Executive Chef Constellation

Sudesh Gurung

Hyderabad Mobile: +91-863*******

*************@*****.***

Objective:

To work with best of my ability with Enthusiasm and Passion, For the Development and Well-being of The Organization with Sincerity and Compassion.

Skills:

Demonstrated years of experience and increasing responsibility in food and beverage management which has included:

•Problem solving

•Worked Independently

•Hands on management

•Project planning

•Floor management during high demand periods

•Leading by example

•Situational analysis

•Ability to use standard software applications and hotel software’s

•Strong written and verbal communication skills

•Cost effective and appealing menu creation

•Excellent interpersonal skills and confident

•Effective leadership

•Motivation on new learning

Experience:

Assistant Restaurant Manager - Daspalla Hotels (Currently Working) Responsible for Circle (Specialty Restaurant) and Aqua (Lounge Bar) Executive Food and Beverage – Avasa Hotels (March 2016 - June 2019)

•Managerial responsibility for 5 direct reports; developed and implemented new restaurant concepts including the Hyderabad's high-rise lifestyle lounge bar

•Coordinating sales & marketing, branding and communication efforts for promoting the F&B outlets

•Opened Ohm Alfresco, a 40seat sitting, a 6 seat ‘grab and go’ bar counter.

•2 restaurants, Pi - All Day Dining, Ohm - Pan Asian, 5 banquets - Constellation (550seater / 5730sft), Vega (140seater / 2005sft), Nova (100seater / 1570sft), Omni (25seater / 744sft), Orion (25seater / 795sft) are also part of this operation. Assumed responsibility for the daily operations of Ohm consisting of Alfresco. The first Izakaya format food and beverage operation on the lobby label. Key Accomplishments:

•Selected main leaders to assist with daily operations of 18 team members.

•Worked with Executive Chef to develop market focused and cost effective menus.

•Worked with Beverage Team Leader to create appealing beverage menus and to increase market penetration within property.

•Updated menus in Ohm.

•Worked with department heads to develop a monthly facilities walk through to ensure front of house was always at optimum presentation.

•Created monthly department checkbooks to ensure direct expenses were maintained at budgeted percentage levels.

•Created and implemented department standard operating procedures (SOPs). Team Leader- Food and Beverage, Growmore Hospitality Pvt/Ltd (July 2012 – January 2016)

•Leading the team with lot of passion and motivation.

•Responsible for the daily operations, Store Indent.

•Making rosters, training the team members.

•Ensured events and conferences run without interruption.

•Maintaining the stocks and Inventory.

Associate, Mainland China (November 2010 – May 2012)

•Joined as an associate and performed duties accordance to it.

•Headed a station and associates.

•Handling and resolving guest queries and objections.

•Managing the parties and designing the buffet layout.

•Gained professional exposure and knowledge of the basic operations of the food and beverage department.

Education:

•Completed 10

th

from Board of Secondary Education, West Bengal.

•1year Diploma course from IQST (Institute of Quality & Skill Training) Siliguri, West Bengal. Personal Details:

•Nationality - Indian

•Date of Birth -25

nd

Nov, 1986.

•Religion – Hindu

•Marital status – Married

•Languages - English, Hindi and Nepali.

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