SANJEEV KUMAR

Contact No. +918*********, +917*********

Email – ad0fo9@r.postjobfree.com

Objective

Over 16 plus years of experience in hotel industry focused on Asian cuisine in luxury, deluxe and resort categories and Fine dining restaurant. Responsible of the overall Asian kitchen operation to maximize profits, enforce quality and ensure customer satisfaction.

Achievements and skills

Ability and experience to prepare quality variety dishes in the stipulated time.

Excellent managerial ability and managed to various teams with great efficiency.

Ability to produce the cost-effective quality dishes by appropriate planning.

Experience of single handedly managing the section.

Trained team mates, by conducting practical and training in the cooking classes.

Appreciated and got the certificates, on making the excellent new delicious dishes.

HACCP level I certified by Dubai Municipality.

HACCP level 2 certified by Dubai Municipality.

Work Experiences

VIDYA JYOTI EDUVERSITY (Management Institute Chandigarh)

Job Responsibilities

Instruct the techniques and to redefine them in presentation with modern techniques.

Instruct the cuisine history and modern concepts in menu items, along with their nutritional values.

Prepare and instruct food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Verified proper portion sizes and consistently attained high quality of food standards.

Standardized recipes and maintaining Logs. Controlling food cost, working with the inventory system.

Teach culinary classes according to course curriculum.

Provide personal and professional guidance to students when needed.

Develop creative instructional methods to engage students in learning process.

Working on the session as per the admissions in the colleges.

PYRO RESTAURANT

Job Responsibilities

Ensuring the standards of services and assists in assuring the same from the kitchen employees.

Implemented the worked schedules for hot and cold teammates.

Ensuring the guidelines to followed of the Chef.

Ensure to manage a day to day operations of the kitchen and to coordinate the food production schedules.

Ensures highest levels of food quality, taste and presentation.

Monitoring the stock levels and quality of the stored items in room atleast once a day.

Controlling food cost by assisting to the kitchen staff on the proper methods of food preparation and handling.

Trained the kitchen staff to handle the work effectivity.

Ensures all kitchen employees consistently adhere to uniform, grooming and appearance standards.

Create schedules for kitchen staff and evaluate their performance.

Coordinate with the head chef to establish goals for the kitchen anticipate and resolve problems and concerns of the kitchen.

Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work resolve problems.

Conduct regular inspections of the entire kitchen/ dishwashing areas, coolers and act to correct and deficiencies found during the inspection.

Awareness of the company standards in his section as outlined in the F&B manual and to be fully aware of the job description of each crew member under his position.

KEMPINSKI HOTEL IN DUBAI

Job Responsibilities

Worked in Indian section and the main Kitchen and looking banqueting events and operations.

Assist with the preparation and planning of meal designs

Ensuring the dishes are well prepared and fully cooked accordingly restaurant standards.

Enforced safety, health and hygiene standards in the kitchen.

Helping the Sous Chef and Head chef in developing new dishes and menus.

Monitoring portion and waste control to maintain profit margins.

Monitor and record inventory, and if necessary, order new supplies.

Provided the support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

THE MEYDAN HOTEL IN DUBAI

Job Responsibilities

Worked on Indian section of PAN-Asian 110 cover fine dining restaurant.

Worked on Outlet as DCP of a la carte section, for lunch and dinner operations and serving the continental and Indian, tandoori foods.

Worked in the restaurant for preparing breakfast in main venue of the hotel.

Responsibility for maintaining the Hotel policies, Standards and the compliance concepts with HACCP related to food production.

Responsibility to handle the food consumption Estimation and the requisition of the food stuffs.

Received and examine the food stuffs and supplies.

Ensuring the quality and quantity of meet as per hotel established standards and specifications.

Introduced and implemented food expiry checklist.

Responsible to maintained the checklists for effective functioning of the kitchen (both Opening and closing).

INTERCAT HOSPITALTY IN DUBAI

Job Responsibilities

Worked in hot kitchen in continental section, Preparing lunch and dinner for 500 Pax.

Worked as Commi-1in Jumeirah Academy Site Pool Bar.

Responsibility to make sure the food / dishes to go out timely with proper garnishing.

Responsibility to make sure properly plating and food clearness.

CLUB MAHINDRA VARCA BEACH RESORT IN GOA

Job Responsibilities

Specialized live order taking in hotel branch in “Branco multi cuisine restaurant” for breakfast, lunch and making dinner.

Responsible for the day-to-day operations of the western hot section of Banquet kitchen.

Estimated food consumption and requisitioned foodstuffs.

Proactively performed in kitchen to achieve high quality standards.

Devised standard recipes under the supervision of the Chef.

Supported to sous chef and head chef in food preparation and expediting.

BOGMALLO BEACH RESORT HOTEL IN GOA

Job Responsibilities: -

Appreciated for maintaining rules and regulations while making dishes, which helped the juniors and the teammates to follow guidelines and prepare healthy /delicious dishes.

Responsible for checking the meat quality and ensuring the stock level upto mark.

Worked on live orders in B.B.Q.

Worked in branch “Creek coconut restaurant” in prepare the breakfast, lunch and dinner.

Prepared the north and south Indian fast food for outdoor parties,

Supported to sous chef and head chef in food preparation and expediting.

NORTH PARK HOTEL IN CHANDIGARH/PANCHKULA

Job Responsibilities

Worked as third commi in food production.

Supported to sous chef and head chef in food preparation and expediting

Responsibility to cut vegetables and make ready spice for daily menus.

Responsible to care of kitchen, maintained clearness in kitchen, make availability of equipment’s and the supporting instruments.

SAROVER PARK PLAZA HOTEL, JAIPUR

Job Responsibilities

Worked as trainee in all departments.

Responsible to take care of kitchen, maintained clearness in kitchen, make availability of equipment’s and the supporting instruments.

Academic qualification

Diploma in Food Production (City and Guilds) from Imperial Institute of Hotel Management N.A.C Manimajra, Chandigarh (2006-2007)

Senior Secondary School from CBSE (2004-2005)

High Secondary School from CBSE (2002-2003)

Computer Literacy

Advance Diploma in System Management (one & a half year duration) from Career Computer Center, Panchkula.

MS Office (MS-Word, MS-Excel and MS-Power point)

PERSONAL DETAILS

Date of Birth : 08. Nov.1983

Marital status : Married

Skype ID : Sanjeev.kumar268

Place - India (Sanjeev Kumar)

Profile: As Sous Chef (Vidya Jyoti Eduversity Hotel & Catering)

Duration: Oct 2021 to till date

Profile: As Sous Chef

Duration: Oct 2016 to Jan 2020

Profile: As Sr. Chef di Partie

Duration: July 2014 to July 2016

Profile: As Demi de Partie

Duration: Nov 2011 to July 2014

Profile: As Commi 1 (Jumeirah Emirates Academy Site Kitchen)

Duration: Oct 2010 to Nov 2011

Profile: As a Commi 1

Duration: Nov 2009 to Oct 2010

Profile: As a Second Commi

Duration: Oct 2008 to Oct 2009.

Profile : As Third Commi Chef

Duration: Oct 2006 to Sep 2008.

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Profile: As Internship Trainee.

Duration: April 2006 to Sep 2006

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