Mars Hospitality Services Pvt Ltd Mumbai : Steward

[mariammal]

Steward (The Gordon House Suites)
** A hotel management graduate/ Fresher.
** Should have working knowledge & exposure of hotel / restaurant operations..

Captain (The Gordon House Suites)
** A hotel management graduate with around 2-3 yrs of work experience.
** Should have strong working knowledge & exposure of hotel / restaurant operations.

About us
Mars Hospitality Services utilizes its collective expertise and experience in setting up and operating boutique hotels and exclusive clubs under Management Contracts or other appropriate arrangements. Our hotels and clubs are an oasis of well-being for our guests, that provide rewarding careers for our employees and earn exceptional returns for our owners.
We truly care for all our guests, and work hard to earn their loyalty
through our innovative approach in providing a distinctive and high quality experience. We employ individuals with a positive attitude who are considerate to every guests' need and who take personal responsibility to make the right things happen.

Apply Here:
Email: mail@mars-world.com

Contact us
Mars Hospitality Services Pvt. Ltd.
Off International Airport Approach Road
Marol, Andheri (E), Mumbai 400 059, India

http://www.mars-world.com/careers.html

[Guest-IJT]

CURRICULUM VITAE
INTRODUCTION

I have been working within the hospitality industry for the past 11 years and have thoroughly enjoyed my responsibilities and opportunities to provide exemplary customer service. My experiences have made me very confident in dealing with people from family groups to the business sector and I am perceptive to their wants and needs.
I have learnt to empathies with the public and to be respectful of their cultural differences.
From the early days of my training to my current appointment it has always been my natural desire for excellence to create dishes and menus to suit the needs of the customer and the style of the property.
My passion for perfection drives me to consistently produce all styles of foods to enhance any dining experience. My Indian background gives me an awareness of the importance of a wholesome and healthy selection of dishes, which are appealing to the eye and the palate.
I am adaptable and have good problem solving abilities. My technical skills and extensive repertoire enable me to create high quality products. I have often achieved this in challenging situations and in environments with limited resources.
My experience of working in a diverse range of hospitality establishments has given me the abilities to cope with irregular work shifts, long hours and to work at a fast pace in a busy environment.
My training with international chefs like CHEF JAMES TAWA, CHEF DANIEL PATTERSON and CHEF EMMANUEL GUOMON and CHEF DHARMEN MAKHWANA as given me the basis from which I have developed the ability to adapt to any food style and a level of self discipline, mental fitness and professional behavior.

Nigel Galway
E-mail : galway_nigel AT gmail.com

EDUCATION : National certificate of vocational training (1995 -1998)
(General Cook)
EMPLOYMENT HISTORY :
April 2010 till date The Oberoi Amarvilas, Agra
Senior Kitchen Executive
Responsible for western hot, cold larder, butcher and pool kitchen.
October 2006 till March 2010 The Oberoi Amarvilas, Agra
Kitchen Executive
The hotel is ranked 6th among the best hotels in Asia and also among the world. An award winning hotel with 100 boutique rooms. Has been awarded among the best in the small luxury hotels in the world.
The hotel has 2 restaurants, of which one is the Indian specialty restaurant and a all day dining.
Job responsibilities include
Responsible for maintaining food quality and ensuring guest satisfaction.
Responsible for butcher and cold larder section.
Specialized in oriental cuisine, north Indian and south Indian food.
Work closely with the Food and beverage Manager and the in menu development and presentation.
Work closely with Food and beverage Manager to standardize recipes.
Maintain standards of hygiene throughout the kitchen.
Actively involved in staff recruiting and monitoring their performance.
Set standards and maintain food presentation quality in the outlet at all times.
Execute all production and plating in a timely, efficient manner and to meet and exceed guest expectations.
Source out new products and supplies to constantly develop menus.
Responsible for scheduling of staff in the kitchen and ensuring that schedules are posted in a timely manner.
Ensure that proper par stocks of all food items are maintained.
Motivate staff and maintain discipline at all times.
Receive all goods and ensure that they meet company quality specifications and reject those items that do not.
Ensure that all cook and hold temperatures of meats and sauces are maintained as per company guidelines.
Responsible for monthly inventory of all items in the kitchen on last day of the month.
Ensure that standard recipes are being followed at all times. Liaise with restaurant manager and service staff regarding service issues.
August 2005 till December 2005 Taj Holiday day Village, Goa
Junior Sous Chef
Heading the Caravella Restaurant, at responsibility level E7, taking care of all operations including specialty banquets, cafeteria, heading staff strength of 32.The hotel is among the LEADING HOTELS OF THE WORLD
Job responsibility includes
Managing the staff and training- both on job and in class training
Indenting and inventory control.
Meeting guests, and addressing their orders.
Menu changes every three months basing it on menu engineering, conducting food festivals and various promotions.
Heading staff meetings, and issue solving.
Standardization of recipes.
November 2000 till August 2005 The Oberoi Amarvilas, Agra
Chef de Partie
Responsible for all menus, cost control, staff training, marketing and all the other aspects of the operation.
Worked and was exposed to all stations both hot and cold including butchery.
Responsible for opening and set up of cold and hot section.
Jobs include monitoring the purchase, helping in standardizing menu, helping in account procedure for yields of meat and fish products.Incharge of butchery and Gardemanger initially and took over western production.
Responsibilities included all sauce preparations, stocks and soups for entire kitchen operations within the Hotel. Assisted the banquet function for all function events
January 1999 till November 2000 The Trident, Cochin
Commis
Was a part of the pre opening team of a 85 room property with a all day dining - Travancore, a speciality seafood restaurant- sea food grill and a bar- Cochin traders bar. The hotel has a banquet facility of 90 pax.
Played a key role is setting up of the butchery and the garde manger – standard operating procedures, forms and formats.
Was heading a team strength of 3.
Job responsibilities include
1. Maintaining inventories
2. Training and motivation of the team
3. Receiving fresh produce and ensuring the right quality and quantity and in adherence to the company policies
June 1998 till December 1998 The Trident, Udaipur
Commis
Set in forty three acres of lush green landscaping, Trident, Udaipur is located on the banks of the picturesque Pichola Lake
The hotel has a all day dining room- Aravalli serving Indian and international specialties and a bar – Amrit Mahal and with eight banquet halls a facility of to serve atleast 1500 pax.
Was part of the pre-opening team with a kitchen strength of 40.
Was in charge of setting up the butchery and the garde manger with a team of 6.
Played a key role in setting up of standards and procedure.
The Ashok Group of hotels 1995-1998
Apprentice (General Cook)
Trained in all sections of the kitchen in both classroom and On the Job.
Trained in all core areas like Butchery, Garde manger, Indian, banquet kitchen
and western kitchen
Trained in receiving of vegetable and meats.