Amlan Chatterjee

✔ Organize Supervise, Train, Motivate and control of the staff to achieve efficient performance. ✔ Organize preparing equipment for banquet function, Exhibition or outdoor catering. ✔ Dealing with purchasing department with purchase request, Responsibility for the FF&E food and beverage and kitchen. ✔ Budgeting for FF&E, OS&E, Staffing and Casual worker. ✔ Ensure cleanliness of the kitchen and other stewarding areas and be stationed at peak operation hours in the kitchens to supervise contractor. ✔ Responsible for Inventory for all cutleries, Crockery, banquet equipment quarterly and yearly. ✔ Submit breakages & summary report monthly and quarterly for presentation. ✔ Inspect kitchens and dishwashing areas and ensure they are cleaned and well maintained. ✔ Ensure efficient to stock control procedures, monitoring usage, and handling issues relating to safeguard of property.
✔ Responsibility for staff scheduling monthly attendance and Bayan attendance system. ✔ FF&E, OS&E equipment issued from store to F&B Circulation and kitchen Circulation. ✔ Find the discrepancy value of all the OS&E before close the inventory. ✔ Find the Day-to-day Event order through BEO and guide to supervisor to prepare the require equipment. ✔ Make the TSF file to get the require parts of Equipment.
✔ Make the CAPEX file if it is required to make in order to purchase more dedicated equipment (Highly value Equipment).
✔ Always keep clean and maintaining the Kitchen/Back of House area as per ISO-22000/ISO-9001 standard.
✔ Prepare all the require document in stewarding department as per ISO standard like–Master Cleaning SOP, MSDS, Cleaning check list, Deep Cleaning Check list, Month & Daily Training attendance/ Calendar. Garbage removable record.
✔ Maintain the high-level Hygiene and sanitation standard in back –of–the-house and signed work area.
✔ Control breakage of all Chinaware, Glassware, Flatware and Buffet ware, Maintain inventory of Chinaware, Glassware, flatware, Silverware and Buffet ware.
✔ To keep up-to-date records of Cleaning, Dishwashers, Temperature and Training etc.
✔ To manage the staffing schedules, organisation and opening-closing duties, Responsible for the cleanliness and sanitation of the food and beverage related areas and the inventory and control of all equipment related to food and beverage service.
 

✔ Organize Supervise, Train, Motivate and control of the staff to achieve efficient performance. ✔ Organize preparing equipment for banquet function, Exhibition or outdoor catering. ✔ Dealing with purchasing department with purchase request, Responsibility for the FF&E food and beverage and kitchen. ✔ Budgeting for FF&E, OS&E, Staffing and Casual worker. ✔ Ensure cleanliness of the kitchen and other stewarding areas and be stationed at peak operation hours in the kitchens to supervise contractor. ✔ Responsible for Inventory for all cutleries, Crockery, banquet equipment quarterly and yearly. ✔ Submit breakages & summary report monthly and quarterly for presentation. ✔ Inspect kitchens and dishwashing areas and ensure they are cleaned and well maintained. ✔ Ensure efficient to stock control procedures, monitoring usage, and handling issues relating to safeguard of property.
✔ Responsibility for staff scheduling monthly attendance and Bayan attendance system. ✔ FF&E, OS&E equipment issued from store to F&B Circulation and kitchen Circulation. ✔ Find the discrepancy value of all the OS&E before close the inventory. ✔ Find the Day-to-day Event order through BEO and guide to supervisor to prepare the require equipment. ✔ Make the TSF file to get the require parts of Equipment.
✔ Make the CAPEX file if it is required to make in order to purchase more dedicated equipment (Highly value Equipment).
✔ Always keep clean and maintaining the Kitchen/Back of House area as per ISO-22000/ISO-9001 standard.
✔ Prepare all the require document in stewarding department as per ISO standard like–Master Cleaning SOP, MSDS, Cleaning check list, Deep Cleaning Check list, Month & Daily Training attendance/ Calendar. Garbage removable record.
✔ Maintain the high-level Hygiene and sanitation standard in back –of–the-house and signed work area.
✔ Control breakage of all Chinaware, Glassware, Flatware and Buffet ware, Maintain inventory of Chinaware, Glassware, flatware, Silverware and Buffet ware.
✔ To keep up-to-date records of Cleaning, Dishwashers, Temperature and Training etc.
✔ To manage the staffing schedules, organisation and opening-closing duties, Responsible for the cleanliness and sanitation of the food and beverage related areas and the inventory and control of all equipment related to food and beverage service.
Employer
Position
Duration

 from Calcutta University. Three years diploma in Hotel Management and 3 Years Degree