Institute of Hotel Management, Catering Technology & Applied Nutrition Recruitment 2011 www.ihmkkr.com : Lecturer cum Instructor

[muthukalee]

Institute of Hotel Management, Catering Technology & Applied Nutrition
Jyotisar, Distt. Kurukshetra

Applications on prescribed format are invited on prescribed form for filling up the following posts :

1. Senior Lecturer cum Senior Instructor : 2 Posts (General)
Scale of Pay : 9300 – 34800 (starting pay band salary 14880) with grade pay 5400/-
Essential Qualifications : Degree/3-year diploma in Hotel Management from an Institute affiliated to National Council for Hotel Management / State Board of Technical Education / Recognized University or an Institute run by Central Govt./State Govt./ PSU. The candidate must have secured at least 55% marks in degree/diploma in Hotel Management.
Experience : At least 5 years experience as Lecturer-cum-Instructor in an Institute of Hotel Management affiliated to National Council for Hotel Management & Catering Technology.
OR At least 12 years of experience in teaching and/or hotel industry including minimum 5-years teaching experience as Lecturer-cum-Instructor in an Institute of Hotel Management affiliated to State Board of Technical Education / Recognized University.
OR At least 12 years of experience in teaching and /or hotel industry including 5 years teaching experience as Lecturer-cum-Instructor in a Food Craft Institute affiliated to National Council for Hotel Management and Catering Technology.
OR At least 12 years Hotel industry experience including minimum 5 years in Supervisory capacity in 3 Star/Heritage or above category approved hotel.
Age limit : Not exceeding 40 years as on 6.6.2011.

2. Lecturer cum Instructor : 4 Posts (1 General, 1 BC, 1SC, 1ESM- General)
Scale of Pay : 9300 – 34800 (starting pay band salary 12090) with grade pay 4200/-
Essential Qualifications : Degree/3 year diploma in Hotel Management from an Institute affiliated to National Council for Hotel Management / State Board of Technical Education / Recognized University or an Institute run by Central Govt./ State Govt./PSU. The candidate must have secured at least 55% marks in degree/diploma in Hotel Management.
Experience : At least 5 years experience as Asstt.Lecturer-cum-Asstt.Instructor in an Institute of Hotel Management affiliated to National Council for Hotel Management & Catering Technology.
OR At least 7 years of experience in teaching and/or hotel industry including minimum 5-years teaching experience as Asstt.Lecturer-cum- Asstt.Instructor in an Institute of Hotel Management affiliated to State Board of Technical Education / Recognized University.
OR At least 7 years of experience in teaching and /or hotel industry including 5 years teaching experience as Astt.Lecturer-cum-Asstt.Instructor in a Food Craft Institute affiliated to National Council for Hotel Management and Catering Technology.
OR At least 7 years Hotel industry experience including minimum 3 years in Supervisory capacity in 3 Star/Heritage or above category approved hotel.
Age limit : Not exceeding 35 years as on 6.6.2011

3. Assistant Lecturer cum Assistant Instructor : 4 Posts (1General, 1BC-A,1BC-B, 1ESM-General)
Scale of Pay : 9300 – 34800 with grade pay 3300/-
Essential Qualifications : Degree/3 year diploma in Hotel Management from an Institute affiliated to National Council for Hotel Management / State Board of Technical Education / Recognized University or an Institute run by Central Govt. State Govt. / PSU with minimum of 60% aggregate marks in degree/diploma in Hotel Management.
Experience : A minimum of 3 years practical experience in hotel and catering industry.
OR At least 2 years experience in an Institute of Hotel Management affiliated to National Council for Hotel Management & Catering Technology / State Board of Technical Education / Recognized University.
Age limit : Not exceeding 30 years as on 6.6.2011

4. Lab. Attendant : 2 Posts General (1 for Bakery & 1 for F&B Service)
Scale of Pay : 5200-20200 with grade pay 1900/-
Essential Qualifications : 10+2 standard pass with one & half years diploma / craftsmanship course in Bakery & Confectionery or Food & Beverage Service from a Food Craft Institute / IHM affiliated to National Council for Hotel Management and Catering Technology or an Institute run by Central Govt./ State Govt. / PSU.
Experience : One year in Hotel or related industry.
Age limit : not exceeding 40 years as on 6.6.2011

Note :
The dependant sons and daughters of ex servicemen who fulfill all the conditions of Qualification age etc prescribed for the posts should also be considered on merit to the extent of non availability of suitable Ex Servicemen.
Details of BC, BC-A & B category as per state Govt. notification is available on the website of the Institute.
Application form can be downloaded from the website of the Institute www.ihmkkr.com.
Last date of submission of application is 6.6.2011
Competent authorities reserve the right either to fill or to reduce or to cancel the recruitment.
Candidates working in Central Govt. / State Govt./PSU/Govt. sponsored society or trust should send their application through proper channel.

More Details : http://www.ihmkkr.com/vacancies.html

[Guest-IJT]

Name : praveenbabu
Email : vpraveenbabu1 AT rediffmail.com
Designation / Skillset : hotel & catering industry

Resume :
I believe in work, and never slice in any problem. Seeking responsibilities to accept new challenges in a highly competitive and reputed organization where my potential skills are put to use in stimulating and enhancing the teamwork

ACHIEVEMENTS, SKILLS & STRENGTHS
- Well organized, reliable, discipline and good working knowledge which needs to hospitality and customer services industry.
- 08+ years experience in hotel & catering industry within India and overseas. Ability to manage and motivate my team / staff., Positive work attitude & excellent team player.
- Fluent in English, Hindi and Telugu.
- Within 16 months duration 2 promotions achieved, worked as a RESTAURANT MANAGER for 06
months Then promoted as ASST FOOD & BEVERAGE MANAGER in THE CENTRAL COURT HOTEL,

Educational Qualifications
1996 S S C
Govt. Practising High School
Warangal
1998 I.T.I.
Fatima
Warangal
2002 P.G. in Hotel Management
All Indian Institute of Hotel Management
Chennai
Professional Experience

WORKING HISTORY
ASST FOOD & BEVERAGE MANAGER JULY 2009 – Till Date
THE CENTRAL COURT HOTEL,
LAKDI-KA-POOL,
HYDERABAD – 500004
Job Responsibilities

Supervising a staff of 75 team members through Two managers. Led operations of the food and beverage (F&B) department, managed sales, marketing, business development, strategic planning, finance and resource administration.
- Successfully operated six F&B outlets. Gained a large referral base and earned positive publicity. Kept costs down and profits up.
- Executed pre-project market research and devised a formulation strategy to advance F&B outlets.
- Created comprehensive business plans, financial projections and operations strategies. Devised a media strategy and developed cost-effective advertising and marketing/promotional campaigns to generate interest. Menu planning and designing.
- Slashed inventory, reduced spoilage and cut costs through staff reductions after evaluation of resource needs.
OVERSEAS EXPERIENCE
BANQUET / RESTAURANT SUPERVISOR JUNE 2008 to JUNE 2009
B W I MARRIOTT AIRPORT HOTEL
BALTIMORE USA ,

- Supervise for the smooth operation of service
- Assist Junior Staffs for Sales Promotion.
- Briefing the duties of the junior staffs for proper service
- Handling Guest Complaints and Daily target planning and accordingly fixing up action plan functional chat
- Cordinate with the Kitchen to see hygiene standard of the ordered Food. Be well organized work on their own initiative
- Good written and verbal communication skills with pleasing personality.
- Handling all events operation
- Maintaining the service standards in the department .Maintaining the costcontrol

EXPERIENCE IN INDIA
F&B LEAD ASSOCIATE DECEMBER 2003 to MAY 2008
MARRIOTT HYDERABAD / HOTEL VICEROY
TANK BAND ROAD
HYDERABAD

- Handling lobby lounge by delivering all the orders on time during busy periods efficiently
- Flexible in working at various outlets when needed
- Forecasting the bar inventories for the daily operations and maintaining the records for the bar
- Worked in various outlets and banquet operations.
- Handling Restaurant Reservations and maintaining the records of the operational equipments
- Being proactive in handling guest requirements
- Maintaining Sales Reports and all files for the department.
SENIOR CAPTAIN DECEMBER 2002 to DECEMBER 2003
SEQUAL RESOET
KHAMMAM
- Handled All the Banquet Operations for the Resort
- Was sole in – charge of various functions
- In charge of the inventory for the cutlery .
Technical
- Sound knowledge in computers well versed with MS Word, Excel, PowerPoint

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More Information about this submission and submitter :-
___________________________________________________
Submission ID : 4168932
Date & Time : 24th May 2011 3:58 PM (UTC)
IP Address : 114.31.161.203
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Predicted Country ;: India