PRASENJIT BARMAN ROY

JABA APARTMENT

*rd FLOOR

**/* ********* **** ****.

BEL TALA.

P.O+P.S – BARASAT

KOLKATA – 700 124

INDIA

(M) & (W/A) +356-****-****

E-mail address: adz5ql@r.postjobfree.com.

PERSONEL DETAILS:

FATHER’S NAME : Late. Sajal Kumar Barman Roy (Retired from Indian

Airlines Ltd.)

DATE OF BIRTH : 06th July, 1979

SEX : Male

MARITALS STATUS : Married.

NATIONALITY : Indian

RELIGION : Hindu

PASSPORT NO : U5069525

LANGUAGES KNOWN : English, Hindi, and Bengali

EDUCATIONAL QUALIFICATIONS:

EXAMINATIONS

YEAR

BOARD/ UNIVERSITY

DIVISION

MADHYAMIK(10TH STND)

1998

W.B.B.S.E

APPEARED

COMPUTER

EXCEL & WORD.

WORKING EXPERIENCE

1.Worked as a helper at Kathleen Air Caterer in Kolkata from 01.04.1998 – 25.06.1999.

2.Worked as a Flight Catering Assistant in Patna Airport Restaurant from 02.06.1999 – 23.08.2001.

3.Worked as a Flight Kitchen In-charge at SWOSTI hotel (5 STAR) in BHUBANESHWAR from 15.09.2001 – 22.10.2006

4.Worked as a Kitchen Supervisor at SWOSTI hotel in BHUBANESHWAR from 25.10.2006 – 20.12.2007

5.Worked as an Operation In-charge of In-Flight Catering at FLYING CHEF AIR CATERER- Ahmedabad from 20.01.2008 – 15.01.2011

6.Worked in Respite group ltd.(L & T LTD.KNOWLEDGE CITY.) As an Asst mgr. from 20.01.2011 to 15.07.2013 industrial & institutional catering in Baroda.

7.Worked in neo majestic 5 casino hotel in goa as a kitchen supervisor.

8.Worked in master cook company, LLC as a team leader.

9. Worked in Xclusive clover hotel Apartments as a F & B supervisor.

10.Worked in casino pride Goa as a Sr. F & B Executive..

11.Worked in Kenilworth hotel Goa as a F & B captain.

12.Worked in Kolkata airport 9 players Restaurant as a Restaurant manager under on TFS payroll since 1st April 2016 To 24th June,2021.

13.Worked in Labranda Riviera Resort & Spa Hotel as a waiter in Malta( EU) November 22 to December,22.

14.worked in CAFÉ DEL MAR beach club as a waiter under on JK Agency from March,23 to August,23.

JOB RESPONSIBILTY

1.Collecting passengers load from various Airlines offices & discuss with Airlines Airport Manager for passenger under or over load.

2.Put up the load sheet to Air catering kitchen and discuss with Chef & kitchen supervisor.

3.Check the food quality and quantity with Hygiene officer.

4.Check the preset as per load shit.

5.Check the all equipment properly before preset up.

6.Hot main dish out, packed & chilled properly.

7.Hot dish & tray set up divided in 60:40 ratios as per load shit basis for both gully flight.

8.Check the flight status & load in the HI-LIFT

9.Confirm the final load & load in to the flight

10.Hand over to cabin crew & getting the signature on the check shit.

11.After flight take off reporting to the Airlines duty manager & collect his signature for flight catering billing purpose.

12.Once in a week check the entire inventory like beverage, dry food, frozen food, cutlery, crockery etc.

13.Every month of first session sending to the catering store manager for catering packaging material requision at the basis of 100% load factor & also send monthly physical inventory.

14.Check the hygiene properly like kitchen, Store, packaging room, all equipments.

15.Preparing the staff duty roaster.

16.Briefing to all staff like proper grooming, shaving etc.

17.Prepare Dummy setup for next day.

18.Follow up with all Airlines office for payments

19.Checking supplier’s food quality & quantity as per purchase order.

HOBBY:

Listing Music, Watching any kinds of Games & intact with people.

DATE : SIGNATURE

(PRASENJIT BARMAN ROY)

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