Sweta Kayastha

• Organizing and facilitating classroom-based learning and one-on-one sessions to train VET students on various topics.
• Adapting to instruction methods based on individual learning styles of students during class.
• Monitoring, evaluating and recording of all training activities as per the training and assessment guidelines
• Using role plays, lectures and simulations to present information in variety of instructional techniques and formats.
• Creating and offering additional materials to enhance training.
• Marking assessments and logbooks as needed
• Providing feedbacks and guidance to students regarding course and assessments
• Monitoring course progress and attendance
• Updating course results and requesting for final certificate and transcripts
• Placement visitation, observation and facilitation

• Creating inclusive environment to meet needs of students as per Campus policies.
• Analyzing student data to identify and implement academic growth initiatives via engagement and attendance monitoring.
• Working with diverse range of students on daily basis to maximize individual success and assisting with study related resources.
• Being up-to-date with changes in enrollment policies, industry as well as government rules and guidelines.
• Processing requests for Course completions certificates, SOAs, leave and confirmation of enrollments as per student requests.
• Helping vocational placement team to finalize resource checklist for vocational placements for Cookery students by either telephone or workplace visits.
• Organizing class schedule for both theory and practical units for current and new batches.
• Checking student attendances and maintaining reports for admin purposes.
• Assisted trainers with any resource, student or batch related issues.
• Managing and organising Practical Classes for Commercial Cookery and Hospitality
• Procurement Goods and contracts

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• Working in close liaison with trainers and students to run everyday operations.
• Managing training kitchen operations.
• Maintaining stock (Ordering and Receiving).
• Maintenance of training kitchen premises and equipment
• Being the point of contact between the organization and its various suppliers and building management personnel.
• Maintaining kitchen cleaning schedule and temperature checklist for the training kitchen.
• Collection of invoices, assessing them against services/ products used and then forwarding to accounts for final clearance.
• Maintaining various reports such as invoices, injury and incident reports and expenses report.
• Worked with vendors to establish strong relationships and maintain proper inventory supplies.
• Guided trainees to boost safety and inventory waste management to meet pre-established business standards for operation.
• Maintained optimal inventory levels and kept food costs in line with budget limitations.
• Collaborated with chefs/trainers to educate cookery students on menu and kitchen operations.

• Drafting and preparing menus depending on the national menu planning guidelines for long daycare services.
• Preparing meals for kids in the facility.
• Understanding dietary requirements for children depending on allergies, intolerance, cultural and age factors.
• Communicating with colleagues and management on a daily basis.
• Explaining menu to staff and families.
• Maintaining high level of sanitization during and after food preparation.
• Cleaning and sanitizing the kitchen on a daily basis.
• Maintaining daily report and logbook for future reference.

• Preparing afternoon meal to nursing home residents (87 at the time).
• Cooking to suit different dietary requirements.
• Understanding and emplaning new/seasonal menus to service staff/ residents' families.
• Communicating with colleagues and management on daily basis.
• Supervising catering staff during dinner plating and service.
• Maintaining high level of sanitization during and after food preparation.
• Maintaining daily report and logbook for future reference.

• Accepted and completed cash, check and credit card payments.
• Built and maintained relationships with peers and upper management to drive team success.
• Answered incoming telephone calls to provide store, products and services information.
• Fostered relationships with customers to expand customer base and retain business.
• Met with customers to offer assistance with selecting merchandise, finding accessories and completing purchases.
• Received and processed product returns and coordinated disposal of defective or broken items.

• Managing all aspects of in-house operations of the business.
• Managing and training staff and drafting staff rosters.
• Ordering and managing stock.
• Managing payroll and expenditure.
• Maintaining income and expense accounts on daily basis.

• Co-ordinate bar service area and team work.
• Supervise staff breaks and shift work.
• Handling customer complaints or any service related problems.
• Handle float money and advances during each shift.
• Reconcile cash registers at the end of each shift.
• Communicate with management regarding day to day operations.
• Conducting orientation and training to new staff.
• Maintaining an effective yet fun loving work environment.
• Provide cocktail training to new staff members.