SOJU SHAJI ISSAC
Bengaluru
Summary
As a highly motivated Food & Beverage Team Leader with extensive hospitality, customer service, and leadership experience, I prioritize safety while upholding high standards for meal and ingredient preparation. Proficient in multiple cuisines and preparations, I excel in employee engagement, training, grievance handling, and cost control. With adeptness in both soft and technical skills, including Ms Word, Ms Excel and Prologic software, I am well-equipped to guide and motivate team members towards a common goal. I am confident that I have the necessary skills and knowledge to be an asset to any team seeking a dynamic and results-oriented leader.
Overview
7
7
years of professional experience
Work History
Bar Executive
Geist Brewing Co.
Bengaluru
10.2021 - Current
- Responsible for all aspects of the bar and restaurant, including guest handling, statutory compliance, employee engagement activities, training and development, grievance handling, and inventory management.
- Created seasonal drinks for special occasions.
- Managed the day-to-day operations of the food and beverage department, including budgeting, forecasting, inventory control and cost analysis.
- Created unique cocktails for special events.
- Developed and implemented new menu items to increase customer satisfaction.
- Supervised staff in accordance with company policies and procedures to ensure efficient service delivery.
- Organized special events such as banquets, concert and corporate functions.
- Maintained relationships with vendors to secure competitive prices for ingredients while ensuring quality standards were met.
Chef
Four Seasons Hotels & Resorts
Bengaluru
06.2019 - 05.2020
- Trained in multiple cuisines and preparations and extremely knowledgeable of basic and advanced cooking techniques
- Able to prioritize safety in the kitchen while upholding high standards for meal and ingredient preparation.
Cook
Shangri-La
Bengaluru
07.2018 - 01.2019
- Responsible for the preparation, cooking, and service of food as directed by the chef in charge, complying with the food safety act, portion control, and presentation standards
- Ensured the correct disposal and storage of all food items as directed by the chef in charge.
Cook
Marriott
Hyderabad
11.2016 - 03.2017
- Maintained and managed the required high operational and personal standards of hygiene and presentation at all times in compliance with the Food Safety Act
- Prepared, cooked, and served food as directed by the chef in charge, complying with the food safety act, portion control, and presentation standards
- Ensured the correct disposal and storage of all food items as directed by the chef in charge.
Education
Professional Bartending Course -
Bar Square Academy of Bartending, Bengaluru
01.2021
Bachelor's Degree in Tourism Studies -
National Council for Hotel Management & Catering Technology and IGNOU
01.2019
Diploma in Hotel Management & Catering Technology -
IGNOU, Govt. of India, New Delhi, HTMi Switzerland & Munnar Catering College
01.2018
Skills
- Hospitality
- Customer service
- Knowledge of food & beverage
- Cost control
- Leadership development
- Schedule Management
- Menu Development
- Inventory Management
- Guest Satisfaction
- Service Quality Standards
- Order Management
Additional Involvement
- Led a bar team on multi-millionaires events in Bangalore.
- Worked as a personal bartender for a multi-millionaire.
- Attended the "Master Chef" competition at MCC, Munnar.
- Attended anti-drug campaign at MCC, Munnar.
- Attended "Bartending" workshop conducted by master (ROHAN CARVALHO) "IFBA PRESIDENT".
- Volunteered for street dogs and animals.
Timeline
Bar Executive
Geist Brewing Co.
10.2021 - Current
Chef
Four Seasons Hotels & Resorts
06.2019 - 05.2020
Cook
Shangri-La
07.2018 - 01.2019
Cook
Marriott
11.2016 - 03.2017
Professional Bartending Course -
Bar Square Academy of Bartending, Bengaluru
Bachelor's Degree in Tourism Studies -
National Council for Hotel Management & Catering Technology and IGNOU
Diploma in Hotel Management & Catering Technology -
IGNOU, Govt. of India, New Delhi, HTMi Switzerland & Munnar Catering College
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