Avilash Mukherjee

High Impact Hospitality Management Professional LOOKING FORWARD TO AN ORGANISATION WHERE MY WILL TO SUCCEED AND DETERMINATION TO INNOVATE IS USED CONSTRUCTIVELY TO PROMOTE AND EXPAND THE ORGANISATION. DEDICATED TO MAINTAINING HIGH QUALITY WORK STANDARDS A dynamic professional with over 18years of experience in Managing Hospitality & Entertainment Operations, Food & Beverage Production offering an exceptional teamwork spirit and a positive attitude. Experienced in managing within budget guidelines, maintaining an effective flow of inventory, and developing a strong team attitude among employees; Proven skills in setting and achieving goals, supplying above-average training skills, and adding to the bottom-dollar profit margin by improving service, reducing waste, and increasing efficiency. Work well with all types of personalities; able to perform hiring and termination duties effectively and professionally; Conscientious, customer-service-oriented, and highly focused, with strong follow-through skills and effective time-management abilities. Loyal, possess strong common sense with a keen sense of humor, and committed to a job well done. Communication Energy and Stress Team Work Quality Orientation Time Management Adaptability / Flexibility Creative and Innovative Thinking Decision Making and Judgment Planning and Organizing Problem Solving Result Focus Accountability and Dependability Ethics and Integrity Mediating and Negotiating Providing Consultation Leadership Coaching and Mentoring Staff Management Enforcing Laws, Rules and Regulations Mathematical Reasoning Development and Continual Learning Executive Chef - Chocolate Hotels Privet Limited (A unit of Rose-valley) January2011 to 2015 August Rooms Inventory 140, Restaurant 4 Banquet Hall 4 (700 to 500 hundred) Tow Lon Capacity (2000 to 2500) Customer Focus Communication Energy and Stress Team Work Quality Orientation Time Management Adaptability / Flexibility Creative and Innovative Thinking Decision Making and Judgment Planning and Organizing Problem Solving Result Focus Accountability and Dependability Ethics and Integrity Mediating and Negotiating Providing Consultation Leadership Coaching and Mentoring Staff Management Enforcing Laws, Rules and Regulations Mathematical Reasoning Development and Continual Learning Chef In charge (Pantaloons Retails (India) Ltd July 2009 to December 2010 To prepare and submit on the required annual budgetary information and updates as required. Review and update any information related to food service annually and as needed. To be fully aware of trends in the industry and make suggestions for improvement of The Banquet operation. SUMMARY: - Specialization for North Indian Cuisine, Mughal cuisine, Western cuisine, Goatees cuisine, Awadhi cuisine, Conti also.

• Review Menu pricing at a minimum of one time a year
• Menu re-engineering at a minimum of one time a year through review of scaAer data and trends
• Monitor and review IDP’s of subordinates to ensure proper training of the staff is taking place
• Review “Financial Statement” of the month and be aware of current financial status of the operations for all factors
• COMMI 1 (Taj Bengal and Taj Sats Air Catering) August 2003 to June 2009
• Responsible for the Indian Curry Section & maintain the Food Quality
• Stuffing /HACCP / ISO Maintenance
• HACCP Log Book Maintenance
• Maintain Cooking Temperature Log Book
• Staff Duty Roster Maintenance
• Store Requisition Maintenance
• Prepare the PRIME MINESTER’S FOOD.

SOP Training H.A.C.C.P Maintain Cost Control Management Food &Beverage Production Food Cost Control

Hobbies , Cooking, mixing cocktails, listening to music, interacting with people