From:

A.JOSHUA CLEMENT

**/** **************** *** ******

Nungambakkam

Chennai – 600 034

Email Id: adoq37@r.postjobfree.com

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

Respected Sir / Madam,

I would like to apply for position in your esteemed organization.

As an experienced and customer-centric professional with more than 9 years of experience in driving Catering and Hospitality Operations, I am willing to and prepared to significantly contribute to .

My work experiences include Operations and Hospitality services in large Campus, Industrial Canteens, Retail Sectors and Restaurants in Chennai & Bangalore.

My skills in catering management, event coordination, and team leadership within the food and beverage industry have been finely honed, and I am confident my additional strengths will readily translate to your environment.

It would be an honor to me to a part of your esteemed organization and contribute immensely to the fullest extent. I shall strain to serve loyally to your establishment with hard work and to the entire satisfaction of the management.

Thank you for your consideration, and I look forward to speaking with you soon.

Thanking you,

A.JOSHUA CLEMENT

Summary:

• Current Designation – Site Director at Sodexo India private ltd 2020 to till date

• Project Manager at PROODLE Hospitality Industry 2015 - 2020.

Overall, 10 Years of Experience in areas of Production, Service and Operations. Experienced in Start-Up activities of setting up Catering Operating and Restaurants.

Currently handling Saint Gobain, Chennai with number of 3500 meals a day. Food services in KIA Motors, Anantapur with numbers of 4000 meals a day. Also managing 4500 meals a day with the GOP of 16% in Lotus Technology and Food services of 1700 meals a day with the GOP of 10%. In IYM Yamaha.

• New Project survey.

• Mobilization ( TPMS, LOTUS EW, Flex DTA, KIA, SRI CITY Kitchen)

• Menu planning

• Cost control

• Client co-ordination

• Staff Training

• Co-ordination with Hospitality Managers.

Work experience includes:

• Operation Management-

• Client - Co-ordination

• Work Safety

• Quality & Hygiene Check

• Food Committee meetings

• Staff Trainings

• Man-Management

• Coordinating with Unit Managers

• Operation management

• Business focus

• Preparing the budgets for future months and reporting

• Liaison & PR activities with clients regularly and ensure timely feedback.

• Continuous process in driving the ethical values and Client Retention and maintaining a positive approach.

• Production -

• Menu Planning & Cost Control

• Kitchen Setup

• Site Inspection & Supervision

• Implementing New Menus

• Inventory

• Stores Management

Achievements:

• Shown a tremendous growth in Quality & Hygiene Standards Environment with Work Safety Measures from 70% to 90 %

• Food Cost focused approach, implementing innovative cost saving ideas resulted from 56 % brought down to 52% with the saving of 4%.

• Quarterly sales achievements award in the region with 1% of Revenue growth.

• Food Safety Certification awarded as part of training.

• Certificate of Participation for

• Appreciation received from senior management for the control on Personal Turnover and efficiently managed the staff attrition.

Skills Development: / Skills developed?

• Leadership

• Cost Control

• Team Management

• Communication

• Logical Problem Solving

• Negotiations

• New Project Setups

Previous Experiences -

2008 – Worked at KFC for a year in handling kitchen.

2009 – Worked at PAPA John’s PIZZA’s for 6 months.

June - 2009 To Dec -2009 – Worked as Management Trainee at ISS (Frontier Lifeline Hospital in Chennai).

Duties and responsibilities as MT at Frontier Lifeline Hospital -

• Enforce a comprehensive set of food safety regulations, both in the kitchen and in the food service areas.

• Inventory and Ordering.

• Keeping track of inventory and ordering food and other supplies.

• Instruct production orders for the kitchen staff, and oversees the quality of the food.

• Make sure that meals are both tasty and nutritious, and planning menus .

• Work closely with nutritionists and dietitians to plan and prepare both the regular and special diet menus in hospitals.

• Ensuring that the rotating menu for common special diets, such as low-sodium or low-fat versions are monitored.

• Staff duty allocation

• Food dispatch according to Patient diet

• January -2010 To Oct -2011 Ass Manager – ISS (Frontier Lifeline Hospital In Chennai)

Duties and responsibilities as Manager at Frontier Lifeline Hospital -

• Control and develop a high-quality food offering for Patients in-line with Brand Standards and offering choice, balance and appeal.

• Provision of consistently high quality product, service and innovation

• Leading the team to deliver the brand and service to maximize Patient satisfaction ensuring engagement.

• Ensuring contractual Key Performance Indicators are achieved and maintained.

• Maintain the brand standard within Patient Catering.

• To set, manage and achieve department budgetary targets and reporting

• To provide inspirational leadership, development and coaching of the Patient Catering team ensure compliance of QHSE targets.

• Ensure all internal audit and review benchmarks are met with outcome actions carried out to ensure compliance and positive development.

• Ability to work with Trade Unions in a high-profile environment.

• Day to day involvement with Human Resources and Payroll.

• Managed number Wards / Areas each with its own individual requirements / needs

Skills -

• Flexible and acceptable to change at a high pace.

• Proactive thinking with the ability to react if required

• Ability to multi task but deliver consistent high standards.

• Ability and confidence to challenge the norm to drive the service provision forward.

• November -2011to August 2013 as Hospitality Manager at SODEXO

Managing 3000 meals a day in FLEXTRONICS and responsible for

• Menu Planning

• Production plan

• QH&SE

• New Project Surveys

• VIP events

• Staff Training

• Co-ordination with Hospitality Manager

Educational Qualification & Training Undergone

• Completed Diploma Hotel Management and Catering Technology of India in the year 2007-2010 at Soorya IHMCT.

• Completed S.S.L.C in the year 2007 at Arputharaj Higher Sec.School.

• Undergone 3 months winter training at Ambika Empire in Dec 2007.

• Undergone 6 months summer training at HOTEL SHERATON Park from Jun to Nov 2008.

ADDITIONAL TRAINING

• Food Hygiene and safety issued by BSI in Chennai.

• Introduction and Personal Hygiene / Food Contamination & Bacteriology, Food Poisoning, Food Storage, Cleaning & Disinfecting, Pest Control.

• HACCP – Basic Level-1 Training – 2014 Oceanic Technologies Chennai.

IT Skill (Computer)

MS Office

Soft Skills

• Commitment of Job

• High level of confidence and determination

• High Level of Patience

• Can Quickly Learn Concepts and grasp things.

• Great team player and have also demonstrated good leadership qualities.

• Good at general management.

PERKS:

Present Salary :

Expected Salary :

PERSONAL INFORMATION

Date-of-birth : 09.03.1992

Nationality : Indian.

Sex : Male

Father’s name : (Late) K.S. Ananda Kumar

Marital Status : Married

Hobbies : Listening to music, Travelling

Address : 23/10 Jayalakshmi Puram 1st street

Nungambakkam Chennai – 600 034

Phone Number : +919*********

DECLARATION

I hereby declare that all the information’s furnished are true and if I am given an opportunity to serve, I shall spare no pains in discharging my duties successfully by devotion and sense of responsibility and I will prove my capabilities at your entire satisfaction.

Signature.

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