- 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.
- 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
