FACULTY PROFILE Name : Atul Kumar Mishra Age : 15 Years Educational Qualifications: B Com, Burkhuttallah University, Bhopal, May1998

8 to May2001, Commerce, 2nd Div. AISSCE 10+2 State Board, RHSS Bhilai, May1994, Commerce , 62% AISSE 10th, State Board, RHSS Bhilai, May1992, English, Hindi, Maths, Gr. Science, Sc. Science, PE, 48% Professional Qualifications: M Sc in Hotel Management, Annamalai University, TN, 2006-2008 2nd Div Diploma in Hotel Management, Catering & Nutrition, National Council for Hotel Management Pusa, Delhi, IHM Bhopal, June1994 to May1995, Food Prod, Nutrition, Fd. Sc., Acts, Computers, Communication, Research Project, 62% Training and Certification attended: Soft skills ,Table Manner and Dinning Etiquette Training (Chatrapati Shivaji Institute of Technology Dec 2010 Industrial Training (Part of the one year Curriculum) Clarks Hotel,Varanasi, April1994 Nov.1994 Teaching/ Training Experience: Five Year in Hospitality, Service Sector Teaching & Training. As a Trainer and Academician: o Have provided Training to staff in hotels both Operational & Hospitality Skills o Guided students in theoretical Food production Knowledge and enhanced Practical skills by organising large & varied Indian & International Theme events o Conducted Motivational & Leadership Trainings Training Manager - Research & Development & Academic Operations, May2008 till date UEI Global School of Service Management, backed by Berggruen Education Pvt. Ltd a venture of Berggruen Holdings, New York, USA. Launched in 2007, today Operates 20 Institutes across 15 cities in India. Offers Programs in Hospitality, Corporate Training, Personality Development, English Language, Retail, Aviation, &

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Degree Programs through Indian and International Universities etc. Plans to scale up to 50 institutes by 2010. (www.uei-global.com) Being in a leadership position, based out of branch work alongside the Marketing Team in growing the business and achieve established levels of success. Accountability: Lecturer (Food Production) Oxford Collage of Hotel Management August2005 to May2008 Founded in 1974 by S. Narasa Raju, the Oxford Educational Institutions is the Brain Child of CHILDREN'S EDUCATION SOCIETY (REGD). The Oxford Educational Institutions, well-known for Academic excellences cover the gamut of needs from primary to Professional courses Accountability: To assess and reflect on the effectiveness and efficiency of the students. To offer industry relevant curriculum to meet the ever growing demands of the service sector. In charge for food Production Department. To take stock of current teaching module. To encourage reading and research to meet effective quality assurance standards for a well structured progression of the student's career path Responsible for the stock inventory, purchasing and indenting for the kitchen practical To plan and time the session systematically. Arrive early to check student lab, seating, equipment. To encourage students to critically reflect on theoretical & practical approaches to behaviour, work & organization, in the Hospitality Industry Engage individuals and group in theme, activity, topic right from the start Co-ordination of the Batch launch Class scheduling for all verticals & communicating it to all students & faculty members Checking of students grooming & taking necessary disciplinary action Students attendance in co-ordination with all vertical trainers Trainer's attendance of all verticals Compilation of all assessments for all programs at the academy Maintenance & indenting of all the academic material Co-ordination with Lecturers for parent- teachers meet

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Professional Experience: Chef Manager, May.2004 to July2005 Sodexo (formerly Sodexho Alliance) is a French multinational corporation headquartered in Issy-les-Moulineaux, France. Sodexo is one of the largest food and facilities management companies in the world, with 380,000 employees, representing 130 nationalities, present on 34,000 sites in 80 countries. For fiscal year 2010 (ending August 2009) revenues reached 15.3 billion Euros, with a market capitalization of 6.5 billion euros. Revenues by region represent: 37% Continental Europe, 38% North America, 8% UK and Ireland, 17% Rest of World. Accountable for: Overall day-to-day responsibility for catering services. Budgeting and establishing financial targets and forecasts Recruiting and training permanent and casual staff; Organizing, leading and motivating the catering team Maintain a high level of customer satisfaction and quality standards Planning menus in consultation with chefs. Provide direction, training, and development of employees Keeping abreast of trends and developments in the industry such as menus, trends in consumer tastes and management issues. Ensuring health and safety regulations are strictly observed. Manage area of responsibility to meet financial objectives. Monitoring the quality of the product and service provided Managing the payroll and monitoring spending levels; Maintaining stock levels and ordering new supplies as required; Liaising with suppliers and clients Monitoring quality standards Achievements Successfully added Two new major accounts resulting in an increase of quarterly revenue by 8% Achieved an average of 107% of sales goal per quarter Increased profitability by 23% in 2009 by designing and implementing new selling strategies Best employee for the month of DECEMBER 2004 Chef de Partie, August200 to May.2004 Hotel Celebration, Raipur C.G Oversee the preparation, cooking, and presentation of meals in a restaurant. Associated with chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen trouble-shooting any problems that may arise

Assist s and supports the head chef in food preparation

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Prepares the starters as well as the vegetables Coordinates banqueting events alongside the banquet manager Provides support to the restaurants sales and marketing team Is involved in the training of lower cadre staff Helps with menu planning Oversees breakfast preparation and service Meal preparation Oversees food preparation, cooking and presentation in the restaurant Enforces safety, health and hygiene standards in the kitchen Troubleshoots any problems that may arise in the kitchen Ensures that food goes to the customers in a timely manner Manages and supervises the commis chefs that work under them

Commi-I, April1999 to August.2001 Hotel Arch Manor,Bhopal, A Four Star Seventy One-Room Hotel,with a Specialty Restaurant, Coffee Shop, Liquor Shop, Room Service, Banquet Halls, Board Room, Spacious Lawns for theme parties and Pool Side for Bar be Que etc. Preparation of food for A-la-carte & Banquet Supervising the work of Commis Maintain Hygiene in kitchen Co-ordinate with different departments. Attending training programs Commi-II, Feb1998 to feb1999 Fortune Hotel land Mark by welcome Group, Ahmadabad, Four Star Hotel is located in Ahmadabad, regarded as the commercial capital of Gujarat. The hotel is the best landmark in town, centrally located and offering first class services and facilities, Hotel has carved out a range of amenities from large meeting rooms to the best of Food & Beverage options for the highest level of client satisfaction. In addition, Hotel put best efforts to fight global warming by following eco-friendly practices in the hotel's daily functioning like separation of biodegradable garbage in all the rooms with installation of water saving devices and lots more, lush green lawns for parties, Multicusine Restaurant, Coffee Shop, Bar, Club House & Conference Halls. Maintain hygienic condition Preparation all gravies Making Mis-en-place and other ingredients Attending training programs Co-ordination with other department

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 Commi-III, Nov.1995 to Jan1998 Hotel Nisarga, Bhopal, This is the one of best oldest Four Star Hotel at Bhopal with 90 Rooms & Suites. To maintain the smooth going of the work with maintained hygienic conditions. Contact No. & Email id: Mobile: 07259175937 Atul.mishra@uei-global.com

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