MATTA SHYAM SUNDAR RAO

Contact No: +1-306-***-**** E-Mail: adk5vr@r.postjobfree.com

Rich experience in developing and follow up of the service standards and operational policies, with a good track record of planning & implementing effective control measures to reduce running costs of the unit. Capability to deliver value-added customer service and achieving customer satisfaction by providing customized products as per requirements. A keen strategist with the flair for designing and implementing innovative strategies for accelerated growth of the organization. Excellent communication, inter-personal & problem solving skills; ability to work in multi cultural environment.

Career Highlights

EXECUTIVE CHEF

DOUBLE TREE BY HILTON HOTEL AND CONFERENCE CENTRE, REGINA

SINCE OCTOBER, 2013 TILL DATE

EXECUTIVE CHEF

SODEXO FOOD SOLUTIONS, KAKINADA, INDIA.

SOUS CHEF

TAJ RESIDENCY, MARINE DRIVE, COCHIN, INDIA

JR.SOUS CHEF

CARNIVAL CRUISE LINES, MIAMI, FLORIDA, USA.

CHEF-DE-PARTIE

MAHINDRA HOTEL AND RESORTS, TIRUPATI, INDIA

COMMIS-II

PARK HOTEL, NEW DELHI, INDIA

Key Competencies

Operations

Strategizing the long/ short-term directions by forecasting the future manpower requirement and designing plans for acquiring requisite skills and competencies.

Handling entire Restaurant, Banquet and In-Room dining Operations; inclusive of formulating & implementing the department’s Standard Operating Procedures includes goals, budgets, plans, administrative activities, etc.

Coordinating with in-house & potential guests to understand requirements & customizing product and services accordingly.

International environmental standard, Conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps in actual Vs standardized norms

Kitchen Operations

Menu planning for an expansive repertoire of menus, along with portion standardization and supervision of food preparation. Coordinating the work of the kitchen staff and managing the preparation of meals.

Handling all aspects of kitchen including monitoring food production and aesthetic presentation of food and beverages.

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

Handling duties within kitchen area in accordance with health, hygiene and safety regulations.

Maintaining quality and consistency of food for enhancing satisfaction amongst customers.

Ensuring cleanliness in the kitchen work area & that it is in order prior to commencement of food preparation.

Inventory, Equipment & Quality

Managing inventory for bond items, liquor and other food supplies by developing a chain of vendors.

.Handling duties within service, bar & kitchen area in accordance with health, hygiene and safety regulations.

Supervising regular physical inventories of food & bar supplies, and assesses projected needs; orders all food & bar supplies for daily operation operations.

Procurement Operations

Identifying and developing a dedicated and alternate vendor source for achieving cost effective purchases of raw materials and reduction in delivery time.

Synchronizing with;

oStore Keepers to obtain the correct delivery of the ordered food.

oPurchase Manager for timely availability of fresh and packaged food.

Handling the daily maintenance of logs for temperature, thermometer, fridges and deep freezers.

Conducting surveys to purchase from new markets for procurement of raw material with assistance from the purchase manager and accounts manager.

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

Client Servicing

Ensuring quality services to achieve customer delight by extensive interaction with guest and quick resolution of problems.

Executing policies & procedures in the operating systems to achieve greater customer delight.

Interacting with clients, handle guests’ requests & resolving complaints.

Man Management

Handling shift operations entailing preparing shift rosters, reallocation of manpower in case of absenteeism & meeting work force requirements.

Providing direction, motivation to the team members ensuring optimum performance.

Handling on the job evaluation and performance appraisals, counseling and disciplinary procedures.

Conceptualising training & development initiatives for improved productivity, building capability and quality enhancement

Distinctive Accomplishments across the tenure

Awarded 2017 BEST DIERCTOR OF THE YEAR for playing a significant role in the success of the hotel which embodies the DOUBLE TREE VALUES in everyday work life

Recognized as LEADER OF THE QUARTER IN 2015 for stepping up in the absence of department head, gone above and beyond to show exemplary leadership and Care.

Played a key role in the Opening of the Present Hotel, Double Tree by Hilton, being a part of the Pre-opening team, put in all efforts for a Grand Opening and smooth running of operations.

Responsible for the entire lunch preparations Hosted by Mr. Mukesh Ambani (Chairman for Reliance Industries Ltd) for Special Dignitaries ( Diplomats from six Oil Producing countries from Europe ) and the Chairman of British Petroleum at Kakinada, Andhra Pradesh,India, while working with SODEXO FOOD SOLUTIONS.

Pivotal in successfully completing the special seven day menu for six hundred Indian guests while working with Carnival Cruise lines on board Carnival Sensation in 2008, which was a huge success.

Responsible for organizing crew parties on several occasions during my tenure with Carnival Cruise Lines

Maintained customer database & collating feedback from them on a regular basis, keeping track of their birthdays, anniversaries etc.

Academic Credentials

Three year Diploma in Hotel Management, catering technology and applied nutrition from the Institute of Hotel Management, Kolkata, under National Council, New Delhi in 1993 .

Trainings Attended

Underwent six months Industrial Training in Hotel “Hyatt Regency” New Delhi & exposed to all the Departments.

Attended a certified training course on Menu Planning and Designing

Attended the Progressive Discipline Seminar for supervisors and stewards conducted by the Labour Law

Certificate of completion of FOOD SAFE LEVEL 1, December 3, 2014

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