Jitender Kumar
Faridabad
Summary
A competent professional with 18 years of qualitative experience in Food & Beverage Operations, Client Servicing, Team Management in the Hospitality Industry. Last employed with “Central Park Resorts” (A Unit of Pullman). Exhaustive exposure in overseas assignments covering organizing events, facility planning, staffing & recruitment process, setting up of standard operating procedures, food trials, developing of new concepts, training & implementation. Extensive culinary creativity and experience in creating recipes and handling preparation of elaborate meals. Specialized in handling Ala carte, buffets, and banquets operations.
Overview
19
19
years of professional experience
Work History
Corporate Chef
Skootr Global Hospitality
04.2023 - Current
- Successfully launched multi-cuisine restaurants at several prime locations.
- Hyderabad: Successfully launched and currently operating three multi-cuisine restaurants at RMZ Hi-Tech City and My Home Twitza.
- Gurugram: Opened and managing two multi-cuisine restaurants at 9B Building and Infinity.
- Noida: Established and running a multi-cuisine restaurant at Max Square.
- Menu Development: Corporate chefs are often responsible for creating and updating menus for the company's restaurants or food service operations.
- This involves designing dishes that meet the company's brand standards, appeal to the target audience, and consider factors like seasonality, cost, and dietary restrictions
- Recipe Standardization: They establish standardized recipes and cooking procedures to ensure consistency across all locations
- This may involve testing recipes, specifying ingredient measurements, cooking methods, and presentation guidelines
- Quality Control: Corporate chefs maintain high-quality standards for all food products and ensure that they meet health and safety regulations
- They conduct regular inspections of food preparation areas and monitor food handling practices to prevent contamination and ensure freshness
- Training and Development: They train kitchen staff on proper cooking techniques, food safety protocols, and adherence to recipes and standards
- This may involve conducting cooking demonstrations, organizing workshops, or developing training materials
- Vendor Management: Corporate chefs may work closely with suppliers and vendors to source high-quality ingredients at competitive prices
- They evaluate supplier performance, negotiate contracts, and ensure that ingredients meet the company's quality standards
- Cost Control: They are often responsible for managing food costs and optimizing kitchen operations to maximize profitability
- This may involve budgeting, inventory management, portion control, and identifying cost-saving opportunities without compromising quality
- Menu Analysis and Feedback: Corporate chefs analyze sales data and customer feedback to evaluate menu performance and identify areas for improvement
- They may adjust menus based on trends, customer preferences, or feedback from focus groups or surveys
- Culinary Innovation: They stay updated on culinary trends and innovations in the food industry and incorporate new techniques, ingredients, and flavors into menu development to keep offerings fresh and appealing to customers
- Food Promotion and Marketing: Depending on the organization, corporate chefs may be involved in food promotion and marketing efforts
- This could include participating in promotional events, creating content for social media or marketing materials, and representing the company in culinary competitions or industry events
- Overall, corporate chefs play a crucial role in ensuring the culinary success and profitability of a company's food service operations through menu development, quality control, training, and collaboration with other departments
Executive Chef
Skootr Global Hospitality
11.2021 - 04.2023
- Trains, develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
- Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property
- Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
- Discuss daily food cost reports with key kitchen and F&B team members
- Review weekly and monthly schedules to meet forecast and budget
- Attend the daily morning meetings and other administrative sessions
- Interacts with guests to obtain feedback on food quality, presentation and service levels
- Actively responds to and handles guest problems and complaints
- Maintain Quality levels of receiving, storage, production and presentation of food
- Ensure sufficient staffing levels are scheduled to accommodate business demands
- Follows and enforces all applicable safety procedures specified for kitchen and food servers
- Should be able to provide direction for all day-to-day operations in the kitchen
- Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- Utilizes interpersonal and communication skills to lead, influence, and kitchen staff
- He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
- Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
Sous Chef
Central Park Hospitality
04.2016 - 11.2021
- Successfully opened and managed Blue Water Multi-Cuisine Restaurant at Central Park, offering seating for 80 guests and delivering exceptional dining experiences.
- Launched and manage Thae Mauro Italian Restaurant, an elegant Italian dining destination with a capacity of 40 guests.
- Established and oversee operations at Kalyanasundaram South Indian Restaurant, catering to 40 guests and celebrating authentic South Indian cuisine.
- Expertly manage three banquet halls with varying capacities of 200, 500, and 800 guests, ensuring seamless events, from intimate gatherings to grand celebrations.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Monitored temperatures of prepared food and cold-storage areas.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Complied with all health department regulations regarding proper food handling methods.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
CDP
OLIVE BAR & KITCHEN
11.2014 - 03.2015
- Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
Sous Chef
Atrium (A unit of Claridges)
09.2010 - 03.2014
- Planning for a live counter make all food in live
- Served the kebab, curry, chat counter Pasta Ext..
- Store control, month end inventory & food cost control
- Meeting with the client, taking daily feedback & menu finalizing for the party
- Responsible for cost control, Menu planning & foods trials
- Responsible for maintenance & upkeep of the kitchen
- Co-ordinate random and monthly inventory of all the stock
- Maintain records of equipment working condition
- Responsible for menu engineering to bring about better profitability
- Responsible for maintaining the Kitchen standards set by the organisation
- Responsible for planning and execution of the monthly training calendar/plan according to departmental requirements in order to increase staff productivity and improve standards
- Monitoring staff allocation and planning duty rosters and staffing
- Responsible for maintaining quality of food
C.D.P
SRS 7DAYZ hospitality services Pvt. Ltd
Faridabad
07.2009 - 08.2010
- Plan and execute menus in collaboration with other colleagues
- Ensure adequacy of supplies at all times
- Place orders in a timely manner
- Manage ingredients that should be frequently available daily
- Follow the directions of the executive and sous chef
- Suggest new ways of presenting dishes
- Suggest new rules and procedures for optimizing the cooking process
- Give attention to the productivity of the kitchen such as speed and food quality
- Ensure adherence to all relevant health, safety and hygiene standards
- Collaborate with other colleagues and seniors
Commi-1st
SRS 7DAYZ hospitality services Pvt. Ltd
Faridabad
08.2008 - 06.2009
- Company Overview: Its fine dining Indian Restaurant with good view of Srs Mall
- Restaurants have 8 dining rooms with Indian cultured interior, garden has 500 Pax capacities and outside
- We have banqueting place for 100 pax on rooftop
- Cleans, cuts and prepares all fruits, vegetables, herbs, and salad items
- Cooks’ foods such as bacon, potatoes, eggs, vegetables, fruits, and pasta
- Prepares dishes such as sandwiches, salads & vegetables
- Serves food according to correct taste, temperature and visual appeal
- Its fine dining Indian Restaurant with good view of Srs Mall
- Restaurants have 8 dining rooms with Indian cultured interior, garden has 500 Pax capacities and outside
- We have banqueting place for 100 pax on rooftop
Commi-3rd
Gymkhana club
12.2005 - 10.2006
- Assisting in the food preparation process
- Cooking and preparing elements of high quality dishes
- Preparing vegetables, meats and fish
- Assisting other Chefs
- Helping with deliveries and restocking
- Assisting with stock rotation cleaning stations
Education
Diploma in Hotel Management -
Food Craft Institute
Faridabad, Haryana, India01.2005
B.A -
Delhi University
12th -
Haryana Board
10th -
Haryana Board
Skills
- Strategy planning
- F&B Operations
- Budgets
- Guest / Client Servicing
- Menu Planning
- Kitchen Operations
- Quality Assurance
- Resource Optimization
- Business Development
- Documentation, Reports
- People management
Hobbies and Interests
- Cricket
- Reading
- Music
Training
24 weeks training, Crown Plaza Surya, 06/01/05 - 11/30/05
Languages
- English
- Hindi
Personal Information
- Passport Number: G-3084791
- Father's Name: Sh. Lile Ram
- Date of Birth: 03/14/84
- Nationality: Indian
- Marital Status: Married
Timeline
Corporate Chef
Skootr Global Hospitality
04.2023 - Current
Executive Chef
Skootr Global Hospitality
11.2021 - 04.2023
Sous Chef
Central Park Hospitality
04.2016 - 11.2021
CDP
OLIVE BAR & KITCHEN
11.2014 - 03.2015
Sous Chef
Atrium (A unit of Claridges)
09.2010 - 03.2014
C.D.P
SRS 7DAYZ hospitality services Pvt. Ltd
07.2009 - 08.2010
Commi-1st
SRS 7DAYZ hospitality services Pvt. Ltd
08.2008 - 06.2009
Commi-3rd
Gymkhana club
12.2005 - 10.2006
Diploma in Hotel Management -
Food Craft Institute
B.A -
Delhi University
12th -
Haryana Board
10th -
Haryana Board
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