Food Service Service

Gopal Adhikari

E-mail: ****************@*****.***

Permanent Address:

C/O- Narayan Adhikari

Mother Name-Shyamali Adhikari

Vill –Dakshinusutpur

P.O - Gobindapur

P.S- Tamluk

Dist- PurbaMedinipur.

West Bengal, 721627

Contact no.:

Mobile: +91-977*******

:+919*********

Personal Data :

Date of Birth:23.12.1994

Gender: Male

Nationality: Indian

Marital Status: Single

Languages : English, Hindi,

& Bengali

Passport no : P0661093

Date of issue :03.08.2016

To : 02.08.2026

Place of issue : Kolkata

Cdc no :MUM321504

Career Objective

A creative & open-minded person with ability to follow instructions and willingness to learn new ideas, management techniques. Successful in building relations with guests, resolving critical problem areas and delivering on client commitments. Excellent communication & interpersonal skills with ability to work in multicultural environment, comprising of different nationalities.

Industrial Experience & Work Knowledge

•Currently I work as an Trainee Captain in Gold Finch Hotel, Bangalore Race Course Road. (20/11/2019 – till now)

•worked as an Sr.steward in Aiyara Comforts Hotel. Bangalore BTM Layout, (10/08/2018 – 30/09/2019).

•I have done STCW cource for Indian Cdc (04.12.2017-03.01.2018).

•Worked as an Service Facililator in Club Mahindra Resort and Holiday, MadikeriKarnataka.(28/10/2016 - 08/09/2017)

F & B Operations

•Planning expansive repertoire of menus with chef, along with portion standardization and supervision of food and beverage service.

•Handling all aspects of management including monitoring food service & aesthetic presentation of the buffet.

•Experimenting & presenting innovative ideas, styles, and ensuring cost control measures.

•Maintaining quality and consistency of beverages for enhancing satisfaction amongst guests.

•Conducting periodic hygiene audits and conveying feedback to operating staff for gaps in actual Vs standardized norms.

•Monitoring and maintaining Hygiene Standards as per the HACCP & BHC norms.

Resource Management

•Handling the daily maintenance of logs.

•Guaranteeing compliance with the standard company specification of beverage recipes and hygiene.

•Training the staff and reviewing their performance as per procedure and company policies.

•Monitoring daily requisition and stock items to meet ideal food cost, formulating record of operating supplies.

Client Servicing

•Ensuring guest satisfaction by achieving delivery of service quality norms.

•Executing system’s policies & procedures to achieve greater guest delight.

•Interacting with clients, handle guests’ requests & resolving service related issue.

Reports

•Management Information System.

•Food and Beverage Cost .

•Comments Card Analysis.

•Store Consumption.

•Breakage Inventory.

•Daily FnBActivit. Report.

•Daily Sales Report.

•Restaurant Closing Report.

•Menu Sales ABC Analysis.

•Banquet Sales and Forecast.

•Liquor Inventory.

Professional Education And Training

•BHSMin Hotel Management Catering and Technology, from Global Group Of Institutions, Haldia, West Bengal (wbut) (2013-2016)

•Undergone training atVivanta By Taj,Fisherman’s Cove, Chennai.(10.10.2014 - 15.02.2015)

Educational Qualification

•W.B.B.S.E from West Bengal Secondary Education Board India (2010)

•Higher Secondary (+2) from West Bengal Higher Secondary Education Board India(2012)

Reference

Available on ask

Declaration

I hereby declare that the above-mentioned information is correct to the best of my knowledge and I bear the responsibility for the correctness of the above-mentioned particulars.

Date: -20/06/2020 Signature

Gopal Adhikari

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