Maruthi Rajanna

Maruthi Rajanna

Cluster Chief Steward at InterContinental Hotels Group (IHG®)
Lives in Doha, Qatar

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Experience

15 years and 9 months

  • Cluster Chief Steward

    InterContinental Hotels Group (IHG®) - Doha, Qatar

    Steward
    August 2016 - Now · 7 years and 8 months

    CLUSTER CHIEF STEWARD (August 2016 – Present) IHG Crowne Plaza / Holiday Inn (Complex) The Business Park Doha, Qatar. Responsible and Achievements. • Pre-opening Holiday Inn The business park Doha (Sep-2017). • Certificate of Leader of quarter – Q1 – 2018. • Certificate of Leader of quarter – Q3 – 2017. • CTH-Confederation of Tourism & Hospitality Level -4Diploma In Hospitality Leadership (QCF) Candidate Number88857, Certificate number 601/3315/6. • High field Level – 4 award in managing food safety in catering (RQF) MERIT Certificate number – FS1770260 Qualification number 500/7327/8 Date of award 23 January 2018. • High field Level – 3 award in managing food safety in catering (RQF) Certificate number – FS762641 Qualification number 500/5471/5 Date of award 30 April 2017. • High field Level – 2 award in managing food safety in catering (RQF) Certificate number – FS762596 Qualification number 500/5485/5 Date of award 17 April 2017. • Contribute in implementing HACCP/ ISO 22000:2015 Food safety Management system Certification. (ISO 9001 BUREAU VERITAS Certification) • Supporting environmental GREEN ENGAGE program, saving energy, water and trees. • Assisting the Executive Chef and Hygiene Manager in maintaining the Kitchen Sanitation Checklist and takes corrective action/s as required. • All Food and Beverage areas, kitchen outlets Hygiene and Sanitation Standards are attained in the areas covered in this Manual. • Controlling operating equipment through regular inventories and systematic acquisition and issuance procedures. • Controlling quarterly inventory of Standard Operating Equipment with all the Outlet Managers. • Prepare an annual operating equipment budget for the inclusion in the annual business plan. • Monitoring and controlling breakages and losses of all operating equipment. • Having a complete understanding of and adhere to the company’s policy relating to Fire, Hygiene and Safety. • Maintain a high standard of personal appearance and hygiene at all times. • Interviewing and hiring of employee team members with appropriate skills. • Monitoring all operative equipment’s and if any fault and damage reporting to engineering to maintain. • Making for par stocks of cleaning supplies and chemicals are maintaining stored as per heath and safety standard. • Making the monthly training plan for chemicals and how to control the breakage. • Co coordinating the day to day all requirements of kitchen outlets and restaurants and any special events or promotion activities from executive chef and banquet operation manager. • Supporting for Outdoor catering and sanitizing before pick up the appropriate equipment’s and taking inventory as well. • Conducting briefing with stewarding supervisors and stewarding staffs. • Attending the daily briefing kitchen executive chefs and outlets chefs. And Food and beverage briefing as per schedule. • Controlling requests and purchase of all food and beverage operation equipment’s.

  • Chief Steward

    Ezdan Hotels - Doha, Qatar

    Steward
    April 2016 - August 2016 · 5 months

    • Pre-opening member of Ezdan Curve. • Complete successfully First aid training. • Interviewing and hiring of employee team members with appropriate skills. • Participates community project or activities in order to promoting the hotel’s image and cooperation to improve community relationship • Setting of auditing & inspection schedules of F&B areas & coordinate to Engineering department to ensure proper maintenance of all machinery & food processing equipment. • Preparing of back of house dish wash and pot wash areas • Initiating of requisition for cleaning materials and other supplies to the minimum to prevent wastage & misuse. • Planning for Schedules Daily, weekly, & periodically cleaning of food production outlets and equipment. • Order and Receiving new equipment’s and arranging in store in safe place as per outlets wise.

  • Chief Steward

    Wyndham Grand Regency Doha - Doha, Qatar

    Steward
    December 2010 - March 2016 · 5 years and 4 months

    • Middle East chief steward of the year 2013 caterer award nomination. • QGBC-Qatar green building Council member participation. • 4th Quarter - Outstanding Achievement COUNT ON ME in Wyndham Grand Regency Doha 2014. • Nominated for Caterer Middle east chief steward of the year 2013. • Outstanding achievement COUNT ON ME in Wyndham Grand Regency Doha 2013. • Outstanding achievement COUNT ON ME in Wyndham Grand Regency Doha 2013. • Manager of the month award for August 2011. • Handling of food hygiene of all F/B outlets restaurants and kitchen. • Handling of internal trainings on job training and internal department orientation/Control quality levels of products and services, operation cost, sanitation, cleanliness and hygiene on an ongoing basis. • Assisting the Executive Chefs Outlets kitchen head chefs in establishing and maintaining such systems and methods as they are necessary to supply all outlets and production areas with clean, correct and timely. • Minimizing cost by reducing breakage, loss, misuse of equipment as well as excessive chemical and supply usage to the correct but efficient levels. • Assisting the Executive Chef and Hygiene Manager in maintaining the Kitchen Sanitation Checklist and takes corrective action/s as required. • All Food and Beverage areas, kitchen outlets Hygiene and Sanitation Standards are attained in the areas covered in this Manual. • Monitoring and controlling cost of all operating and cleaning supplies particularly chemicals. • Monitoring and controlling breakages and losses of all operating equipment. • Having a complete understanding of and adhere to the company’s policy relating to Fire, Hygiene and Safety. • Interviewing and hiring of employee team members with appropriate skills. • Observes service behaviors of employees and provides feedback to individuals. • Monitoring all operative equipment’s and if any fault and damage reporting to engineering to maintain. • Making for par stocks of cleaning supplies and chemicals are maintaining stored as per heath and safety standard. • Making the monthly training plan for chemicals and how to control the breakage. • Co coordinating the day to day all requirements of kitchen outlets and restaurants and any special events or promotion activities from executive chef and banquet operation manager. • Maintaining all machinery in kitchen and steward dishwasher machine used in the department. • All operative equipment’s examining all times when necessary and determines the proper procedures in processing.

  • Asst Chief Steward

    Arabian courtyard Hotel Dubai - Dubai, United Arab Emirates

    Steward
    June 2010 - December 2010 · 7 months

    • All Food and Beverage areas, kitchen outlets Hygiene and Sanitation Standards are attained in the areas covered in this Manual. • Monitoring and controlling cost of all operating and cleaning supplies particularly chemicals. • Monitoring and controlling breakages and losses of all operating equipment. • Attending the daily briefing kitchen executive chefs and outlets chefs. And Food and beverage briefing as per schedule. • Interviewing and hiring of employee team members with appropriate skills. • All operative equipment’s examining all times when necessary and determines the proper procedures in processing. • Planning and arranging the schedule the daily work assignments of the staff, thus ensuring to meet the restaurant and banquet operation. • Supporting for Outdoor catering and sanitizing before pick up the appropriate equipment’s and taking inventory as well. • Handling of internal trainings on job training and internal department orientation. Like hotel tour of back of front of house. • Control quality levels of products and services, operation cost, sanitation, cleanliness and hygiene on an ongoing basis. • Minimizing cost by reducing breakage, loss, misuse of equipment as well as excessive chemical and supply usage to the correct but efficient levels.

  • Stewarding Superviosr

    The Westin Dubai Mina Seyahi Beach Resort & Marina - Dubai, United Arab Emirates

    Steward
    July 2008 - June 2010 · 2 years

    • Pre-Opening of member in WESTIN DUBAI MINASIYAHI BEACH RESORT MARINA. DUBAI. • Quarterly best supervisor nominee in WESTIN 2008. • Successfully completed Westin Mina siyahi service culture training and certified. • Healthy and Safety training and certified by JONSON DERSEY. • Basic Food Hygiene Certificate. • Complex (Le Meridien mina siyahi/Westin mina siyahi) F/B Outlets inventory and store handling, breakage report updated and store keeping. • To checking the inventory of all equipment’s within the F&B Department outlets and report discrepancies to the F&B Director/ Assistant F&B Manager. • All types of chemical knowledge in ARPAL, JOHNSON DIVERSY. • Completed Human Resource seminar for the guest handling complaint seminar. • Catering /hotel cleaning Hygiene system and staff training. And Completed basic supervisor skills. • MS word, MS excel and PowerPoint computer knowledge. • Maintaining the cleanliness and hygiene standards in all kitchens/Outlets.

Languages

3 languages

  • English

    Professional working

  • Hindi

    Professional working

  • Telugu

    Professional working

Personal information

Nationalities

  • Indian

Following
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