Experience

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  Aditya Birla Memorial Hospital

  • PUNE

  • F & B Manager & Food Safety Team Leader

    • Jul 2006 - Present
    • PUNE

    In my current role, I am providing leadership and direction to Catering & Kitchen Management, ensuring high quality food is served to guests in line with international quality standards. Formulated and implemented operating procedures and control systems to maintain standards in hygiene, quality, presentation & service. Implement focussed initiatives aimed at enhancing profitability and cost efficiency in procurement, inventory management, food and beverage management and restaurant operations. Championed a cost and quality conscious culture and ensure compliance to HACCP standards. Ensure all staff adheres to local / international sanitation & hygiene regulations, especially in relation to food preparation & storage; taking necessary precautions to eliminate foot spoilage, health risks and other safety hazards. Periodically conducted hygiene audits to ensure highest standards are maintained at all times.A customer focused professional, I have taken the lead to ensure high quality service is delivered. Interacted with individual and corporate customers to understand their needs, accommodate special requests and resolve complaints. Supervised and instructed kitchen staff members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate. Coached and trained them on company safety and hygiene policies. Assigned duty roaster, allocated work and reviewed performance.

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  Indraprastha Apollo Hospitals New DELHI

  • F&B Executive

    • May 1996 - Jul 2006

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  Hotel Kanbal, Agra

  • Agra Area, India

  • Captain - F & B

    • Nov 1994 - Feb 1996
    • Agra Area, India

    During this tenure, I was responsible for managing restaurant operations while keeping a sharp focus on profitability, cost efficiency and guest satisfaction. Supervised the preparation, cooking and serving of different sections. Steered efforts in preparing the menu, selection of recipes taking into account factors such as seasonal availability of ingredients and the likely number of customers. Finalized recipes and portion specifications in accordance with consumer tastes, nutritional needs, production specifications, established procedures, and cost requirements. Improved and innovated products and services to achieve large market share and retain regular guests. Ensured adherence to HACCP procedures. Established a personal rapport with all guests to enhance guest satisfaction thereby garnering repeat and referral business. My ability to provide simple innovative solutions to guest queries and concerns was well recognized by customers and management.

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  Holiday Inn Hotel & Suites

  • New Delhi Area, India

  • Steward

    • Feb 1994 - Sep 1994
    • New Delhi Area, India

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  Hotel Mayur, Agra

  • Steward

    • Nov 1992 - Jan 1994