Sanjay Kumar

Creative Chef and Change Catalyst

Career Objective

Having worked with the finest of Indian Chefs and expatriate Chefs- I have imbibed tremendous learning and construed my own style of western cuisine and management- which I would like to result in culinary excellence, quantum profitability, job satisfaction and growth for others and self.

Career Summary

Over 20 years of extensive food production experience in India and abroad.

June 2017 to till date Executive Sous Chef at SATS Dubai

March 2015 to 2nd of May 2017 Executive Chef, Culinary Development at Pavilion foods Dubai

April 11 to Feb 15 Chef at Taj-SATS, Mumbai

July-08 to Mar-11 Senior Sous Chef at Taj-SATS, Mumbai

Oct-07 to June-08 Executive Sous Chef at Kambala Hospitality Private Limited, Mumbai

Apr-07 to Oct-07 Chef De Partie at Arielle / Louis Cruise Line

Mar-06 to Nov-06 2nd Cook at Arielle / Louis Cruise Line

Oct-04 to Nov-05 3rd Cook at Carousel/Aquamarine Louis Cruise Lines

May-04 to Sep-04 3rd cook at Sun Dream/Louis Cruise Lines

Aug-02 to Aug-03 Trainee Chef at Indage Hotel, Mumbai.

Dec-01 To Aug-02 Commie Chef at the Club (Holiday inn), Mumbai

Dec-2000 to Nov-01 Commie Cook at Beverly Hotel, Chennai

Oct-99 to Apr-00 Hotel Trainee at The Park, Kolkata

Sep-94 to Aug-98 Commie Cook at Hotel Hindustan Intl, Kolkata

Key result areas

Research & development of western cuisine and establishment of various concepts and Food and Beverage strategies

Projects & administration

Multi outlet operations with strong backing in Indian, Continental, and Oriental cuisine

Fine dining/ A la Carte/ Banquet servicing

Special event planning

Systems automation

Budgeting

Price structuring, Cost containment and profit enhancement

Inventory/ Purchasing

Product development

Staffing, team building and training

Hygiene and safety

Airline Catering with a specialization in formulating and creating specialized Meals for Airline catering

International Food and beverage trends and creative menu development

Quality control

Guest relations

HACCP and Environmental aspect

Executive Sous Chef at SATS Dubai

SATS is the leading provider of gateway services and food solutions in the Asia. SATS' food solutions business comprises airline catering, food distribution and logistics, industrial catering as well as chilled and frozen food manufacturing, besides linen and laundry services. Its gateway services span airfreight, baggage and ramp handling, passenger services, aviation security, cargo, warehousing, perishables handling to cruise handling and terminal management. SATS subsidiaries includes SATS Airport Services and SATS Catering.

Job Responsibilities:

Achieves Food Margins:

Staff Food policy is followed with no unauthorized food leaving the kitchen.

Keep within budgets set for ordering.

All stock is secure and no loss of stock.

Dishes are to specification with no over portioning.

Stock rotation is followed and all store rooms / fridges and freezers are in order.

Manage the day to day food administration ensuring systems compliance

Delivers Company Standards

Implement and ensure the company Health & Safety Policy is met at all times this includes the training of all kitchen staff.

Deliver the company kitchen standards as identified on Kitchen Audit.

Comply & implement all Health and Safety and Food Hygiene requirements.

Ensure all kitchen uniform and personal hygiene requirements are adhered to.

Ensure temperature records and food labeling are maintained and up to date.

Ensure the kitchen runs smoothly on a daily basis and is adequately stocked with all necessary goods.

Delivery of Food Service

Ensure all dishes are to company specification.

Ensure temperature, seasoning and flavour is to specification.

Ensure all food is presented for service in a timely manner and in correct sequence.

Ensure all company recipes and preparation requirements are met.

Ensures readiness for service and the pace is set for peak trade.

Ensure that the storage of food meets company and statutory health and safety requirements.

Executive Chef at Pavilion foods Dubai

The Albwardy Group is a giant group of restaurants and hotels where the Pavilion Foods is a part of Specialty Restaurants which have a track record in the food and beverage, quality dining and contemporary specialty restaurant businesses in Dubai. The cuisine ranges from ethnic Indian to specialty Oriental and Chinese. Pavilion foods is maintaining GMP standards and manufacturing fresh, frozen & chilled foodstuff for hotels, large supermarket chains, premium international restaurant groups and institutional catering establishments under the strictest quality and hygiene guidelines. Quality food outlets are backed up with centrally produced and standardized base sauces, starters, gravies, precut meats, vegetables and salads from this facility. http://www.albwardy.com/pavillion-group.html/

Job Responsibilities:

Inspire & motivate the team to achieve food to specification and therefore achieve profits.

Praise and recognize good performance.

Leads by example, setting the pace and standards.

Proactive in problem solving.

Identify recruitment needs and assist in an agree action plan.

Identify training needs and deliver training to drive sales and profits.

Ensure all dishes temperature, seasoning and flavor is to specification.

Ensure all company recipes and preparation requirements are met.

Ensure that the storage of food meets company and statutory health and safety requirements.

Staff Food policy is followed with no unauthorized food leaving the kitchen.

Keep within budgets set for ordering.

All stock is secure and no loss of stock.

Dishes are to specification with no over portioning.

Stock rotation is followed and all store rooms / fridges and freezers are in order.

Chef at Taj-Sats Mumbai

Taj SATS Air Catering Limited is a joint venture between the Indian Hotels Company Limited,

Which operated the Taj Hotels Resorts and Palaces, and Singapore Airport Terminal Services (SATS). Taj SATS is the market leader in airline catering in India, currently producing approximately 57,000 meals per day for leading international and domestic airlines. http://www.tajsats.com/

Job Responsibilities:

To train and manage kitchen personnel and supervise/coordinate all related culinary activities.

To estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality.

To establish presentation technique and quality standards; plan and price menus.

Supervised and coordinate culinary activities in a hotel or restaurant.

Making food purchases and requisitions.

Developing and selecting the recipes to be used in the restaurant or hotel

Standardizing the production of recipes so as to ensure the customers are offered quality at all times

Establishing the techniques of food presentation

Establishing food quality standards

Planning and pricing the menus

Ensuring that all kitchen equipment works and is maintained properly

Ensuring the kitchen is always safe and sanitary

Deciding on the food portions to be served

Senior Sous Chef at Taj-SATS, Mumbai

Job Responsibilities:

Queries and issues relating to dishes, menus and suppliers are cascaded to the Head Chef.

Support the Head Chef to train and develop the team to deliver food to specification and therefore exceed customer’s expectations.

Deal with poor performance through informal reprimands and in conjunction with the Head Chef / GSM act as witness during disciplinary meetings.

Assist in the trailing and recruitment so kitchen team members in line with company and statutory requirement and also exceed customer service standards.

Assist in the performance review all kitchen staff on an ongoing basis

Executive Sous Chef at Kambala Hospitality Private Limited, Mumbai

The company presently runs 12 restaurants in the city and undertakes banqueting functions throughout the city. The brand names include Imperial Banquets, Raffles, Village, Rudey’s Forest Café. http://www.khplindia.com/

Job Responsibilities:

Plan and develop menus using descriptive text to encourage sales

Industry trend analysis

Ensure food meets quality standards

Use financial management skills for budgetary and cost control purposes

Use human resource management skills for recruitment, training and scheduling

responsible for capital expenditures

All stock is secure and no loss of stock.

Dishes are to specification with no over portioning.

Stock rotation is followed and all store rooms / fridges and freezers are in order.

Deal with poor performance through informal reprimands and in conjunction with the Head Chef / GSM act as witness during disciplinary meetings.

Inspire & motivate the team to achieve food to specification and therefore achieve profits.

Praise and recognize good performance.

Leads by example, setting the pace and standards.

Ensure temperature, seasoning and flavour are to specification.

Ensure that the storage of food meets company and statutory health and safety requirements

Implement and ensure the company Health & Safety Policy is met at all times this includes the training of all kitchen staff.

Deliver the company kitchen standards as identified on Kitchen Audit.

Comply & implement all Health and Safety and Food Hygiene requirements

Chef De Partie at Arielle / Louis Cruise Line

Job Responsibilities:

To ensure that all food storage, preparation and service of all foods meet the temperature guidelines stipulated in the Food Safety Act 1995 and to record all food temperatures

Assistance in ensuring all foods are prepared as close as possible to service times, using methods of batch cooking where suitable, and that any food cooked in advance is correctly Blast Chilled, stored at below 3 C and adequately reheated

Assistance in ensuring that all menu items, are available in service areas throughout service times, and that food service staff are aware of correct portion sizes in accordance with main production plan.

To liase with the Stores or Catering Manager to ensure that adequate food items are available to produce the appropriate menu items.

To inform the Kitchen Superintendent of any malfunction of catering equipment.

To be responsible for ensuring that all menu items are available in service areas throughout service times, and to assist in the review of staff / patient menus

Responsible for kitchen staff and areas on occasions when Sous Chefs, Executive Head Chef or Head Chef are unavailable

Ensuring the kitchen and dining room areas are secured at the end of the evening and all equipment is switched off and secure

Ensuring the kitchen and restaurant areas are unlocked at the start of the early shift.

Ensuring all areas in the kitchen are covered if shortages of staff.

2nd Cook at Arielle / Louis Cruise Line

Making assurance to fulfill the given instruction from section head for the smooth operation of assigned section.

3rd Cook at Carousel/Aquamarine Louis Cruise Lines

To prepare mise-en-place for passengers.

3rd cook at Sun Dream/Louis Cruise Lines

To prepare mise-en-place for passengers.

Trainee Chef at Indage Hotel, Mumbai

Job Responsibilities:

Preparation, cooking and regeneration of food to required standards and following established working practices; safety, quality, flavour and appearance of appearance of finished products.

Service of food as required, including portion control and hygiene.

To maintain high standards of customer care in all dealings with customers, members of the public etc.

Commie Chef at the Club (Holiday inn), Mumbai

Managed the section of the kitchen that handled a la carte orders, keeping in mind cost and portion control while adhering with Holiday Inn’s policy of total guest satisfaction.

Commie Cook at Beverly Hotel, Chennai

I was assigned to manage one Section of the kitchen

Hotel Trainee at The Park, Kolkata

To assist the assigned cooks

Commie Cook at Hotel Hindustan Intl, Kolkata

To assist the assigned cooks

Training and Workshops:

Year

Course/Seminar

Certification

April-2015

Pastry Seminar By the Master Chef Francois Galtier

Base & Mix Innovation Centre, Dubai

Sep-2014

Aviation Security Awareness Programme By Bureau of Civil Aviation Security

MIAL AVSEC Training Institute, Mumbai

Nov-2009

High Performing Team Building

Tata Management Training Centre, Pune

Apr-2007

Food Safety in Catering Level 2

Institute of Environment and Health, London

Jun-2005

Safety & Sanitation

Louis Cruise line, Cyprus

Mar-2003

Fire Prevention &Firefighting

Indian Navy Marine Academy

Mar-2003

Personal Survival Techniques

Indian Navy Marine Academy

Mar-2003

Elementary First Aid

Indian Navy Marine Academy

Mar-2003

Personal Safety & Social Responsibilities

Indian Navy Marine Academy

Mar-2003

Passenger Ship Familiarization

Maritime Training Institute Shipping Corp of India

Jul-2000

Stress management

Hotel Diplomat, Malaysia

Publications:

Profile and Interview Published in Mumbai Messenger on 12th June 2015.

Exotic Recipes Launched through chefsutra.com in Sept 2015

As an Executive Chef celebrating “Excellence in Cantonese & Szechwan cuisine in Chinese Pavilion” published in Mumbai Messenger on 14th May 2016

Interview published with REFT Today on 23rd Oct 2017

Academic Qualification:

NIPS school of HM, Kolkata, India (Aug-2001)

Diploma In Hotel Management

Magadh University, Bihar India

Bachelor in Arts (Hons) (Sep-1998)

Tara College, Jahanabad, India (Apr -1994)

Intermediate (10+2)

Bihar School Examination Board, Patna, India (Sep-1992)

Matriculation

Personal Information:

Date of birth : 1st March’1978

City / Country of Birth: Vaishali, Bihar, INDIA

Nationalities : Indian

Gender : Male

Marital Status : Married

Language : English, Hindi

Mobile: +971*********,+971*********, +919*********

E-mail: ac3tb7@r.postjobfree.com

ac3tb7@r.postjobfree.com

Skype : chefsanjaytaj

References

Ajit Kumar Menon ac3tb7@r.postjobfree.com

Executive Chef +919*********

Holland-America Cruise Line

Satish Arora ac3tb7@r.postjobfree.com

Director, DSI Foods & Mahec +919*********

UK & UAE

Nowzer Dudhmal ac3tb7@r.postjobfree.com

General Manager +919*********

Taj SATS, Mumabi India

Contact this candidate