COVER LETTER

RESUME FOR POST OF EXECUTIVE CHEF

Pleased to present the following for your kind perusal: Synopsis:

As an hotelier from well-known IIAS (INTERNATIONAL SCHOOL OF HOTEL MANAGEMENT) SILIGURI. My qualitative experience lies in concept to commissioning of a pre-opening, modernisation or renovation or repositioning programme. GENERAL SKILLS:

I am pleased to present The Core competencies herewith for your kind perusal: GENERAL MANAGEMENT

Revenue Generation and Financial Management

Hotel Operations HRD / Training

New Initiatives

Policy Formulation and Strategy Planning

PROFIT CENTRE MANAGEMENT

Budgeting

Business Development

Cost Optimisation

Food cost Control

Investment Decisions

Key Account Management

Product /Restaurant Launches/pre-openings

Resource Planning & Utilisation

Revenue Generation

Sales Promotions / Food Festivals/PR Parties

HOTEL OPERATIONS

Executive Leadership

Food & Beverage operation

Huge banqueting with theme setup and menu

Fine tuning Operations

Guests and Human Resources Satisfaction Index

Inventory Management

Quality Assurance

Trainings & Development on various topics for the betterment of the hotel in terms of trained team members.

CAREER SUMMARY

Create New Successful Hotels and Resorts; 2-Revive and Optimize Profits; Through GSA / Vendor tie-ups, Plan Market Penetration, Feasibility studies, Contract Negotiations, High End In House Banquets, and Outdoor catering to leisure guests and corporate houses

(50 to 3000 pax);Dealing clients / GSAs from western and Oriental hemisphere,Sales & Marketing Strategies and Packages, Presence on Internet and GDS, TA / OTA / Corp Tie- ups, Key Account Management; Internet data mailing, SMS marketing, Local Radio Marketing, Barter System, Increasing the Market Penetrations in newer segments and newer locations

REVENUE GENERATION WITH A MIX OF FLAWLESS OPS

Develop and implement the overall sales strategy of the hotel, to exceed the financial target by adopting a total revenue approach for all business segments like Corporate, Leisure

Expertise in business development, strategic planning, customer relationship engagement and brand management with a complete understanding of the luxury hospitality.

Develop and implement the overall Food & Beverage marketing plan based on pricing and promotions.

Drive the overall operational excellence and ensure adherence to processes as per brand standards in the department.

Lead a motivated professionals team which includes Banquet sales and promotion, restaurant, and F & b Production both banquets and restaurant department.

To re-introduce the hotels and ensure acceptability of the new brand and use the new positioning to garner business and achieve Rev par leadership

Maintain the positioning and leadership of its unique F&B offerings

Responsible for revenue management for hotel and ensure correct and balanced market mix

Formulate guest engagement activities in a resort customized for each segment of business.

Responsible for Food Promotion activities

Responsible for guiding and motivating a team with the ability and skill set to provide innovative and inclusive leadership in a team environment.

Focused on achieving continuous and improved business performance.

Build a strong network and maintain relationships with key customers, industry partners and suppliers

Curriculum Vita

SURAJIT KUMAR JANA

B/501, Shivalay, - III,

Nr. 100ft Ring Road, Satellite,

Ahmadabad – 380015.

GUJARAT. (INDIA)

Mo.: +91-940*******

E-mail:-adhkxa@r.postjobfree.com

KEY COMPETENCIES

19 +year’s of experience in the hospitality

Industry in F&B production.

Have managed various 4/5star hotels as a chef

(Organization) over the past 9 years.

Good impressive personality and good communication skills. Never say Die attitude.

Career Objective:

To contribute professionally and to realize my potential through initiative and hard work in a competitive and challenging envoirment, thereby my career Prospects. Competencies:-

Hospitality F & B • General Administration • Coordination Skills • Manpower Management • Resource Management •

Facilities Management • Operations • Relationship Management INDUSTRIAL TRAINING ORGANIZATION:-

Quality Inn Aruna, Chennai (1997)

From OCTOBER02, 1996 to FEBRUARY

28, 1997.

Holiday Inn Krishna, Hyderabad, (1998)

From 3rd OCOTOBER, 1997 to 07th

MARCH, 1998.

EDUCATIONAL QUALIFICATION

3 Years Diploma in Hotel Management

“IIAS SCHOOL OF HOTEL &

TOURISMMANANGEMENT

SILIGURI. (AICTE APPROVED) From 1996 to 1999

.

10 + 2 Passed Higher Secondary

Examination (West Bengal board).61%

10th Passed secondary Examinations

(West Bengal board) .42%

WORK EXPERIENCE:-

EXECUTIVE CHEF :- (Pre-Opening Team)

T.G.B(The Grand Bhagwati ) Groups of Hotel’s

38 Rooms, 3 f & B Outlets, 3 banquets.

Feb 22nd 2014 to till continue….

Duties and Responsibilities:

Reporting to General Manager

Being as a pre-opening Head of the department, setting the all kitchen in corporation with chef line-The Kitchen designer

To plan all menu making, presentation of new items and the development of items for the future menus and promotions.

To ensure that the compiling and up-dating of all Standard Recipe Cards (SRC) is carried out.

To control the hygiene and maintenance of all the kitchen equipment.

To supervise the weekly schedules.

To coordinate in conjunction with the Training Manager the continual training of the food production employees.

To control food cost.

To always look at the operation of the kitchen, and implement any suggestions for the improvement of our product.

Changes in Departmental procedures.

Changes in the product.

Can recommend promotions/exits based

PAST:-

EXECUTIVE CHEF :-

I.T.C Welcome Heritage Noor-Us-Sabah Palace, Bhopal 60 Rooms 3 F&B Outlets 4 Banquets,

February 09th 2012 to Feb 10th 2014.

Duties and Responsibilities:

Responsible for planning and enhancing menus and creative cuisine preparation in line with the international standards and completely responsible for Main Kitchen as well as Banquet kitchen.

Ensuring strict compliance to standard production procedures and recipes as per standards

Entrusted with the task of total layout and set up of the buffet and budgeting, pricing and cost control

Proficient in understanding customer queries & handles them affectionately

& sorts out their grievances/ queries

Administering quality and consistency of food before dispensing them out from the kitchen

Liaising with other departments including the outside vendors for the smooth flow of operations

Conducting market analysis and keeping track of various new trends in the industry related to food and implementing them in an innovative manner

Expertise in menu planning in line with the national/international culinary standards; also handling matters pertaining to costing of food & pricing while ensuring adherence to budgetary & quality parameters

Managing the team for better performance and efficiency while providing regular training sessions to the new incumbents as well as updating the existing ones; preparing duty roster

Ensuring optimum quantity of raw material as per business forecast and scheduling daily kitchen cleaning

Organized various events including Food Festival (Punjabi), New Year’s event,Bhopali,Chinese, Grill etc

Presenting a food program on the Local channel and paper.

Handling guests and International clients, increasing guest satisfaction. Evaluating the feedback for further changes/ improvisations EXE . SOUS CHEF ( Per- Opening Team)

Country Inns & Suites by Carlson, Ahmedabad,

4 Star 68 rooms 2 F & B out let, 2 banquets,

October 1st 2008 to 18th January 2012.

Duties and Responsibilities:

Reporting to General Manager

Being as a pre-opening Head of the department, set the entire setup of the Main kitchen, Display kitchen and Banquet kitchen.

To plan all menu making, presentation of new items and the development of items for the future menus and promotions.

To ensure that the compiling and up-dating of all Standard Recipe Cards (SRC) is carried out.

To control the hygiene and maintenance of all the kitchen equipment.

To supervise the weekly schedules

SOUS CHEF

Katriya Hotel and Tower, Somajiguda, Hyderabad.4 Star 223 rooms 4 F & B Out lets & 18 banquets hall’s

From December 2006 to September 25, 2008.

Reporting to Executive Chef.

Daily check raw material.

Introduction with guest about food.

Food festival.(chinese,punjabi,talagu,)

Local channel food program.

Make the schedule daily kitchen cleaning

Handle main kitchen & Banquet kitchen.

Food costing.

Make duty roster.

Banquet handling about 50pax to 2000 pax.

Sr. C.D.P(Chef de party) :-

Hotel Inder Residency near Gujarat College

Ahmedabad, 4 Star Hotel 80 Rooms 4F& B

Outlets. From July 2005 to December 2006.

Duties and Responsibilities:

Reporting to Executive Chef.

Being as team member, set the entire kitchen with the help of the Chefs

Responsible for Butchery, continental, Chinese section operation.

Look after a al carte and dinner buffet.

Responsible for doing theme parties, food festival and fine sit down dinner.

To maintain the standard operating procedure and standard recipe. C.D.P ( Chef de party) :-

Hotel Inder Residency near Gujarat College

Ahmedabad, 4 Star Hotel 80 Rooms 4F&B

Outlets, from January2001 to July 2005.

Duties and Responsibilities:

Reporting to Executive Chef.

To always look at the operation of the kitchen and implement any suggestions for the improvement of the product.

Responsible for food cost, kitchen operation, hygiene, special menu.

Change in Departmental procedure and the product.

Can recommend promotion/exits based the product.

To maintain staff moral and inter-departmental relationships. Management Training ( M.T):-

Hotel Inder Residency near Gujarat College

Ahmedabad, 4 Star Hotel 80 Rooms 4F&B

Outlets from December 2000 to December 2001.

Worked in the main kitchen where I acquired specialized in pickup of evening buffet for coffee shop and banquet and soups, glazes and sauce. My responsibilities were to manage range and the main course items such as preparation of fish, chicken, steaks, soups and pasta with different sauces, worked for Punjabi food festival & Bengali food festival.

COMPUTER KNOWLEDGE:-

Ms – Word, Excel, power point Basic and familiar with Windows and Internet, Microsoft Outlook & I.D.S Program. PERSONAL PROFILE :-

Father Name Late Dr. MANMATHA NATH JANA

Date of Birth 25/05/1975

Nationality Indian

Religion Hinduism

Sex Male

Marital Status Married.

Blood Group AB+

Height 5ft+ 6”

Weight 80Kg

Passport No H5829749

Language Known English, Hindi, Bengali

Hobbies Cricket, Cooking & Photography.

Place :- AHMEDABAD

Date:-01/08 /2020

Surajit Kumar Jana

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