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Customer Service Manager

Location:
Mumbai, Maharashtra, India
Salary:
55k
Posted:
December 21, 2019

Contact this candidate

Resume:

E-mail: ada4a1@r.postjobfree.com

Contact No.: +919*********

Permanent Address: Mugirredipalli, Venkatapura (P)

Bagepalli(T), Chikkaballapura(D), Karnataka, India.

Ms. Sarojamma T.

OBJECTIVE

Aspiring for a Sous Chef position with an established organization in the fields of Food & Beverage & Hospitality industry.

CAREER SUMMARY

Competent, diligent, successful & extremely efficient professional with over 9 years of rich experience in Hospitality Industry; with extensive experience in food & beverage culinary operations at the supervisory level.

Completed Diploma in Airhostess, travel, & hospitality management from garden city college Bangalore in 2007.

Dedicated supervisor with strong work ethics.

Excellent planning skills, adaptable, enjoying new challenges.

Experienced in management of overall Kitchen operations, training and research & development.

Able to structure, create and build teams, and motivate employees to perform to their maximum potential.

Thorough knowledge of food, and its effective application to achieve and overcome operations issues.

An unwavering commitment to customer service, with the ability to ensure high quality and timely expedition of customer requests, build productive relationships, resolve complex issues and win customer loyalty.

EMPLOYEMENT EXPERIENCE:

1.Courtyard by Marriott Mumbai International Airport

Sous Chef

From 1st Aug. 2019 to till date.

2.Royal Court, Bahrain

Sous Chef at Palaces,

From 6th Nov. 2017 to 20stmay 2019

Key Responsibilities:

Leads kitchen team in chef's absence

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

Oversees and organizes kitchen stock and ingredients

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

Keeps cooking stations stocked, especially before and during prime operation hours

Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns

Supervises all food preparation and presentation to ensure quality standards

Works with head chef to maintain kitchen organization, staff ability, and training opportunities

Verifies that food storage units all meet standards and are consistently well-managed

Assists head chef with menu creation

3.The Lalit Ashok Bangalore

Chef De Partie” at “The Lalit Ashok” Bangalore

From Nov 5th, 2015 to 27th Oct. 2017

Key Responsibilities:

Prepare menus in collaboration with colleagues

Ensure adequacy of supplies at the cooking stations

Prepare ingredients that should be frequently available (vegetables, spices etc.)

Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes

Put effort in optimizing the cooking process with attention to speed and quality

Enforce strict health and hygiene standards

Help to maintain a climate of smooth and friendly cooperation

4.ITC Gardenia in Bangalore

Commi-1 & Demie Chef De Partie

From 1stMay 2012 to September 2015

Key Responsibilities:

Preparation and cooking of food

Assisting in all areas of the kitchen for breakfast, lunch and dinner

Ensuring the kitchen areas are clean and tidy

Maintaining Health & Safety standards

Providing customer service to staff and customers

5.Movenpick Hotel & Spa Bangalore

Commi-1

From 1st March 2011 to 28th April 2012

Key Responsibilities:

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards

Actively share ideas, opinions and suggestions in daily shift briefings

Maintain proper rotation of product in all chillers to minimize wastage/spoilage

Ensure storeroom requisitions are accurate

Have full knowledge of all menu items, daily features and promotions

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

Follow kitchen policies, procedures and service standards

Follow all safety and sanitation policies when handling food and beverage

Other duties as assigned

6. The Raintree Hotel

Commi-2

From July 2010 to February 2011

Key Responsibilities:

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards

Actively share ideas, opinions and suggestions in daily shift briefings

Maintain proper rotation of product in all chillers to minimize wastage/spoilage

Ensure storeroom requisitions are accurate

Have full knowledge of all menu items, daily features and promotions

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

Follow kitchen policies, procedures and service standards

Follow all safety and sanitation policies when handling food and beverage

Other duties as assigned

7.Crown Plaza (The Oterra)

Waitress

From 16th December 2008 to 30th April 2010.

TRAINING EXPERIENCE:

Certified with basic food safety principles.

Have Done Cross Training in specialty Italian Kitchen '' Aloro'' at Crown Plaza (THE OTERRA), in Bangalore from 28th December2009 to 28th March 2010

Certified in Fire prevention and Fire Fighting.

Trained at Tread Wings Institute of management Mumbai and Handling Telephone calls in- Flight Operation.

ACADEMIC EDUCATIONS AND CERTIFICATIONS:

2010- Passed B. Com from Kuvempu University.

2007- Completed Diploma in Airhostess, travel, & hospitality management from garden city college Bangalore.

2005- Passed higher secondary education under Karnataka board from national college Bagepalli.

2002- Passed secondary education under Karnataka board from Bagepalli.

SPECIAL SKILLS & ACHEVEMENTS:

Received ‘Best Champion of the month’ in December 2010 at The Rain tree Hotel.

Participated in National level Kabaddi tournament At Pondicherry.

Got ‘Miss Lalit of the year’ in 2016

SPECIAL SKILLS:

Computer & IT

- Microsoft Office (Word & Excel)

- Outlook / Gmail, Internet & Research

Languages:

- English – Fluent

- Hindi – Fluent

- Kannada – Fluent

- Telugu – Native

Other Skills:

- Menu Engineering

- Cooking

PERSONAL DETAILS:

Date of Birth : 27 June 1987

Father’s Name : Thippenayaka

Gender : Female

Religion : Hindu

Marital Status : Single

Language Known : English, Hindi, Kannada and Telugu

Passport Details:

Passport Number

:

P2190629

Issued on

:

04/06/2016

Expiry Date

:

03/06/2026

Issued Place

:

Bengaluru, India.

REFERENCES

1.MR. PREM 2. MR. RAJ SINGH RATHOD

PALACE MANAGER F & B MANAGER

+91-733-***-**** +91-733-***-****

DECLARATION

I hereby certify that the above-mentioned information is right according to me.

SAROJA

THANK YOU



Contact this candidate