Hi, I’m
HARISH KUMAR
CORPORATE EXECUTIVE CHEF
New Delhi
Work Preference
Summary
Dynamic Corporate Executive Chef with a proven track record at BEING FS FOOD STUDIO, excelling in culinary innovation and quality control. Expert in menu development and staff training, I enhanced kitchen productivity and elevated guest experiences through strategic cost management and effective leadership. Passionate about delivering exceptional dining experiences.
Overview
14
years of professional experience
Work History
BEING FS FOOD STUDIO
CORPORATE EXECUTIVE CHEF
02.2025 - Current
Job overview
- Developed innovative culinary concepts for diverse client events.
- Managed kitchen operations to ensure high-quality food production.
- Implemented efficient kitchen workflows to optimize productivity and service speed.
- Established standard operating procedures for food preparation and presentation.
- Conducted regular quality audits to maintain culinary excellence across services.
- Researched new recipes, ingredients, and cooking techniques to expand culinary repertoire.
- Reviewed customer feedback to improve dining experience and make necessary adjustments in menu offerings.
- Planned special meals for VIPs and dignitaries visiting the company's premises.
- Performed financial analysis and recommended effective methods to cut costs.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Improved performance of team members resulting in high-quality meals produced daily.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
BIRCH by ROMEO LANE,NSP, NEW DELHI
EXECUTIVE CHEF
06.2024 - 01.2025
Job overview
- Coordinated food safety practices to maintain a clean and organized kitchen environment.
- Collaborated with front-of-house team to ensure seamless service during peak hours.
- Implemented cost-control measures to optimize kitchen operations and reduce waste.
- Researched emerging culinary trends to innovate menu offerings at the restaurant.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
PARK PLAZACBD SHAHDARA
SOUS CHEF
01.2022 - 01.2024
Job overview
- Developed seasonal menus highlighting local ingredients and culinary trends.
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Managed inventory and sourcing of ingredients from local suppliers.
- Coordinated food safety practices to maintain a clean and organized kitchen environment.
- Trained new chefs on cooking techniques and restaurant standards.
- Collaborated with front-of-house team to ensure seamless service during peak hours.
- Implemented cost-control measures to optimize kitchen operations and reduce waste.
- Researched emerging culinary trends to innovate menu offerings at the restaurant.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Developed and implemented new menu items to enhance guest experience.
ITC GRAND BHARATGURUGRAM
KITCHEN EXECUTIVE
01.2019 - 01.2022
Job overview
- Order materials, supplies, and ingredients based on demand.
- Supervise kitchen employees and organize food orders.
- Oversee the food preparation and cooking process.
- Ensure the kitchen is clean and organized.
- Maintain weekly and monthly cost reports.
ITC GRAND BHARATGURUGRAM
CHEF DE PARTIE
01.2016 - 01.2021
Job overview
- Maintain cost effectiveness by maintaining profitability in all areas.
- Constantly evaluate systems to facilitate improvement where possible.
- Ensure HACCP procedures are followed and clear records are kept at all times.
- Ensure the highest standard in preparation of food production and delivery.
LEONIA HOLISTIC DESTINATIONHYDERABAD
CHEF DE PARTIE
01.2013 - 01.2014
Job overview
- Led kitchen operations at Coffeeshop-Sun and Moon & Banquets.
- Making daily report of cost and report to Executive chef.
- Managed reservations and updated details using SAP store management system.
- Collected guest feedback on stay and food quality.
LEONIA HOLISTIC DESTINATIONHYDERABAD
KITCHEN MANAGEMENT TRAINEE
01.2012 - 01.2013
Job overview
- Compiled daily cost reports for F & B Controller and provided data to Executive Chef & Executive Sous Chef for effective food cost management.
- Analyzed team hierarchy in hotel and kitchen operations to understand workflow and improve collaboration.
- Collected guest feedback on their stay and dining experience to inform service improvements.
- Entered reservations into SAP store management system.
Education
NCHMCT & IGMOUIndia
B.Sc from Hotel & Hospitality
01-2012
CBSE BOARDIndia
INTERMEDIATE
01-2009
CBSE BOARDIndia
MATRICULATION
01-2006
Skills
- Menu development
- Culinary innovation
- Recipe development
- Food Safety
- Quality Control
- Food cost management
- Inventory control
- Supplier negotiation
- Staff training
- Culinary Software
- MS OFFICE
- Quality control
Timeline
CORPORATE EXECUTIVE CHEF
BEING FS FOOD STUDIO
02.2025 - Current
EXECUTIVE CHEF
BIRCH by ROMEO LANE,NSP
06.2024 - 01.2025
SOUS CHEF
PARK PLAZA
01.2022 - 01.2024
KITCHEN EXECUTIVE
ITC GRAND BHARAT
01.2019 - 01.2022
CHEF DE PARTIE
ITC GRAND BHARAT
01.2016 - 01.2021
CHEF DE PARTIE
LEONIA HOLISTIC DESTINATION
01.2013 - 01.2014
KITCHEN MANAGEMENT TRAINEE
LEONIA HOLISTIC DESTINATION
01.2012 - 01.2013
NCHMCT & IGMOU
B.Sc from Hotel & Hospitality
CBSE BOARD
INTERMEDIATE
CBSE BOARD
MATRICULATION