ABOUT Sujeet Singh | Executive Chef | Radisson Noida
16 years of extensive and rich experience in the Hospitality in F&B operations and guest servicing in the hospitality industry. Skills in managing and running of the culinary operations and ensure optimum delivery to the customers. Distinction of establishing optimum relationship with team members to create harmonized environment. Verifiable track record of developing procedures, service standards and operational policies
Food & Beverage Operations-Preparing and monitoring of food & beverage budgets and maintaining appropriate documentation for sales, costs and inventory control for timely indenting of supplies. Overseeing all aspects of kitchen management including menu-planning as well as monitoring food production. Ensuring compliance with pre-set quality & hygiene standards as well as aesthetic presentation of food
Operations Management-Handling the operations, and rendering appropriate hospitality solutions to guest. Managing the overall profitability of operations with strategic utilization & deployment of available resources to achieve organizational objectives and operating standards. Work together with Sales and Marketing team to tap/ explore greater market/business volumes.
Man Management/Training & Development-Imparting appropriate In-house training on Service excellence and teamwork and support service staff.