Management Training

Rohit Mandke

**** * **** ****. *** **-*, Robersonville, MS 38664, USA.

Email: ********@**********.***.

Mobile: +1-337-***-****

Personal Profile

An experienced graduate with more than 4 years of experience in Hospitality industry including Pastry, Food &Beverage and Guest Services, backed by formal education in Culinary and Management. Currently looking for a new challenge in Hospitality industry to manage a large team of people and deliver guest satisfaction.

Work History

Gold Strike Casino Resort, Tunica, MS, USA

18th May’11- 30th Apr’12.

Baker.

Duties:

• Production of desserts and cakes for various hotel outlets including Buffet & Banquets.

• Assisting Executive Pastry Chef in making desserts for various special occasions.

• Maintaining Stock at par levels.

• Co-ordinating with various outlets and ensuring orders are delivered in timely manner.

• Supervising the staff in Absence of Executive Pastry Chef.

• Training the junior staff members in maintaining hotel standards of production.

• Ensuring Food Safety laws are adhered in Kitchen.

Café UniQ Aroma, India.

1st Aug’10 – 15th Apr’11

Pastry Consultant.

Duties:

• Developing new desserts for the café menu.

• Training the staff in production of desserts.

• Placing orders with the suppliers.

• Monitoring the food costs and Labour costs.

• Ensuring compliance of Food Safety laws.

Hotel Sanderson, London

12th Apr’10- 16th Jun’10

Pastry CDP.

Duties:

• Production of desserts as per Standards.

• Supervising junior staff members.

• Responsible for the Pastry Kitchen during the shift.

• Plating the desserts for restaurant & Banquet functions.

Hotel City Inn, London

16th Dec’08- 31st Mar’10

Food & Beverage: Pastry Kitchen/Private dining.

Duties& Responsibilities:

Private Dining:

• Ensuring the rooms are set as per the requirement and hotel standards.

• Ensuring food and beverage is served as per the requests in private dining.

Hotel City Inn

Pastry Kitchen:

• Making classical desserts on the A’la carte and market menu of the hotel.

• Mis-en- place for the desserts on the menu.

• Plating of desserts as per customer orders.

• Preparing and plating desserts for private dining functions.

• Organising the section and responsible for section in absence of Pastry chef.

Tata Consultancy Services.

Pune, India

3rd December 2007 - 1st September 2008

Client Visit Coordinator

Responsibilities included:

• Forecasting visit expenses in advance and getting it approved from finance.

• Working in liaison with administration.

• Supervising the staff to ensure flawless event and meetings

• Planning menu and inspecting the food for client visits.

Education and Training

September 2008 – Mar 2010.

Post Graduate Professional Diploma in Patisserie and Confectionary

Ealing, Hammersmith and West London College, London

Modules include:

• Pastry making and learning the theoretical aspect of pastry making.

• Understanding food safety and hygiene.

• Kitchen Management.

• Artistic and Decorative Skills

Jun 2004 – Jun 2008

Bachelors in Hotel Management and Catering Technology

Bharti Vidyapeeth’s Institute of Hotel Management and Catering Technology, Pune, India

Modules included:

• Guest Service management.

• Front Office operations.

• Food and beverage service.

• Personnel Management.

• Food Production - Indian, Continental and Pastry.

Hobbies and Interests

• Watching Food Channel, Reality Kitchen shows.

References

Available upon request.

Contact this candidate