Presentation The Leela Bhartiya City by Revant 2030991534.pptx
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The document summarizes an intern's presentation about their on-job training experience at The Leela Bhartiya City hotel. It thanks the training coordinator and various chefs for imparting knowledge and making the experience fun. It provides a brief history of The Leela hotel group and describes the hotel's facilities. It outlines the intern's work in different kitchen outlets and departments. The intern gained practical experience of how the hotel kitchen functions through this training.
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Kumar Arun is an experienced executive chef with over 25 years of experience in the hospitality industry. He has worked in executive chef roles at several high-end hotels and resorts in India, Dubai, and RAK. Some of his responsibilities have included overseeing all culinary operations, managing large kitchen staffs, developing menus, and ensuring high quality food and service. He has a diploma in hotel management and is currently pursuing an executive MBA.
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Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) Curriculum
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
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Presentation The Leela Bhartiya City by Revant 2030991534.pptx
- 1. ON JOB TRAINING Presentation BY Revant Kalra Roll no. 2030991534
- 2. First, I would like to thanks my training coordinator Mrs Diksha Ameria who is learning & development manager at The leela bhartiya City, who helped all the interns and gave me a chance to have a practical experience about the kitchen through which I came to know how actually kitchen works. She also ensure the safety of all the interns and also have made wonderful work environment. She also organizers time to time game tournaments to make the work place enjoyable, She also organized a farewell party for all the interns and motivated all with his words I would also like to thanks my chefs EXCUTIVE CHEF RAJESH ROY, CDC CHEF SAMRESH ROY, SOUS CHEF GURPRRET, SOUS CHEF NAVNEET, CHEF SATISH, CHEF VIDESH, CHEF ANKITA, CHEF VIJAY, CHEF NILAJO, CHEF Dhiraj , CHEF YATENDRA for completing my ON JOB training with lot knowledge, with lot of fun. This are the person due to which I came to know how each kitchen works in the hotel ACKNOWLEDGEMENT
- 3. INDEX HOTEL DESCRIPTION • History • Growth •The Leela Bhartiya City Food production • Kitchen • Different outlets • Documents used in department • Some of my works
- 4. HISTORY Leela is named on wife of Mr. C.P. KRISHNAN NAIR, who’s the founder of the leela. First was build by Mr. Nair near his house by buying 11acres of land to build The Leela Mumbai in 1986 which is now near CHHATRAPATI SHIVAJI INTERNATIONAL AIRPORT. IN 1991 SECOND hotel was opened in Goa. The architecture of properties are inspired from Portuguese. In 2001, first modern hotel by this grp. Was opened with 357 rooms in Delhi. In October 2019 company sold it’s hotel properties and operations to Canada based BROOKFIELD ASSET MANAGEMENT C.P. KRISHNAN NAIR
- 5. 1. The leela bhartitya citya is owner property which is owned by the owner of bhartiya city as well MR. SNEHDEEP AGGARWAL 2. General manager of the hotel is Mr. Virender Razdan and hotel manager is Mr. Rohit Pandy 3. The hotel is with 281 luxurious guestroom and suites 4. A collection of 5 wonderful restaurants 5. Hotel is half an hour drive from the international Airport About the hotel
- 6. Achievement of the hotel
- 7. Hotel is been nominated by DELICIOUS DINING 2023
- 8. KITCHEN EXCUTIVE CHEF, CHEF RAJESH ROY Layout of Main kitchen of the hotel
- 9. Flakes is fine dinning restaurant. This restaurant is based on Indian cuisine. Master chef, CHEF Farman ali THE LOTUS ORIENTAL The lotus oriental or TLO is also Asian fine dinning restaurant with CDC CHEF SHISHIR RAI with sitting of 80 pax FALAK RESTAURANT
- 10. QUATTRO Quattro is all day dinning and a coffee shop with sitting of 420 pax CDC of the restaurant is CHEF SAMRESH DAS here Sunday brunch is organised in this restaurant with live counter on every night of week
- 11. ROYAL CLUB OR CLUB LOUNGE Club lounge is restaurant where only having access to Lounge can come all this guest are categorized in VIP CATEGORY.
- 12. CDC CHEFS OF DIFFERENT OUTLETS CHEF SAMRESH DAS CHEF SHISHER RAI MASTER CHEF FARMAN ALI CHEF PRABJEET SINGH
- 13. SOME OF DOCUMENTS USED IN HOTEL BY ME MR SHEET AND BUTCHERY REQUESTION BAKERY REQUESTING
- 14. SOME OF WORK
- 17. THANK YOU