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 - 2012.09
Skills
Western A la carte food preparation & Buffet preparation & Menu planning day to dayundefined
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 - 2012.09
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