Shovan - Prof healthy cooking - Kolkata


  • Hourly rate RM53
  • Response Time 24h
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Contact me anybody want to polished your Food and beverage knowledge and fit for hotel industry ...

About the lesson

My class base on theory includes with practical example related with present industry also best practice questioner .
Hospitality Operations & Training, People Management and Development
Client Management & Relationship Building & Business Development Thought Principle centered Leadership and class


  • Healthy Cooking
  • Food art
  • Culinary Dressage
  • +2

    Food Technology

    Brewing beer


  • English


  • All Levels

About Shovan in Hotel Management and tourism and 12 Years of experience as a F&B professional with reputed brand , Ex: Hilton, IHG, Marriott, Radisson, etc.
Financial Management
 Plan, Forecast and Budget the cost for the all outlet in F&B Service department .
 Review the monthly cost for various cost of operation and derive inferences and develop action plans on the same.
 Worked in association with cost controllers in various areas of F & B costs. Managed costs proactively based on key performance indicators and worked with the respective Heads of Department as appropriate
 Prepare and present the Annual Business Plan for Banquet.
 Participate in weekly training yield, & GSI meetings actively.
 Daily planning for 8 food and Beverage outlet .

 Develop and implement strategies to achieve maximum effectiveness from banquet operation
 Evaluate national and international market trends in F&B constantly to make sure that the hotel banquet and Restaurant remains competitive and cutting edge.
 Retain employees and enhance employee loyalty through relationship building on though various learning programs

Operations Management
 An extremely Hands-On professional, I oversaw and monitored service operations directly in the outlets and banquets and work with the Executive Chef and F&B Manager in the area of cuisine, menu planning & menu design.
 Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
 Ensure that all the operational standards are set for all the equipments & processes are implemented.
 Ensure through regular monitoring of GSI and feedback, prompt, efficient and accurate service to all guests and followed up personally on all guest related issues.
 Kept myself abreast about local, national and international best practices/trends in food service, interior design, technology and entertainment in F & B.
 Constantly monitor the food and beverage products served throughout the operation, provided feedback where appropriate.

Customer Service
 Ensure customer satisfaction by achieving delivery of service quality norms by interacting with clients, handle guests’ requests & resolving complaints and hence using relationship for Business Development.
 Maintain regular contacts with corporate and individual customers, and build strong relationships with them.
 Ensure that all employees deliver the brand promise and provide exceptional guest service at all times.
 Spend time in public areas observing employee-guest interaction and talking with guests, and cach employees in guest service skills as and when necessary.

Human Resources
 Encourage employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
 Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

Projects/ Pre-Opening Experience
During my tenure, I have had the opportunity to be involved in the pre-opening of Radisson Hotel Indore Actively involved in the operation implementation for the departments.
 Actively involved in service design for the entire F&B Department.
 Conceptualize service sequences and the standards of service.



  • 5h: RM265
  • 10h: RM530


  • RM53/h

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