Kitchen Manager with 35+ Years' Culinary Leadership

RAJENDRA KUMAR

Chef of a variety of cuisines for 35+ years

Presently working as a senior culinary lecturer & ad junct class at Omaha university In USA from 2021 for 3 months.

Currently working at Mamas Pizza from 2021 to date as shift leader. Looking after the production for the day, pizza bar, steam table, oven & making the Dough exitra

I was working under K & M consultants’ company as culinary consultant chef from 2012 to 2021 (9 years), 2021 migrated to USA

PROFILE

Expertise in menu engineering to bring out fullest flavors to dominate the menu, satisfying brand's target customers, retail and catering/banquet affairs, purchasing and inventory management, complying with Hazard Analysis Critical Control Point (HACCP), reducing food waste, managing and motivating kitchen staff, enhancing profitability without compromising dining experience. EDUCATION

Diploma of Hotel Management, 1991. Claremont Hotel School, Colombo, Sri Lanka.

Diploma of Hotel Management, 1988. The New Zealand Qualifications Authority, Wellington, New Zealand.

CONTACT

PHONE:

+1-420-***-**** – 402-***-****

+947********(sri Lanka)

Home:

3615 S 152 street Omaha Nebraska

LinkedIn:

https://www.linkedin.com/in/rajendra-kumar-bbaa9221/

*************@*****.***

WORK EXPERIENCE

Consultant Chef Palagama Beach, Kalpitiya, Melhim group hotels, 360 hotels and restaurants Sri Lanka

2021

Consultant Chef United Food Service, Colombo, Sri Lanka

Consultant Chef Diplomatic Compound, Cape Town, South Africa

Consultant Chef Domino's Pizza, Colombo, Sri Lanka

2012

Executive Chef Pegasus Reef Hotel, Colombo, Sri Lanka

2010 – 2011

Executive Chef KBR, Inc., Helmand, Afghanistan

2009 – 2010

Executive Sous Chef Hilton Hotels & Resorts, Colombo, Sri Lanka

2008 – 2009

Executive Chef Perera & Sons Bakers (Pvt.) Ltd, Colombo, Sri Lanka

2003 – 2006

Executive Sous Chef Sheraton Hotels & Resorts, Staoueli, Algeria

2000 – 2001

Chef de parti Renaissance Downtown Hotel, Dubai, United Arab Emirates

1997 – 1999

Demi Chef Hilton Hotels & Resorts, Colombo, Sri Lanka

1995 – 1997

Food Service Supervisor U.S. Naval Air Facility, Midway Islands, Hawaii

1991 – 1994

Trainee Sous Chef LTI Sinbad, Colombo, Sri Lanka

1985-1987

Lead, recruit, mentor, motivate, evaluate, and manage the culinary team.

Establish prep lists, delegate tasks, and scheduling for the kitchen crew.

Develop and plan menus with traditional and new culinary trends.

Ensure food quality and taste meet customer expectations.

Advising on menu and recipe development techniques.

Maintaining proper food storage techniques.

Ensure compliance with food safety rules and regulations.

Manage and control food waste and cost.

Forecasting, managing, controlling, and inventory ordering.

Understanding special dietary concerns.

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