NIZAMUTHEEN

CAREER OBJECTIVE

Looking forward for an opportunity where in I can improve my

academic and professional qualification and utilize my wisdom in a

highly esteemed organization.

HIGHLIGHT

Belief in team work, Initiative, Hard work, Sincerity and the

will to carry out the assignment in the specified time limit.

Mettle to prove efficiency in niche of employment

Email

acpg0i@r.postjobfree.com

ACADEMIC PROFILE

Contact Numbers

Diploma In Hotel Management & Catering Technology

CELL -+966*********

HOME-+966********* HSC Passed (2002)

Present Address COMPUTER KNOWLEDGE

Nizamtheen

MS Office. MS Excel, Power point

Halliburton(Sodexo catering)

Al khobar, Diploma In Computer Application

Dammam,

KSA.

TRAINING COURSES

Permanent Address

HACCP level 2 & 3 (CIEH) Food Safety program conducted in

Nizamtheen

21st Apr 2015

538/samanthapuram,

Rajapalayam,-626117 HACCP Implementation PRPs program conducted in 19th

Tamilnadu, January 2014

India.

HACCP Implementation CCPs program conducted in 24th

February 2012

Personal Data Chemical handling training, ARPAL Gulf Abu Dhabi.

Father Name : Meeranmohaideen

Date of Birth : 21-04-1986

Sex : Male.

LANGAUGES KNOWN

Nationality : Indian.

Marital Status : Married Languages Read Write Speak

English

Passport details Hindi

Number : F3632227

Date of issue : 26-05-2005 Malayalam

Date of expire : 27-05-2015

Tamil

Place of issue : Trichirapalli

YEARS OF EXPERIENCE 10+ YEARS

HOBBIES PLAYING CRICKET, READING

NOVELS, WATCHING MOVIES

PROFESSIONAL CHRONICLE:-

NCMS - SODEXO-SAUDHI ARABIA.

Catering Camp Manager (2014-present)

Responsibilities -

Managing the food and beverage provision or functions and events.

To interact with internal and external customers to ensure all incoming and outgoing personnel

and items are processed in a timely fashion, undertakes inductions to new guests.

Conduct hygiene audits in the camp and kitchen including use by date and storage methodologies

to ensure camp health and sanitation standards are maintained.

Set work priorities and respond to changing external priorities that impact on daily planned

activities.

To coordinate emergency response activities and situations, to coach & train team members within

the context of fire and emergency response team.

To prepare reports for Managers as required including daily accommodation and catering status

report.

To supervise support staff

To manage all incoming and outgoing business and camp residents mail.

To maintain camp rules and regulations in the unit in accordance with Company policies and

procedures.

Maintain standards of safety and comply with Company's Health, Safety & Environment

Management System requirements.

Take reasonable care of own health and safety and that of others in the workplace.

Follow and maintain Company standards of Quality in accordance with Company Quality System

requirements PREREQUISITE Team Leadership

Conflict Resolution & Negotiation Skills.

HOTEL ASOKA FOOD PARK.- MADURAI

Restaurant Manager (2012–2014)

Responsibilities -

Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and

beverages.

Resolve customer complaints about food quality or service.

Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate

records.

Monitor actions of staff and customers to ensure that health and safety standards and liquor

regulations are obeyed.

Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping

records.

May use computer software to monitor inventory, track staff schedules and pay, and perform other

record keeping tasks.

Check quality of deliveries of fresh food and baked goods.

Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning

items.

Arrange for maintenance and repair of equipment and other services.

RENAISSANCE, FACILITIES, MANAGEMENT SERVICE. LLC – (Tawam Hospital) ALAIN.

Catering Manager

(2011 – 2012)

Responsibilities -

Planning menus in consultation with chefs.

Recruiting and training permanent and casual staff.

Organizing, leading and motivating the catering team.

Planning staff shifts and Rotas’.

Ensuring health and safety regulations are strictly observed.

Budgeting and establishing financial targets and forecasts.

Monitoring the quality of the product and service provided.

Keeping financial and administrative records.

Managing the payroll and monitoring spending levels.

Maintaining stock levels and ordering new supplies as required.

Interacting with customers if involved with front of house work.

Liaising with suppliers and clients.

Negotiating contracts with customers, assessing their requirements and ensuring they are

satisfied with the service delivered (in contract catering).

NATIONAL CORPORATION FOR TOURISM & HOTELS– (Mafraq Hospital) ABUDHABI.

Catering supervisor

(2007– 2011)

Responsibilities –

Managing the food and beverage provision or functions and events.

Planning menus in consultation with chefs.

Organizing, leading and motivating the catering team.

Monitoring the quality of the product and service provided.

Keeping financial and administrative records.

Interacting with customers if involved with front of house work.

Ensure on time food service in the facility with required hygiene and safety

Ordering supplies

Organising staff rotas

Ensuring that health and safety regulations are strictly observed, recorded and archived

Monitoring the quality of the product and service provided

Keeping to budgets and maintaining financial and administrative records

RADHA KRISHNAN HOSPITALITY SERVICE – (Leelavathi Hospital) MUMBAI.

Catering supervisor

(2005 – 2007)

Responsibilities –

Managing the food and beverage provision or functions and events.

Be on-site as functions demand, acting as the contact person for groups when the Director of

Catering or the Assistant Director of Catering is unavailable.

Handle client complaints immediately. If unable to, contact the Director of Catering for resolution.

Timely completion of function bills.

Assisting with planning and attending special events when required.

Keeping all parties informed of the status of each ongoing function.

Ensuring all contracted items are delivered on time.

Assisting in achieving the department’s maximum profitability and overall success by controlling

cost and quality of service.

Attendance and participation at weekly F & B meeting.

Must have a complete knowledge of fire procedures.

HOTEL LRN EXCELLENCY-SALAM

Captain

(2004 – 2005)

Responsibilities –

Inventory insures all the hot foods, cold foods like salads, condiments in correct temperature.

Attending guest.

Ensure setting for parties are done neatly and properly.

Maintaining breakages, attending guest.

DECLARATION

All the information above is true to the best of my knowledge and belief which can be verified w ith

documents whenever required

Place:

Date: (Nizamutheen)

Contact this candidate