DURGESH KUMAR
CHEF
Summary
Interested in a position of responsibility where I can apply my skills, experience & knowledge in Hospitality to contribute to the organization's success & have a successful career in hospitality industry.
Overview
8
8
years of professional experience
3
3
Languages
Work History
Junior Sous Chef
IHG CROWN PLAZA
NEW DELHI OKHLA
11.2022 - Current
- Led team by example in preparing items accurately and according to high-quality standards.
- Oversaw cleanliness of each station in kitchen.
- Ordered new ingredients and supplies to meet expected needs.
- Successfully completed kitchen product inventory as assigned.
junior sous chef
MARRIOTT SURAT
04.2022 - 10.2022
- Prepped daily menu items to quickly deliver upon request.
- Planned and directed high-volume food preparation in fast-paced environment.
- Delivered verbal culinary instruction and assignments to [Number] kitchen staff members daily to promote successful dining experiences for clients.
- Developed unique menu items and plating presentations.
- Assisted sous chef with weekly schedule drafts for [15] kitchen staff.
CDP 2
MARRIOTT SURAT
SURAT
09.2019 - 03.2020
- Assisting the sous chef for various management base task
- Provides guidance to junior staff in food preparation and presentation
- Oversees and organizes kitchen stock and ingredients
- Supervises all food preparation and presentation to ensure food quality and restaurant standard
- Helping chef for menu cost controlling as well
- Training commis chefs and trainees
- Ordering, with monthly inventory
- The kitchen is maintained and cleaned to the highest level
- Courtyard by Marriott Guru gram Downtown
- As a CDP
Chef De Partie
MARIOTT
GURUGRAM
03.2018 - 08.2019
- Handling day to day operations on my own
- Creative Menu Development for day to day buffet
- Planning for cost control and waste control
- Developed action plans for hygiene standards
- Responsible for high standards of food, hygiene, and health and safety.
Demi Chef De Partie
MARRIOTT HOTELS JAIPUR
10.2018 - 03.2019
- Delegates and assists in preparing of cold food items like salads, cold cuts, salad dressings and dips etc
- Ensure that appropriate levels of hygiene and cleanliness are maintained in the kitchen
- Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product
- Plan, prepare and set up to provide quality service and product to all outlets requiring items from Garde-manger kitchen.
Commi 1
COURTYARD BY MARRIOTT AGRA
12.2014 - 09.2016
- Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquets events
- Preparing salads for restaurant and banquets operation
- Prepares cold meats, terrine, pate, roulade etc
- Making appetizers and canapés for special events
- Assist chef de partie in making menu for special events
Commis chef
COURTYARD BY MARRIOTT BHOPAL
06.2013
- Responsibilities
- Prepare all dishes following recipes and yield guides
- Preparing cold foods sandwiches, salads, dressings and condiments
- Maintain sanitary work environment in compliance with all applicable codes and safety best practices
- Professional Achievements in Hospitality
- Skills training
- Food safety in catering
- Authentic hospitality
- Kitchen trainer
- Professional Training Attended in Hospitality
- Basic First Aid
- Kitchen Hygiene e & Sanitization Training Programme
- Job Safety Training
- Fire & Evacuation Training
- HACCP Training
- Great Food Safe Food
- Rouxbe training
Education
Bachelor of Science - Hotel Management
PUNJAB TECHNICAL UNIVERSITY
HCMI CHANDIGARH 09.2009 - 09.2012
Skills
Western A la carte food preparation & Buffet preparation & Menu planning day to dayPerishable ordering and receiving & Store requisite and inventoryBanquet (planning, production, set up, ordering etc)Homemade pastasDisplay, Day-to-dayProduction of Lebanese Dip and Mexican Dip etc
Basic cooking methods
Inventory supervision
Measuring and portioning
High hygienic standards
Recipes and menu planning
Workflow Optimization
Timeline
Junior Sous Chef
IHG CROWN PLAZA
11.2022 - Current
junior sous chef
MARRIOTT SURAT
04.2022 - 10.2022
CDP 2
MARRIOTT SURAT
09.2019 - 03.2020
Demi Chef De Partie
MARRIOTT HOTELS JAIPUR
10.2018 - 03.2019
Chef De Partie
MARIOTT
03.2018 - 08.2019
Commi 1
COURTYARD BY MARRIOTT AGRA
12.2014 - 09.2016
Commis chef
COURTYARD BY MARRIOTT BHOPAL
06.2013
Bachelor of Science - Hotel Management
PUNJAB TECHNICAL UNIVERSITY
09.2009 - 09.2012