Preparation of project proposals and cost estimation To execute new projects through engineering procurement commissioning and production. Preparation and review the basic and detailed engineering To prepare PFDs, P&ID and data sheets. Basic Engineering, Detailed engineering and site execution of API project. HAZOP study of new process during piloting, scale up and new projects. Conceptualization of commercial plant, preparation of technical documents, installing, qualification of documents etc. To carry out commissioning activity Trouble shooting of existing process To coordinate with vendors for specifications, quotation, status, delivery schedule, certificates etc for project

Credit Delivery Adherence to defined Policy and Processes with minimum defects, and increasing efficiency of underwriting by reducing reworks and increasing FTAR. Follow up with business counterparts for pending cases and FTNR reduction so as to ensure both credit TAT and E2E TAT is met as defined by the management. Using different scoring models /tools as rolled by senior management to differentiate between customer segments while underwriting. Follow up with the business counterparts for housekeeping Parameters such as PDD's / RC pendency / Mutation Checks/ EMR / Overdue deferrals Credit Visit To Non Starters / EMR for RCA and update senior management. Credit Quality Ensuring Minimal PAR errors. Ensuring Non-starter and EMR is within Budget. Vendor Management & House Keeping Visit to Vendor's on regular intervals to keep a close watch on quality. Training of Vendor staff in line with the policy and process of the Bank Processing vendor bills after thorough reconciliation with interna

Job DescriptionValet HM graduate Well-groomed /fair complexion Menu knowledge of all the existing cuisine Need to know mocktails and beverage knowledge. Well versed in English with etiquette Anticipating guest need and delivery the same 7. Gueridon service additional advantage 8. entire classical service. 9. All types of table service/room service 10. knowledge of accompaniments and 17 courses of the menu with ingredients. 11. customer service. Indian Cook Should know all types of gravies Indian(yellow, white/khorma, green-Nilgiri-palak, brown or onion,red gravy/makhani gravy ). Should know bulk cooking and all curries. All Indian cuisines with basics of making dal, rice, sabzi, paneer dishes, dopaiza. All types of pulao, biriyani. Knowing sweet dishes like Kheer, Rasmalai, Jelabi and Samosa's. All Indian Veg and Non veg Pantry Cook:- Know how to make sandwich/chaats Different types of milkshakes and juices Tea/ Coffee Pizza/Vada pao/Pao bhaji salad /cut fruits

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