chef_bharath***

The Culinary artist

Level * HACCP certified

holder

Basic Arabic food

PROFESSIONAL EXPERIENCE

Duties and responsibilities:

• Ensuring the highest standards of food and beverage service.

• Keeping control of food and labor cost.

• Ensuring health and safety and also hygiene procedures & standards are maintained.

• Responsible for recruiting, training & developing restaurant staff.

• Dealing with and resolving guest complaint.

• Maximizing all business opportunities to drive sales.

• Communicating with kitchen staff to ensure efficient food service.

• Liaising with the chef to discuss and develop the menu.

• Organizing the daily and weekly Rota for the restaurant staff.

• Ability to create a great atmosphere & be inspirational host.

• Proficient in handling administration and paper work.

• Book keeping skills and ability to maintain statically and financial records.

• Fluent communication and social skill to interact with customers.

• Inventiveness in introducing new ideas that would increase the business. KAYAN GROUP (SAUDI ARAB)

PRESENTLY WORKING AS

EXCUTIVE CHEF & AREA GENERAL

MANAGER

TOUBKAL INVESTNMENTS (DUBAI)

Head chef & RESTAURANT AREA MANAGER

(PRE-OPENING TEAM)

JANUARY 2017- AUGUST 2018

LE ROYAL GROUP OF HOTELS &

RESTAURANTS (KUWAIT)

RESTAURANT MANAGER

PRE-OPENING TEAM

MAY 2014- DECEMBER 2016

Duties and responsibilities:

• Record drinks order accurately in the system

• Making sure of the drinks has been prepared properly according to the standard.

• Serve snacks to customer seated at the bar

• Process transaction using the pos system

• Making sure glasses and bottles into attractive and functional display

• Ensure clean glasses, bar equipment and working areas and policies

• Monitoring inventory on daily basis.

Duties and responsibilities:

• Prepare alcohol or no-alcohol beverages.

• Interact with customers, take orders and serve snacks and drinks.

• Assess customers’ needs and preferences and make recommendations.

• Mix ingredients to prepare cocktails.

• Plan and present bar menu.

• Check customers’ identification and confirm it meets legal drinking age.

• Restock and replenish bar inventory and supplies.

• Stay guest focused and nurture an excellent guest experience. Duties and responsibilities:

• Suggests food and beverages ~ to be well versed with the menu, method of preparation and accompaniments.

• Cleans and polishes Glassware, China ware, hollowware and flatware.

• Maintains cleanliness and mise-en-place level at working station and service pantry for smooth operation.

• Replenishes supply of linen and other Operating equipment.

• Obtains requested items from the storeroom.

The Regency Hotel (KUWAIT)

BAR MANAGER

August 2012 – May 2014

PARK HYATT HYDERABAD

(pre-opening team)

Mixologist/Supervisor

February 2012 – August 2012

Taj Hotels Resorts and Palaces

sommelier/Captain/mixologist/waiter

November 2007 – February 2012

• Keeps general appearance and maintenance of Restaurant working area.

• Follows correct sequence of service outlined in the Standard Operating Manual.

• Sets up tables in accordance with Restaurant policy.

• Cleans and removes dishes from the table after service is completed.

• Transports soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area.

• Cleans all spillage during mealtime and at closing.

• Maintains excellent grooming standard at all times. Educational Background

Trainings attended:

• Certified train the trainer program.

• Certified in haccp training level 3.

• Completed Cross exposer training in kitchen.

• Attended habanos cigar training.

• Attended 2 days’ work shop in molecular mixology.

• Attended 5 days’ work shop in French wine tasting.

• Training for Remy Martin – the heart of cognac.

PANDIT.SANJAY PANDEY...

BUNDELKHAND UNIVERSITY

JUNE 2007 TO JULY 2011

BACHELOR’S DEGREE

B.SC IN HOTEL MANAGMENT

Institute of Hotel Management

July 2006 to November 2006

Diploma

Food and Beverage Service

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