Abhijit Das

Dear Sir/Madam,

Please accept my application for the position of Catering Manager. With a Diploma in Hotel Management & EMBA, also proven work experience of 18 years as a Catering Manager, I am sure my skills would be a great addition to your company & workforce.

Over the past few years, has been providing the finest catering services over GCC Countries. The company is known for serving hygienic and delicious food and considering high regard for client satisfaction. I genuinely believe that your company is the pedestal for me to propel my career to newer heights.

My time at 18 Years has helped me gain decent experience and assisting my superiors in their day-to-day activities. I am adept at understanding the needs of the customers and plan the menu accordingly so as to meet their expectations. My current responsibilities include:

• Determine customer requirements and propose suitable catering options.
• Hire, train, and supervise the staff.
• Ensure that health and safety measures are observed at all times.
• Communicate with customers, sales staff, chefs, and specialized catering equipment providers.
• Ensuring transparent communication with clients and suggesting the next course of action.
• Plan menus and oversee venue, equipment, food, and service preparations.

I have an in-depth knowledge of the demands of this job, a reputation for creating good food, and a passion for making each eating experience memorable. I am looking forward to an opportunity to work in a renowned organization such as yours.

Thank you for your time and consideration.

Sincerely,

Abhijit Das.

ǁ Work Experience   

July’2023 to Present – Catering Manager with ABENOS CATERING CO. KSA

• Responsible for maintaining high standards of food hygiene.
•  In charge of the food and beverage service.
•  Negotiating the price of food supplies with third parties. 
• Ensuring high standards of food quality from point of purchase to meal preparation, cooking and service. 
• Liaising with cooks and kitchen staff on a daily basis. 
• Maintaining accurate financial and administrative records. 
• Organizing new initiatives and planning promotions. 
• Involved in planning menus for the special events. 
• Advising customers on meals and beverages. 
• Meeting with the senior managers to discuss financial forecasts and set budgets. 
• Monitoring the quality of food. 
• Ordering supplies when required. 
• Taking action to investigate and address all non-compliance of health and safety guidelines.
•  Involved in providing advice and opinion on the introduction of new products, meals and services. 
• Recruiting new staff and training them to a suitable standard. 
• Dealing with customer complaints. 

Jun’2013 - May’2023as Catering Operations Manager with Al yusuf Catering services LLC.

 Dubai-U.A.E.

• Manage a team of catering staff for successful execution of catering & events.
• Respond to customer inquiries in accurate and timely manner.
• Coordinate and manage catering operations to assure quality services
• Review and finalize sales contracts, catering event orders and pricing agreements with clients .
• Attend meetings on regular basis with catering team to discuss about new orders and issues 
• Responsible for 18 Hotels & 6 Industrial Location 
• Assist in developing budget and financial plans for catering department
• Oversee food preparation, transportation and set-up activities to ensure successful events .
• Hire and train staffs on catering processes and policies.
• Adhere to sanitation and safety standards as well as HACCP team Leader .
• Plan food and beverage menus considering clients’ preferences
• Determine requirements in ingredients and set portions.
• Schedule staff shifts
• Train and manage wait staff and kitchen personnel
• Report on expenses
• Manage stock and place orders as needed
• Ensure compliance with health and safety regulations
• Observes quality of food service and gives instructions for maintenance of high standards
• Develops and prepares menus according to sound dietary principles.
• occasional odd hours and/or remaining on-call for problem solving.
• plan menus in consultation with chefs
• budget and establish financial targets and forecasts
• manage the payroll and monitor spending levels
• Responsible for Central kitchen which was  capacity of 12000 Mandays.

Dec’10 – Jun’13 with National Catering Company, Abu Dhabi, UAE as Catering Project Manager / Assistant Offshore Manager Magenta Pearl Village (On Shore)

• Conducted regular physical inventory of food & beverage supplies, and assessed projected needs; ordered all food & beverage supplies for daily operations
• Identified and developed a dedicated and alternate vendor source for achieving cost effective purchases of raw materials and reduction in delivery time
• Reorganized&controlled food / beverages cost; managed financial budgeting, forecasting, inventory control, MIS and finalization of P&L account of the department
• Developed & implemented procedures, control systems for maintaining hygiene & quality standards; led efforts for streamlining processes and generating cost savings in operations
• Assured familiarity of menu descriptions to discuss items appropriately with guests
• Educated all service employees on the appropriate terminology and maintainedsufficient awareness amongst the staff with regard to industry trends in the Food & Beverage function
• Coordinated in manpower planning, recruitment, selection, induction in the organization; assisted in policy formulation

ǁ Previous Experience                                                                                                                                                                    

Apr’10 – Dec’10 with Golden Chariot Restaurant, Mumbai, India as Asst. Restaurant Manager 

Feb’09 – Mar’10 with Deera Café, Jeddah, KSA as Coffee Shop Supervisor 

Dec’06 – Nov’08 with Ramee Groups of Hotel & Resorts, Dubai, UAE as Coffee Shop Supervisor 

Feb’06 –Dec’06 withTheMirador Hotel, Mumbai, India as Guest Service Co-coordinator (G-Sc)

Jun’05 – Jan’06 with Pride Groups of Hotels, Ahmedabad, India as Steward

ǁ Education                                                                                                                                                         

• EMBA in Hotel Management with Sales & Marketingfrom Indian School of Management Studies (ISMS), Mumbai in 2015
• Diploma in Hotel Management, from NIPS School of Hotel Management, Salt Lake, Kolkata in 2005
• B.A. Part (1) from Kalyani University, Kolkata  in 2004

ǁ Trainings                                                                                                                                                                                          

• Fortune Landmark Hotel 

                             Welcome Group, M.P.,Indore

                             6 months Industrial Trainee

• E.F.S.T. Training (Abu Dhabi)
• PIC Training from Dubai Municipality
• HACCP Level-3 Training from DM
• HACCP Awareness Training from DM
• H2s Training from Sun Maritime Academy, India
• HUET training from Sun Maritime Academy ,India
• STCW training from Hoon Maritime Institute , India
• Ship security training from Hoon Maritime Institute , India