PARK PREMIER Gurgaon : Japanesse, Oriental Cook

[mskavi]

PARK PREMIER Gurgaon : Japanesse / Oriental Cook

Website: http://www.parkpremierhotels.com

Keywords: CDP, DCDP

Designation: Japanesse / Oriental Cook
Experience: 3 - 5 Years
Location: Gurgaon
Compensation:
Rupees 1,75,000 - 3,00,000
Education:
UG - Any Graduate - Any Specialization,Graduation Not Required
PG - Any PG Course - Any Specialization,Post Graduation Not Required
Industry Type: Hotels/ Restaurants/Airlines/Travel
Functional Area: Hotels, Restaurants
Posted Date: 02 Mar

Job Description:
1. Japanee food / Thai food / Chinese food.

Desired Candidate Profile:
1.10+2+Diploma in Hotel Management.

Company Profile:
For company profile please visit www.hrparkpremierhotels.com

Executive Name: Mr. R L Sharma

Address:
Not Mentioned

Email Address: hr@parkpremierhotels.com

Telephone: Not Mentioned

Keywords: CDP, DCDP

[Guest-IJT]

Name : MR.CHAMPAK KUMAR BHANJ
Email : ck.bhanj123 AT gmail.com
Designation / Skillset : captain in fnb service
champs

Resume :

Objective :
To attain a challenging task in the place, where I can utilize my knowledge for the organization and use my skills to the contribution and growth of the organization and myself too.
Professional Profile :
Over 3 ½ years of extensive experience in the hospitality industry in India.
Extensive experience in planning, supervising and managing the entire operations including infrastructure development for functions, resource planning, procurement and maintenance of inventory levels for smooth functioning of outlet.
Proven track record of developing procedures, service standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit.
A consistent performer with a proven track record of increasing revenues and streamlining workflow.
Expertise in designing & implementing training programs for bringing keen customer focus, high energy level and team spirit in the employees.
Excellent inter personal, liaison and problem solving skills with the ability to work in multi -cultural environment.
Career Highlights :
Captain
Presently working with hotel Orient Taj,agra as a Captain from 1st April 10 to till date. It’s a property of 153 rooms with 6 outlets. Right now I m taking care of the buffet restaurant (zaika) cover of 112.
- Responsible for day-to-day restaurant operations, inventory control, setting up, maintaining high guest satisfaction level, guest feedback; interact with guest, training service staff and achieving targets.
- Areas of operation Buffet Restaurant
- Managing team of 14 team members with varied cultural, lingual and professional backgrounds.
- Staff Planning, Roster Controlling & Monitoring for ensuring smooth and efficient operation of day to day operations in all the outlets.
- Responsibility includes Daily Briefing to all associates and Superiors.
- Imparting Staff Training on areas of Motivation, Team-Building, Morale Building, Company Policies, Decision Making and Pattern Solving Issues etc.
- Created and implemented the training calendar for the department.
- Micros Configuration and updating of menus.
- Review the operating equipment’s list, lead time & the ongoing status of the property with projects.
- Planned the standard operating procedure, concepts, policies & procedures, service sequence, workflow, training activities, simulation plans..
- Maintain regular contact with corporate and individual guests, and build strong relationship with them.
- Food and beverage service inventory (cutlery, crockery, liquor etc.)
- Implementation of operational plans in work process and achieving high degree of work efficiency.
- Responsible for the entire operations & associated activities of the restaurant. .
- The Growth Path with Notable contributions
Senior Steward
Worked in Hotel Jaypee Palace, Agra as a hospitality asst. (Sr.Steward) from 1st May 2008 to 3rd March 10. A property of 341 rooms with 5 banquets, 1 coffee shop, 1 Indian specialty restaurant, 1 Chinese restaurant, 1 buffet restaurant, 1 bar and 1 disqouthics.
Assistant Steward
Worked in Hotel Holiday Inn, Agra as an Asst. Steward from 3rd May 07 to 6th April 08. It’s a property of 145 rooms with 4 banquets, 1 coffee shop, 1 Indian specialty restaurant and 1 bar.
Professional Qualification :
Done 3yrs Diploma in Hotel Management and tourism management from Asian Institute of hotel management, Baripada, Orissa (affiliated by deemed University) from the date of May 2004 to April 2007.
Academic Qualification :
Education Year of Passing University
High School December 2001 Board of secondary education, Bhubaneswar.
Intermediate (com) March 2003 Council of higher secondary education.


Declaration :
I assure that the above stated information about me is totally reliable.
I am waiting for your favorite response.

Champak kumar
Signature
Place : Agra
Date :6th july 11
Ref------- Mr. Devang Solanki(mob-no- 8755413075)
-------------------------------------------------------
More Information about this submission and submitter :-
___________________________________________________
Submission ID : 4336708
Date & Time : 6th Jul 2011 9:31 AM (UTC)
IP Address : 122.162.41.185
Browser Info : Mozilla/5.0 (Windows NT 5.1) AppleWebKit/534.30 (KHTML, like Gecko) Chrome/12.0.742.100 Safari/534.30
Predicted Country : India

[Guest]

CURRICULUM VITAE
BHASKAR MAURYA
bhaskar.maurya368 AT gmail.com

CAREER OBJECTIVE
- To Work in a challenging atmosphere, which provide ample opportunities for learning and growth

EDUCATIONAL QUALIFICATION
- Passed 10th From CBSE.
- Pursuing 12th From National Open School.
WORKING EXPERIENCE
1)Joined as COMM-III and at last worked as Demi-Chef-De-Partie in Sakura Kitchen .(april2007 to april2009)
2) Experience of opening new restaurant as a Trainee Demi-Chef-De-Partie(Member
of Opening Team) at Sakura Restaurant, Gurgaon.(march2009 –april2009)
3) Worked in ITC Sheraton, New Delhi as a Chef-De-Partie in Pan Asian Kitchen
(april2009 –feb2010).
4) Worked in Pre-opening Team of Hotel Crowne Plaza, Okhla, Phase-I New Delhi as DCDP.(March2010-15March2011)
5) Working with Siesta Restaurant and Catering Service Pvt. Ltd., Gurgaon (Ummami Restaurant) as a C.D.P.(01April,2011- till know)

JOB RESPONSIBILITY
- To maintain the par stock & inventory of kitchen.
- Taking care of the monthly inventory and co-ordination with other kitchen departments.
- Foods trial.
- Food festival layout.
- Involved in Menu planning with the sous Chef along with portion standardization and supervision of food preparation.
STRENGTH :
- Positive attitude towards work.
- Team work.
- Respect towards work.
- Feeling of ownership towards work.
- Training at my own level.

TRAINING :
- Handling guest complaints.
- Order Taking.
- Body language.
- Motivation & leadership skills.
- Telephone skills.
- Computer knowledge.
- Food handling.

EXTRA CURRICULUM
1) 3 Years Apprenticeship course in Food Production from B.T.C Pusa.
2) 3 Years Training in Metropolitan Hotel Nikko in Japanese Cuisine / Sakura.
FOOD SPECIALTY
- Sushi, Sashimi, Teppanyaki and Tempura.
DATE :

PLACE : - NEW DELHI
BHASKAR MAURYA