Anil Kumar
WelcomHeritage A Luxury Boutique Resort
Hamirpur
3
Languages
19
years of professional experience
To establish a mile stone in this field of professionalism and desire to serve the organization with best efforts. A competent professional with years of qualitative experience in F&B operations in the Hospitality Industry. Proficiency in preparing, producing and presenting high quality food. Possess understanding of health and sanitation concerns. Intend to build career in an organization with committed and dedicated people, which will help me to work in challenging environment, where my skills and potentials are completely utilized and reformed to an excellence.
Work History
Executive chef
4 Years 8 Months- In food production.
Executive chef
1 Year 3 Months- In food production.
Executive chef
1 Year 10 Months- In food production.
Sous chef
1 Year 9 Months- In food production.
Sr.C.D.P (Senior Chef De parties)
11 Months- In food production.
Sr.C.D.P (Senior Chef De parties)
2 Years 9 Months- In food production.
Guest Service Associates
4 Years 1 MonthHotel Trainee (H.T)
8 MonthsEducation
10th
Diploma
One and half year
12th
Skills
Food safety
Menu planning
Cost control
Menu development
Interests
Travelling & swimming & cooking
Languages Known
English
Hindi
Punjabi
Industrial Exposure
1st may 2007 to 30th Dec 2007 – I Have done Industrial Exposure Training from Lemon tree hotels – Udyog vihar, (Gurgaon).
MY WORDS
I hereby declare that what I have furnished here is true to the best my knowledge.
Role & Responsibilities
- Plans menus for all food outlets in the Hotel.
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted Labor cost goals.
- Approves the requisition of products and other necessary food supplies.
- Ensures that high standards of sanitation, cleanliness and safety are maintained Throughout all kitchen areas at all times.
- Establishes controls to minimize food and supply waste and theft.
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
- Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises Portion control for all items served and assists in establishing menu selling prices.
- Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as Necessary to help assure that financial goals are met.
- Attends food and beverage staff and management meetings.
- Consults with the Food & Beverage Director about food production aspects of Special events being planned.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Ensures proper staffing for maximum productivity and high standards of quality; Controls food and payroll costs to achieve maximum profitability.
- Evaluates food products to assure that quality standards are consistently attained.
- Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
- In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
- Evaluates products to assure that quality, price and related goods are consistently Met.
- Develops policies and procedures to enhance and measure quality continually updates written policies and procedures to reflect state-of-the-art techniques, equipment terminology.
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
- Provides training and professional development opportunities for all kitchen staff.
- Ensures that representatives from the kitchen attend service lineups and meetings.
- Periodically visits dining area when it is open to welcome members.
Kitchen Operations
- Conducting internal audits on a month quarter.
- Coordinating the work of the junior kitchen staff and managing the preparation of meals. Maintaining quality and consistency standards of food and hygiene.
- Ensuring cleanliness in kitchen work area & that it is in order prior to commencement of food Preparation.
- Handling the buffet and outdoor event setups.
- Complete Miss-en-place preparation.
- Monitoring and food production Trainees.
- Aesthetic Presentation of food and beverages.
- Trained I Handling special Guest Care and Requirements.
- Strong relationship and people management skill.
- Responsible for food preparation and maintaining FIFO.
- Responsible for daily store requisition.
- Allocating work to apprentices and trainees.
- Food preparation and Work on Tandoor.
- Controlling on food cost.
- Leading a team of food Handler to Maintain hygiene standard of awareness on HACCP
Toward Customers
- Meet & Greet Customers at various F&B outlets.
- Menu Recipes with their food cost calculations & suggestions.
- Food tasting & sustaining food taste & presentation at all time.
- Create suggestive Menu as per customer need.
- Keeping up-dated with market competition & trends.
- Party's & Rooms booking help for the guest
- Quality: -
- Ensure highest quality, consistency, presentation, decoration.
- Ensuring HACCP rules & regulations, Kitchen Hygiene & fire safety.
- Ensuring training to all Team members through orientation.
- Developing Departmental training plans.
- Ensuring resource and team building exercise for the department for future Prospects in co-ordination with H.R. Department
- Ensure to discuss to venders for the best rates
- Survey the market & venders time to time
- Control: -
- Maximize F & B revenue through effective press/media coverage & food cost Control.
- Checking regular purchase, indent materials received & quality checking of raw Materials.
- Carry out inventories & action against unsatisfactory controls
- All time co-ordination with F& B manager & utility worker (U.T.) supervisors & Maintenance staff.
- Manage Departmental productivity, plan manpower and budget for the Department.
- Ensure respect of all materials and correct usage, daily purchase as per needs & Specific needs on established policies.
Area of specialization
- Food production personnel.
- Acquire a position that allows me to utilize and experience, knowledge and skills in F&B Production department & related areas.
Timeline
Executive chef
WelcomHeritage A Luxury Boutique Resort
12.2021 - CurrentRead More
Executive chef
J.P.Kyriad by Citrus Hotels Group of Orange tighter hospitality
08.2020 - 11.2021Read More
Executive chef
Kyriad by Citrus Hotels Group of Orange tighter hospitality
07.2018 - 05.2020Read More
Sous chef
Glades Hotels
09.2016 - 06.2018Read More
Sr.C.D.P (Senior Chef De parties)
Ramgarh Heritage A Luxury Boutique Resort
09.2015 - 08.2016Read More
Sr.C.D.P (Senior Chef De parties)
Vista Park hotels and Resorts
11.2012 - 08.2015Read More
Guest Service Associates
Lemon tree hotels
10.2008 - 11.2012Read More
Hotel Trainee (H.T)
Lemon tree Hotel
01.2008 - 09.2008Read More
Nation Open School
12th
Read More
Food Science Training Centre
Diploma
Read More
Himachal Pradesh board
10th
Read More