DEEPAK MATHUR

Ensure outlet complies with health and safety, HACCP and hygiene.
• Maintain organization and ensure proper storage and cleaning of all rolling stock and racks, 
• Making daily, weekly & monthly cleaning Schedule
• Preparing staff vacation plan
• Preparing Weekly breakage report
• Conducting Weekly staff training
• Conducting On -job training & Off - job training for stewarding staff.
To control quality levels of product and services, operation costs, sanitation, cleanliness and hygiene on an on-going basis.
• To conduct daily walk around in the back of house areas 
• To conduct weekly cleaning inspections with result reporting 
• To audit the effectiveness of cleaning
• Preparing Monthly attendance report & oasis’s attendance sheet for accounts department.
• Preparing Weekly breakage report
• Preparing Monthly inventory report
• Making FBM (Food & Beverage Materials) orders
• Waste management recycling
• Effective usage of chemicals and control the cost depend upon business.
• Coordinate training with chef
• Preparing Vegetable sanitizing report
• Preparing Weekly personal hygiene report
• Conducting Weekly staff training
• Conducting On –job training & off – job training for stewarding staff.
• Preparing Breakage action plan & Vacation plan.
• Conducting Daily staff briefing, Cost &breakage control

•  taj lake palace Udaipur as a kitchen stewarding dept.

• Worked in Rookwood palace Udaipur and spa Udaipur from 1 April 2010 

     March 2011 as ak.s.t. shift leder.

• Worked in Sheraton palace Udaipur and spa Udaipur from march  2011 to

Dec. 2011 as a k.s.t. Shift leder

Worked in the lalit laxmi villas palace Udaipur from Dec 2011 to April 2013 as a kitchen stewarding supervisor 

 Preparing Vegetable sanitizing report
• Preparing Weekly personal hygiene report
• Conducting Weekly staff training
• Conducting On –job training & off – job training for stewarding staff

•  working in HOTEL  Radisson Blu Ahmadabad from April 2013 to Jan 2014 as a kitchen stewarding supervisor 

• Preparing staff vacation plan
• Preparing Weekly breakage report
• Conducting Weekly staff training
• Conducting On -job training & Off - job training for stewarding staff.
To control quality levels of product and services, operation costs, sanitation, cleanliness and hygiene on an on-going basis.
• To conduct daily walk around in the back of house areas 
• To conduct weekly cleaning inspections with result reporting 

• working in HOTEL  Radisson Blu Ahmadabad from Jan 2014 to April 2017 as a kitchen stewarding  executive

Making FBM (Food & Beverage Materials) orders
• Waste management recycling
• Effective usage of chemicals and control the cost depend upon business.
• Coordinate training with chef
• Preparing Vegetable sanitizing report
• Preparing Weekly personal hygiene report

• working in HOTEL  Radisson Blu Ahmadabad from April 2017 to  june 2020  as a Assistant Manager kitchen stewarding

Ensure outlet complies with health and safety, HACCP and hygiene.
• Maintain organization and ensure proper storage and cleaning of all rolling stock and racks, 
• Making daily, weekly & monthly cleaning Schedule
• Preparing staff vacation plan
• Preparing Weekly breakage report
• Conducting Weekly staff training
• Conducting On -job training & Off - job training for stewarding staff.
To control quality levels of product and services, operation costs, sanitation, cleanliness and hygiene on an on-going basis.
• To conduct daily walk around in the back of house areas 
• To conduct weekly cleaning inspections with result reporting 
• To audit the effectiveness of cleaning
• Preparing Monthly attendance report & oasis’s attendance sheet for accounts department.
• Preparing Weekly breakage report
• Preparing Monthly inventory report
• Making FBM (Food & Beverage Materials) orders
• Waste management recycling
• Effective usage of chemicals and control the cost depend upon business.
• Coordinate training with chef
• Preparing Vegetable sanitizing report
• Preparing Weekly personal hygiene report
• Conducting Weekly staff training
• Conducting On –job training & off – job training for stewarding staff.
• Preparing Breakage action plan & Vacation plan.
• Conducting Daily staff briefing, Cost &breakage control

• Ananta resort and spa Udaipur as a kitchen stewarding excuetive in KST Department from June 2020 to till date   .Handling entire F&B operation includes Banquets and three restaurants.
  1. Ensure outlet complies with health and safety, HACCP and hygiene.
     • Maintain organization and ensure proper storage and cleaning of all rolling stock and racks, 
     • Making daily, weekly & monthly cleaning Schedule
     • Preparing staff vacation plan
     • Preparing Weekly breakage report
     • Conducting Weekly staff training
     • Conducting On -job training & Off - job training for stewarding staff.
     To control quality levels of product and services, operation costs, sanitation, cleanliness and hygiene on an on-going basis.
     • To conduct daily walk around in the back of house areas 
     • To conduct weekly cleaning inspections with result reporting 
     • To audit the effectiveness of cleaning
     • Preparing Monthly attendance report & oasis’s attendance sheet for accounts department.
     • Preparing Weekly breakage report
     • Preparing Monthly inventory report
     • Making FBM (Food & Beverage Materials) orders
     • Waste management recycling
     • Effective usage of chemicals and control the cost depend upon business.
     • Coordinate training with chef
     • Preparing Vegetable sanitizing report
     • Preparing Weekly personal hygiene report
     • Conducting Weekly staff training
     • Conducting On –job training & off – job training for stewarding staff.
     • Preparing Breakage action plan & Vacation plan.
     • Conducting Daily staff briefing, Cost &breakage control

12 th from Rajasthan board (2007)

10 th form Rajasthan board (2005)

 Completed Diploma Polytechnic in from pacific university Udaipur (2008)