Tests performed
Malted products new to market are essential for elderly, children and for general population which lack nutrients in their diet.
Protein analysis using Kjeldahl apparatus, Moisture analysis, Ash content, Iron and Calcium analysis using Atomic Absorption Spectrophotometer (in accordance with AOAC methods) for raw material, sample and control products and its specifications as per BIS
Personal Achievements
Secured second position in MSc Food and Nutrition. Secured first position in MSc (P & F) internals. Awarded distinction certificate in all subjects in MSc. (P and F) university exams with fourth position having 80% aggregate.
Was awarded Best Student in Therapeutic Nutrition in MSc. Actively participated in Fashion Shows held during college Fests both as a participant and designer. Stood first in all three consecutive years in different colleges Received a commendable certificate in Common Wealth Essay Competition, London (2004) Received award for Meritorious Academic Performance during years 2005 & 2003 by Indian Oil Corporation LTD 2months experience in a BPO as a Customer Care Executive at vAnglez, Noida (2006)
Languages
English (fluent, second language) Hindi (fluent, mother tongue)
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More Information about this submission and submitter :-
___________________________________________________
Submission ID : 4176977
Date & Time : 26th May 2011 3:38 PM (UTC)
IP Address : 59.178.62.154
Browser Info : Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 6.1; Trident/4.0; SLCC2; .NET CLR 2.0.50727; .NET CLR 3.5.30729; .NET CLR 3.0.30729; Media Center PC 6.0)
Predicted Country : India

[Guest]

CURRICULUM VITAE

DHANANJAY SINGH
Career Objective
To be in an organization where I can contribute maximum and enhance my skills & caliber effectively.
Work Experience

- Working with Purana Villa Restaurant & Bar Jor Bhag, New Delhi as COMMIS II from Jan., 2011 to till date.
- Worked with Masala Art Shanghai CHINA as a Indian cook . since 9th Nov2008 to Feb2010.
- Worked with Raj Restaurant Gurgaon since Sep 2007 to Oct.2008.
- Worked with Oberoi Flight Service as an Kitchen Assistant since 19th December 2006 till August 2007.
- Worked with Oberoi Air Port Service Cochin International Airport in the capacity Kitchen COMMIS from 1st. Oct. to 6th December 2006
- Worked with Oberoi Air Port Service Cochin in the capacity of Kitchen Trainee in the F & B Production Department May 06 to 30th Sep. 2006.
- Worked with Aangan Restaurant as Curry cook (II) from 20-August-2002 to May 2006.
Academic Qualification
- Under Post Graduation from Dr. Ram Manohar Lohia Awadh Vishwavidyalaya.
Languages Known
- English, Hindi, Chinese & Punjabi
Date……………
Place…………..
Dhananjay Singh{D.J.}

[Guest]

CURRICULUM VITAE


NIHARIKA SHUKLA

Mail ID : shuklaniharika00 AT gmail.com
Career Objective :
To work in an esteemed organization and gain qualitative and quantitative experience and utilizing my skills to contribute my efforts towards better health of individuals.
Professional Qualification :
Completed MSc in Dietitics and Food Service Management from Institute of Hotel Management Catering Technology and Applied Nutrition, Pusa, New Delhi.
Training :
- Hospital : SIR GANGA RAM HOSPITAL , NEW DELHI
- Department : DIETITICS
- Duration : 3 months.
Educational Qualification :
- Passed BSc in Clinical Nutrition and Dietetics from Isabella Thoburn College Lucknow with 73.5%.
- Passed 12th from Christ Chruch College Lucknow from I.S.C board with 64.2%.
- Passed 10th from St. Teresa”s Day school and college Lucknow from I.C.S.E board with 65%.
Extra curricular :
- Participated in Nutrition Awareness Camp in Sir Ganga Ram Hospital in 2011.
- Attended workshop on Total Nutrition Therapy Strategies in Sir Ganga Ram Hospital 2011.
- Worked as guide to nutrition in Ministry of Health and Family Welfare in Pragati Maidan 2009
- Attended conference on Emerging Trends of Diet in Hospitality Sector in IHM Pusa.
- Worked as dietitian in Avadh Hospital and Heart Centre in 2009.
- Participated as volunteer in AIDS Awareness Centre 2008.
Achievements :
- Attained first position in M.Sc first year.
- Participated as Diet Counsellor in Maulana Azad Medical College.
Strength :
- Confidence
- Optimistic
- Self –motivated
- Self-disciplined
- Working with enthusiasm and responsibility
- Team - work