1. RANJIT LUINTEL
Contact number: +971552404261
E-mail id: ranjitluintel@yahoo.com
Objectives
To obtain a responsible position in a reputed as well as dynamic organization and to
contribute to its success utilizing my leadership and communication skills and apply my
knowledge while seeking the opportunity for professional expansion.
Personal details
I would describe myself as a disciplined individual with excellent time management
skills, friendly, relaxed and a team player would also say that I am hard working and
honest, eager to learn, energetic and passionate about quality of work.
Professional Experience
Chief Steward
Time Oak Hotel & Suites
179 Rooms, 3 Restaurants, Meeting rooms, Banquet Halls and Outdoor Catering.
TECOM, Al Barsha 1, Dubai, UAE
Presently working from March 2013.
Direct report to Executive Chef
Completely responsible for highest standard of Hygiene, cleaning & sanitation for all
food production, receiving and back areas, equipments, tools, utensils, surfaces in
accordance with Haccp guidelines set by Hotel following local government policies of
Health Department, Dubai Municipality.
Responsible for setting and winding up Buffet with outlet manager’s coordination.Cost
control, stewarding trainings, making and updating SOP, monthly F&B OE inventory,
breakage control & monthly reports, duty rosters, attendance records, interview &
recruitment of stewards, Employees performance development review, Budgeting &
preparing FF&E for the current and next year.
Co ordinate with engineering department for any repair, leakage and maintenance
related issues in Kitchen and back areas.
Responsible for preparing data’s for the participation of Dubai Green Tourism award.
Control on wastages, segregation and send for recycling. Receive recycling report from
the supplier in monthly basis and yearly basis.
Chief Steward
Asiana Hotel, Deira, Dubai, UAE
134 Rooms, 10 F&B Outlets with specialty restaurants, night club, meeting rooms and
Banqueting, Outdoor catering.
April16, 2011 to March 2013

2. Overall responsibilities of Cleaning, Sanitation and maintenance, inventory, breakage
and Chemical control, of all the equipments and utensils related to Culinary and Food
and Beverage outlets in the hotel under the Dubai Municipality regulations and
maintaining high standards of HACCP policy, procedures and principles of the hotel.
Kitchen Stewarding Supervisor
Radisson Blue, New Delhi
September 2010 to March 2011..
To assist the stewarding manager in scheduling employees to meet business demands,
to supervise the stewards and assist them whenever necessary, to assist the stewards
in operation, set and winding up the buffet in different outlets, to maintain the health and
hygiene standard, redeploying employees as necessary to maximize productivity, to
give training and development.
Kitchen Stewarding Supervisor
Crown Plaza Today, Gurgaon, India (IHG HOTELS)
ROOM TO GROW
May 2010 to September 2010
Direct report to Stewarding Manager
Act as Manager in His absence and leave
Complete responsible for cleaning and disinfecting kitchen and back areas, setting and
winding up buffets, participate with stewards in all tasks whenever necessary, complete
and visual supervision of all the tasks done and to be done. Thoroughly monitor the
checklists and cleaning schedules, get all the things done in and before the time.
Stewarding supervisor and stewarding in charge
Beach house Maldives; Waldorf Astoria Collection
(www.beachousemaldives.com
84 private villas and speciality restaurants.
Republic of Maldives, Indian Ocean.
March 31, 2008 to April 26, 2010.
As a Stewarding In-charge
Direct report to Executive Chef.
Fully responsible for stewarding department, implement and follow the local regulation
of HACCP system., co ordinate with executive chef and restaurant managers for the
smooth and efficient running of Stewarding department ensuring that all the policies
and procedures outlined in the Departmental Operation Manual are strictly adhered to,
to ensure that operation and kitchen equipment are maintained to a good standard with
minimum breakage, strict control of materials, make the necessary inventories and
reports to the executive chef on a regular basis.
As a supervisor, direct report to Chief steward and assist him in scheduling employees
to meet business demands, to supervise the stewards and assist them whenever
necessary, to assist the stewards in operation, redeploying employees as necessary to
maximize productivity, to give training and development.
Restaurant captain/supervisor
May 2005-March 2008
Bercos Restaurant and Bar,
Janakpuri, Dist centre, New Delhi. (www.bercos.com)

3. Assist the restaurant manager for the smooth operation of the restaurant, lead the
waiters and participate with them whenever necessary from welcoming guest to the
nice farewell. Take order and place to the kitchen, handling any kind of complain and
giving positive feedback. Scheduling waiters, monthly inventory of all wares, assist
bartender to complete L-4 registers.
Feb 2004-March 200
Senior server
September 2002- January2004
Aqua and Mercury’s,
Bar, Banquet, Specialty restaurant, Rajouri garden, New Delhi
Assist restaurant captain whenever necessary. Welcome guest, take and serve orders
food and beverage and follow up in the kitchen. Make a good relation with guest and
giving them nice farewell.
Senior server
October 2000 to August 2002
Alien a restaurant and pub
District centre, Janakpuri, New Delhi
Assist restaurant captain whenever necessary. Welcome guest, take and serve orders
food and beverage and follow up in the kitchen. Make a good relation with guest and
giving them nice farewell.
Anchor Resort,
Trainee captain
December 1998-July 2000
Sohna road, Gurgaon, India
Assist the restaurant captain and asst manager for the smooth operation of the
restaurant, lead the waiters and participate in food and beverage service with them from
welcoming guest to the nice farewell. Take order and place to the kitchen, handling any
kind of complain and giving positive feedback. Scheduling waiters, monthly inventory of
all wares.
Hotel Roop kumaon.
Nainital Uttarakhand, India
Restaurant captain
Taking ownership of the restaurant providing best service to the guests, a warm
welcome and memorable farewell, assist restaurant manager in any situation, lead the
waiters and play role of asst manager in his absence.
September 1997-December 1998
Neemrana Fort Palace,
NH-8, Delhi-Jaipur, Rajasthan.
Senior steward
Worked in Indian, Thai and French restaurant and several Banquet service. In the role
of steward I was doing all the things from welcoming guest to the restaurant and nice
farewell with taking orders and serving food and beverage in the restaurants in many
occasions. Take and give positive feedback to the guest according to the level of resort
standard.

4. Training and achievements
March 1997-august 1997
Rajmahal palace hotel, a Taj group of hotels, Jaipur, India.
Training in food and beverage service
August 1996-February 1997
Rajmahal palace hotel, A Taj group of hotels, Jaipur India
Training in food production, Indian, continental and tandoori foods.
April 2008-April 2010
Beach house Maldives
Fire and Safety from Antifire
Train the Trainer.
You as a Supervisor
Leadership Competencies and Behavior
Achieved Excellence star of the month in March 2010,beach house Maldives.
Education:
B.Com 2nd year from Gauhati University, Assam India in 1993
Diploma in Hotel management from Trade Wings institute in 1996, Guwahati, India.
Craftsmanship course in Food Production from Institute of Hotel Management and
Catering Technology, Guwahati India in the year 1997.
Personal details:
Fathers name: Mr. Chhabilal Luintel
Born on: 28th Feb 1973
Nationality: Indian
Marital status: married
Language speaks and writes: English, Hindi and Nepali.
Address residing:
Resort address: Beach House Maldives, Ha alif atol, Manafaru Island, Republic of
Maldives.
Reference
Professional:
Ankit Pandey (ankit@asianahoteldubai.com)
Mobile: +971502169405
IT Manager, Asiana Hotel, Dubai.
Lekhram Chandel (lekhram.chandel@timehotels.ae)
Assistant Chief Engineer
Mobile: +971559858645
Personal:
Sincerely,
Ranjit Luintel