Rajeev Kumar

G*, Raghavendra Apartments, Rajalakshmi Nagar, Velachery,Chennai, Tamil Nadu – 600 042

+91-984**-*****

acharv@r.postjobfree.com

EXECUTIVE CHEF

Specializing in Italian, French and Continental Fine-Dining Cuisine

Dynamic, Results-Oriented, and Team-Spirited

Overview More than twenty five years of professional cooking and kitchen management

experience. Exemplify leadership qualities and professionalism, backed by a

consistent, verifiable record of achievement.

Areas of Expertise Executive/Sous-Chef experience leading five-star luxury hotel

chain in India

Training and development - teaching instructor

Successful catering experience (1,200+ people)

Maximizing kitchen productivity and staff performance

Culinary French and Italian

Specialties Nouveau European; ‘Garde Manger’

North-Western Frontier Province cuisine/Dum Pukht cuisine

Meat fabrication

Professional Experience

Executive chef at a premium 175 room business hotel in Chennai, with a vibrant F& B business

including

24-hour coffee shop

Southern Indian specialty restaurant

roof-top fine dining

an English pub

4 banquet halls with a combined capacity of 2000+ people

Executive Chef in ITC My Fortune, Chennai (earlier known as Chola Sheraton) May’12-Dec’12

Highlights

Implementation of SYNERGY with ITC Grand Chola for meat, poultry, sea -food

and bakery products

Successful organization of ‘Food Festivals’ for Chinese, Mughal/Awadhi and North

Western Frontier Province cuisines

Direct involvement in conceptualization, menu planning and staff selection & training for a new

upper crust Indian restaurant specializing in North-West Frontier Province, in lieu of the legendary

‘Peshawari’ now relocated to ITC Grand Chola

Documentation and implementations of SOPs and KOPs with Fortune Hotels HQ team for Food

Production and Beverage

Worked in all major ITC hotels around India namely:

Year Designation Hotel

2009-2012 Executive Chef ITC Park Sheraton, Chennai

2008-2009 Sr. Executive Sous Chef ITC Chola Sheraton, Chennai

2005-2007 Sr. Sous Chef ITC Kakatiya Sheraton, Hyderabad

2003-2005 Sr. Sous Chef WelcomHeritage Umaid Bhawan Palace, Jodhpur

1999-2003 Sr. Sous Chef ITC Maurya Sheraton, New Delhi

1993-1999 Sous Chef ITC WelcomHeritage Umaid Bhawan Palace,

Jodhpur

1989-1993 Jr. Sous Chef ITC WelcomHeritage Umaid Bhawan Palace,

Jodhpur

1984-1989 Jr. Sous Chef ITC Maurya Sheraton, New Delhi

Awards and Appreciation

In charge of Deccan Pavillion, ITC Kakatiya Sheraton, when it was adjudged ‘ The Best Coffee

Shop’ by Times of India Food guide

Letters of Appreciation of commendable work done during important events in the hotels. Most

notably :

In October 2010, from the Corporate Chef P.K Dey, for work done during the

wedding reception of The Prince of Jodhpur, at ITC WelcomHeritage Bal Samand

Lake Palace

In 1996 from the then Executive Chef of ITC Maurya Sheraton, New Delhi, Chef

Desai, for excellent work in making the Hygiene and Sanitat ion Audit a success

From HH Col. Bhawani Singhji, the then Indian Ambassador to Brunei, for organizing

a gala evening at Sheraton Utama, Brunei

In 1994, from the Chairman of ITC WelcomHeritage, HH Gaj Singhji, for handling

the Pushkar visit, of the Singaporean President and the Business Delegation, with

great success

In 1992, from Mr. SSH Rehman for the Annual Performance at ITC WelcomHeritage

Umaid Bhawan Palace, Jodhpur

Featured in Upper Crust, Gourmet magazine – January and March 2001 in ‘Asian Age’ (daily

newspaper) and on the cover of ‘Brunch’ – A Lifestyle magazine by Hindustan Times

International Exposure

Especially called for and an integral part of the Wedding Reception of The Prince of Jodhpur, HH

Shivraj Singh at ITC Welcomheritage Bal Samand, Jodhpur in October 2010. The guest List

included various national and International royalties, celebrities and delegates.

Part of various Indian Food Festivals in :

Westin Chosun, Seoul, South Korea

Sheraton Utama, Brunei

Sheraton Kampala, Uganda

Delegate in the International Hospitality Trade Fair, Singapore

Especially asked to handle the visit of The Former Singapore President, Late Ong Teng

Cheong and his Delegates for their trip to Pushkar, Rajasthan at the Ro yal Luxury Tents, as

guests HH Maharaja of Jodhpur Gaj Singhji

One of the main Chefs working directly for the Former President of United States of America,

Mr. Bill Clinton, on his visit to New Delhi, India in 1998

Executive Chef when the Clinton family visited ITC WelcomHeritage Umaid Bhawan Palace,

as a personal guest of HH Maharaja Gaj Singhji of Jodhpur, for Holi in 2000

Involved directly as the Executive Chef of, ITC WelcomHeritage Umaid Bhawan Palace,

Jodhpur for the well-known New Year Celebrations at the Meherangarh Fort, Jodhpur, most

Notably the Millennium Celebrations

The parties included personal guests of The Royal Family, having International repute and

recognition in various fields, ranging from Professional Athletes to Hollywood Celebrities.

Responsible for the Grand Celebrations to commemorate Fifty Years of Reign as The

Maharaja of Jodhpur, of HH Maharaja Gaj Singhji, as the Executive Chef of the Umaid

Bhawan Palace, Jodhpur – with high profile guests from all over the world

Directly involved with the International Polo Tournament, at Jodhpur sponsored by Alfred

Dunhill, United Kingdom

Training & Development

Active part of training programs by ITC Hotels and Starwood including:

F&B conclaves and seminars on hygiene and sanitation

Hospitality management modules

Wine tastings

EHS (Environmental Health and Safety) modules by ITC

Food & Beverage Services

Service psychology

Sanitation & Safety in service

Restaurant and Equipment

Rules to observe while laying a table

Guest preference

Operational procedures

Menu balance

Special food service

Alcoholic beverages (Wine – more specifically Wines of France)

Service of Red/White Wine & Champagne – adherence to procedures

Cocktails

Cheeses

Hygiene & Alertness during Service

Educational /Professional Qualifications

Bachelor of Science - Lucknow University, India

Diploma in F&B Production, Institute of Hotel Management, Catering and Nutrition (IHMC&N)

Pusa, New Delhi.

Selected for ITC Welcomgroup Hotels as a Kitchen Trainee, based in ITC Mughal Sheraton, Agra

in 1980 on graduation from IHMC&N

Selected for the Two Year Chef training Program under ITC Hotels (1982 -1984)

Personal data

DoB: April 19,1958

Married. My wife, Seema, is a housewife and we have one daughter and a son.

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