<p> CHETAN KORANGA H.No.125, V.P.O Kamola, TEH Kaladhungi, Nainital, Uttarakhand Mobile: +91 8879536724. Email: [email protected]</p><p>Objective </p><p>To endeavour a responsible position in an organisation and willing to work with utmost dedication, innovative and experimental ideas where my skills are adherently used for the growth of the organisation.</p><p>Education</p><p>2012 – 2015: BA in International Hospitality and Tourism Management, Queen Margaret University. . This course covered subjects like Food and Beverage Management, Rooms Division Management, Hospitality Operation Management, Organizational Behavior, Sustainability Management and New enterprises creation. . Cultured about the core operations of Hospitality Industry. . Undertaken secondary research on Kenya Tourism.</p><p>2010 – 2012 : Higher Secondary Certificate, Kasturba College of Education, India. . Passed Higher Secondary Certificate Examination, conducted by Board of Secondary Education Madhya Bharat.</p><p>2009 – 2010 : Secondary School Certificate, Universal Convent Sr. Secondary School, India. . Passed Secondary School Certificate Examination, conducted by Central Board of Secondary Education.</p><p>Relevant Experience</p><p>November 2017-Present: Food and Beverage Assistant, The Oberoi, New Delhi.  Part of a pre-opening team July 2017-October 2017: Guest Service Executive, The Leela Palace, Chanakyapuri, New Delhi. . Worked with the renowned Japanese fine dine restaurant (Megu). . Worked as an order taker and cashier. . Deliver exceptional service by greeting and serving the guest in a timely friendly manner. . Followed service and grooming standards.</p><p>September 2015 – June 2017: Food and Beverage Assistant, Trident Bandra Kurla, Mumbai. . Worked in an Italian fine dine restaurant (Botticino). . Acted as a supervisor for four months in the restaurant. . Planned and organized the setup and coordination of restaurant events. . Worked as an order taker, cashier and bartender at the same time in an Italian restaurant. . Responsible for maintaining all beverage inventory levels, reconciliation of the inventory as well as weekly ordering for all the beverages. . Developed process to improve productivity. . Assisted the Food and Beverage team for restaurant operations. . Running operations shifts, preparing duty roaster and job allocations and the month end reports i.e., menu engineering, APC analysis, glitch analysis etc.</p><p>June 2013 – October 2013: Industrial Trainee, JW Marriott Juhu, Mumbai. . Worked in all the major departments of the hotel i.e. Food and Beverage Service, Food Production, House-Keeping and Front Office </p><p>. Gained vast knowledge of restaurant etiquettes by practicing it.</p><p>Other Experience  Awarded Exceptional in performance appraisal of 2016-2017.  Attended different wine tasting sessions.  Rewarded by Food and Beverage manager twice for constantly taking initiative to run the operations smoothly and to follow an operating standard.  Organizer of event in the Front office department during graduation.  Worked in the department of Food Production in Zee KhanaKhazana (2012).</p><p>Additional Skills</p><p> Adaptable, diligent, ambitious and observative.  Multitasking and problem solving abilities.  Knowledge of cocktails.  Working knowledge of Micros, Microsoft office, SAP and RMC.  Working knowledge of the internet for the use of Research and Analysis.</p><p>Reference-</p><p>Ms. Alisha Rampal Bar Manager-Food and Beverage Service The Oberoi, New Delhi Mobile No.: +91-9920605885 Email id: [email protected]</p>