www.mavenir.com Systems Bangalore : Telecom Trainer

[Admin]

Mavenir Systems
http://www.mavenir.com

Keywords: Technical Trainer, Operations Support Engineer, GSM, UMTS, CDMA, IMS, Femto technologies

Designation: Technical Trainer - Telecom
Experience: 7 - 10 Years
Location: Bengaluru/Bangalore
Compensation:
Best in the industry
Education: UG - B.Tech/B.E. - Computers, Electrical, Electronics/Telecomunication
PG - M.Tech - Computers, Electrical, Electronics/Telecomunication
Industry Type: IT-Software/ Software Services
Functional Area: Telecom Software
Posted Date: 09 Dec 2008

Job Description
Development of training courses, both class room and computer based, for company's products. Deliver training on telecom topics. Travel to customer sites to provide training and support the customer activities. Excellent knowledge of GSM/UMTS/SIP/IMS

Desired Candidate Profile
Experience in technical Curriculum Development for telecom products and teaching them. Excellent interpersonal & communication skills,maturity & profesionalism. Excellent knowledge of GSM/SIP/IMS/SMS solutions

Company Profile
Mavenir Systems is an US based Innovative R&D company focused on developing products in Wireless Multimedia and Converged Networks. We are based in Richardson, Texas and are looking for talented Engineers to work in a fast paced environment.

Executive Name: Recruiter - Mavenir Systems

Address:
Not Mentioned

Email Address: gudla@mavenir.com, manish@mavenir.com

Telephone: Not Mentioned

Reference ID:
Technical Trainer

[mr.singer7199]

i would like to apply for this job

[Guest]

PAUL PERRIS
E-MAIL : perrispaul AT yahoo.com

OBJECTIVE
To secure a position which fully utilizes and develops my skills, professionally and personal growth. Thus be an efficient participant of the company’s workforce by providing services beneficial to the company and its clientele. An honest, hardworking and reliable individual, well present, organize and accustomed to work in pressurized environment.
STRENGTHS

- Good leadership quality, analytical, average written and verbal communication skills and can work under pressure.
- Relevant experience in the food services industry.
- Computer literate.
- Dedication and enthusiasm in performing given task and responsibilities.
- Hardworking and assertive.
- Capable of learning fast and acquiring training in any work environment.
- Helps build team spirit and camaraderie in the unit.
- Good communication and interpersonal skills.
- Knowledgeable in International and Asian cuisine as well.
- Special skills, costing; particularly cost control procedures and menu planning as well.
BASIC FUNCTION
Plans, prepares, and supervises, presentation of all hot and cold food (salad, soup, main dishes) according to menu requirement. Adheres to standard of quality, quantity and cost; maintain cleanliness, sanitation and safety in food preparation with Haccap Policy.
EXPERIENCES
May 2009 TILL PRESENT GRAND CONTINENTAL FLAMINGO HOTEL Abu Dhabi

EXECUTIVE CHEF.
- Monitors all duty schedules in the kitchen operation.
- Reviews and corrects the appearance (condition of uniforms) and grooming of all assigned staff.
- Responsible for the timely kitchen preparations for all meal services in the outlets in line with the stipulated opening hours.
- Frequently tours through Kitchens, Stores and other food production facilities ensuring the highest possible hygiene and maintenance standards.
- Frequently tours of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact.
- Handles guest complaints directly if the situation requires.
- Drives together with the Food & Beverage Manager all extra curricular events in the outlet.
- Controls the food cost by reviewing and approving all store requisitions and direct purchases and minimizes wastage.
- Ensures that the immediate reliever is well informed about all relevant operational issues.
- Directs the development of future Chefs.
- Monitors all food par stocks.
- Drives with the Food & Beverage Manager all menu changes and documents all dishes and issues presentation information to all parties concerned.
- Ensures that every dish leaving the kitchen is of appropriate portion and well presented according to the recipes and presentation standards
- Initiates spot checks on expiry dates of all food products.
- Ensures the proper handling of all operating equipment.
- Establishes the highest possible hygiene and food safety standards either enforced through local legislation or own personal efforts. (HACCP Standards).
- Attends all regular department head meeting.
- Participates actively to meet / maximize the departments’ revenue forecast and exercises the constant control of the operational costs.
- Prepares or supervises the preparation of all menus.
- We have Italian Restaurant Peppino where we were Awarded in 2002 in what’s on award, Average cover daily we are doing 30 Number.
- We have Mediterranean Restaurant Bistro Med we set up for Breakfast. Lunch and Dinner Buffet, average we are doing 60 to 70 person on each dining.
- We have a Banquet hall capacity of 200 Person weekends we are busy with function.
- Now we open up outdoor Catering we cater up to 500 people.
- Introducing Theme Night from February 2011 in Peppino Italian Restaurant.

MAY2008 – JUNE 2009 TULIP INN SHARJAH
Executive Sous Chef
General Responsibilities
- To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
- To generally promote and ensure good inter-departmental relations.
- To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
- To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
- To adhere to Company and Hotel rules and regulations at all times.
Occasional Responsibilities
- To report any equipment failures/problems to the Maintenance Department.
- To pass any maintenance requests to the Maintenance Department.
- To comply with any reasonable request made by management to the best of your ability.

FEBRUARY 2005 – APRIL 2008 JEBEL ALI GOLF RESORT & SPA DUBAI UAE
(THE LAKE’S CLUB)
Sous Chef
- Assist the Executive Chef in menu planning, notes popularity and acceptability dishes.
- Assist the Executive Chef in their daily routine and duties to ensure a high standard of food operation.
- Coordinate all activities pertaining to the preparation and cooking of dishes and meals according to prescribed menu and productions.
- Participates in, and supervises in the preparation of all cold sauces, dressings, appetizers, salads, hor’s d oeuvre, display platters and arrangement of hot and cold buffet’s set up.
- Ensure all hot and cold food items in accordance with established recipe cards and methods.
- Ensuring that buffet table during meal period kept replenished and attractive for duration of the service.
- Ensure that hot and cold foods, sauces, dressings left over from buffet are stored according to established procedures.
- Check’s on inventory of food in storage for maximum utilization in menu plans.
- Prepares requisition and received issuance of all ingredients required for dishes to prepared, according to menu forecasts. Check ingredients based on quality and specification.
- Prepares specialty hot and cold dishes (salad, soup, main dishes and sandwiches) according to standard recipe’s.
- Stores ingredients, prepares food properly to maintain quality and prevent spoilage.
- Develops new recipes from time to time.
- Tastes, checks on quality of food issued from the kitchen.
- Assist the Executive in training/orientation of the kitchen staff.
- Supervises performance of cook’s trainees in the unit.
- Performs yield test, whenever necessary.
- Prepares schedule of the staff in the unit for approval of Executive
- Chef and distributes work assignments based on workload
- Helps build team spirit and camaraderie within the unit.
- Checks on use and care of kitchen tools and equipment reports need of maintenance report to Executive Chef & Engineering Department.
- Assist Executive Chef in coordinating with Food and Beverage Cost Controller Re : Menu Pricing.
- Observed Cost Control Policies.
- Maintain cleanliness, sanitation and safety in the work area and observes personal hygiene and makes sure that this is observed by the staff.
- In Outdoor catering we cater several thousand meals in Dubai World Cup, Dubai What’s On, A1Autodrome car Races and Desert Safari,
JANUARY 2004 – FEBRUARY 2005 DOHA GOLF CLUB
Chef de Partie
- Responsible for menu planning, costing & supervision.
- Strictly implements standards of quality, quantity and cost;
- Direct implementation of company set standards on food hygiene.
- Coordinates with the Executive Sous Chef, F & B manager and cost controller for re-menu pricing.
- Manages the resources of the kitchen (e.g., people, raw materials,

- Equipments, machines, facilities, etc.) and monitor’s cost to ensure
- Maximum utilization of resources and optimum operations efficiency.
- Implements measure to maintain quality food and service standards in the kitchen and correct non-conformance with set standard.
- Trains, guides, motivate, and disciplines kitchen staff to ensure their professional development and personal growth and at the same time ensure productivity and viability of the kitchen.
- Objectively evaluates staff performance following policies and procedures to be able to reward good performance, address deficiencies, and set performance targets to ensure job satisfaction and success.
- Disseminates, in a factual and objective manner, all information (e.g. memos, Sop’s, guidelines, etc) to keep them informed of the latest updates and other important activities at the restaurant and listen to their problems regarding work.
- Make sure employees adhering to all safety and security procedures.
- Ensure all operation is in full compliance with local health and other government requirement.
- Maintain cleanliness, sanitation and safety in food preparation.
APRIL 2003 – DECEMBER 2003 NORWEIGN CRUISE LINES “THE MAJESTY”
Chef de partie
- Responsible for implementation of company set standards on food and hygiene.
- Organize the Buffet for efficient operation and supervision.
- Supervise and control of prep and quality.
- Prepares the schedule of the staff in the unit for the approval of the kitchen operations manager.
- Distributes work assignments based on the workload.
- Helps build team spirit and camaraderie within the unit.
- Implements cleanliness, sanitation and safety in food preparations as per USPH.
JULY 1999 – DECEMBER 2001 CROWNE PLAZA MUSCAT
Chef de partie
- Takes care of preliminary of meats, poultry and fish i.e., washing, slicing, trimming, deboning, rinding, portioning, storing to actual food preparation.
- Help maintain cleanliness, sanitation and safety in food preparation. Responsible for implementation of company set standards on food and hygiene.
- Organize the kitchen for efficient operation and supervision.
- Supervise and control of prep and quality.
- Prepares the schedule of the staff in the unit for the approval of the kitchen operations manager.
- Distributes work assignments based on the workload.
- Helps build team spirit and camaraderie within the unit.
- Taking care of all the Theme Night and Brunch buffet.
- Taking care of Food Festival.
AUGUST 1993 – AUGUST 1995 ROGERS GROUP OF HOTELS (VERANDA) MAURITIUS
CHEF
- Responsible for the production. Supervise and control of prep and quality.
- Prepares the schedule of the staff in the unit for the approval of the kitchen operations manager.
- Distributes work assignments based on the workload.
- Helps build team spirit and camaraderie within the unit.
- Taking care of all the Theme Night and Brunch buffet.
- Taking care of Food Festival.
FEBUARY 1988 – JANUARY 1991 RIYADH AL KHARJ HOSPITAL SAUDI ARABIA
HEAD COOK
- Responsible for the whole preparations and production of items.
- Implements the cleanliness, and sanitation in the kitchen.
FEBRUARY 1984 – JANUARY 1987 EMIRATES FLIGHT CATERING DUBAI
Cook 1
- Responsible for the production of menu items, specials, address to saucier area as Airline established recipes.
- Keeping in mind standards of taste, quality and presentation, under the supervision of Sous Chef, in the main kitchen.
DECEMBER 1980 – DECEMBER 1983 INDIAN HOTELS COMPANY THE TAJ
Apprentice Trainee
- Responsible for the Mis En Place preparations of items.
- Implements the cleanliness, and sanitation in the kitchen
EDUCATION
- 1972– 82 ST ANTHONEY HIGH SCHOOL ENGLISH MEDIUM
- PRIMARY LEVEL
- SECONDARY LEVEL
- 1983-84 M S UNIVERSITY OF B ARODA ENGLISH MEDIUM
- CERIFICATE IN HOTEL & CATERING MANAGEMENT.
COMPUTER SKILLS
- Operating Systems : Win9x, NT, Me, 2000, XP
- Programs : MS Outlook, PowerPoint, MS Excel.
- Internet : E-mail and Web Browsing
SEMINARS ATTENDED
- Foundation Certification in Food Hygiene
Chartered Institute of Environment Health
Jebel Ali Golf Resort and Spa
P.O Box 9255
United Arab Emirates
September 07, 2005
- Certificate of Achievement
Inter-Continental Hotels
February 12, 1999
- Lifesaver
St John Ambulance
F.A.S.T Consultants, Dubai
July 30, 2005
- Mercantile Marine Academy
10, Anil Roy Road Kolkata
Standard Training & Watch keeping Certification
Personal Survival Techniques
Fire Prevention and Fire Fighting
Elementary First Aid
Personal Safety and Social Responsibility
- Intermediate Food Hygiene Training
TUV Middle East
November 28, 2006