Curriculum vitae

Sunil Kumar

WZ-***, Basai Dara Pur,

New Delhi-110015

Email: abol7z@r.postjobfree.com

Ph.: +919*********,750-***-****

OBJECTIVE To contribute Hospitality Industry in food production and

helping workers, include working well as part of a team,

and developing a keen sense of taste and smell, and working

efficiently to turn out meals rapidly.

Present Company : INTERGRATED HOTEL PVT. LTD.

Present Designation : EXUCUTIVE CHEF

Present Location : PITAM PURA NEW DELHI

Joining Date : 16TH OCTOBER TO TILL DATE

Currently working with Integrated hotel pvt. Ltd. As a Executive chef since

October 2012 cover with 130pax.they have a seven restaurant in delhi.

Duties & Responsibilities

Operations

< Report to corporate Chef.

< Responsible for entire department operations.

< Ensure all the operation of Hotel go smoothly on day to

day basis.

< Should co-ordinate with colleague regarding day to day

functions.

< Updating the senior regarding day to day

functions/complaints and comments.

< Should take decision on utilization of left over material

after proper quality check and inform the same to.

Ensure Control of Spoilage

< Reduce wastage.

< Ensure hygiene standards are maintained within kitchen

premises / walk in coolers / freezers / refrigerator.

< Conduct regular checks of all equipments in the kitchen

and co-ordinate with maintenance department for the same.

< Ensure Proper Indenting of required materials and avoid

wastage/spoilage & receiving and storage of indented raw

materials.

< To quality control and portion control by preparation of

standard recipes and ensure that the department staff

follows them.

To ensure smooth functioning of F and B (Production) Operations in the unit

< Overseeing departmental organization (in terms of

segregation of work, location of staff, etc)

< Handling ordering and storing needs of the department.

< Supervising maintenance of hygiene and cleanliness in the

kitchen.

< Overseeing control of wastage and spoilage to regulate

costs.

To ensure smooth functioning of F and B (Production) Operations in the unit

< Ensuring staff discipline and decorum.

< Training and development of production staff.

< Handling staff problems and complains.

< Formulating the duty rooster.

Previous Work Experience (Jan. 1999 to 2012).

Aug 25th - 25th Sep 2012

I had worked as a team leader to open new restaurant in

Bangkok

Thailand The name was is gossip restaurant & bar.

since 25th august to

24 September cover with 250 pax.

Feb 2010 - August 2012

Worked as a UNIT CHEF Veda, Indian fine dining restaurant

H 26 27 Connaught place new delhi with the cover of 250

pax

December 2007 - witb. 2010.

Worked as a D Chef De Parti in (QBA) @ LIVE Restaurant and Bar, E-

42, Connaught Place, New Delhi a Group of W.G. Hospitality

with the cover of 300 Pax.

August 2004 - August 2007.

Worked as Tandoori & Indian Cook with Kitchen Group of

Restaurant in Karama, Dubai, United Arab Emirates with the

cover of 350 pax.

January 2003 - July 2004

Worked as Tandoori Cook with Regale Inn Hotel and Pub, New

Delhi, India.

January 1999 - December 2002

Worked as Tandoori & Indian Cook in York Hotel in K-Block,

Connaught Circus, New Delhi-01 (India) with the cover of

120 pax.

Self Assessment:

Responsible, innovative, creative and having the spirit for taking the

initiative and work with full dedication. Hardworking with excellent team

spirit to fit with any professional team and make valuable contribution and

having high order of integrity and ambitious to become an achiever in

Hospitality Industry.

EDUCATION

. Passed - Second Secondary Leaving Certificate.

. Knowledge of English Typing 35 WPM

SKILS

Patience, a sense of humour and good time management

STRENGTH

Punctual, hard working, accepting new challenges, friendly & work as a team

member.

PERSONAL DETAILS

Father's Name: Shri Duli Chand

Date of Birth: July 13th 1982

Nationality: Indian

Marital Status: Married

Passport No.: J 8619189

Languages: English and Hindi

I hereby declare that the above information given about me is true to the

best of my knowledge.

Sunil Kumar

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