PRASHANT SINGH RAWAT Telephone: +91-9930805503/9456329009(Resi)|E-mail: rawatp87@gmail.com

CURRICULUM VITAE

Date of Birth : 1st JUN 1987Martial Status : MarriedNationality : IndianPassport No: : J3585447CDC : indian Hobbies & Interests : Football, Travelling & Listening Soft Music

ACADEMIC OVERVIEW2010:B.S.C. IN HOTEL MANAGEMENT FROM ANNAMALAI UNIVERCITY

STCW COURSE AND OTHER COURSE PSSR(Proficiency in Personal Safety and Social Responsibilities) PST(Personal Survival Techniques) EFA(Elementary First Aid) FPFF(Fire Prevention and Fire Fighting) STSDSD(ship security duties) H2S AWARNESS(OPITO APPROVED)

CERTIFICATIONS & TRAINING

Participated in EDWIN HURTIES Focus Training about offshore work life in DOHA QATAR.. Participated in QSATCO ON Basic Food Safety Health and Safety at Work Place at QSATCO

W.L.L. Head Office Training Hall in DOHA QATAR.

PROFESSIONAL EXPERIENCEPeriod: Jan’ 16- Till NowDesgination: Unit Manager(Camp Boss)Company: QSATCO (QSATCO SERVICES,QATAR)Area: QATAR & SAUDI OffshoreClient: QATAR GAS/CNOOC/SAUDI ARAMCO Implementing Food safety policy. Maintaining standards of safety and comply with Company's Health, Safety & Environment

Management System requirements Maintaing and preparing meal sheet of client on daily basis. Ordering and maintain appropriate levels of stock Planning and ordering stock as per needed.

Inventory done on monthly basis. Planning menu. Maintaining HACCP Standards. Closing and reopening monthly stock. Capably handling defining of the detailed operational documents based on analysis of operation management. Co-ordating with vendor for hasslefree operations.

Period: Feb’ 2014—Sep 2015Desgination: Unit Manager(Camp Boss)Company: QSATCO ( Qsatoc Services Company)Area: Qatar OffshoreClients: CNOOC/COSL EXPO/QATAR GAS. Monitor stock movement and be responsible for ordering in section Ensuring minimum kitchen wastage. Ensuring knowledge of the product is maintained and communicated to all relevant personnel. Responsible for completing your mis en place. Implement new menu/dishes/systems with the help of senior chef. Ensuring all statutory regulations are adhered to, such as food hygiene policies Flexible and willing to help the Chefs in kitchen at busy times if requiredPeriod: July’ 2008—Feb’ 2014Desgination: F&B COST CONTROLLERClients: B.J.N. GROUP/MIRAH HOSPITALITY

Preparing monthly purchase reports. Checking daily physical stock of all store. Comparison of daily sales with consumption. Recipe Costing and Suggesting selling price. Looking after Store & Purchase activities . Checking of report. Comparison of food stock with the physical. Monthly food & beverage costing & costing of events. Preparing the consumption report of food items and suggesting chef for reduce spoilages. Verifying contract rates with receiving rates from central stores.

PERSONAL STRENGTH

Committed & responsible towards work assigned. Believe in myself. Hardworking Responsive to new ideas and learning. Actively interested in team work

DATE: -05-2016PLACE: Mumbai India PRASHANT SINGH RAWAT