Administrative Manager - Kitchens (Executive Chef)
Elite Hospitality
Total des années d'expérience :34 years, 10 Mois
With my current assignment in the middle-east I have successfully taken up setting up of two Hotel properties’ kitchen operations
In my current assignment I have:
Set up and started a separate vertical of a Catering unit for Off-Premise catering and took part in the Group’s Food & Beverage Services expansion and catering to challenging Captive markets of discerning groups
Taken up setting up of two Hotel Kitchens from scratch in tandem with the groups requirements on its catering role, budgets and desired business returns- liaising with Suppliers right from designing, installations, menu designing in sync with local requirements which required to use a mix of existing group resources along with those brought in. Once in place have played a role of coordinating the Food production efforts of the Group.
With strengths of my Business sense, Quality commitment, ability to relate to Foodservice Design, Planning & Communication; I offer -
Business Sense: A keen business sense to run a kitchen that produces quality foods in a cost-effective and efficient manner
Ensure schedules for the timely production and service of quality food.
Multitask: Coordinate & control the several elements of a meal that all need to come together at the same time.
Selection of raw material and other food-service, preparing meals, creating menus for every occasion.
Food Preparation Management- Ensure that food quality standards are met.
Participate in the preparation of the budget, including projections of annual food, labour & other related operational costs.
Control of inventories and plan for purchases and stocking use of in-stock food items
Ensure that ordering practices remain within budget
Manage the Operation with compliance with all established standards of best practices such as - the operations adherence to Sanitation & Safety regulations.
Hiring, training & managing the Food-service manpower.
Facilitation of Learning & Development of undergraduate Students towards award of Diploma in Hotel Management by Hotel Institute Montreaux, Switzerland
Facilitation of Training & Development of undergraduate Students for award of a Bachelor of Hotel Management by Osmania University and a Diploma of Hotel Management as per norms of the National Council of Hotel Management
Culinary Administration, Deputise to the Executive Chef for Hotel Kitchens catering to All day Dining, In room Dining, Multi-cuisine & Specialty restaurants, Extensive Banqueting Facility with conferencing from 20 to 500 pax, Outdoor Catering for upto 2000 pax and a good amount of Contract Catering services.
Teaching & Training of undergraduate students towards award of Bachelor of Hotel Management
These were newly introduced courses towards which, was assigned in course developments, Examinations and overall conduct of courses of Food & Beverages part of the Degree Course
Culinary Administration, Deputise to the Kitchen Management for Hotel Kitchens catering to All day Dining, In room Dining, Multi-cuisine & Specialty restaurants, Extensive Banqueting Facility with conferencing from 20 to 500 pax, Outdoor Catering for upto 2000 pax and a good amount of Contract Catering services.
Completed the course in First Class and Was one of the Few selected by Taj Group of Hotels as Kitchen operations Management Trainee.