Quality Control Real Estate
Resume:
Sumit Saxena
Uttar Pradesh (U.P.),
India Mobile: +91-987*******
Landline: +91 – 120 – 2530090
acdu4u@r.postjobfree.com
Commis Chef with more than 10 years of work experience. Specialized in Indian Cuisine.
Expert in preparing Tandoor (Indian Oven) Specialties. Dynamic, Results - Oriented, and
Team-Spirited.
Overview
Seeking assignments as Chef with a premier organization in Hospitality Industry where my
experience and culinary specialties will be utilized in preparing a wide range of cuisines
with a special focus on Indian cuisine.
Have undergone 3 Years extensive training as an apprentice at India Habitat Center, New
Delhi in various kitchens of the Banquets and multi cuisine restaurants.
India Habitat Center is the cultural HUB of Delhi with member only restaurants, food
courts, Art galleries and auditoriums.
My favorite dishes are mutton rogan josh, mutton rara, bhuna ghost, nilgiri lamb korma,
murgh khurchan, kadahi murgh, mirchi methi tikka, mutiway murgh tikka, zafrani murgh
tikka, murgh achari tikka.
Areas of Expertise
Commis Chef Experience with leading five star hotels
Commis Chef Experience as On Board chef with a large Industrial house.
Maximizing kitchen productivity and staff performance
Professional Experience
DLF GROUP (Real Estate, Hospitality.) Oct‘10 – Present
Role: CDP (chef de parte)
Supervise and co-ordinate activities of food preparation, kitchen, pantry, and
storeroom personnel.
Responsible for requisition and quality control of kitchen supplies.
Responsible for planning menus, preparing and apportioning foods and utilizing
food surpluses and leftovers.
Planning to ensure numbers of servings are made from any meat, vegetable and
desert to control portion costs.
Supervision of non-cooking personnel such as Kitchen Helpers.
Coordinating with service staff to ensure cooked food is served in time.
Responsible for managing any customer complaints about food quality or service.
Responsible for ensuring cleanliness of kitchen and equipment.
Ensure cooked food conforms to its recipes including taste, smell and appearance
standards.
Responsible for Training new workers.
Responsible for ensuring that the kitchen staff is well groomed and hygiene oriented
and adheres to health and safety standards.
SRS GROUP (Real Estate Co, Shopping Malls, Hospitality.) Aug ‘09 – Sep‘10
Role: CDP (chef de parte)
Supervise and co-ordinate activities of food preparation, kitchen, pantry, and
storeroom personnel.
Responsible for requisition and quality control of kitchen supplies.
Responsible for planning menus, preparing and apportioning foods and utilizing
food surpluses and left over.
Discuss with management to advice per portion cost for appropriate pricing.
Planning to ensure numbers of servings are made from any meat, vegetable and
desert to control portion costs.
Supervision of non-cooking personnel such as Kitchen Helpers.
Coordinating with service staff to ensure cooked food is served in time.
Responsible for managing any customer complaints about food quality or service.
Responsible for ensuring cleanliness of kitchen and equipment.
Ensure cooked food conforms to its recipes including taste, smell and appearance
standards.
Responsible for Hiring and discharging kitchen employees.
Responsible for Training new workers
Responsible for ensuring that the kitchen staff is well groomed and hygiene oriented
and adheres to health and safety standards.
Unitech India (India’s top Real Estate Co.)-Amusement Park March ‘07 – Jan‘09
Role: DCDP (Demi chef de parte)
Menu Execution, assures quality control, and minimizes waste.
Managing day to day operations
Shiv Kala Group Oct ‘06 – March
‘07
Role: Commis I
Menu Execution, assures quality control, and minimizes waste.
Managing day to day operations
The Grand, New Delhi, India 5* Dec ‘04 – Nov
‘05
Role: Commis
Responsible for preparation of Indian cuisine for the various restaurants in the hotel.
Managing day to day operations of the kitchen.
The Radisson Hotel, Noida, India 5* Nov ’03 – Dec ‘04
Role: Training Commis-2
Responsible for preparation of Indian cuisine for the various restaurants in the hotel.
Managing day to day operations of the kitchen.
Hotel Swati Delux, New Delhi, India 3* Nov ’02 – Jun ‘03
Role: Chef
Responsible for preparation of Indian cuisine for the various restaurants in the hotel.
Managing day to day operations of the kitchen.
Education & Qualifications
Government of Delhi – Pusa Polytechnic
3 Years Apprenticeship – 3 Year Program
University of Delhi Bachelor of Arts (Results Awaited)
Other Information
Date of Birth: 15th Dec 1974
Marital Status: Married
Languages: English
Hobbies: Enhancing cooking skills by learning new cuisines.
DECLARATION
I hereby certify that the information furnished above is authentic & complete to the best of
my knowledge & belief.
Sumit Saxena
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