Deepak Mathur

Kitchen Stewarding Executive

Talent

Udaipurwati, JhunjhunuMember since July 19, 2023

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About

Ensure outlet complies with health and safety, HACCP and hygiene.

Maintain organization and ensure proper storage and cleaning of all rolling stock and racks,
Making daily, weekly & monthly cleaning Schedule
Preparing staff vacation plan
Preparing Weekly breakage report
Conducting Weekly staff training
Conducting On -job training & Off - job training for stewarding staff.

To control quality levels of product and services, operation costs, sanitation, cleanliness and hygiene on an on-going basis.

To conduct daily walk around in the back of house areas
To conduct weekly cleaning inspections with result reporting
To audit the effectiveness of cleaning
Preparing Monthly attendance report & oasis’s attendance sheet for accounts department.
Preparing Weekly breakage report
Preparing Monthly inventory report
Making FBM (Food & Beverage Materials) orders
Waste management recycling
Effective usage of chemicals and control the cost depend upon business.
Coordinate training with chef
Preparing Vegetable sanitizing report
Preparing Weekly personal hygiene report
Conducting Weekly staff training
Conducting On –job training & off – job training for stewarding staff.
Preparing Breakage action plan & Vacation plan.
Conducting Daily staff briefing, Cost &breakage control

Experience

taj lake palace Udaipur as a kitchen stewarding dept.

Worked in Rookwood palace Udaipur and spa Udaipur from 1 April 2010

March 2011 as ak.s.t. shift leder.

Worked in Sheraton palace Udaipur and spa Udaipur from march 2011 to

Dec. 2011 as a k.s.t. Shift leder

Worked in the lalit laxmi villas palace Udaipur from Dec 2011 to April 2013 as a kitchen stewarding supervisor

Preparing Vegetable sanitizing report

Preparing Weekly personal hygiene report
Conducting Weekly staff training
Conducting On –job training & off – job training for stewarding staff
- working in HOTEL Radisson Blu Ahmadabad from April 2013 to Jan 2014 as a kitchen stewarding supervisor
• Preparing staff vacation plan
Preparing Weekly breakage report
Conducting Weekly staff training
Conducting On -job training & Off - job training for stewarding staff.

To control quality levels of product and services, operation costs, sanitation, cleanliness and hygiene on an on-going basis.

To conduct daily walk around in the back of house areas
To conduct weekly cleaning inspections with result reporting
- working in HOTEL Radisson Blu Ahmadabad from Jan 2014 to April 2017 as a kitchen stewarding executive
Making FBM (Food & Beverage Materials) orders
Waste management recycling
Effective usage of chemicals and control the cost depend upon business.
Coordinate training with chef
Preparing Vegetable sanitizing report
Preparing Weekly personal hygiene report
- working in HOTEL Radisson Blu Ahmadabad from April 2017 to june 2020 as a Assistant Manager kitchen stewarding
Ensure outlet complies with health and safety, HACCP and hygiene.
Maintain organization and ensure proper storage and cleaning of all rolling stock and racks,
Making daily, weekly & monthly cleaning Schedule
Preparing staff vacation plan
Preparing Weekly breakage report
Conducting Weekly staff training
Conducting On -job training & Off - job training for stewarding staff.

To control quality levels of product and services, operation costs, sanitation, cleanliness and hygiene on an on-going basis.

To conduct daily walk around in the back of house areas
To conduct weekly cleaning inspections with result reporting
To audit the effectiveness of cleaning
Preparing Monthly attendance report & oasis’s attendance sheet for accounts department.
Preparing Weekly breakage report
Preparing Monthly inventory report
Making FBM (Food & Beverage Materials) orders
Waste management recycling
Effective usage of chemicals and control the cost depend upon business.
Coordinate training with chef
Preparing Vegetable sanitizing report
Preparing Weekly personal hygiene report
Conducting Weekly staff training
Conducting On –job training & off – job training for stewarding staff.
Preparing Breakage action plan & Vacation plan.
Conducting Daily staff briefing, Cost &breakage control

Ananta resort and spa Udaipur as a kitchen stewarding excuetive in KST Department from June 2020 to till date .Handling entire F&B operation includes Banquets and three restaurants.
1. Ensure outlet complies with health and safety, HACCP and hygiene.
  - Maintain organization and ensure proper storage and cleaning of all rolling stock and racks,
  - Making daily, weekly & monthly cleaning Schedule
  - Preparing staff vacation plan
  - Preparing Weekly breakage report
  - Conducting Weekly staff training
  - Conducting On -job training & Off - job training for stewarding staff.
  To control quality levels of product and services, operation costs, sanitation, cleanliness and hygiene on an on-going basis.
  - To conduct daily walk around in the back of house areas
  - To conduct weekly cleaning inspections with result reporting
  - To audit the effectiveness of cleaning
  - Preparing Monthly attendance report & oasis’s attendance sheet for accounts department.
  - Preparing Weekly breakage report
  - Preparing Monthly inventory report
  - Making FBM (Food & Beverage Materials) orders
  - Waste management recycling
  - Effective usage of chemicals and control the cost depend upon business.
  - Coordinate training with chef
  - Preparing Vegetable sanitizing report
  - Preparing Weekly personal hygiene report
  - Conducting Weekly staff training
  - Conducting On –job training & off – job training for stewarding staff.
  - Preparing Breakage action plan & Vacation plan.
  - Conducting Daily staff briefing, Cost &breakage control