Sheenu Likhi Patnaik
Entrepreneur
Jaipur
Summary
Decisive and strategic leader with demonstrated track record of success and resilience during the economic recession of 2008, the corona crisis of 2020 and my personal accident where I was bed-ridden for 1 year and walking on walker for the next 6 months. My company's revenue dipped tremendously & while I was recovering, I recovered my company back. I am a mother and a daughter and a God-fearing person who strongly believes in living through kindness.
Overview
26
26
years of professional experience
8
8
years of post-secondary education
Work History
Managing Chief Executive Officer
Company owner
Jaipur
08.2004 - Current
- Increased company revenue through new market strategies after lockdown and pulled up the turnover back to 2.5 crores.
- Continuously coach and guide staff for better job satisfaction and achieve higher performance levels.
- Review each department's performance to streamline and improve processes, procedures and practices.
- Constantly make/improvise marketing & procurement decisions based on market shifts and latest spending trends to reduce material losses and maximize profits.
- Continuously manage trade-partnerships and strategic business relationships by negotiating contract terms and handling conflicts.
- Procure and coordinate with new resources to meet the current market scenario & achieve sales targets within optimal timeframes.
- Built productive relationships with industry partners and competitors to support strategic business objectives.
- Negotiate with suppliers and delivery workers and ordered materials according to forecasted customer demand.
- Devise new promotional approaches to boost customer numbers through our selling agents and market penetration while enhancing engagement and driving growth.
- Identify new revenue generation opportunities to maximize bottom-line profitability.
- Analyze and track business scenario and make appropriate adjustments to meet supply and demand needs.
- Attempt to cultivate forward-thinking, inclusive and performance-driven company culture to lead industry innovations.
- Engage positively with staff, addressing employee and managerial concerns while encouraging feedback and collaborative spirit and implementing corrective actions.
- Update business processes, products and team makeups to generate more business opportunities and cater to buyers' needs.
- manage foundational processes for business operations.
Stakeholder /Creator
Nibs Cafe and Chocolataria
Jaipur
03.2016 - 05.2021
- Designed the brand "nibs" according to Jaipur's style and preferences.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Carefully interviewed, selected, trained and supervised staff.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Reviewed and implemented new company initiatives and executed product activations.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Promoted positive atmosphere and recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
- Led and directed team members on effective methods, operations and procedures, developing the Standard Operating Procedures and systems that would be applicable to all the Franchise models.
- Initiated training for new team members / franchise team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained well-organized mise en place to keep work consistent.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Modernized work processes to reduce guest wait times and boost daily output, updating the same with the other franchise outlets.
Instrutor
Institute of Hotel Management
Jaipur
09.2002 - 09.2004
- Developed and implemented lesson plans according to the AICTE guidelines & syllabus.
- Supervised learning groups of students in classrooms.
- Directed after-school tutoring and mentoring programs suggested by the college.
- Encouraged creative thinking and motivated students for kitchens by addressing individual strengths and weaknesses based on results & performances.
- Instructed students in core educational principles, concepts and in-depth subject matter.
- Supported student physical, mental and social development using cultural fairs, competitions and other activities.
- led the college kitchen team and trained them for competing in the Annual Chef Competitions for consecutively two years.
- Worked cooperatively with other teachers, administrators and lab attendants to help students reach learning objectives.
- Evaluated and revised lesson plans and course content to achieve student-centered learning.
- Incorporated exciting and engaging activities to achieve student participation and hands-on learning.
- Graded and evaluated student assignments, papers and course work.
Commis Chef
Marriott WelcomHotel
New Delhi
05.2001 - 08.2002
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Monitored recipe portioning to control food costs.
- Assisted with routine stock rotation to keep ingredients fresh.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Cooked memorable dishes that brought new customers into establishment.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Learned to execute buffets and high profile meetings.
Education
Undergraduate Diploma - Hotel Management & Catering Technology
Institute of Hotel Management
Jaipur, India 07.1998 - 04.2001
Bachelor in Tourism Studies - Tourism Management
Indira Gandhi National Open University
New Delhi. India 12.1998 - 12.2001
MBA - Human Resources Management
Indira Gandhi National Open University
New Delhi, India 06.2002 - 05.2004
Post Graduate Diploma - Impot Export Management
Indian Institute of Rural Management
Jaipur 08.2003 - 02.2004
Skills
Market understanding
undefinedTimeline
Stakeholder /Creator
Nibs Cafe and Chocolataria
03.2016 - 05.2021
Managing Chief Executive Officer
Company owner
08.2004 - Current
Post Graduate Diploma - Impot Export Management
Indian Institute of Rural Management
08.2003 - 02.2004
Instrutor
Institute of Hotel Management
09.2002 - 09.2004
MBA - Human Resources Management
Indira Gandhi National Open University
06.2002 - 05.2004
Commis Chef
Marriott WelcomHotel
05.2001 - 08.2002
Bachelor in Tourism Studies - Tourism Management
Indira Gandhi National Open University
12.1998 - 12.2001
Undergraduate Diploma - Hotel Management & Catering Technology
Institute of Hotel Management
07.1998 - 04.2001
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