Deepak Kashyap

East African Coastal-280 rooms inventory hotel with Operational efficency of 18 conference halls,3 Beautifull land scape garden for wedding up to 1200 pax, East African Biggest Convention center to serve 3000 pax,Coastal best Aqua safari water park, 4 F & B Outlets (Old Town Bistro-Café', Infinity Deck, Kone Kone Lounge, Jambo bar Bugeting & Forecasting,Market & Revenue analysis for Busniess strategies,P & L ,Capex & Opex Management,Inventories Management, Finacial efficency & performance.

• Carved the team to handle WelCom Café', Swizzle bar, Pool Bar, Banquet ball Room, Budgets, Staffing, Cost Control of 20%, a la carte menu Setup, International Breakfast Buffet set up.

• Handling day to day operations of hotels in home restaurant, Ardi, Salem, abiyisseina, budgets, staffing, cost control of 40 % to bring 35 % budgeted, Staff appraisals, a la carte menu developments, and Breakfast buffet spread. Launched New Indian restaurant “home” and new western menu in Ferenssaye Legasseion Bar.

• Handling day to day operation s of hotels, budgets, staffing, cost control, staff training, festivals, banquets, conferences, department meetings, down town hall meetings, staff appraisals.

• Trained staff on the new international menu's with inventory of the equipment's along with the planning of the buffets & Banqueting, Have “Moksha”,”Terrace” and “Timber trail” Restaurants along with bar, board room, banquet hall of approximately 350-400 pax.

• Opened Pride inn Paradise, Mombasa 320 rooms beach hotel in Mombasa with east Asia 8 biggest banquet catering conferences, of Swahili culture, Indian/African culture, Arabic coastal culture of 3000 pax with “Old Town Bistro” of 110 covers fine dining, First mirror buffet concept in “Dau” restaurant of 600 pax with live cooking. Streamed lined the logistic supplies for the hotels in the crater. Changing of the menus with the co-ordination of the units chef and controlling of the food cost, inventory and over all trainings given to units chef up till the down line practically demonstrated

• Reopened Aberdare Country Club inventory of 68 rooms, The Ark Lodge inventory of 48 rooms-Over all responsibilities of all f and b outlets including room service, satima board room, Mweiga hill Restaurant, Lord's Club Restaurant, bush breakfast, Bush lunch and Bush dinner, The Ark Deck Restaurant with conferencing, banqueting and bar in 1300 acres private century of Mr.MayurMadhvani and Mrs.MumtazMadhvani.
• Reopened both club and lodge in three months organized with entire team to launch A la carte, Carte de Jour, Plat de Jour, Training module, hygiene standards, SOP, Menu with photography. Courteously serve to His excellence Mr.UhuruKenyatta on his oath day as fifth president of Kenya at Mweiga hilltop.

• Opened Chobe Safari Lodge inventory of 54 rooms,12 Villa Cottages with all in house amenities on the bank of Nile River near Kruma Falls-Set Down Standards of f and b outlets including room service, Kruma restaurant, ,conferencing, banqueting and bar in 24 acres wild life national park of Uganda -Mr.MayurMadhvani and Mrs.MumtazMadhvani.
• Handle Running Paraa Safari Lodge inventory of 72 rooms,8 Villa Cottages with all amenities on request by Golf cart on the bank of Nile River, near Masendi-Handled f and b outlets including room service, Nile restaurant, conferencing, banqueting and bar in 16 acres wild life national park of Uganda -Mr.MayurMadhvani and Mrs.MumtazMadhvani

• Delivered all controllable expenses on under budget. Developed appealing, cost effective menu items and seasonal specials, introduced through food presentations and responsibility of special live counters for buffet and desserts.
• Wholly responsible for the kitchen of The Legend operations and leadership up to 27 staff managed and ensured impeccable quality of back of the house service, inventory, sanitation and final products Key Contribution. Stabilized quality and delivery over coming multiple obstacles including a transient labor market and challenging restaurant layout with a small lower level kitchen.

• Oversee all kitchen operations in high volume setting. Quality execution and financial responsibility. Supervised 28 Staff members in homtel and 18 Staff in Geoffrey Club. Managed recruiting, training, scheduling, purchasing, menu research, promotions, price structuring, food and labor cost/inventing and maintaining new recipes and signature menus. To improve guest comment by improving plate presentation.
• Credited by senior management for building for winning, mutually, respectfully, environment between front and back of house operations, leading to improve the productivity, customer service and staff retention. Capitalized on all opportunities to emphasize the important of Guest Services tolerance and team building. Tactfully coached front and back of the house staff to deal with stress in a healthy manner. Consistency met or remained under budget on all controllable expenses. Beat year end labor costs by 12% through implementation of cross training initiatives and other efficiency enhancing efforts. Operated lastly with 32% food costs while enhancing product quality. Reminded restaurants prior challenges with delivery and quality consistency in food. Contributed to repeat business and regular guests by word of mouth publicity and self-innovative cooking. Spearheaded and launched profitable Sunday Brunch Operation to more effectively compete in growing market place, as well as giving changes regularly on the buffet by enchasing restaurant to exceed budget projections. Expanded establishment's visibility generated community goodwill and heightened staff awareness by seeking out volunteer opportunities supporting worthy causes

• Ensure The quality Of “Surya Villas” Rajasthan Specialty Restaurant. Ensure The quality Of “Surya Villas” Rajasthan Specialty Restaurant. 96 covers A la carte as well buffet restaurant and 2 banquets hall of 200-500 covers, lawns garden of 1000-1400 pax. Lead staff of 14 in Kitchen and 8 in the Service department in all aspects of multiple meal periods and outlets. Planned and prepared additional meal for extended expeditions
• Received good comments from shooting of “OmraoJaan” Movies catering for 3 months at “Amer fort”. Organized Mr.Khochear daughter from London wedding of 1200 pax with lady sangeet rock star “Recky Martin” in 2007. Completed the Rajasthani food festival at “City place” jaipur for 400 pax dinner with bone fire at “Amerfort”was served in a total 5 star Quality and Standard.

• Opened and maintained the quality of “Kebab factory “of 48 covers fine dinning Indian specialty restaurant. Ensure the mise-en-place of “Noble House ‘' Pan Asian Cuisine of 52 covers. looking after snacks, finger biting of “Jack Daniel” bar.
• Done outdoor catering of 1000 pax with all well equipments in ranger Collage, Dheradun of Mr.kakkar cold stores. Quality of smartness of appearance, punctuality and proper dress code. Accustomed to working under pressure & stress. Possess good leadership skills and capable of working as a part of a team in a computerized environment

• Preparation of Special meal-govingdatta curry, papadkisubzi For maharani of Jodhpur. Ensure the mise-en-place of “Marware Coffee Shop” of 86 covers and “Noble House” Chinese Specialty Restaurant of 78 cover