Summary
Overview
Work History
Skills
Personal Information
Education
Languages
Accomplishments
Timeline
Generic

SANGRAM MISHRA

Bangalore

Summary

Dynamic Catering Manager with a proven track record at Greenwood High International School, excelling in staff supervision and inventory management. Enhanced event satisfaction through innovative menu planning and robust vendor relationships, leading to improved service quality. Skilled in optimizing team productivity and implementing cost-saving measures while maintaining high culinary standards.

Overview

20
20
years of professional experience

Work History

Catering Manager

Greenwood High International School
03.2016 - Current
  • Keep financial and administrative records.
  • Managed inventory levels of food supplies required for upcoming catered events.
  • Recruit and train permanent and casual staff.
  • Developed strong vendor relationships, secured cost-effective contracts, and improved overall service quality.
  • Led monthly team meetings to discuss ongoing projects, address concerns, and promote a positive workplace culture.
  • Enhanced event satisfaction by planning and executing memorable catering experiences for clients.
  • Increased staff productivity through effective scheduling practices that ensured optimal coverage during peak periods.
  • Monitored budgets for catering services and implemented cost-saving measures when necessary.
  • Implemented rigorous quality control procedures to maintain high standards in food preparation and presentation.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Supervised servers during catered events to ensure high standards of service were met.
  • Developed customized menus in collaboration with chefs, accommodating dietary restrictions and client preferences.
  • I checked with students to get feedback on the food served and to resolve issues.
  • Resolved problems or concerns to the satisfaction of those involved.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.

HEAD CHEF

Magarpatta Clubs & Resorts at IISER PUNE
08.2014 - 12.2015
  • Plan menus according to the popularity of various dishes
  • Schedules the work of commis chef
  • Maintain the standard of quality to ensure that cost of food remain economical
  • Kept on eye on the stock level and ordered appropriately
  • Ensured that high standard of cleanliness is maintained throughout the kitchen area at all the time.

Jr C.D.P

The International School Bangalore (TBHS)
04.2011 - 06.2014
  • Plan menus according to the popularity of various dishes
  • Schedules the work of commis chef
  • Maintain the standard of quality to ensure that cost of food remain economical
  • Kept on eye on the stock level and ordered appropriately
  • Ensured that high standard of cleanliness is maintained throughout the kitchen area at all the time.

Kitchen Executive

Magarpatta Club & Resorts
04.2007 - 12.2010
  • Managed food preparation processes.
  • Manage all team tasks.
  • Allocated duties of the kitchen staff.
  • Check and maintain stock levels.
  • Manage all staff rosters.
  • Assisting the executive chef with menu planning.

commi I

Hotel Nova Goa
06.2006 - 03.2007
  • Cooked meals, snacks and dessert
  • Prepare sauces
  • Talked with the chef about supplies and menu option
  • Checked stocks levels.

Commi Ii

Hotel Celebration
12.2005 - 05.2006
  • Made sure all stations in the kitchen were clear and up to standard.
  • Clean the kitchen and store food.
  • Chopped all vegetables for prep.
  • Checked food expiry dates and discarded any outdated food.
  • Put into practice the skills taught by the chef.
  • Helped with all garnishes.

Cook's Assistant

The sea Queen Beach Reasort
Goa
12.2004 - 12.2005
  • Set up and performed initial prep work for soups, sauces and salads.
  • Prepared ingredients for daily menu items under head chef's guidance.

Skills

  • Account growth
  • Staff supervision
  • Staff scheduling
  • Catering management
  • Menu supervision
  • Kitchen staff leadership
  • Attendance oversight
  • Order documentation
  • Inventory management

Personal Information

Education

BBA From Bharathidasan University ( First Year)

Advance Diploma in Hotel Management, ISBM, Bangalore

Six Month Food craft Course From Edusol, NSDC

Higher Secondary From National Institution of Delhi

Secondary From National Institution of Delhi

Languages

English, Hindi, Oriya

Accomplishments

  • Best Employee of the Year 2023
  • Awarded in 2024 for the highest sale of raffle tickets

Timeline

Catering Manager

Greenwood High International School
03.2016 - Current

HEAD CHEF

Magarpatta Clubs & Resorts at IISER PUNE
08.2014 - 12.2015

Jr C.D.P

The International School Bangalore (TBHS)
04.2011 - 06.2014

Kitchen Executive

Magarpatta Club & Resorts
04.2007 - 12.2010

commi I

Hotel Nova Goa
06.2006 - 03.2007

Commi Ii

Hotel Celebration
12.2005 - 05.2006

Cook's Assistant

The sea Queen Beach Reasort
12.2004 - 12.2005

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SANGRAM MISHRA