Summary
Overview
Work History
Education
Skills
Additional Information
Timeline
Generic
Dr. GIRISH VITHAL SANKPAL

Dr. GIRISH VITHAL SANKPAL

Chef, Professor
Navi Mumbai

Summary

Chef, trainer, Consultant & administrator with 15 years of experience successfully contributing to hospitality- hotels, resorts and hospitality curriculum development and delivery. Driven to contribute to program outcomes by facilitating engagement and supporting learning objectives. Enthusiastic professional with background in academic advisement.

Overview

17
17
years of professional experience

Work History

Assistant Professor

Anjuman I Islams CHTMS&R
Mumbai
02.2019 - Current
  • 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.

Assistant Professor

Sheila Raheja Institute Of Hotel Management
Mumbai
10.2016 - 02.2019
  • 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.

Lecturer

ITM IHM
Mumbai
08.2014 - 09.2016
  • 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.

Assistant Catering Manager

YMCA INTERNATIONAL HOUSE, MUMBAI CENTRAL
Mumbai
12.2011 - 08.2014
  • 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.

Lecturer

S P More Institute Of Hotel Management
Mumbai
06.2008 - 03.2011
  • 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.

Management Trainee

K- STar Hotels
Mumbai
05.2007 - 05.2008

· 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.

Education

Ph.D. - Hotel Management

Pacific Unuversity
Udaipur
04.2001 -

Master of Science - HTM

YCMOU
Nasik
04.2001 -

Bachelor of Science - Hospitality Studies

Mumbai University
Mumbai
04.2001 -

Associate of Applied Science - Diploma In HMCT

M.S.B.T.E
Mumbai
04.2001 -

NET - Tourism

UGC
Delhi
04.2001 -

Skills

    Chef

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Additional Information

· A Study on the Use of Digital Media for Food Purchase

· A Study on Consumer Perception and Satisfaction towards Restaurants in Navi Mumbai.” ThinkQuest International Journal of Technology and Management, ISSN : 2330 - 4214 Volume 5 | 2020.

· “STUDY ON THE IMPACTS OF CULINARY TOURISM IN INDIA” in 6th One Day International Conference on Saturday 26th March, 2022 Organized by the Department of Business Management of Pillai College of Arts, Commerce & Science (Autonomous) , New Panvel

· Development of Food Tourism: The Role of Food as a Cultural Heritage of Malwan (Maharashtra) International Journal of Innovative Science and Research Technology ISSN No:-2456-2165Volume 7, Issue 5, May – 2022

· A study on popularity of Malwani cuisine in Mumbai APERJ educreator research journal, peer reviewed research journal volume 9 special issue II may June 2022, ISSN NO.P2455-0515.

· “STUDY ON THE ACCEPTABILITY OF LOCAL CUISINE FOR CULINARY TOURISM” NIU International Journal of Human Rights A UGC CARE Listed Journal ISSN : 2394-0298

Timeline

Assistant Professor

Anjuman I Islams CHTMS&R
02.2019 - Current

Assistant Professor

Sheila Raheja Institute Of Hotel Management
10.2016 - 02.2019

Lecturer

ITM IHM
08.2014 - 09.2016

Assistant Catering Manager

YMCA INTERNATIONAL HOUSE, MUMBAI CENTRAL
12.2011 - 08.2014

Lecturer

S P More Institute Of Hotel Management
06.2008 - 03.2011

Management Trainee

K- STar Hotels
05.2007 - 05.2008

Ph.D. - Hotel Management

Pacific Unuversity
04.2001 -

Master of Science - HTM

YCMOU
04.2001 -

Bachelor of Science - Hospitality Studies

Mumbai University
04.2001 -

Associate of Applied Science - Diploma In HMCT

M.S.B.T.E
04.2001 -

NET - Tourism

UGC
04.2001 -
Dr. GIRISH VITHAL SANKPALChef, Professor