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SHIVANI SANJAY

H.NO-A-2, BABJEE NAGAR TIFRA BILASPUR (C.G)  

PIN-495001, INDIA 
 
 

Objective
Passionate working for food and hospitality in luxury hotel & resort; learning new skills,
challenge and delivering high standard of guest experience and creating a benchmark
drives me to work, learn new skills, implement my knowledge, innovate and deliver
consistently in motivated environment, providing a dynamic career growth while
developing aptitude and interpersonal skills.

Qualifications,
Special Skills,
and Activities
Languages:​ Hindi & English.
English​- Fluent (Advance Level). Studied since-​ ​05.01.2000.
Computer skills:​ Advance (Microsoft word, excel, PowerPoint)
Personal skills: ​Team worker,​ ​leadership, communication, Smart Worker, Quick Learner,
Flexible, self-motivated & decisiveness.
Countries resided besides birth country: ​USA
Leisure activities​: Cooking, swimming, dancing, outdoor games, sketching.

Education

International BA. In HOTEL MANAGEMENT AND CATERING SCIENCE.

Institute of Hotel 06.01.2014 To 09.28.2017
Management,
Kolkata, India. Course Subjects:
● Food Production & Patisserie
● Food & Beverage Service
 
● Front Office Operation
● Accommodation Operation
● Human Resource Management
● Hotel Account
● Hospitality Sales & Marketing
● Realia

Experience

The Westin Atlanta TRAINING (FOOD AND BEVERAGE OPERATION)

Airport 09.09.2017- 09.09.2018
4736 Best Road ● Gained knowledge of southern American food such as shrimp & grits, biscuit & gravy,
Atlanta, Georgia fried chicken.
30337
● Maintain safe, sanitary and orderly work area and stock supplies.
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● Worked at pantry station (employee of the month) along with dessert, cold sandwich,
pizzas, smoothies.
● Prepared late night food such as salads, pot roast, Rotisserie chicken and other
amenities.
● Prepared types of dressing, gravies, grits, etc with proper label & date, my creativity
gave me exposure and responsible to great “wow” presentation for special guest or as
when required.
● Helped chef when created everyday specials such as flatbreads for the bar, daily chef
feature like beef roulade served with mashed potato & asparagus drizzled with
balsamic reduction, sweet tea infused veal/pork chop, served with succotash and sweet
potato topped with jack Daniel demiglaze, veal scaloppini with jumbo lump crab,
cream sauce, parmesan risotto, green beans and carrots and catch of the day like
shrimp scampi, pan seared Florida red snapper served atop risotto and broccolini,
finished with crawfish etouffee, stripped sea bass served with smoked gouda grits
topped with a new Orleans bbq sauce, blackened shrimp and asparagus, Chiappino.
● Actively participated with sous chef during inventory, food ordering and making
BEOs.
● Prepared of breakfast buffet individually serving on average 200 people a day.
● Prepared cafeteria food with head chef for all employees.
● Worked with head chef in preparation of banquets buffet or plated.
● Worked at garde manger; cutting fruits, cold cuts of turkey, ham, salami, preparing
cold cut platter for buffet and banquet, cold sandwiches.
● Prepared of breakfast rolls, cold tortilla roll, cookies, muffins, different types of pastry
doughs.

TRAINING (FOOD AND BEVERAGE SERVICE)

TAURANT (Hostess/server):
● Reconciled cash register at the beginning and end of the day to verify revenue sales.
● Cash out all patrons and ensure proper money handling.
● Positively built and maintained relationship with guest to encourage guest satisfaction
and repeat business
● Provided exceptional customer service while handling guest issues and complaints
and ensure repeat business.
● Consistently increased average sales and profits by actively up-selling and
recommending food and drinks special
● Prioritized and coordinated work to ensure all deadlines are met.
● Provided the customers with pleasant dining experience and quality service.
Conducted final checks of items prior to serving customer to ensure quality
maintenance.
ROOM DINING ATTENDANT:
● Maintaining supplies, replenishing the beverage, dressings, water, cloche.
● Deliver amenities to rooms.
● Greets guest describes selected items to the guest using
● Actively participated in the preparation of the monthly report of operations profit and
loss reports and budgeting.
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INTERN(CULINARY)
11.02.2015 –04.20.2016

● Setting up the station according to the restaurant guidelines.

● Learned basics of American cuisine.
● Mis en place for various station such as soups, salads, Asian, pizza and burger station.
Vail Resorts ● Preparation of mis en place for the following day with prep cooks learning basics; as it
390 Interlocken was fast service restaurant catering 10,000 people a day.
Crescent
● Preparation of soups such as beef chilli, chicken noodle, vegetarian chilli, French
Broomfield, CO
80021 onion soup.
● Learned the proper technique of cutting vegetables and ways in which different cuts
can be carried out.
● Gained proper understanding, knowledge and maintenance of equipment.
● Ensure standards of consistency in taste and preparation of food.
● Inventory and organizing the storeroom.