Mark StanleyFernandes is an Indian national who holds a Master's degree in International Business in Culinary Management from Cesar Ritz Colleges in Switzerland. He has over 5 years of professional experience working in kitchen management roles at hotels in India, Switzerland, and the United States. Currently, he is the Manager in Development at the Hilton Beach Resort Fort Lauderdale, where he supervises the kitchens, banquets, restaurants, and food purchasing.

1. Mark StanleyFernandes
E-mail:markdolma@gmail.com
Contact:+1 9542250726/ +91976508834
Nationality:India
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CAREER OBJECTIVE
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Having renowned educationalbackground and a dynamic professionalexposure in
an aim to strive for excellence in knowledge, skill and techniques of management
in the Hospitality industry.
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EDUCATION
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Cesar Ritz Colleges ,Swiss Education Group
Master of International Businessin Culinary Management
Le Bouveret,Switzerland
April 2015 - September2015
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All India Shri. Shivaji Memorial Society Culinary
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PROFESSIONAL EXPERIENCE
Pune,India March 2012
- April 2014
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Hilton Beach Resort Fort Lauderdale,Florida
Manager in development (Kitchen Supervisor) May 2016 - Present
• Supervision ofkitchen banquets,Ilios Restaurant,Breakfast buffets andala carte,purchasing andfood costing.
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Goldener Ochsen Tibet-Asia Restaurant Sankt Gallen, Switzerland
Trainee January 2016 – March 2016
• Responsibility ofstore keeping,HACCP,purchasing,misenplace,ala-carte,buffet preparation,menu planning,event
planning (corporate bankgroups,birthdaysandother celebration setups),service,setups and restocking the bar.
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Mandarin Oriental Geneva
Pastry Trainee October2015 - November2015
• Responsible formisenplace,store keeping,HACCP,Ala Carte, Banqueting, Weakened buffets and Roomservice
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D.S.KCorporate pvt. Ltd Pune,Maharashtra
Trainee February 2015 - March 2015
• Variety of buffet setupsfor1000 covers.
• Food marketing ofevents (sunburn,ministers ATG).
• Responsible forbreakfast,lunchand dinnerbuffet.
• Assistedin the garde manger mis en-place.
• Assistedin the butcheryfor banquet and buffetmis en place.
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Hotel Courtyard by Marriott Pune City Centre Pune,Maharashtra
Continental Cook August 2014- November2014
• Responsible forthe Italian,Oriental,Continentaland Indian cuisines,banquets,live counters,roomdining,outdoor
catering,mis en-place and setups.
• Innovative thematic events(Pizza day,Muffin Class, Popcorn andmovies,etc.)
• Responsible forHalwai (sweet)department in sweet-making mis en-place and setup.
• Assistedthe garde mangerin fruit platters and saladpresentation.
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2. Hotel Vivanta Blue Diamond by Taj Pune,Maharashtra
Trainee December2013 - April 2014
• Responsible forlive counters(chat counter,jalebicounter,vejjalfrezzi counter,batterfried egg and vegetable counter,
samosa counter).
• Vegetable and fruit pickup for restocking the walk-in.
• Live pasta and pizza counter.
• Gard mangersalad preparations,cold cutspresentation, banquet service setups,service and clearance.
• Food and beverage service at the Latitude Cafe the coffee shop a multicuisine restaurant.
• In-roomdining service coversetup,take away and clearance.
• Conductedlearning anddevelopment programs forthe employee associates ofTaj(Movies,Games in the cafeteria,
and outdoorevents like paintball,sports andpowerpointpresentations).
• Assistedthe accountsdepartmentin basic payment procedures,billing postingand producingguest reports forall
departments.
• Assistedthe store in re-stocking anddistribution ofparticularindents to the F&Band the kitchen.
• Assistedthe FrontOffice in Check-in and Check-out procedures,wake-up calls,escorting guest to theirrooms, and
duty rota follow-up,record maintaining by the Fidelio system.
• Assistedthe backoffice in maintaining guestrecords.
• Assistedthe Human Resource department in recruiting and employee record keeping.
• Responsible fororganizing events andmeetings.(Christmas and newyearpartyheld in the meeting halls)
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COMPUTER SKILLS
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E-Learning, Mind Meister, Tumblr, Home Styler, Pauli, Power Point, Microsoft Word, Microsoft Excel, Photo
Shopping and Basic Fidelio
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LANGUAGES
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English-Fluent, Marathi- Fluent, Hindi-Fluent, French- A2, German-B1
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RELATED INTERESTS
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Social work (Tree Plantation, Blood donation, Member of the Vincent’s Old Boy Association,Member of the
Indian Catholic Youth Ministry), Event management (parties, family functions, meetings, baking, live counter
cooking and banqueting),power point presentations (learning and development department/Human Resource),
Participation in Annual Functions /Social activity (Solo/Group dance,Football, Cricket and Paintball). Food critic
at Suhana Festival at District level.
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CERTIFICATIONS
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Best Sugar Show piece 2016, Atthitya college festival catering 600- 800 guest,St Patricks Church City Fair
catering 500 guest, 1st place Baker at Bakers Day Event 2012, Certificate of appreciation at D.S.K Corporate,
Certificates of appreciation from Hotel Vivanta Blue Diamond by Taj, Best performance of the month Hotel
Courtyard by Marriott 2014, Top 10 -Food critic at Suhana event 2013.
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REFERENCES
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Cesar Ritz Colleges, 1897 Le Bouveret, Route Cantonal 51, Switzerland
Internship Coordinator- Mr. Eric Belanger

3. Email Id-eric.belanger@cesarritzcolleges.edu
+41 (0) 0244828282
D.S.K Toyota Corporate, Survey No. 55, 54, Tarwadi, Near Loni Toll Naka, Pune-Sollapur Road, Pune,
Maharashtra 412308, India
Executive Chef, Ms. Beena
Restaurant Manager Mr. Amol
+91 20 6678 4310
Hotel Marriott Courtyard Pune City Centre, C.T.S no. 37 & 37/1, Bund Garden Road next to Jehangir Hospital,
Pune 411001, India
Human Resource Manager, Ms.Ayesha Barse
+91 20 67248181
Taj Blue Diamond Pune, 11, Koregaon Road,
Pune 411001, Maharashtra,India,
Human Resource Manager, Ms.Jayeshree Rao,
+91 20 66025555