Jitender Kumar
Executive Chef
New Delhi,Delhi
Summary
Dynamic Executive Chef with a proven track record of leading diverse kitchen teams, enhancing culinary operations, and delivering exceptional dining experiences. Expertise in various culinary styles and a positive attitude drive team collaboration and creativity.
Overview
27
27
years of professional experience
Work History
Executive Chef
The Firangi Island
New Delhi
11.2020 - Current
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Checked quality of food products to meet high standards.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Executive Chef
The Jehan (Banquet & Resort)
Delhi
01.2018 - 03.2020
- Determined appropriate plate presentations based on event type and theme.
- Managed buffet set-up prior to events including arranging decorations, utensils, plates.
- Organized kitchen staff schedules and delegated tasks accordingly.
- Developed menus and recipes for special events according to client specifications.
- Maintained cleanliness throughout work area while adhering to safety procedures.
- Created detailed reports on daily operations including sales figures, labor costs, menu changes and customer feedback.
Chef
Curry in a Hurry Ltd
Kitwe
09.2015 - 12.2017
- Adjusted seasonings of dishes according to customers' tastes.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Prepared high-quality dishes according to established recipes.
- Planned menus, ordered supplies and managed kitchen staff.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Checked quality of raw materials before use.
Executive Sous Chef
The Jehan
01.2015 - 09.2015
- Strictly followed recipe instructions when preparing sauces, soups and other specialty items.
- Coordinated with banquet staff to ensure accurate timing for delivery of hot entrees to guests' tables.
- Supervised other cooks in the kitchen during banquets or events when needed.
- Adhered to established time frames for preparing dishes before they are served during banquets or events.
Executive Chef
The Village Kwality Group
06.2010 - 12.2014
- Ensured adherence to food safety and sanitation protocols, minimizing germ spread.
- Created innovative menu items while managing food costs and maintaining quality standards.
- Monitored temperatures of prepared food and cold-storage areas to guarantee freshness.
- Conducted regular equipment inspections to uphold safe kitchen conditions.
- Collaborated with suppliers to procure high-quality ingredients at competitive rates.
- Crafted popular dishes that delighted patrons and encouraged repeat business.
Sous Chef
Great Indian Restaurant Company
11.2006 - 06.2010
- Conducted weekly safety inspections of all kitchen equipment for compliance.
- Enforced portion control guidelines to reduce costs from overproduction.
- Directed daily kitchen operations, including food production and sanitation practices.
- Ensured high standards in food preparation and presentation for quality assurance.
- Implemented waste reduction strategies to enhance kitchen efficiency.
CDP
Hotel Jay Pee Siddhartha
New Delhi
10.2002 - 11.2006
- Prepared and cooked high-quality dishes within assigned station while ensuring consistency and presentation.
- Managed kitchen operations for section, including stock control, portioning, and timely service.
- Trained and supervised commis chefs to maintain performance and efficiency.
- Maintained food safety, hygiene, and HACCP standards across all preparation areas.
- Supported menu development by contributing new recipes and improving existing dishes.
Tandoor & Curry Chef
Hotel Clark Inn
New Delhi
04.2000 - 08.2002
- Prepared and cooked authentic tandoor dishes (breads, kebabs, grills, roasts) with consistent flavor and presentation.
- Specializing in creating a wide variety of Indian curries and gravies, ensuring balanced spices, and a rich taste.
- Managed daily operations of the tandoor and curry section, including marination, mise en place, and timely service.
- Trained and supported commis chefs in traditional cooking techniques, portioning, and plating.
- Maintained strict hygiene, HACCP standards, and quality control across all preparation areas.
DCDP
Hotel Connaught
New Delhi
03.1998 - 03.2000
- Assisted the Chef de Partie in daily kitchen operations and ensured a smooth workflow in the assigned section.
- Prepared, cooked, and presented dishes according to standard recipes and restaurant guidelines.
- Supported in stock management, mise-en-place, and maintaining portion control to reduce waste.
- Trained and guided commis chefs, fostering team efficiency and consistency in food quality.
- Maintained hygiene, sanitation, and HACCP standards to ensure safe kitchen practices.
Education
3 year apprentices diploma - north Indian Curries, Mughlai kebabs, breads, & biryani
United coffee house restaurant
01.1998
10+2 -
CBSE board
New Delhi01.1994
Sr. Secondary -
C.B.S.E Himachal board
Himachal Pradesh01.1993
Skills
- Effective verbal communication
- Optimistic mindset
- Quick learning ability
- Kitchen management
- Food safety compliance
- Budgeting and cost control
- Menu development
- Inventory control
Roles And Responsibilities
- To plan and organize the actual preparation of food in the kitchen to ensure the Mis in place.
- To ensure strict food serving standard with regard to presentation and garnishes.
- Preparation and dishing out a la carte orders.
- To ensure proper portions as per the standard recipes.
- To inform GM of any mechanical defect in the equipment in his section.
- To ensure strict hygienic standards in the kitchen.
- Clearing of working areas and equipment used during the preparation of dishes.
- Ensuring strict hygienic conditions around his place of work and equipment.
Events with Media & Entertainment
https://surl.li/xmxqwy (https://drive.google.com/file/d/12u8HaNHfpu3Hb-ddgZtIPHo64CeRZyiX/view)
Languages
Hindi
First Language
English
Intermediate (B1)
B1
Timeline
Executive Chef
The Firangi Island
11.2020 - Current
Executive Chef
The Jehan (Banquet & Resort)
01.2018 - 03.2020
Chef
Curry in a Hurry Ltd
09.2015 - 12.2017
Executive Sous Chef
The Jehan
01.2015 - 09.2015
Executive Chef
The Village Kwality Group
06.2010 - 12.2014
Sous Chef
Great Indian Restaurant Company
11.2006 - 06.2010
CDP
Hotel Jay Pee Siddhartha
10.2002 - 11.2006
Tandoor & Curry Chef
Hotel Clark Inn
04.2000 - 08.2002
DCDP
Hotel Connaught
03.1998 - 03.2000
3 year apprentices diploma - north Indian Curries, Mughlai kebabs, breads, & biryani
United coffee house restaurant
10+2 -
CBSE board
Sr. Secondary -
C.B.S.E Himachal board
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