SAURABH KUMAR

E-Mail: chefsaurabh2005@yahoo.comMobile: +918107545922

Aspires to pursue career as Facility Manager with an organisation of repute in the Hospitality Industry.

SNAPSHOT

Expert Indian Chef with over 16 years of professional experiences in the Hospitality Industry, in various hotel, tanker-ships, club & restaurant in India and Abroad.

Extensive experience in creating recipes and handling preparation of elaborate meals. Proven ability of delivering value-added customer service and achieving customer delight by providing

customized products as per requirements. Possesses multi-cuisine experience (Continental, Indian, Italian, Tandoor, Chinese, South Indian, Pantry and

Chats). Expertise & specialized in Continental & Indian cuisine thorough knowledge of Mise-en-place, Cooking,

Presentation and also service execution. Proficient in menu planning, operations management & maintenance of a hygienic environment. Proficiency in developing new menu with new recipes which resulted in increased customers & sales. Proven ability in designing menu and preparing food for special events, food festival, wedding and parties

outside the restaurant environments. Good interpersonal skills with the ability to work in a multi-cultural environment comprising of different

nationalities and cultures. Core Competencies:

- Innovative Menu Planning, - Recipe & Standardization - Skilled Man power Hiring- Indenting & Authorization - Menu Planning - Banquet Booking- Food Cost Control - Inventory Control - Purchase Operations- Budgetary Control - Kitchen Equipment Maintenance- Kitchen Organization - HACCP Training

Other Accolades Featured in ‘Catch and Cook’ TV show in MARINEBIZ TV. Featured in “T.V Show” in Bali (Indonesia) for promotion of Indian Cuisine. Interviewed by “FM KUTA BALI” for launching Indian food for the first time in Bali (Indonesia). Interviewed by “DAILY BEAT” magazine for launching 69 Indian dishes.

CORE COMPETENCIES

F & B Operations Menu planning for an expansive repertoire of menus, along with portion standardization and supervision of food

preparation. Handling all aspects of kitchen management including monitoring food production and aesthetic presentation

of food and beverages. Coordinating the work of the kitchen staff and managing the preparation of meals. Experimenting & presenting innovative ideas, styles new dishes and ensuring cost control measures. Maintaining quality and consistency of food for enhancing satisfaction amongst customers.

Restaurant Management Handling smooth functioning of Restaurant Operations including goals, budgets, plans, and administrative

activities and maintaining reports / records. Coordinating with in-house & potential guests, understanding requirements & customizing services. Coordinating the work of chefs, cooks, and other employees to ensuring qualitative food preparation. Planning special events guiding the service & production teams about food layout aspects & other details. Ensuring cleanliness in kitchen work area & that it is in order prior to commencement of food preparation. Conducting hygiene audits inspections and conveying feedback to operating staff as well as managers for gaps

in actual Vs standardized norms.

Operations Management

Managing contract negotiations & finalizing with clients and vendors. Handling duties within kitchen area in accordance with health, hygiene and safety regulations. Maintaining and generating daily sales report, to track daily performance. Performing surveys to purchase from new markets for procuring raw material with assistance from the

purchase manager/Inventory manager. Maintaining logs for temperature, thermometer, fridges and deep fridges. Synchronizing with:

o Store Keepers to obtain the correct delivery of the ordered food.o Purchase Manager/Inventory manager for timely availability of fresh and packaged food.

Client Servicing / Team Management Ensuring customer satisfaction by achieving delivery of service quality norms. Collecting weekly menu & reporting daily activities to the superiors. Executing policies & procedures in the operating systems to achieve greater customer delight. Interacting with clients, handling guests’ requests & resolving complaints. Training the staff in accordance to the company’s specification & standard procedure.

EMPLOYMENT PROFILEJuly 15 - Till now Quality Officer with “Swami Kesvanand Institute of Technology,Management

and Gramothan” Jaipur,Rajasthan,India

Make layout of kitchen, equipments purchasing, setup and implement of standard recipe. Handling all aspects of kitchen management including monitoring food production and aesthetic presentation

of food and beverages. Menu planning for an expansive repertoire of menus, along with portion standardization and supervision of food

preparation. Prepare kitchen formats, balance sheets, Prepare hierarchy of food –production. Prepare standard of raw materials and dairy products, check the quality of vegetables. Prepare cyclic menu for students and guests. Spearheaded and controlled activities related to purchase, store, food, cost, portion, budget, kitchen

organization and kitchen equipment maintenance. Coordinate with suppliers, check perishable and non- perishable items. Interact with the students, guests and directors for special events.. Maintain HACCP. -------------------------------------------------------------------------------------------------------------------------Sept 13 – June 15 Executive Chef with “BIN MAJID BEACH HOTEL” Group of Bin Majid Hotels and

Resorts, Ras al Khaimah, UAE

Operating Indian cuisine outlet ,prepare menus for Alacarte, set menu , Today’s special and events menu. Handling all aspects of kitchen management including monitoring food production and aesthetic presentation

of food and beverages. Assist to Exe chef for maintain HACPP, Duty roaster, Training for all the production staff and menu

planning for events. Prepared menu for the A La Carte, Buffet or Chef’s Special, prepared standard menus for staff cafeteria. Spearheaded and controlled activities related to purchase, store, food, cost, portion, budget, kitchen

organization and kitchen equipment maintenance Interact with the guest and coordinate with the F&B Department’s head. Worked as a Trainer of HACCP.

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March 11- Aug 13 Executive Chef with Hotel “TOSHALI ROYAL VIEW” Toshali Group of hotels SHIMLA, H.P, India

Menu planning for an expansive repertoire of menus, along with portion standardization and supervision of food preparation.

Prepare kitchen formats, balance sheets, Prepare hierarchy of food –production. Coordinate with suppliers, check perishable and non- perishable items. Prepared menu for the A La Carte, Buffet or Chef’s Special, prepared standard menu. Coordinated with General Manager & Managing Director and participated in a meeting with HOD’s.Spearheaded and controlled activities related to purchase, store, food, cost, portion, budget, kitchen organization and kitchen equipment maintenance

-------------------------------------------------------------------------------------------------------------------------Dec 09- March 11 Executive Chef with Hotel “HOTEL RAJMAHAL” Agra, U.P, India

( PREOPENING TEAM)

Newly Opened 60 rooms property, setup new multicuisine kitchen, design and planning the kitchen, purchase kitchen equipments and utensils, recruit of chefs and commis, setup of stores .

Prepare kitchen formats, balance sheets, Prepare hierarchy of food –production. Coordinate with suppliers, check perishable and non- perishable items. Prepared menu for the A La Carte, Buffet or Chef’s Special, prepared standard menu. Coordinated with General Manager & Managing Director and participated in a meeting with HOD’s.Spearheaded and controlled activities related to purchase, store, food, cost, portion, budget, kitchen organization and kitchen equipment maintenance-------------------------------------------------------------------------------------------------------------------------Jun’07- Nov’09 Executive Chef with Resort “Golden Waters” Kumarkom, Kerla, India

Prepared menu for the A La Carte, Buffet or Chef’s Special. Coordinated with General Manager & Managing Director and participated in a meeting with HOD’s. Spearheaded and controlled activities related to purchase, store, food, cost, portion, budget, kitchen

organization and kitchen equipment maintenance.

-------------------------------------------------------------------------------------------------------------------------Jun’08- Sept’08 Executive Chef with 5 Star Hotel “The Khajuraho Indian Restaurant (Hotel The

Iron Gate)” Prague, Czech Republic – ( CONTRACT )

Gained experience of working as an “Executive Chef” as well as “Trainer”, to demonstrate Indian cuisine and trained the international chefs on how to established kitchen, launch Indian menus.

Successfully made website, prepared menu for the catering and worked on food festival.

-------------------------------------------------------------------------------------------------------------------------Feb’05- Jun’07 Sous Chef with 4 Star Hotel “Usha Bundela” Khajuraho, India

Coordinated with Executive Chef and imparted food training to the staff on kitchen planning & meal production. Controlled and managed activities related to purchase, store, food, cost, portion, budget, kitchen organization

and kitchen equipment maintenance.

-------------------------------------------------------------------------------------------------------------------------Jun’04- Jan’05 Executive Chef / Restaurant Manager with 4 Star Hotel “Kamasutra Bali” Bali,

Indonesia (Indian Cuisine)— ( PREOPENING TEAM)

Launched Indian kitchen and made arrangement for Indian spices & party. Maintained bar, regularly checked list and made the duty list of kitchen & service department. Made Indian menu and new menu for buffet. Attended training and regular briefing for chef & service staff. Promoted Indian cuisine, arranged Indian food craft and was responsible for Multi-cuisine Restaurant Banquet. Planned banquet buffet set-ups, interacted with guest and resolved their complaints. Prepared daily operations plan and daily sales report for Food & Beverage Department. Established duty roaster for food & beverage service department. Successfully handled the Banquet Sales, organized different functions in the restaurant and managed outdoor

banquet functions, etc.---------------------------------------------------------------------------------------------------------------------

Mar’02- May’04 Sous Chef with 4 star Resort “The Siena Village” Munnar, Kerala (Indian / Continental) -- ( PREOPENING TEAM)

Coordinated with Executive Chef and imparted food training to the staff on kitchen planning & meal production. Controlled and managed activities related to purchase, store, food, cost, portion, budget, kitchen organization

and kitchen equipment maintenance.

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Apr’00- Mar’02 Chef de Partie with 4 Star Hotel & Resort “Black Thunder Resort” Coimbatore.(Continental)

Coordinated with Executive Chef and Sous chef and follow the menus. Prepared the cuisine for ala carte and for buffet. Check gravies and food presentation, control food timings and for serve food. Maintain stock and make requisition for ingredients. Distribute duties & responsibility to commies.

-------------------------------------------------------------------------------------------------------------------------Oct’99- Apr’00 Trainee with 5 Star Hotel “Mughal Sheraton” Agra (Tandoor / Indian curry)

Prepared Mis-en-place and Gravies. Gained experience of working in various sections like Indian, Continental, Bakery, Garden manager & Cafeteria

PROFESSIONAL COURSES

Completed Crafts Man Ship Course in “Food- Production” (Bakery, Indian, Continental) from F.C.I, Faridabad, Government of Haryana during 1998- 1999 [One and half years course] having 66.5%

Computer Skills Operating Systems : Windows98/XP/2000/2007.Software Packages : IDS Fortune,MS Office, Photoshop, Internet, PM-6.5, Scanning and Printing.

AcademicsIntermediate from Allahabad Board in the year 1998 having 53.8%Matriculation from C.B.S.E Board in the year 1994 having 50.8%

PERSONAL PROFILE

Date of Birth : 30th September 1979Passport Details : J-7309558; Issued for 22/07/2011 to 21/07/2021 Languages : English, Hindi Contact Address : C/o Dr.Hemendra Verma, Adarash Nagar Colony,

Baruzai Peshawari, SHAHJAHANPUR (U.P.)- 242001