Vikas Kumar

Seeking the best opportunity to my services in your esteemed organization where I can prove my quality & skills. I am currently working At Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre as Assistant Manager Stewarding. Expertise in handling a diverse range of operations entailing F&B operations, P&L accountability, cost control, and Budgeting.

Proven track record of developing procedures, service standards and operational policies, planning & implementing effective control measures to reduce/maintain running costs of the unit. A consistent performer with a proven track record of increasing revenues and streamlining workflow. Excellent written, communication, interpersonal, liaison and problem-solving skills with the ability to work in a multi-cultural environment.

Assistant Manager Stewarding - Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre - Hyderabad

(2024-03)

Responsible for operations in the stewarding department of the Hyderabad international convention Centre & the Novotel Hotel – A five star Hotel – an Accor brand, attached to the Hyderabad international Convention Centre. This facility is Asia's finest and South Asia's largest conventions facility - under Accor, the world's largest Hotel Chain.

• Heading the kitchen stewarding department administration and operations and responsible to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as operating equipment in well conditions.
• To ensure all aspects of the hygiene service are carried out and maintained to the required standard.
• To maintain detailed cleaning instructions and schedules for every hygiene activity that meet the requirements of the Hotel and convention Centre food safety standard.
• Supervise and control quality of washing equipment, pot and pans, crockery, glassware, hollowware and burnishing of silverware, kitchen cleaning.
• To manage the external waste contractor and ensure they always operate in a legally compliant and safe manner including retaining copies of all appropriate waste licenses and Duty of Care documentation.
• Responsible for the planning and conducting of the monthly inventories of all outlets, banquets, and OE store CCG.
• Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration and cold rooms, food and beverage service areas, hallways, corridors, and storerooms.
• Responsible for cost control and the proper storage of all service ware items including China, glass, silver, and food preparation equipment and supervising the proper storage of all food & beverage items.
• Responsible for the supervision, scheduling, and development and training of all stewarding department employees in order to achieve budgeted food and beverage revenues.
• Work with Purchase manager on purchasing and receiving to ensure that China, glassware, silverware and kitchen equipment specifications are met as per the Brand standards.
• Plan day – to – day mis-en-place set-ups of China, glassware, and silverware items for all banquet functions and outlets and ensure that they are properly completed and delivered.
• Implemented operating equipment inventory, stock control procedures, analyses & review breakages.
• To ensure that sufficient levels of stock of F&B Equipment, CCG at all kitchen and F&B services outlets, maintained and the same are monitored and rotated efficiently.
• To ensure that there is sufficient staff on each shift to run the operations efficiently and to the standards as laid down by the company.
• Monitor the usage of various substances efficiently to keep the operating costs low.
• Gas and coal consumption report, breakage report of all crockery and glassware cutlery & Hollowware including kitchen utilities.
• Coordinating with the maintenance department in respect of maintenance of kitchen equipment & all outlets back areas.
• Monitoring Pest control operations of the entire kitchen and all restaurant and back areas including Hyderabad international convention center kitchens & Novotel Kitchens and F&B areas.
• Doing Joint Audits with Pest Management service provider for closing any loops.
• Developing & implementing procedures, control systems for maintaining hygiene & quality standards as well as Standard Operating Procedures.
• Conducting regular training with service and stewarding staff on proper chemical usage, personal hygiene, handling of equipment and reducing breakages cost and encourage the system of 'Train the Trainer'.
• Working closely with microbiologists.

Kitchen Stewarding Executive - Marriott Hotel Indore - Indore

(2022-11 - 2024-03)

A Five-star Property located in the Heart of the city for Indore. Marriott Hotel has Hotel with 216 rooms which includes superior rooms, premier floor, deluxe suites, Executive suites, junior suites. There are four Banquet halls of total capacity of 2000 pax. Also, there are 06 food and beverage outlets.

• Heading the kitchen stewarding department administration and operations and responsible to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as operating equipment in well conditions.
• To ensure all aspects of the hygiene service are carried out and maintained to the required standard.
• To maintain detailed cleaning instructions and schedules for every hygiene activity that meet the requirements of the Hotel and convention Centre food safety standard.
• Supervise and control quality of washing equipment, pot and pans, crockery, glassware, hollowware and burnishing of silverware, kitchen cleaning.
• To manage the external waste contractor and ensure they always operate in a legally compliant and safe manner including retaining copies of all appropriate waste licenses and Duty of Care documentation.
• Responsible for the planning and conducting of the monthly inventories of all outlets, banquets, and OE store CCG.
• Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration and cold rooms, food and beverage service areas, hallways, corridors, and storerooms.
• Responsible for cost control and the proper storage of all service ware items including China, glass, silver, and food preparation equipment and supervising the proper storage of all food & beverage items.
• Responsible for the supervision, scheduling, and development and training of all stewarding department employees in order to achieve budgeted food and beverage revenues.
• Work with Purchase manager on purchasing and receiving to ensure that China, glassware, silverware and kitchen equipment specifications are met as per the Brand standards.
• Plan day – to – day mis-en-place set-ups of China, glassware, and silverware items for all banquet functions and outlets and ensure that they are properly completed and delivered.
• Implemented operating equipment inventory, stock control procedures, analyses & review breakages.

Kitchen Stewarding Team Member - The Leela Ambience Convention Hotel

(2021-02 - 2022-09)

Kitchen Stewarding Team Leader - The Westin Gurgaon New Delhi - Gurgaon, New Delhi

(2018-11 - 2020-09)

Kitchen Stewarding Team Leader - The Roshanara Club New Delhi - New Delhi

(2017-06 - 2018-10)

Bachelor's in Arts - Economics - Lalit Narayan Mithila University Darbhanga

12th - Biology - Bihar Board Patna

10th - All subject - Bihar Board Patna