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ASHISH KUMAR PAL

ashish_kumar_pal@yahoo.fr

B-76, Nr. Naveen dairy, Vikas Nagar, Uttam Nagar, New Delhi-110059
Contact:+91-9716-544-547

CAREER OBJECTIVE
Apply my skills & knowledge in the corporate industry.

NATIONALITY:
Indian

PROFILE:
A person with the creative edge, ability to grasp new ideas and integrate them into
desired results.

PROFESSIONAL EXPERIENCE:

JAN 2017 Business Development Manager

ELI Research (India) Private Limited.

JAN 2016 – DEC 2016 Executive Asst. to Product Director

Lecoanet Hemant (India) Private Limited.

KRAs:

 Manage and maintain executive schedules, including scheduling travel and conferences, making
appointments, and making changes to appointments.

 Calls screening.

 Greeting visitors and determining access at appropriate time.

 Overseeing administrative policies within an organization and within the office; recommending changes
as appropriate.
.
 Reading and analyzing submissions, letters, agendas, memos and determining significance; routing to
appropriately.

 Maintain inventory and office supplies. Anticipate office needs; evaluate new office products; place and
often expedite orders when necessary.

 Provide clerical and general office support to director. Delegate tasks and responsibilities to other staff
members when appropriate.
.
  Interact with customers when appropriate and problem solving. Document complaints and develop an
appropriate course of action. Report problems to executives when they cannot be resolved for attention.

 Evaluate policies to ensure they are in compliance with corporate rules and mission.

FEB 2015 – JAN 2016 Front Desk cum Administration Manager.

Lecoanet Hemant (India) Private Limited.

KRAs:

 Establish, implement and continually improve Service Standards of the Front Office Department.

 Anticipate client needs, handle guest inquiries/complaints & solve problems as they arise while
continuing to create a positive image.

 Maintain a high level of product and service knowledge in order to explain &upsell services & facilities
to clients.

 Handling of VIPs.

 Handling of special requests.

 Regularly seek feedback from clients.

 Research customer needs and vendor management.

 Assist General Manager as required.

 Ensure staff grooming and presentation standards are 100% at all times.

 Interdepartmental co-ordination and training Front Office staff to meet company standards.

Mar 2014 – Feb 2015 Client Services Executive

AktivOrtho -International Orthopaedic Rehabilitation and
Prevention (India)Pvt. Ltd.

KRAs:

 Providing support, help and advice to customers who use the company products or services. Also
responsible for arranging appointments, meeting withpotential customers, explaining our products,
answering questions, writing uporders, and asking for recommendations.

 Dealing with customer enquiries by telephone, email, letter or face to face.

 Ensuring that a customer’s problem is brought to a satisfactory conclusion.

 Involved in developing a customer service policy.

 Collecting and analyzing data to monitor the level of customer service.

  Ensuring that all Health and Safety procedures are adhered to.

 Completing all administrative tasks and updating records.

 Booking appointments for customers.

 Maximizing every sales inquiry.

Apr 2013 – Aug 2013 Commis De salle.

Relais & Chateaux “le mas de Pierre”, Saint Paul De Vence, France.

KRAs:

 Assist guests in order selection by promoting specific menu items and specials.

 Respond to enquiries regarding meal preparation and service.

 Up-sell appetizers, Speciality beverages and desserts to increase guest check averages.

 Co-ordinating with kitchen to ensure timely and accurate order preparation.

 Regularly follow-up with the guest tables and promptly fulfill the additional requests.

 Collection of payments and balance transactions with receipts.

 Assisted in creating a high-end dining environment and pleasurable experience for allrestaurant guests.

 Recognized as lead server with responsibility of coaching and mentoring new servers regarding menu
items, company policies and procedures.

 Provided excellent customer service in fast-paced work environment.

 Frequently assisted colleagues during rush periods to foster/promote teamwork while providing
exceptional service and guest dining experience.

Mar 2010 – Sep 2011 Assistant Supervisor (catering).

Indian railways catering and Tourism Corporation.
(A Govt. of India Enterprise - Mini Ratna Category-I)

KRAs:

 Responsible for maintaining high standards of food hygiene.

 In charge of the food and beverage delivery.

 Negotiating the price of food supplies with third parties.

  Ensuring high standards of food quality from point of purchase to meal preparation, cooking and

delivery.

 Liaising with kitchen staff on a daily basis.

 Maintaining accurate financial and administrative records.

 Organising new initiatives and planning promotions.

 Driving sales and developing new income streams.

 Monitoring the quality of food.

 Ordering supplies when required.

 Taking action to investigate and address all non-compliance of health and safety guidelines.

 Involved in providing advice and opinion on the introduction of new products, meals and services.

 Recruiting new staff and training them to a suitable standard.

 Dealing with customer complaints.

 Responsible for the security and maintenance of the catering.

Sep 2009 – Feb 2010 OCER

EIH Limited (Oberoi Hotels & Resorts)

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INTERNSHIP EXPERIENCE:

# Industrial Exposure at Hotel Relais & Chateaux “Le Mas De Pierre”, SaintPaul De Vence France.
Duration-: 1st April 2012 to 31st August 2012(2 Michelin star Restaurant)

#International service sessions in “La Palmiers” in Vatel Hotel & Spa Nimes, France.
Duration-: 18th October 2011 to 18thNovember 2011
 #Industrial Exposure at “Hyatt Regency New Delhi”.
Duration-: 21st October 2007 to 10th March 2008

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EDUCATION:

2011-2012 Vatel School of Business and Hospitality Management, Nimes, France.

PursuedMaster's in International Hotel Management.

2006-2009 Institute of Hotel Management Catering Technology & Applied Nutrition- Goa.
Under Ministry of Tourism - Government of India.
B.Sc. in Hospitality & Hotel Administration.

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LANGUAGES KNOWN-:
English (Proficient), French (Beginner), Hindi (Proficient)

I.T.:
Microsoft Office, Outlook and E-Communications.

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SKILLS /QUALIFICATIONS:
 Time management and Proficiency in communications.
 Team player with interpersonal skills.
 Excel in coordinating things within and with other departments.
 Multi-tasking and excel in client relations.
 Work organization with Facility Management.

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