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ALOK RASTOGI
Phone: +91-9810014922 / 0124-4373910
Email: alokcgr@yahoo.co.in
Seeking assignments in Operations Management / Client servicing with an organization
of repute preferably in the Hospitality and Retail Industry.
EXECUTIVE SUMMARY
A competent Professional with over 25 years of qualitative experience in Food & Beverage Operations, Client
Servicing, Team Management in the Hospitality Industry.
 Exhaustive exposure in overseas assignments, organizing facility planning, staffing & recruitment process,
setting up of standard operating procedures, food trials, developing of new concepts, training &
implementation.
 Proven ability of delivering value-added customer service and achieving customer delight by providing
customised products as per requirements.
 Strong and diverse experience in French, Mediterranean, South East Asian, Italian and showcasing authentic &
traditional Indian cuisines.
 Extensive knowledge of budgeting, procurement, inventory maintenance, menus & prices, understanding of
hygiene & health, safety regulations, developments in food nutrition, technology & methods.
 Excellent communication, inter-personal & troubleshooting skills with ability to work in multi-cultural
environment.
Associated with ITC Hotels since 1998 – currently stationed at Head Quarters heading preopening team
of Fortune Park Hotels Ltd. which manages more than 70 hotels under them. Opened 43rd
unit Fortune
Park Orange, Sidhrawali, Gurgaon in March 2014 and managing it as F &B (p) Head.
Process starts from taking over a property, evaluating it from scratch, organizing facility planning,
staffing & recruitment process, setting up of standard operating procedures, menu planning, food trials,
HACCAP implementation & developing training modules to strengthen and maintain the entire set up as par
ITC guidelines.
Also assists the corporate head in auditing the operations of the existing units on day today basis.
Last posted at ITC’s My Fortune as Executive Chef.
My Fortune, Chennai is a five-star luxury hotel located in Chennai, India. Formerly known as WelcomHotel
Sheraton Chola, My Fortune Chennai is the first hotel to be launched under ITC's brand "My Fortune". It is
an ISO 22001-certified hotel for its environment management systems. Hotel Chola Sheraton was opened in
1975, marking the entry of ITC Limited into the hotel business.
Food and beverages include Earthen Oven, a North Indian specialty restaurant, My Café, 24-hour multi-cuisine
restaurant, My Deli, serving light snacks and confectioneries, and Durrant’s Bar plus exclusive Banquet facilities.
Before that was at ITC ROYAL GARDENIA, Bangalore.
Gardenia is the world’s largest leed platinum rated green hotel – First in India to achieve this recognition. Hotel
boasts of 292 luxury rooms & India’s best suites with operable helipad and most extravagant banquet facilities. Its
six exquisite restaurants offer world’s best cuisines to challenge the taste buds.
Cubbon & Lotus pavilions are known for 24 hour fine dining experience with elaborate & delectable buffet spread
rated best in town, West View is the top-most international grill room offering finest cuts of meats, poultry &
seafood and vegetables served in western styles, Kebab & Kurries presents world famous award winning
signature dishes from Bukhara, Dumpukht and Dakshin. The indulgent collection of the best Quarmas, Qaliyas,
Salans, Kebabs and Biryanies completes the repertoire of K & K, Edo Japanese restaurant and bar brings alive the
concept of Japan’s vibrant after hour culture with authentic Sushi, Sashimi, Succulent Robatayaki, Crisp Tempura
and Artful Bento Meals, Highland Nectar – Swanky island bar offers an array of drinks, mixes and cocktails &
whiskeys trails for your imbibing pleasure.
Successfully cleared all Starwood hygiene audits.
Earlier to that was heading ITC Classic Golf Resort, Gurgaon as Executive Chef overseeing entire club operations
comprising of entire food & beverage operations, maintaining luxurious Swiss tents and housekeeping.
Arranged exquisite parties for high- profile international conferences, tournaments, corporate &
ambassadors. Interacted with more than 1500 elite members on day to day basis, providing world class food
& services.
Exclusively handled fashion shows and other product launching events for globally reputed companies such as
Chivas Regal, Johnny Walker, Mercedes Benz, Audi, BMW, Hyundai, Samsung, Amex, Vodafone and G.E.
AREAS OF EXPOSURE
Food and Beverages Operations
 Developing and implementing procedures, control systems for maintaining hygiene and quality standards
ensuring profitability of operations.
 Handling all aspects of Kitchen Management including food production, portion-control presentation,
promotions, budgeting, menu engineering, training, hygiene controls and audits.
 Managing Inventory for food items and other supplies based on their shelf life and budgeted requirements.
Operations Management
 Handling smooth functioning of Restaurant Operations including goals, budgets, plans, and administrative
activities and maintaining reports / records.
 Promoting the business by coordinating with PR Agencies & implementing marketing plans in tune with
macro-business to achieve organisational objectives and operating standards.
 Maintaining and generating daily sales report, to track daily performance.
Client Servicing
 Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients,
handle guests requests & resolving complaints.
 Delivering high-value restaurant services to upscale clients for exalting their satisfaction levels.
Team Management / Training
 Handling operational functions like pre-shifts staff briefings, creating the duty roster, shift management.
 Mentoring team members to ensure efficiency in operations & meeting of individual & group targets.
 Organizing and conducting training programs, to enhance skills & motivational levels.
 Planning special events guiding the service & production teams about food layout aspects & other details.
ORGANIZATIONAL EXPERIENCE
Mar’94-Aug’96 with Holiday Inn, Manali as Executive Chef
Accomplishment:
 Received commendation from Hong Kong Holiday Inn Inspector for maintaining high food quality &
presentation. Maintained food cost at 23% while maintaining excellent standards.
 Exceeded F & B sales budgets continuously for three years - 1994, 1995 and 1996 with good margins.
 Got a chance to cater to PM Atal Bihar Vajpayee and all the top most film personalities.
Sept’96-Dec’97 with Radisson Hotel, Delhi as Chef-Commissary
Accomplishment:
 Actively involved in the concept of the Great Kebab Factory and live buffets concept for coffee shop.
 Responsible for setting up commissary – comprising of receiving, veg. prep., butchery and gardemanger &
assisted in implemented all systems and procedures.

OTHER ORGANIZATIONAL EXPERIENCE
 Hans Plaza, New Delhi Ex. Sous Chef (Officiating as Ex. Chef) Dec’97-Jun’98
 Novotel Hotel, Agra (Now Trident) CDP (as 2nd
in command) Aug’93-Mar’94
 Carnival Cruise lines, USA Roast Cook May’92-Jun’93
 Le Meridien, New Delhi Demi Chef-de-partie Jan’91-May’92
 Holiday International, Sharjah Chef-de-partie Sep’90-Jan’91
 Ramada Hotel, Dubai Commis-I Oct’89-July’90
 The Oberoi Hotel, New Delhi Commis-II Dec’85-Oct’89
ACADEMIC QUALIFICATION
• Bachelor of Arts in 1986 with main subjects as General English, English Literature, Sociology & Drawing
& Painting.
PROFESSIONAL QUALIFICATION
• 18 months Trade diploma in Food Production from FCI New Delhi in 1985 comprised of modules on
Cookery-Theory & Practical, Larder- Theory & Practical, Hygiene and Nutrition & Commodities.
• Lead Auditor Training Course on HACCP conducted by SGS INDIA Pvt. Ltd. This is the most advanced
qualification course on Food Safety, designed to provide specialized training to enhance professional
competence of the participants in effective documentation and implementation of Food Safety Systems
in any food industry or institution.
• Attained – Level 2 Award in HACCAP for Catering certified by TQS Global Management
System UK Ltd. In 2014.
• One of the Ten Chefs recognized as a WACS Certified Culinary Judge in India.
ACCOLADES
 Awarded six months Advance Culinary Training Course at The Cooking & Hospitality Institute of
Chicago as scholarship from International Association of Culinary Professionals Foundation, Louisville,
Kentucky, USA on the basis of my creations in the international Chef’s Competition.
 Appreciating my performance, Corporate Chef & Executive Chef of The Oberoi Hotel, New Delhi
deputed me to handle Prestigious Esmeralda Restaurant & was given an opportunity to manage TAAI
conference at Oberoi Palace Srinagar in 1988.
 As a member of Indian Culinary Forum nominated by Executive Committee on the panel of Judges for
National Level Chef Competitions.
 Participated in opening of 4 major properties: ITC’s Classic Golf Resort; Radisson Hotel, (Now Radisson
Blue) Mahipalpur, New Delhi; Holiday Inn Manali and Novotel Agra (Now Trident Agra).
TRAINING
 Undergone Trainers Training Programme under renowned training instructor, LOUIS SCHUBERT of Accor
Group in 1994.
 Participated in fortnightly Fire & Boat Drill Programme on board TSS CARNIVALE Cruise Liner in 1992 and
got acquainted with USPH rules & regulations.
 Nominated by MD of the company to undertake Exhaustive Finance Program conceptualised for Functional
Heads earmarked to move to General Management Roles (Supervising Diverse Functions).
PERSONAL VITAE
Date of Birth : 03RD
April, 1965
Address : J-4/24, 2ND FLOOR, DLF PHASE II, GURGAON – 122002, HARYANA, INDIA.
REFRENCES
• VIJAY WANCHOO - Sr. Vice President & General Manager of THE IMPERIAL HOTEL, New Delhi
Email: vwanchoo@theimperialindia.com; Mobile: 9899888672.
• RANJAN BHATTACHARYA - Managing Director, CDMS – JV between COUNTRY INNS & SUITES BY Carlson
and Chanakya Hotels Ltd. Email: cdms@cdmsindia.com; Phone: 9811414411.
• RAJEEV CHOWDHARY - Chief Culinary Officer, Bestech Hospitality – All Radisson Blue Hotels Owned by
them. Mobile: 9810080009.

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RESUME - ONS - L - JULY 2015

  • 1. ALOK RASTOGI Phone: +91-9810014922 / 0124-4373910 Email: alokcgr@yahoo.co.in Seeking assignments in Operations Management / Client servicing with an organization of repute preferably in the Hospitality and Retail Industry. EXECUTIVE SUMMARY A competent Professional with over 25 years of qualitative experience in Food & Beverage Operations, Client Servicing, Team Management in the Hospitality Industry.  Exhaustive exposure in overseas assignments, organizing facility planning, staffing & recruitment process, setting up of standard operating procedures, food trials, developing of new concepts, training & implementation.  Proven ability of delivering value-added customer service and achieving customer delight by providing customised products as per requirements.  Strong and diverse experience in French, Mediterranean, South East Asian, Italian and showcasing authentic & traditional Indian cuisines.  Extensive knowledge of budgeting, procurement, inventory maintenance, menus & prices, understanding of hygiene & health, safety regulations, developments in food nutrition, technology & methods.  Excellent communication, inter-personal & troubleshooting skills with ability to work in multi-cultural environment. Associated with ITC Hotels since 1998 – currently stationed at Head Quarters heading preopening team of Fortune Park Hotels Ltd. which manages more than 70 hotels under them. Opened 43rd unit Fortune Park Orange, Sidhrawali, Gurgaon in March 2014 and managing it as F &B (p) Head. Process starts from taking over a property, evaluating it from scratch, organizing facility planning, staffing & recruitment process, setting up of standard operating procedures, menu planning, food trials, HACCAP implementation & developing training modules to strengthen and maintain the entire set up as par ITC guidelines. Also assists the corporate head in auditing the operations of the existing units on day today basis. Last posted at ITC’s My Fortune as Executive Chef. My Fortune, Chennai is a five-star luxury hotel located in Chennai, India. Formerly known as WelcomHotel Sheraton Chola, My Fortune Chennai is the first hotel to be launched under ITC's brand "My Fortune". It is an ISO 22001-certified hotel for its environment management systems. Hotel Chola Sheraton was opened in 1975, marking the entry of ITC Limited into the hotel business. Food and beverages include Earthen Oven, a North Indian specialty restaurant, My Café, 24-hour multi-cuisine restaurant, My Deli, serving light snacks and confectioneries, and Durrant’s Bar plus exclusive Banquet facilities. Before that was at ITC ROYAL GARDENIA, Bangalore. Gardenia is the world’s largest leed platinum rated green hotel – First in India to achieve this recognition. Hotel boasts of 292 luxury rooms & India’s best suites with operable helipad and most extravagant banquet facilities. Its six exquisite restaurants offer world’s best cuisines to challenge the taste buds. Cubbon & Lotus pavilions are known for 24 hour fine dining experience with elaborate & delectable buffet spread rated best in town, West View is the top-most international grill room offering finest cuts of meats, poultry & seafood and vegetables served in western styles, Kebab & Kurries presents world famous award winning signature dishes from Bukhara, Dumpukht and Dakshin. The indulgent collection of the best Quarmas, Qaliyas, Salans, Kebabs and Biryanies completes the repertoire of K & K, Edo Japanese restaurant and bar brings alive the concept of Japan’s vibrant after hour culture with authentic Sushi, Sashimi, Succulent Robatayaki, Crisp Tempura
  • 2. and Artful Bento Meals, Highland Nectar – Swanky island bar offers an array of drinks, mixes and cocktails & whiskeys trails for your imbibing pleasure. Successfully cleared all Starwood hygiene audits. Earlier to that was heading ITC Classic Golf Resort, Gurgaon as Executive Chef overseeing entire club operations comprising of entire food & beverage operations, maintaining luxurious Swiss tents and housekeeping. Arranged exquisite parties for high- profile international conferences, tournaments, corporate & ambassadors. Interacted with more than 1500 elite members on day to day basis, providing world class food & services. Exclusively handled fashion shows and other product launching events for globally reputed companies such as Chivas Regal, Johnny Walker, Mercedes Benz, Audi, BMW, Hyundai, Samsung, Amex, Vodafone and G.E. AREAS OF EXPOSURE Food and Beverages Operations  Developing and implementing procedures, control systems for maintaining hygiene and quality standards ensuring profitability of operations.  Handling all aspects of Kitchen Management including food production, portion-control presentation, promotions, budgeting, menu engineering, training, hygiene controls and audits.  Managing Inventory for food items and other supplies based on their shelf life and budgeted requirements. Operations Management  Handling smooth functioning of Restaurant Operations including goals, budgets, plans, and administrative activities and maintaining reports / records.  Promoting the business by coordinating with PR Agencies & implementing marketing plans in tune with macro-business to achieve organisational objectives and operating standards.  Maintaining and generating daily sales report, to track daily performance. Client Servicing  Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, handle guests requests & resolving complaints.  Delivering high-value restaurant services to upscale clients for exalting their satisfaction levels. Team Management / Training  Handling operational functions like pre-shifts staff briefings, creating the duty roster, shift management.  Mentoring team members to ensure efficiency in operations & meeting of individual & group targets.  Organizing and conducting training programs, to enhance skills & motivational levels.  Planning special events guiding the service & production teams about food layout aspects & other details. ORGANIZATIONAL EXPERIENCE Mar’94-Aug’96 with Holiday Inn, Manali as Executive Chef Accomplishment:  Received commendation from Hong Kong Holiday Inn Inspector for maintaining high food quality & presentation. Maintained food cost at 23% while maintaining excellent standards.  Exceeded F & B sales budgets continuously for three years - 1994, 1995 and 1996 with good margins.  Got a chance to cater to PM Atal Bihar Vajpayee and all the top most film personalities. Sept’96-Dec’97 with Radisson Hotel, Delhi as Chef-Commissary Accomplishment:  Actively involved in the concept of the Great Kebab Factory and live buffets concept for coffee shop.  Responsible for setting up commissary – comprising of receiving, veg. prep., butchery and gardemanger & assisted in implemented all systems and procedures. 
  • 3. OTHER ORGANIZATIONAL EXPERIENCE  Hans Plaza, New Delhi Ex. Sous Chef (Officiating as Ex. Chef) Dec’97-Jun’98  Novotel Hotel, Agra (Now Trident) CDP (as 2nd in command) Aug’93-Mar’94  Carnival Cruise lines, USA Roast Cook May’92-Jun’93  Le Meridien, New Delhi Demi Chef-de-partie Jan’91-May’92  Holiday International, Sharjah Chef-de-partie Sep’90-Jan’91  Ramada Hotel, Dubai Commis-I Oct’89-July’90  The Oberoi Hotel, New Delhi Commis-II Dec’85-Oct’89 ACADEMIC QUALIFICATION • Bachelor of Arts in 1986 with main subjects as General English, English Literature, Sociology & Drawing & Painting. PROFESSIONAL QUALIFICATION • 18 months Trade diploma in Food Production from FCI New Delhi in 1985 comprised of modules on Cookery-Theory & Practical, Larder- Theory & Practical, Hygiene and Nutrition & Commodities. • Lead Auditor Training Course on HACCP conducted by SGS INDIA Pvt. Ltd. This is the most advanced qualification course on Food Safety, designed to provide specialized training to enhance professional competence of the participants in effective documentation and implementation of Food Safety Systems in any food industry or institution. • Attained – Level 2 Award in HACCAP for Catering certified by TQS Global Management System UK Ltd. In 2014. • One of the Ten Chefs recognized as a WACS Certified Culinary Judge in India. ACCOLADES  Awarded six months Advance Culinary Training Course at The Cooking & Hospitality Institute of Chicago as scholarship from International Association of Culinary Professionals Foundation, Louisville, Kentucky, USA on the basis of my creations in the international Chef’s Competition.  Appreciating my performance, Corporate Chef & Executive Chef of The Oberoi Hotel, New Delhi deputed me to handle Prestigious Esmeralda Restaurant & was given an opportunity to manage TAAI conference at Oberoi Palace Srinagar in 1988.  As a member of Indian Culinary Forum nominated by Executive Committee on the panel of Judges for National Level Chef Competitions.  Participated in opening of 4 major properties: ITC’s Classic Golf Resort; Radisson Hotel, (Now Radisson Blue) Mahipalpur, New Delhi; Holiday Inn Manali and Novotel Agra (Now Trident Agra). TRAINING  Undergone Trainers Training Programme under renowned training instructor, LOUIS SCHUBERT of Accor Group in 1994.  Participated in fortnightly Fire & Boat Drill Programme on board TSS CARNIVALE Cruise Liner in 1992 and got acquainted with USPH rules & regulations.  Nominated by MD of the company to undertake Exhaustive Finance Program conceptualised for Functional Heads earmarked to move to General Management Roles (Supervising Diverse Functions). PERSONAL VITAE Date of Birth : 03RD April, 1965 Address : J-4/24, 2ND FLOOR, DLF PHASE II, GURGAON – 122002, HARYANA, INDIA. REFRENCES
  • 4. • VIJAY WANCHOO - Sr. Vice President & General Manager of THE IMPERIAL HOTEL, New Delhi Email: vwanchoo@theimperialindia.com; Mobile: 9899888672. • RANJAN BHATTACHARYA - Managing Director, CDMS – JV between COUNTRY INNS & SUITES BY Carlson and Chanakya Hotels Ltd. Email: cdms@cdmsindia.com; Phone: 9811414411. • RAJEEV CHOWDHARY - Chief Culinary Officer, Bestech Hospitality – All Radisson Blue Hotels Owned by them. Mobile: 9810080009.