FACULTY PROFILE Name : Pradeep Rambhau Fulkar Age : 42 Years Educational Qualifications: Diploma in Hotel Management & Catering

Technology 1993. DHMCT. Maharashtra State Institute of Hotel Management & Catering Technology- Pune. 12 + 03 years. MSBTE II nd class. Bachelors of Hotel Management & Catering Technology. BHMCT.(upgradation) Tilak Maharashtra Vidyapeeth. Pune. 2010. I st class. UGC approved. Master of Tourism Management. MTM. II nd class Madurai Kamaraj University Tamilnadu.-2004. MBA - Pursuing University of Pune. Phd entrance examination cleared , University of Mumbai.

Teaching/ Training Experience: 10 years experience as a Professor in Hotel Management College Affiliated to University of Pune and MSBTE. Worked on various senior positions in the Hospitality Industry as a trainer and mentor , handled responsibilities to make them success. Dr. D.Y. Patil Institute of Hotel Management & Catering Technology Pimpri, Pune Affiliated (University Pune.) APPROVAL.-Lecturer 2000 . Position: Lecturer. (Hotel Operation) Duration: 1 st Sept 1998 Nov, 2005 Job Profile: Responsible for the development of the students who want to do career in Food Production, Completion of the Curriculum, Developing the interest of Food Production in Students of Hotel School. Teaching them the Culinary Skills, which are needed for the Hotel Industry, e.g. all different types of Carvings, Hard working, building attitude participation in various Chefs competition

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achieved various prizes and building good repot with Industry for Academic Excellency. Training & Helping the students for better Jobs in the Industry in India & Abroad.

Late Gangadhar Paraskar Pratisthans Global Academy College of Hotel Management affiliated to University of Pune.Bsc.Hs. Position: Principal in charge. Duration: 20 th June 2007 till 16 th May 2008 Job Profile: Responsible for the entire operations of the Hotel School, Seminars for Admissions, Selections of the students, Staff, coordinating with the University, handling the Committees, Maintaining Discipline, Administration, Course Completion, value addition programs, Theme Lunches. Don Bosco -Tech.- Taj Group of Hotels. Position: Principal Hospitality Trainer. Duration: 01 st Feb 2010 till date. Job Profile: Under the Collaborations with Accenture Group, Taj Hotels Resorts and Palaces and Don Bosco a NGO Started Hospitality short term courses for financial privileged people to help them to get in hotel industry for their betterment in life. Responsible for the entire operations of the Hospitality. Curriculum and knowledge partner Taj Blue Diamond Pune, Admissions, Selection of the students, Staff, coordinating with the Hotel for course and Placements, handling the Committee and visits. Professional Experience: The Dukes Retreat Pvt Ltd Khandala. Position: Commis I Duration: 25 th July 1993 to 30 th April 1994. Job Profile: First working experience in a Hotel was a great exposure to Food Production Department worked as commis I in cold kitchen, making salads, pantry preparations, stores Carvings and when needed worked in hot kitchen. The Oberoi Towers: MUMBAI. Position: Tr. Commis - I Duration: 06 th May 1994 to 05 th Dec. 1994 Job Profile: Joined as Tr .Commis-I in 1994 in the best property of OBEROI in Mumbai in the CAF ROYALE continental cuisine, worked in various sections of the kitchen, soup cook, on grill, and a l a carte Taking the responsibilities.

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Cruise Catering Services International, Miami USA. Ship- M/S Costa Classica. Position: Ice- Carver-Garde-Manger Duration: 23 rd Dec. 1994 to 15 th Oct. 1995 Job Profile: Responsible for all carvings for every day buffet for dinner, salads and cold preparations food display and decoration for Gala buffets making indents for the department, quality check, coordinating with other sections of Galley Hygiene & Sanitation (USPH). C S M Crew Service Ltd, Miami USA. Ship-M/S Cunard Dynasty. Position: Commis Cook. Duration: 16 th Dec. 1995 to 10 th Oct. 1996 Job Profile: Responsible for the section in the Hot Galley, Vegetable Preparation, Fish, Meat, Breakfast, Indenting, Inventory, Line Pickup, Quality Check, Hygiene & Sanitation (USPH) Holiday Inn Pune. Position: Commis 1 Duration: 02 nd Nov. 1996 till 14 th Aug.1997 Job Profile: Part of the opening team, took initiative to set up the Grade-Manger responsible for the cold preparation, salad decoration, carvings, buffet set up. Assisting chef with quality control, food cost control, training the staff for hygiene as per rules. Ligabue Mediterranean Catering Ltd Miami USA. Ship-M/V the Azur. Position: Asst. Fish Cook. Duration: 25 th Sept. 1997 to 24 th June.1998 Job Profile: One of the important positions in the Kitchen because of dealing with perishables and fish has been costly uttermost care taken for food cost control, quality control, food presentation working with different types of fish (Monger) and achieving the target of food cost control

Shannon Inn & Pub Stroudsburg Pennsylvania USA. POSITION:Chef-Manager. Duration: 25 th Nov. 2005 to 20 th April .2007 Job Profile : Was responsible for the smooth functioning of the Food & Beverage department, for 111 Rooms property. Looking after the daily Operations, menu planning, Indenting, Quality Control, Material Handling, Food Preparation and Presentation, Dealing with the contractors looking after the entire

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Kitchen. Liasioning with the vendors. Handling day-to-day activities and general administration. Making daily fortnight and monthly reports settling credit cards and bills, training the staff Hygiene & Sanitation of the entire property, stock taking for F&B stores, maintenance, security, vendor management, ordering, stationery, handling guest queries etc Comfort Inn Choice Hotels India-Pune. Position: Assistant F & B Manager. Duration: 20 th May 2008 to 20 th August 2008 Job Profile: Assisting Food & Beverage Manager Responsible for the F& B Operations of the Hotel. Because the hotel was in the construction stage got involved in Design and built team Looking after the entire process of the Banquets, sales marketing and presentation for corporate banquets, Daily operations, Menu planning, dealing with the vendors, follow up for payments.Liasioning with the other departments for the functions communicating to Event management and fixing the budgets .achieving the target RadhaKrishna Hospitality Services Pvt Ltd RKHS - Sodexo. IICBU-Pune. Position: D.Y.Manager Operations. Duration: 01ST September 08 till 15 th Jan 2010. Job Profile: Responsible for the entire Food and Beverage Operations of the units there were 07 units reporting to me. Budgets, Profit n Loss, Estimates for the month, Flash report, MIS, Staffing, Reporting to Regional Manager, Training-Development of staff, Interacting with the clients, Menu Planning (nutrition, hygiene, cost-effective.) Debtors and Creditors. Vendor-development, Facilities, Hygiene, Sanitization & Environment (HSE). Sites handled: Education. 1. Mahindra United World College India-Pune 2. M I T Gurukul International School. Pune. 3. Sharad Pawar International School. Pune. 4. International School Amby -Lonawala. 5. Mercedes Benz Academy. - Pune. 6. Kirloskar Brothers Limited Karad. 7. Tata Communication Limited.Dhigi Pune.

Contact No. & Email id: Mobile: M- 9881961803 Pradeep.fulkar@uei-global.com

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