Executive Chef - 19+ Years Culinary Leadership

PULIN KAMILA

Executive Chef

J – **, ***, Global City, Virar West, Dist. Palghar

Phone: +91-916******* Email: ***********@****.***

PROFESSIONAL SUMMARY

Highly accomplished culinary professional with over 19 years of experience in luxury hotels, resorts, banquet operations, and institutional catering. Proven expertise in large-scale kitchen management, menu engineering, food costing, procurement, and team leadership. Strong background in Indian, Asian, European and American cuisines with a commitment to quality, hygiene, and operational excellence.

CORE COMPETENCIES

• Kitchen Operations Management

• Menu Planning & Recipe Development

• Food Costing & Budget Control

• Large-Scale Catering (15,000+ Covers)

• Banquet & Event Operations

• Inventory & Procurement Management

• Staff Training & Leadership

• Hygiene & HACCP Compliance

PROFESSIONAL EXPERIENCE

Executive Chef – Farmhouse Group of Hotels & Restaurants

June 2024 – Present

• Leading multi-property kitchen operations and menu innovation.

• Managing procurement, vendor negotiations and cost optimization.

• Training and supervising kitchen teams for quality consistency.

Executive Chef – Sodexo, SMBT College Nashik

Dec 2023 – May 2024

• Managed catering for 15,000+ students and large events.

• Supervised 57 kitchen staff.

• Controlled food costing, procurement and hygiene standards.

Sous Chef – Taj Lands End, Mumbai

Mar 2022 – Nov 2023

• Managed banquet kitchen operations and supervised 42 staff.

• Assisted in menu planning and banquet food costing.

• Ensured quality control and guest satisfaction.

Executive Chef – Royal Hotels & Restaurant Pvt. Ltd.

Nov 2019 – Feb 2022

• Led team of 59 kitchen staff.

• Developed seasonal menus and maintained cost efficiency.

• Managed procurement and inventory systems.

Executive Chef – Club One, Virar

Oct 2015 – Oct 2019

• Handled complete kitchen administration and menu development.

• Standardized recipes and controlled food costs.

• Supervised staff scheduling and training.

ADDITIONAL INTERNATIONAL & EARLIER EXPERIENCE

Sr. Sous Chef – Hotel Leela, Mumbai (Dec 2012 – Aug 2015)

• Developed outdoor catering division and directed banquet team of 25 staff.

Sous Chef – The Venetian Resort, Macau (July 2011 – Nov 2012)

• Handled Indian Curry & Tandoor section maintaining international standards.

Sous Chef – Indian Bollywood, Switzerland (Feb 2009 – Feb 2010)

• Managed Indian cuisine for international guests and celebrities.

CDP – Parliament of India, New Delhi (June 2007 – June 2008)

• Prepared high-quality Indian cuisine for official functions.

EDUCATION

HSC – Maharashtra State Board (2023)

CERTIFICATIONS

• Basic Food Hygiene Certificate

• First Aider Certification

PERSONAL SKILLS

• Creative & Innovative

• Strong Leadership

• Cost-Conscious & Detail-Oriented

• Excellent Communication

• Highly Motivated & Disciplined

REFERENCES: Available upon request.

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