CURRICULUM – VITAE

H. No. ***, Street No. – ** (Nr. Besan Mill) Contact Details:-

Ajay Park, Naya Bazaar, Tel. No. ® 91-11-253*****

Najafgarh, New Delhi – 110043 Mobile No. 91-958*******

Email: - adrmye@r.postjobfree.com

ATUL KUMAR

I Have 18 yrs of experience in making delicious healthy dishes in star hotels, international flight kitchens & luxury cruise liners. Expert in making food at reduced cost without compromising on quality & taste. I have good trainings form chefs of various star hotels & so expertise in quality procedure & regulation to be followed while making food. Also specialized in making preparing menu for the day, with good combination to attract guests. I can handle high pressure environment & make dishes of good quality, taste & health for large volume in stipulated time efficiently. I can also efficiently manage to train people, working with me & under my supervision.

I have various opening experience of openings, like Freedom of the seas (word largest cruise ship as a saucier with Chef Marco) in 2006, The med (The Mediterranean restaurant at Radisson hotel New Delhi with Chef Giovanni Leopardi) in 2008. pomodoro at Hilton hotel new delhi with Chef Theodor rudiferia in 2010.baci restaurant and BAR one of the leading stand alone Italian fine dining restaurant in delhi in 2012. Crowne plaza hotel gurgoan as sous chef for a global cuisine 110 covers all day dining restaurant, bar and in room dining and manageing a team of 23 chefs . worked as a senior sous chef with Dlf home devlopers at their super luxury project, with a team of 34 professional chefs . worked at Award wining(times food Award,for Italian reataurant in delhi and gurgaon) Artusi restaurant and bar with chef carlo and handling two outlet at gurgaon and delhi with a team of 26 chefs . worked at ITC welocome hotel dwarka as a incharge for 160 covers all day dining restaurant, in room dining and western banqueting with a team of 32 chefs and cooks .

Currently working at Dlf crest as an executive chef .Taking care of a multi cuisine restaurant, Italian café, bar, banquets, in room dining and home catering facilty with a team of 29 professional chefs and cooks .

OBJECTIVE

To utilize my abilities & experience of managing a team, making special variety dishes of different countries in professional rewarding environment.

SKILLS & KNOWLEDGE

Have ability & experience to prepare, quality, variety dishes in stipulated time.

Have expertise in variety of techniques in cooking to prepare healthy tasty dishes.

Have excellent managerial ability & have managed teams at various sections of kitchen with great efficiency.

Have experience in working with efficiency in both hot & cold kitchens & can prepare a good variety.

Have ability to produce cost effective quality dishes by appropriate planning.

Complete knowledge of HACCP & USPH

SPECIAL INTERESTS

Special interests in making gardemanger products (salads, cold cuts, cold soups & cold buffet set ups.

Sushi making & preparing large sushi mirrors for various buffet operations.

Special interests in sauce & roast section of western kitchen.

Barbeque western and asian grills

Classic Italian cuisine

PERSONAL DETAILS

Name : Atul Kumar

Date of Birth : 6th Sept. 1980

Nationality : Indian

Passport No. : k7005772

Educational Qualifications : 12th (C.B.S.E)

Professional Qualifications : 3 years Diploma in Hotel Management & Catering

Tech. and Applied Nutrition from IISM Ranchi.

Industrial Trainings : Hotel Asia Jammu Tawi, Jammu & Kashmir

Hotel Le Meriden, New Delhi

Hotel Taj Ganges, Varanasi

Carnival buffet College of cold kitchen, Miami USA

EMPLOYMENT RECORD

Employer : DLF crest (on Manone pay roll)

Duratation : 8th july 2019 – till date

Position : Executive chef

Reporting to : Group corporate chef

Responsibilty :

Taking care of kitchens operations for restaurant, café,bar and banquets at DLF crest gurgaon,Directly manage a team of 29 chefs.

Create weekly menus for all Restaurants and home delivery

Created monthly menu promotions.

Ensure that the quality and quantity standards of food preparation and presentation in three F&B outlets cucina (café style Restaurant) and secpter (fine dining restaurant ) and bar are adhered to. Devise methods for optimal use of raw materials and fuel and maintain the budgeted food cost.

Co-ordinate with the purchase department regarding procurement of various items based on the stock levels and usage in the kitchens.

Monitor adherence to safety, hygiene and cleanliness standards. Implement H.A.C.C.P system according to the ISO 22000.

Created weekly special menus for Restaurant and home delivery

Created monthly menu promotions.

Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and coordinate with the engineering team for the repairs and maintenance.

Ensure regular monitoring of GSTS and constant feedback, prompt, efficiency, and accurate service to all guests along with the best quality products.

Updating staff about the new developments in the world of cuisine

Employer : welcom hotel dwarka (ITC)

Duration : 11th june 2018 - 3 july 2019

Position : Sous chef

Reporting to : Executive chef

Employer : Artusi restaurant and bar (Giovanni food company)

Duration : 1st Augest 2017 – 10th june 2018

Position : sr sous chef

Reporting to : Executive chef

Employer : DLF home developers

Duration : 16th nov 2015 – 31st oct 2016

Position : sr sous chef

Reporting to : Executive chef

Employer : crowne plaza hotels (IHG)

Duration : 15th sep2014 -13th nov 2015

Responsibility :

Taking care of the all day dining restaurant, in room dining and bar snacks at crowne crowne plaza hotel gurgaon,Directly manage a team of 24 chefs.

Create weekly buffet menus for all day Dining Restaurant

Created monthly menu promotions.

•Ensure that the quality and quantity standards of food preparation and presentation in three F&B outlets cafe g (All Day Dining Restaurant) and In Room Dining and bar are adhered to. Devise methods for optimal use of raw materials and fuel and maintain the budgeted food cost.

•Co-ordinate with the purchase department regarding procurement of various items based on the stock levels and usage in the kitchens.

•Monitor adherence to safety, hygiene and cleanliness standards. Implement H.A.C.C.P system according to the ISO 22000.

Created weekly buffet menus for All day Dining Restaurant

Created monthly menu promotions.

•Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and coordinate with the engineering team for the repairs and maintenance.

•Ensure regular monitoring of GSTS and constant feedback, prompt, efficiency, and accurate service to all guests along with the best quality products.

•Updating staff about the new developments in the world of cuisine

Employer : seabourn cruises (R2 Speciality restaurant)

Position : chef de partie

Reporting to : chef de cuisine

Duration : 10 april 2014 – 27 july 2014 ( 4 months contract )

Employer : crowne plaza hotels (IHG)

Duration : 19nov 2013 to 8th april 2014

Position : sous chef

Reporting to : Executive chef

RESPONSIBILTY :

To maintain highest quality of product, hygiene and cleanliness and food cost at all the times.

To hire and train junior chefs for better quality of product.

To make menus for the day and do food trails for new menus.

To make the standard recipe cards and to calculate the food cost of all the products, for consistency and profitability.

To make menu for food promotions, functions, events and to make changes in the regular menus.

To take care of and kitchen equipments and to do regular follow-ups with other departments.

To take care of regular inventories of kitchen equipments, butchery, vegetables, dairy and dry stores.

To regularly take guest feed back and try to get excellent response on food and beverage by providing the best quality possible.

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To keep the team motivated at all the times by proper training and team building activities in the kitchen.

To explain and educate the service team about the food and beverage products so that they can explain it to the guest.

To create a friendly and professional environment in the kitchen.

EMPLOYER : BACI RESTAURANT AND CAFÉ BAR

DURATION : 1ST JUNE 2012 TO 30 th june 2013

POSITION : EXECUTIVE CHEF

REPORTING TO : CEO

EMPLOYER : HILTON HOTEL New Delhi

DURATION : 1ST NOV 2010 –30th April2012

POSITION : JR SOUS CHEF (POMODORO) (pre –opening team)

REPORTING TO : CHEF DE CUSINE

RESPONSIBILTY

To assist chef de cuisine in all aspect.

To maintain highest quality of product, maintain hygiene and cleanliness and maintain food cost at all the times.

To train junior chef s for better quality of product. To make menus for the day and do food trails for new menus.

To interact with guests and take their important feedback for betterment of product and knowing the local taste.

To make menu for food promotions.

Employer : Radisson Hotel, Windsor Fountain, GT Road.

Jalandhar – 144 001

Duration : 6th May 2010 to 7th oct2010

Position : Junior Sous Chef

Reporting to : Executive Chef

Responsibility

To assist Executive Chef in all aspects.

To train the junior chefs for the smooth coffee shop & Banquet Operations.

To care of and kitchen equipments and to do regular follow-ups with other departments.

To take care of regular inventories of kitchen equipments, butchery, vegetables, dairy and dry stores.

Employer : Radisson Hotel, NH-8, New Delhi-110037

Duration : Dec. 2008 to April 2010 and

Position : Chef De Partie THE MED) (pre opening team)

Reporting to : Chef De Cuisine (GIOVANI LEOPARDI)

Responsibility

To assist Chef de Cuisine in all respect for smooth operation.

To train subordinate from time to time.

To take care of the food cost and kitchen equipments and to do regular follow-ups with other departments.

Take care of regular inventories of meats, cheese and dry stores.

To prepare day menus and help chef de cuisine in making new menus.

Employer : Royal Caribbean International, Miami, USA

Duration : Feb. 2006 to April .2008

Position : Assistant cook and cdp 3 (pre opening team)

Reporting to : Executive Chef

Responsibility

To work as an in charge for different sections of western Kitchen as roast, sauce, soup, fish & vegetables.

To prepare food at high quality & taste with lowest price possible.

To describe work to junior cooks, chefs & to train them from time to time.

Employer : Carnival Cruise Lines

Duration : Augest 2004 to jan 2006

Position : Gardemanger chef

Reporting to : Sous Chef

Employer : Ambassador’s Sky Chef', IGI Airport New Delhi

Duration : 17Sept. 2002 to 11th july 2003

Position : executive Trainee

Reporting to : Executive Chef

AWARDS & ACHIEVEMENTS

Gold Medal with distinction in practical Live Cookery at, AAHAR, 2010.

Silver Medal with Appetizer category at, AAHAR, 2009.

Best performance in gardemanger Buffet Competition in entire fleet (22 units ), at carnival cruise lines, 2005.

Best Employee of the month for July 2006 at Freedom of The Seas (pre opening team ), royal Caribbean cruise lines.

Gold Medal at Bacardi chef competition at Miami .

Awarded as Employee of the quarter at ITC welcom hotel dwarka .

Place: New Delhi

Date:

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