Executive Chef Sushi

Vijay Kumar Sharma

Contacts

GSM +968-********

Email:-************@*****.***

Executive Chef

Sohar Beach Hotel (4 Star) Sohar Nov 2020 Present

EXECUTIVE CHEF CULINARY ARTS PROFESSIONAL

"Offering Patrons the Finest in Food, Service, and Atmosphere"

A skilled Culinary Professional, recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. Over 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality ingredients; and committed to leaving patrons with an especially memorable dining experience

LANGUAGES

English/ Hindi/ Punjabi/Nepalese/

REFERENCES

Mr. Emad

Ex. Group General Manager (Shanfari hotels& Resorts)

Phone Number +968-*******

Mr. Parmod Jaglan

F&B Manager Operation (IHG)

Phone Number +968-******** Personal +968********

Mr. Amrendera Keran

General Manager Hawad Plaza (Agra India)

Phone Number +919*********

Satish Sharma

AGM (Sama Hotel)

Phone Number +968-********

PERSONAL DETAILS

DATE OF BIRTH

20 March 1975

NATIONALITY

Indian

VISA STATUS

22 December 2022 Valid

MARITAL STATUS

Married

CERTIFIED SERVE SAFE INSTRUCTOR

Key Areas Of Expertise

Menu Design/ Development

Staffing/ Training/ Instructing

Catering/ Banquets/ Events

Dining Room/ Kitchen Operations

Resource Procurement/ Inventory

Conferences/ Special Occasions

Supervision (Front/ Back of House

Customer Service/ Guest Relations

Kitchen Design/ Layout

Safety/ Sanitation/ HACCP

Budgeting/ Cost Reduction

Consultant Specialist

WORK EXPERIENCE

Jun 2017

Sep 2020

Group Executive Chef

Shanfari Hotels & Resorts 4 and 4 Star DLX) Muscat Sultanate of Oman

Plan and direct food preparation and culinary activities

Modify menus or create new ones that meet quality standards

Estimate food requirements and food/labor costs

Supervise kitchen staff’s activities

Arrange for equipment purchases and repairs

Recruit and manage kitchen staff

Rectify arising problems or complaints

Give prepared plates the “final touch”

Perform administrative duties

Comply with nutrition and sanitation regulations and safety standards

Keep time and payroll records

Maintain a positive and professional approach with coworkers and customers

Shanfari Hotels & Resorts as a Group Executive Chef Oman managing 6 Restaurants 1 bar and Banqueting, In Room dining and Outdoor Catering

Haffa House Muscat

Haffa House Salalah

Samharam Tourist Village Salalah

Marrosh Restaurant Salalah

Sama Hotel Jabal Al Akhdar

Jabal Al Akhdar Hotel Jabal Akhdar

Jul 2015

Jun 2017

Executive Chef

Clear Mount Hotel & Resorts (4 Star Resorts) New Delhi

Responsibilities

Plan and direct food preparation and culinary activities

Modify menus or create new ones that meet quality standards

Estimate food requirements and food/labor costs

Supervise kitchen staff’s activities

Arrange for equipment purchases and repairs

Recruit and manage kitchen staff

Rectify arising problems or complaints

Give prepared plates the “final touch”

Perform administrative duties

Comply with nutrition and sanitation regulations and safety standards

Keep time and payroll records

Maintain a positive and professional approach with coworkers and customers

Mar 2015

Jun 2015

Executive Chef

Sarovar Portico Suites, Bengaluru (4 Star Suit) Bengaluru (India)

Responsibilities

Plan and direct food preparation and culinary activities

Modify menus or create new ones that meet quality standards

Estimate food requirements and food/labor costs

Supervise kitchen staff’s activities

Arrange for equipment purchases and repairs

Recruit and manage kitchen staff

Rectify arising problems or complaints

Give prepared plates the “final touch”

Perform administrative duties

Comply with nutrition and sanitation regulations and safety standards

Keep time and payroll records

Maintain a positive and professional approach with coworkers and customers

Oct 2013

Mar 2015

Production Head

The Pllazio Hotel (4 Star DLX) Gurgaon (Delhi NCR)

Responsibilities

Overall responsibility for the kitchen’s daily operations.

Liaising with the relevant companies for food orders.

Creating new dishes and menus.

Interviewing and hiring new staff.

Maintaining/raising the food’s profit margins for your employer.

Monitoring and controlling stock levels.

Ensuring correct stock rotation procedures are followed.

Implementation of health and safety procedures in the kitchen.

Estimating costs and ensuring all purchases come within budget.

Taking care of the kitchen’s accounts and creating a work roster.

Jul 2008

Sep 2013

Sushi Chef (Chef de Cuisine)

Jaypee Vasanat Continental 5 DLX Hotel New Delhi

Responsibilities

Planning various types of menus.

Standardizing recipes.

Preparing purchase specifications for all foundation ingredients.

Forecasting volume of sales and scheduling the production process accordingly.

Purchasing kitchen equipment and tools.

Identifying staff requirements and employing enough staff.

Assigning the right job for the right person to achieve the desired results.

Controlling food, labor, and overhead costs.

Maintaining the required gross profit percentage (kitchen profit) level.

Verifying stocks and preventing wastage.

Ensuring proper storage of ingredients, especially highly perishable ones such as fish, meat, poultry, cream, ice cream, and so on.

Preparing budget and operating within the budget.

Authorizing the indent prepared by subordinates.

Supervising the production process in all the kitchens.

Ensuring consistency in quality and portion size moving dishes.

Ensuring kitchen, personal, and food hygiene.

Identifying training needs for staff and arranging the training.

Maintaining discipline amongst the staff.

Dec 2006

Jun 2008

Sr. Chef De Partie

The Corus Hotel (4 Star Hotel) New Delhi

Responsibilities

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

Coordinates daily tasks with the Sous Chef.

Responsible to supervise junior chefs or commis.

Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

Ensure that the production, preparation and presentation of food are of the highest quality at all times.

Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

Full awareness of all menu items, their recipes, methods of production and presentation standards.

Follows good preservation standards for the proper handling of all food products at the right temperature.

Operate and maintain all department equipment and reporting of malfunctioning.

Ensure effective communication between staff by maintaining a secure and friendly working environment.

Establishing and maintaining effective inter-departmental working relationships.

Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

Personally responsible for hygiene, safety and correct use of equipment and utensils.

Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

Checks periodically expiry dates and proper storage of food items in the section.

Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.

Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

Daily feedback collection and reporting of issues as they arise.

Assess quality control and adhere to hotels service standards.

Carry out any other duties as required by management.

Dec 2004

Jun 2006

Chef De Partie

Qutab Hotel New Delhi 5 Star Hotel New Delhi

Responsibilities

Prepare menus in collaboration with colleagues

Ensure adequacy of supplies at the cooking stations

Prepare ingredients that should be frequently available (vegetables, spices etc.)

Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes

Put effort in optimizing the cooking process with attention to speed and quality

Enforce strict health and hygiene standards

Help to maintain a climate of smooth and friendly cooperation

Jun 2003

Feb 2004

Demi Chef De Partie

Parkland Hotels (3 Star Hotel) New Delhi

Responsibilities

To monitor stock movement and be responsible for ordering on your section

To ensure minimum kitchen wastage.

To ensure knowledge of the product is maintained and communicated to all relevant

Personnel.

To be responsible for completing your mis en place

To learn and record skills and recipes from other members of the department To report any maintenance issues to the Head Chef immediately.

To comply with all Good wood policies and procedures to ensure that all statutory regulations

Are observed.

To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where

Applicable

To ensure all statutory regulations are adhered to, such as food hygiene policies

To be flexible and willing to help the restaurant kitchen at busy times if required

Jan 2000

May 2003

Commi I

Khana Khazana Restaurant New Delhi

Responsibilities

Support Chef de Partie or Demi Chef de Partie in the daily operation and work

Work according to the menu specifications by the Chef de Partie

Keep work area at all times in hygienic conditions according to the rules set by the hotel

Control food stock and food cost in your section

Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites

Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Jan 1998

May 1999

Commi Trainee

Vikram Hotel (4 Star) New Delhi

Responsibilities

To assist and monitor food stocks and stock movement.

To understand daily departmental costs and how they influence profit and loss results.

To ensure minimum kitchen wastage.

To learn and record skills and recipes from other members of the department.

To follow the cleaning schedules for the kitchen and clean the section and other areas as

Directed.

To ensure stock is controlled and rotated. Accept and store deliveries

To ensure that mis en place is completed in your section.

To report any maintenance issues to the Head Chef immediately.

To comply with all Good wood policies and procedures to ensure that all-statutory regulations

Are observed.

To comply with the conditions of the food hygiene policies.

To be flexible and willing to help other departments at busy times if required.

EDUCATION

1995

High School

M.G Inter Collage Gorakhpur 10th June Year 1995 (Private) Gorakhpur (UP)

The Diploma In Culinary Excellence 2017-2018

World Master Chef Society London

Certificate of Membership 2017-2018

American Culinary Federation USA

SKILLS

TV Show

Delhi Aaj Tak

Tadka Laga Key 3 Episodes

Sahara NCR

Khao Peeyo Bindas 6 Episodes

NDTV Metro Nation

Feeding For Lunch 2008

Sahara One 2015

Khao Peeyo Bindas 4 Episodes

News Pepper Release

Hindustan Times/Asian Age/Metro Now/The Pioneer/City Plus/Time out Delhi/Gravy Trail/The Hindu

There Are Few Assignment Done By Me Where People Trust Me & Believe In My Expertise:

Clubex9 Restaurant & Bar 1-4, Saini Enclave Market Preet Vihar New Delhi Cuisine North Indian, Muglai, Chinese

Dragon Bar &Terrace Lounge A luxury Night Club Having Sky Lounge

With Live kitchen never before Concepts in the Heart of Malviya Marg Jaipur

Kaffeine Resto Bar 50 A, 1st Floor, Hauz Khas Village, New Delhi Cuisine North Indian, Italian, Sea Food

The Leakey Colden 19 Hauz Khas Village Lake Side New Delhi Cuisine Thai Mexican Italian

Ying Yang BY CDB Corner market Malviya Nagar New Delhi Cuisine Pan Asian restaurant

Food Blogger

When The Muse Strikes!: Tribe Brunch and Bar - An Unusual Dining Experience

Restaurant Review: Tribe Brunch & Bar, Vasant Kunj, Delhi

Smriti Mamgain

Tangerine - A wonderful Japanese fare Bangalore

Have Seafood Your Way @ Tribe Brunch and Bar » The Food Headquarters

The 14th Chandiwala Hospitality Ensemble

Sep 2021

Sep 2021

1Got Assignment Of Delegation Chef Of MAHARAJA EXPRESS Train Which Was Under I.R.C.T.C. For Eight Days Tour Indian Railway (Govt .Of India)

New Delhi

HOBBIES

Making New Dishes / Cooking Tanning Coworkers / listening Music

Contact this candidate