Dr. GIRISH VITHAL SANKPAL

• Helped struggling students by providing support outside of classrooms and consistently checking in on progress.
• Handled classroom administration for professors.
• Revised course objectives, course materials, instructional and assessment strategies for Hotel Management courses.
• Contributed to campus activities to promote positive university image.
• Collected data for performance outcomes for Hospitality Studies program.
• Proctored exams and provided remediation for learning improvement goals.
• Created materials and exercises to illustrate application of course concepts.
• Provided logical integration and continuity of Hospitality skills training and assessment across 3-year curriculum.
• Facilitated academic and community collaborations to increase number of community-engaged research proposal submissions to extramural funders.
• Performed research to serve as basis for academic writing for publication.
• Applied innovative teaching methods to encourage student learning objectives.
• Mentored students and communicated internship and employment opportunities.
• Assisted professors and school administrators with continuous development, review, planning and outcomes evaluation to measures Hospitality program performance.

• Helped struggling students by providing support outside of classrooms and consistently checking in on progress.
• Handled classroom administration for professors.
• Revised course objectives, course materials, instructional and assessment strategies for Hospitality Studies courses.
• Contributed to campus activities to promote positive university image.
• Proctored exams and provided remediation for learning improvement goals.
• Created materials and exercises to illustrate application of course concepts.
• Communicated with students about classroom, lab and study session expectations to help professors maintain order in large classes.
• Applied innovative teaching methods to encourage student learning objectives.
• Contributed to planning appropriate and engaging lessons for both classroom and distance learning applications.
• Mentored students and communicated internship and employment opportunities.
• Performed research to serve as basis for academic writing for publication.

• Used variety of learning modalities and support materials to facilitate learning process and accentuate presentations.
• Evaluated and revised lesson plans and course content to achieve student-centered learning.
• Utilized distance learning technology to instruct students remotely.
• Used PowerPoint and Google Classroom technology to give presentations to student classrooms.
• Mentored and advised students to explore career pathways based and amplify knowledge, skills and strengths.
• Arranged syllabus, developed schedule, and determined reading list for varied courses simultaneously, giving students appropriate time to complete assignments and absorb information.
• Participated and led committee meetings to remain aware of developments in subject.
• Participated in conferences and professional development opportunities to stay up-to-date with latest trends in field.

• Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages.
• Met with clients to outline desired goals and prepared quotes for overall catering costs.
• Secured new clients and accounts by analyzing and catering products to specific needs.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Designed catering packages to increase sales and customer experience.
• Worked with chefs to plan menus according to client needs and budgets.
• Handled catering scheduling, ordered food and planned events.
• Promoted catering packages with most profitable outcomes without sacrificing client desires.
• Hired and trained both permanent and temporary staff members.
• Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Purchased food and cultivated strong vendor relationships.
• Developed unique events and special promotions to drive sales.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Motivated staff to perform at peak efficiency and quality.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Oversaw food preparation and monitored safety protocols.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Coordinated with catering staff to deliver food services for special events and functions.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

• Used variety of learning modalities and support materials to facilitate learning process and accentuate presentations.
• Evaluated and revised lesson plans and course content to achieve student-centered learning.
• Utilized distance learning technology to instruct students remotely.
• Mentored and advised students to explore career pathways based and amplify knowledge, skills and strengths.
• Arranged syllabus, developed schedule, and determined reading list for varied courses simultaneously, giving students appropriate time to complete assignments and absorb information.
• Led seminars and workshops to facilitate student learning and engagement and increase memory retention.
• Selected and designed lesson plans and curriculum to meet academic objectives.

· Handling Food Production operation in absence of sous chef.

· Helping the senior chef in mise-en-place for daily buffet.

· Reliever chef for Chinese Kitchen.