RAM PUKAR RAY

Looking forward for an organization that offers challenging, stimulating, learning environment to work in and provide scope for individual & organizations development, which offers attractive prospects for long term development and career. Growth. To manage daily operations within an F&B Kitchen and F&B service, hotel and resort, or another hospitality environment, creating a safe and pleasant customer service environment, delivering excellent customer service, and striving continuously for organizational excellence.

• Responsible for implementing the Policies and Procedures in operating the Stewarding Department.
• Responsible for establishing and maintaining high sanitation standards in all food preparation areas.
• Responsible for the maintenance and cleanliness of all F&B service and kitchen equipment
• Responsible for guiding the staff in the brigade and evaluating the performance of their tasks and jobs in accordance with hotel policies and procedures.
• Responsible for achieving financial goals, by minimizing costs without compromising Hygiene.
• Responsible for ensuring sufficient operating equipment and cleaning supplies for the operation.
• Responsible for the administration, operation, and coordination of the Stewarding Department.
• Responsible for providing functional assistance to operations during peak periods.
• Responsible to keep F&B equipment inventory records up to date.
• Responsible for always maintaining all F&B areas free of pests / Cobwebs etc.
• Responsible for waste segregation and its disposal in designated/allocated areas.
• Maintain temperature records and all such documents related to HACCP and its SOP standards set by the company.

• Chef. Kengo Tomita, Male, Maldives, Executive Chef, Centara Ras Fushi Resorts & Spa Maldives, Exechefcrf@chr.co.th, +960 9499010
• Mr. D Prakash, Male, Maldives, Assistant Chief Engineer, Centara Ras Fushi Resorts & Spa Maldives, PrakashDh@chr.co.th, 009607976850
• Karthikeyan Sethu, Male, Maldives, Executive Pastry Chef, Centara Ras Fushi Resorts & Spa Maldives, kerthikeyanse@chr.co.th, +960 7850641
• Anil Singh, Stewarding Manager, Dushit Thani, Abu Dhabi, anil.singh@rotana.com, 00971501176206

• Monitors chemical used and abuse.
• Identifies and solves problems in a timely manner.
• Capable of deciding the level of authority and responsibility that can be delegated.
• Carries out a firm and fair employee treatment policy.
• Prepares and submits all reports required from Food preparation department, as dictated by Reporting system.
• Attends meetings and training sessions organized by the Hotel management for the position.
• To supervise the stewarding staff in maximising all resources to achieve high quality and excellent.
• All over cost control.
• Implement yearly training plan.
• Implement procedure to Control and keep record of all breakages.
• Implement regular corrective measures after each Audit if necessary.

• Ensure that all operational equipment is used to its appropriate function and well maintained.
• To ensure and follow up that equipment faults are reported through a trouble report, to maintain an effective working environment.
• Provide the appropriate training to all Food Preparation and Stewarding staff for all specific machinery.
• To achieve maximum utilization of material, equipment, and staff for quality and food cost control.

• Be aware of the hotel’s fire evacuation and emergency policies and procedures.
• Ensure truth training that all Food Preparation and Stewarding staff is aware of the hotel’s fire evacuation and emergency policies and procedures.
• Knowledgeable on first aid, safety, and security procedures affecting the food and beverage department.

• Supervise and counsel stewarding staff effectively.
• Identifies training needs within All F&B staff and stewarding to reduce breakages and achieve maximum utilization of material.
• Prepares, conducts, and stewards staff training.
• Motivates a strong team amongst stewarding staff.

• Knows and understands the job description of amongst stewarding.
• Establishes and implements all Food Hygiene policies and procedures in the all the Kitchen, Store and Dishwashing are.
• Maintains high sanitation standard throughout the all food preparation area.
• Provides assistance in the outlets when required during peak periods.
• To participate at the elaboration of action plans for BQT functions and internal Special projects.
• To implement Maldives Food Control Section Regulations are adhered to in detail and exceeded.
• Conduct day to day training in the stewarding department.
• Responsible to conducted accurate equipment inventory for all F&B and Kitchen Equipment.
• Implementation of the recycling programme in accordance with the protection of the environment.

• Passport Number: 07902286
• Father's Name: Ganesh Ray
• Title: Chief Steward
• Date of Birth: 11/21/1988
• Gender: Male
• Nationality: Nepali