Open To Work
JITENDRA KUMAR
New Delhi
Work Preference
Summary
Accomplished Chef with over 10 years in the culinary field, specializing in menu creation, inventory management, and food safety compliance. Demonstrates expertise in sourcing local ingredients for innovative farm-to-table menus. Proven leader in training staff and optimizing inventory control to minimize waste. Thrives in fast-paced environments, delivering quality results under pressure.
Overview
14
14
years of professional experience
Work History
Sous Chef
Paul Bakery And Kitchen
01.2021 - Current
- Proven experience in managing a high-volume kitchen, overseeing up to 10 cooks at a time.
- Skilled in leading, training, and motivating a diverse kitchen staff.
- Ensured kitchen brigade operated at highest culinary standards through effective management and training.
- Scheduled kitchen staff and organized daily responsibilities of cooks while providing hands-on assistance as needed.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Demonstrated culinary expertise in kitchen operations. Strong desire to instill good practice and procedures in those working with you.
- Skilled in creating new recipes and menu items that simultaneously meet customer needs and maximize profits.
- Developed new recipes to enhance menu offerings at Paul Bakery and Kitchen.
- Trained junior chefs on culinary skills and kitchen protocols.
- Mentoring, training and supporting junior chefs Ability to communicate well with both superiors and subordinates.
- Make sure all stations in the kitchen were clear and up to Follow NSF Hygiene Standard.
- Managed inventory levels and ordered ingredients to maintain kitchen operations.
- Planning, preparing and directing food operations in a kitchen Ensuring that the presentation of food is compliant with restaurant standards Helping to train, develop and grow a kitchen staff.
- Collaborated with front-of-house staff to improve customer experience during service.
- Fostered teamwork among staff to create a positive work environment that enhanced collaboration and morale.
- Modified recipes to accommodate dietary restrictions or allergies.
DCDP
CAARA Culinary Kitchen & Catering
01.2019 - 01.2021
- Collaborated with senior chefs to contribute innovative ideas for menu development.
- Developed and implemented strict food safety and sanitation practices.
- Researched and developed creative methods to reduce food waste and improve efficiency.
- Supported kitchen team across various sections, enhancing efficiency in dish preparation and presentation.
- Assisted in ingredient preparation for daily service while organizing Channeler wire waste in kitchen area..
- Proficient in the use of all kitchen equipment, including mixers, blenders, slicers, and grinders.
Senior Pizzaiolo
Pizza Express
01.2016 - 01.2019
- Represented restaurant at cooking competitions, placing 1st twice due to meticulous attention to detail during meal preparation process.
- Assisted head chef in preparing 500k meals weekly, ensuring adherence to recipes and high presentation standards.
- Assessed customer feedback on daily basis and adjusted portions/seasoning accordingly: achieved 98% satisfaction rating over &-month period from diners across 3 locations.
- Managed inventory levels for fresh produce orders weekly, reducing costs compared to previous year's budget for same items.
- Followed all safety guidelines when handling kitchen equipment and ingredients; reduced food complaints.
COMMI 3
Hotel Landmark
01.2013 - 01.2014
- Prepared kitchen for nightly service, ensuring readiness for efficient operations.
- Cleaned kitchen surfaces and equipment to maintain hygiene standards. and organized 10 kitchen stations and kept them in a enjoyable and orderly place to work.
- Assisted with prep work before restaurant opening, contributing to increased productivity.
- Gained valuable knowledge of how kitchens are run and what competencies a chef needs to have to thrive in a kitchen environment.
Education
Intermediate -
U.P. Board
Allahabad, India01-2010
High School -
U.P. Board
Allahabad, India01-2007
Graduation -
Dr. Ram Manohar Lohiya Awadh University
Diploma B.Sc. (HM) -
INSTITUTE OF HOSPITALITY MANAGEMENT
KANPUR, IndiaSkills
- Menu innovation
- Recipe development
- Food preparation
- Baking expertise
- Food safety
- Cost control
- Inventory management
- Staff supervision
- Meal preparation
- Allergen awareness
Languages
- Hindi, Conversational
- English, Conversational
Personal Information
- Hobbies: Travel and learning about regional dishes and food production techniques all around the world.
- Father's Name: Sri. Durga Prasad Singh
- Date of Birth: 01/24/93
- Marital Status: Married
Training
HOTEL VIJAY INTERCONTINENTAL, KANPUR, U.P., Completed
Timeline
Sous Chef
Paul Bakery And Kitchen
01.2021 - Current
DCDP
CAARA Culinary Kitchen & Catering
01.2019 - 01.2021
Senior Pizzaiolo
Pizza Express
01.2016 - 01.2019
COMMI 3
Hotel Landmark
01.2013 - 01.2014
Intermediate -
U.P. Board
High School -
U.P. Board
Graduation -
Dr. Ram Manohar Lohiya Awadh University
Diploma B.Sc. (HM) -
INSTITUTE OF HOSPITALITY MANAGEMENT