DEVENDRA KUMAR
Uttar Pradesh
Summary
Results-oriented Chef with a commitment to creating exceptional cuisine and maintaining a safe, efficient kitchen environment. Strong knowledge of hospitality industry practices and ability to thrive under pressure will contribute significantly to organizational success. Eager to embrace challenges and foster growth within Dubai's booming hotel sector.
Overview
22
22
years of professional experience
Work History
Sous Chef
Taj Exotica Resort & Spa
Andaman Nicobar
01.2025 - Current
- Collaborated with Executive Chef to develop innovative menus and seasonal specials that enhanced guest satisfaction.
- Prepared high-quality dishes in accordance with Taj Exotica Resort standards.
- Supervised kitchen staff to maintain efficient workflow and food safety practices.
- Trained new team members on cooking techniques and kitchen procedures.
- Oversaw inventory levels to minimize waste and maintain quality. to guarantee availability of fresh ingredients, minimizing waste and ensuring quality.
- Ensured cleanliness and organization of kitchen workstations and equipment.
- Assisted in implementing cost control measures while upholding high food quality standards, contributing to overall kitchen efficiency.
Junior Sous Chef
Taj Mahal
Lucknow
09.2017 - 12.2024
- Supervised kitchen staff to enhance food preparation efficiency and quality.
- Ensured food quality and presentation standards met customer expectations.
- Assisted in menu planning and design for seasonal offerings.
- Coordinated inventory management and stock rotation procedures.
- Trained new team members on kitchen operations and safety protocols.
- Collaborated with front-of-house staff to improve service delivery and customer satisfaction.
Chef De Partie (Continental Section)
Vivanta by Taj Hotel
Lucknow
10.2011 - 08.2017
- Supervised continental section and assisted chef in creating diverse menu options
- Prepared special meals and monitored quality standards
- Recognized multiple times as employee of the month for outstanding performance
- Exceptional sense of guest service.
- Developed skills in Italian cuisine and customer service during training at established restaurant.
- Flexible in Working Hours, always focused on quality and consistency
- Able to work unsupervised, Self-motivation and ability to take the initiative
- Time management and planning
- Correct Portioning, Replacement Points Preparation Good Communication Skills
- Having a friendly and courteous manner
- Having a high standard of personal hygiene.
- Physically fit and able to remain standing for Long periods of time.
Commi-1
Taj Lucknow
Utterpradesh
02.2009 - 09.2011
- Checked mise-en-place and prepared dishes according to daily planning and standard recipes.
- Store requisition, menu planning handling of supervising continental section by follow up rules of HACCP and ISO.
- Understood guest requests and provided food tailored to their preferences.
- We must have to meet with guest and take proper feedback to him.
- Ensured timely order placement with appropriate garnishing to enhance visual appeal.
- Ensured timely food service by prioritizing orders based on pickup sequence during rush hours.
- Our order taking of food should be match with the accompaniment we should know which food goes well with what.
Commi-2
Taj Ambassador Hotel
New Delhi
03.2008 - 01.2009
Commi-2
Jaypee Residency Manor
Mussoorie
09.2007 - 02.2008
Commi-3
Hotel Taj Residency
Lucknow
07.2004 - 08.2007
Education
Diploma in Food Production -
Maury's Institute of Food Technology
Dehradun, IndiaHigher Secondary School -
Board of Secondary Education
Rajasthan, IndiaSecondary School -
Board of Secondary Education
Rajasthan, IndiaSkills
- Menu development
- Food preparation
- Inventory management
- Cost control
- Quality assurance
- Culinary training
- Kitchen supervision
- Seasonal menu planning
- Food safety compliance
- Customer feedback management
- Team collaboration
- Effective communication
- Problem solving
- Leadership skills
- Operations support
- Compliance
- Culinary trends monitoring
- Food spoilage prevention
Personal Information
- Passport Number: P1394171
- Date of Birth: 01/05/85
- Gender: Male
- Nationality: India
- Marital Status: Married
Languages
English
Elementary
A2
References
Chef, Nagendra singh
Executive Chef at Taj view Agra
Cont - 7275077712
Disclaimer
I hereby declare that the above particulars are true and correct to the best of my knowledge and belief and in the event of any information being found false or incorrect, my candidature will be liable to be cancelled.
Timeline
Sous Chef
Taj Exotica Resort & Spa
01.2025 - Current
Junior Sous Chef
Taj Mahal
09.2017 - 12.2024
Chef De Partie (Continental Section)
Vivanta by Taj Hotel
10.2011 - 08.2017
Commi-1
Taj Lucknow
02.2009 - 09.2011
Commi-2
Taj Ambassador Hotel
03.2008 - 01.2009
Commi-2
Jaypee Residency Manor
09.2007 - 02.2008
Commi-3
Hotel Taj Residency
07.2004 - 08.2007
Diploma in Food Production -
Maury's Institute of Food Technology
Higher Secondary School -
Board of Secondary Education
Secondary School -
Board of Secondary Education