J Prakash Rao
Madanapalle
Summary
Experienced professional with over 20 years in the food & beverage industry, seeking a challenging position to advance career growth. Strong analytical and logical work skills. Aims to contribute to a growing team by sharing knowledge and expertise.
Overview
20
20
years of professional experience
Work History
Asst-Chief Steward
Hilton Hotel Salwa beach resort
04.2024 - Current
- Company Overview: Hotel have 261 rooms and 91 villas, 12 F and B outlets, 1300 pax capacity ball room + 3 meeting halls
- Handling 50 staff + 6 supervisors
- Maintain cleaning supplies and cost control of chemicals
- Maintain CCG Inventory and breakage control
- Responsible for all the stewarding related job in F&B areas
- Responsible for the kitchen controllable items
- Department Monthly & yearly Budget with Executive chef
- Take care of Department P&L report
- Cooperating with the Executive Chef/Sous Chef with their requests for BEO
- Conduct local audits
- Hotel have 261 rooms and 91 villas, 12 F and B outlets, 1300 pax capacity ball room + 3 meeting halls
Chief Steward {Kitchen Stewarding Manager}
Ritz- Carlton Hotel Bangalore
09.2022 - 03.2024
- Company Overview: Hotel have 277 keys, 7 f&b outlets, 3 bqt hall
- Handling the 36 staff, one Asset-Manager, 4 Supervisors
- Maintain cleaning supplies and cost control of chemicals
- Maintain CCG Inventory and breakage control
- Responsible for all the stewarding related job in F&B areas
- Responsible for the kitchen controllable items
- Department Monthly & yearly Budget with Executive chef
- Take care of Department P&L report
- Cooperating with the Executive Chef/Sous Chef with their requests for BEO
- Maintaining the kitchens as per Hotel & Municipality (HACCP) standards
- Making sure that all restaurants, banquets & kitchens are supplied with the necessary equipment
- Responsible for the departmental training
- Responsible for the recruitment process with the executive chef
- Responsible for the overall hygiene standard for the culinary and back of the house areas
- Reviewing on a daily basis function sheet, menus & banquet function & checking the staffing, equipment & supplies are adequate to meet needs
- Responsible for the Food Safety Audits & BSA
- Hotel have 277 keys, 7 f&b outlets, 3 bqt hall
Kitchen Stewarding Manager
Gitam Deemed University
09.2021 - 08.2022
- Company Overview: Gitam University introduce Hospitality team for developed Dinning and hygiene stands in 2019, Gitam University have 3 Branches Vizak, Hyderabad, Bangalore around 15000 students studying
- Reporting to : Executive Chef
- Gitam Bangalore has 4500 students staying in hostel we are serving 4 meals including HI tea
- Have two central kitchens and 4 dining halls all areas need to be maintain hygiene stands
- Maintain cleaning supplies and cost control of chemicals
- Gitam University introduce Hospitality team for developed Dinning and hygiene stands in 2019, Gitam University have 3 Branches Vizak, Hyderabad, Bangalore around 15000 students studying
Kitchen Stewarding Manager
Renaissance Hotel by Marriott
10.2018 - 09.2021
- Company Overview: This hotel 276 rooms & 3 food & beverage outlets with 300 pax capacity banquet hall
- Handling the 16 Stewarding associate & 3 Executives
- Responsible for the pre-opening requirements
- Handling the stewarding Day to day operation
- Coordinating with project/engineering with handover/takeover & snagging during the preopening
- Supporting both the F&B (culinary & service) in terms of hygiene, sanitation
- Maintaining the cleaning supplies & other cost as per the management target
- Preparing the duty roaster & proper allocation as per the business needs
- Maintaining the inventory par stock & breakage of the all outlets
- Training team members on chemicals & areas of work
- Responsible for the departmental training
- Responsible for the recruitment process with the executive chef
- Responsible for the overall hygiene standard for the culinary and back of the house areas
- Responsible for all the stewarding related job in F&B areas
- Responsible for the kitchen controllable items
- Department Monthly & yearly Budget with Executive chef
- Take care of Department P&L report
- Cooperating with the Executive Chef/Sous Chef with their requests for BEO
- Maintaining the kitchens as per Hotel & Municipality (HACCP) standards
- Making sure that all restaurants, bar, banquets & kitchens are supplied with the necessary equipment
- Reviewing on a daily basis function sheet, menus & banquet function & checking the staffing, equipment & supplies are adequate to meet needs
- Responsible for the Food Safety Audits & BSA
- This hotel 276 rooms & 3 food & beverage outlets with 300 pax capacity banquet hall
Assistant Stewarding Manager
Shangri-La
05.2018 - 10.2018
- Company Overview: This Hotel 397 keys and 10 food & beverage outlets along with 3 banquet meeting rooms
- I am handling 5 supervisor and 42 team members
- Responsible for the cleanliness and proper hygiene in all food areas of the Hotel
- Leads and organizes the stewarding team
- Trains and motivates team members
- Adheres to and implements strict hygiene standards
- Understands the effects of operation on the Hotel's financial objectives and targets
- Responsible for the short and long term planning and day-to-day operations of the All Outlet & Stewarding areas
- Organize, coordinate and control all Stewarding Support Department activities and equipment in accordance with the standards, policies and performance guidelines established
- Manage the Stewarding Department as an efficient, and productive cost center, by maintaining an organized and clean back-of-house area in Food and Beverage
- Provide all kitchens, outlets and banquets with clean operating equipment, based on expected business levels
- Complete and thorough sanitation of all kitchen preparation, food receiving and storage areas
- Attends daily briefing with the executive chef and weekly Food and Beverage Division meeting
- Conducts regular “breakage awareness” and “proper handling” seminars
- Maintains positive and cooperative working relationships with all departments and staff to ensure professional daily operation
- Previous and extensive track record in the field of HACCP and Stewarding in a luxury 5 Environment is desirable...Etc...many more …
- This Hotel 397 keys and 10 food & beverage outlets along with 3 banquet meeting rooms
Assistant Kitchen Stewarding Manager as a HOD
Marriott Hotels
02.2017 - 11.2017
- Company Overview: This hotel 274 rooms & 4 food & beverage outlets with 600 pax capacity banquet hall
- Handling the 30 Stewarding associate & 2 Executives
- Responsible for the pre-opening requirements
- Handling the stewarding Day to day operation
- Coordinating with project/engineering with handover/takeover & snagging during the preopening
- Supporting both the F&B (culinary & service) in terms of hygiene, sanitation
- Maintaining the cleaning supplies & other cost as per the management target
- Preparing the duty roaster & proper allocation as per the business needs
- Maintaining the inventory par stock & breakage of the all outlets
- Training team members on chemicals & areas of work
- Responsible for the departmental training
- Responsible for the recruitment process with the executive chef
- Responsible for the overall hygiene standard for the culinary and back of the house areas
- Responsible for all the stewarding related job in F&B areas
- Responsible for the kitchen controllable items
- Department Monthly & yearly Budget with Executive chef
- Take care of Department P&L report
- Cooperating with the Executive Chef/Sous Chef with their requests for BEO
- This hotel 274 rooms & 4 food & beverage outlets with 600 pax capacity banquet hall
Stewarding Executive-Preopening team
JW Marriott
06.2013 - 10.2016
Stewarding Supervisor
ITC Kakathiya
06.2012 - 05.2013
Stewarding Associate/ Lead Associate
Marriott International
06.2004 - 05.2012
Education
SSC -
HMH School
Madanapalli, ChittoorB. com -
SV UNIVERSITY
Andhra PradeshManagerial Development Program -
Marriott International
Food Safety Manager Online Training Program -
Tap Series LLC
Skills
- Hard working nature
- Good communication skills
- Enthusiastic
- Team work
- Inventory managements
- Events managements
Accomplishments
- Best Manager of the Month, 04/2019, Renaissance Hotel Bangalore
- Best Executive award of the month, 05/2016, JW Marriott Bangalore
- Best Executive of the year, 2014, JW Marriott Bangalore
- Best Executive award of the month, 04/2014, JW Marriott Bangalore
- Best employee award of the month, 07/2005
- Completed FOSTAC (Food Safety Program), 2020
Languages
English
Hindi
Telugu
Kannada
Tamil
Hobbies and Interests
- Completed trainings for first aid & firefighting
- Completed internal trainings like passport to success, & great food and safe food programs.
- Hobbies and Interest Listening Music
Timeline
Asst-Chief Steward
Hilton Hotel Salwa beach resort
04.2024 - Current
Chief Steward {Kitchen Stewarding Manager}
Ritz- Carlton Hotel Bangalore
09.2022 - 03.2024
Kitchen Stewarding Manager
Gitam Deemed University
09.2021 - 08.2022
Kitchen Stewarding Manager
Renaissance Hotel by Marriott
10.2018 - 09.2021
Assistant Stewarding Manager
Shangri-La
05.2018 - 10.2018
Assistant Kitchen Stewarding Manager as a HOD
Marriott Hotels
02.2017 - 11.2017
Stewarding Executive-Preopening team
JW Marriott
06.2013 - 10.2016
Stewarding Supervisor
ITC Kakathiya
06.2012 - 05.2013
Stewarding Associate/ Lead Associate
Marriott International
06.2004 - 05.2012
SSC -
HMH School
B. com -
SV UNIVERSITY
Managerial Development Program -
Marriott International
Food Safety Manager Online Training Program -
Tap Series LLC
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