UDAY MENON
Mangalore
Summary
Experienced food and beverage professional with a strong track record of achieving operating goals through creative problem-solving and skillful decision-making. Proven ability to build, train, motivate, and lead teams that consistently meet expectations. Effective in vendor negotiation and adept at managing relationships. Committed to driving repeat sales in the cafeteria by inspiring fellow cooks to continuously improve their performance. Well-versed in state-mandated rules and regulations governing kitchen operations.
Overview
29
29
years of professional experience
Work History
Assistant Professor,HOD
Nitte Institute of Hospitality Services
12.2017 - Current
- Subject Handled: Food Production (Theory & Practical), F&B Service (Theory & Practical), Principles of Mgt, Tourism
- Built strong rapport with students through class discussions and academic advisement.
- Helped struggling students by providing support outside of classrooms and consistently checking in on progress.
- Contributed to campus activities to promote positive university image.
- Mentored students and communicated internship and employment opportunities.
- Collaborated with colleagues on curriculum revision, evaluation of course syllabi and lesson plans for Food Service & Food Production curriculum.
- Supported weekly Food Service & Food Production lab sessions, contributing to student engagement, comprehension and learning objectives.
- Provided students with constructive, encouraging and corrective feedback.
- Used different learning modes and types of technology to engage students in achieving learning outcomes.
- Demonstrated strong interpersonal and communication skills, resulting in clear subject matter discussion with students.
Assistant Professor F&B Production Department
Welcome Group Graduate School of Hotel Administration
07.2015 - 10.2017
- Subject Handled: Food Safety Management, Food Production (Theory & Practical)
- Evaluated and supervised student activities and performance levels to provide reports on academic progress.
- Built strong rapport with students through class discussions and academic advisement.
- Mentored students and communicated internship and employment opportunities.
- Supported weekly Food Production lab sessions, contributing to student engagement, comprehension and learning objectives.
- Collaborated with colleagues on curriculum revision, evaluation of course syllabi and lesson plans for Food Production curriculum.
- Applied innovative teaching methods to encourage student learning objectives.
- Graded tests and assignments and uploaded to College database.
- Used different learning modes and types of technology to engage students in achieving learning outcomes.
- Maintained regular office hours to provide struggling students with additional course help.
- Demonstrated strong interpersonal and communication skills, resulting in clear subject matter discussion with students.
- Created dynamic learning environment that valued instructor and student interaction.
- Instructed and evaluated students in classroom in alignment with college mission by incorporating innovative teaching and learning strategies.
Café Supervisor
Scott Elementary School
08.2012 - 07.2015
- Managing Kitchen and the Cafeteria operations of 600 Students School, Place order on the basis of Menu, Inventory control, Make production sheet, Make forecast for each week, Scheduling of staff
- Assessed staffing needs and recruited new staff using newspaper advertisements, job fairs and social media.
- Resolved and investigated complaints regarding service and food quality to prevent loss of business.
Sous Chef
Denton Regional Medical Center
11.2010 - 05.2012
- Assist chef to plan the Menu for cafeteria as well as for Patients, Absence of Chef take control of kitchen and make sure that food is served on time in Cafeteria as well as for Patients, Managing the stock verification once in a month, Training and scheduling, Quality control
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Food Service Supervisor
Compass Group USA ,Inc Cambridge
12.2006 - 10.2010
- Held overall accountability of Cafeteria cooking & Patient Service includes financial objectives, personnel management, and customer service and product quality, Helped Dietary Manager to develop menu for the in house patients, Managed 15-20 staff, including Cooks, Cashiers, Catering Associates and Dietary Aids, Making Schedules for the Staff, Prepare Cash report for each day’s sales in the Cafeteria, Assist in setting up all banquet events, Prepare food for cafeteria as well as for Patient line, Help chef to order food items of the kitchen, take inventories every three months
- Tracked food production levels, meal counts, and supply costs.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Maintained health and food safety standards at all stages, from storage through delivery.
Assist. Professor Food and Beverage Production
Sarosh Institute of Hotel Administration Mangalore
05.2005 - 04.2006
Lecturer Food and Beverage Production
Srinivas College of Hotel management Mangalore
06.1996 - 03.2005
Line cook
ITDC Kovalam
07.1995 - 04.1996
Education
Culinary Arts Degree -
La Cordon Bleu Dallas
Dallas, TexasBachelor in Hotel Management - undefined
Srinivas College of Hotel Mgt.
Mangalore, KarnatakaMaster of Arts - MHRM
Pondicherry University
Puducherry, India01-2002
Diploma in Advanced Nutrition - undefined
Ashworth University Colorado
Skills
- Restaurant Manager Systems
- Microsoft Word & Excel
- Student Records Management
- Evaluations and assessments
- Classroom presentations
- Student research guidance
- Online learning tools
Accomplishmenthighlights
- Retained staff by giving them flexible schedule during these economic conditions that severely impacted overall business volume.
- Improved teamwork among Kitchen and Cafeteria Staff for a better team work resulting in sales increase.
Music, reading Books
Soft Music,Soft Rock
Like to read Fiction Books
Languages
English
Bilingual or Proficient (C2)
Hindi
Upper intermediate (B2)
Malayalam
Bilingual or Proficient (C2)
Timeline
Assistant Professor,HOD
Nitte Institute of Hospitality Services
12.2017 - Current
Assistant Professor F&B Production Department
Welcome Group Graduate School of Hotel Administration
07.2015 - 10.2017
Café Supervisor
Scott Elementary School
08.2012 - 07.2015
Sous Chef
Denton Regional Medical Center
11.2010 - 05.2012
Food Service Supervisor
Compass Group USA ,Inc Cambridge
12.2006 - 10.2010
Assist. Professor Food and Beverage Production
Sarosh Institute of Hotel Administration Mangalore
05.2005 - 04.2006
Lecturer Food and Beverage Production
Srinivas College of Hotel management Mangalore
06.1996 - 03.2005
Line cook
ITDC Kovalam
07.1995 - 04.1996
Bachelor in Hotel Management - undefined
Srinivas College of Hotel Mgt.
Diploma in Advanced Nutrition - undefined
Ashworth University Colorado
Culinary Arts Degree -
La Cordon Bleu Dallas
Master of Arts - MHRM
Pondicherry University
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