Kundan Kumar
Deoghar
Overview
26
26
years of professional experience
Work History
Owner
Self employed bakery and pastry
Deoghar
08.2021 - Current
- Directed daily operations with strong focus on efficiency and resource management
- Conducted comprehensive competitor analysis to identify opportunities for differentiation and competitive advantage
- Monitored and managed business risks, implementing robust risk management policies
- Tailored business offerings to meet the diverse needs of clients, enhancing customer satisfaction and loyalty
- Developed a comprehensive online presence through website optimisation and social media engagement
Executive Chef
Sunlake group of hotel
Jakarta
06.2013 - 07.2021
- Developed opening day promotional campaign with management and marketing team
- Led a team of chefs and kitchen staff, fostering a collaborative environment to maintain high-quality standards
- Implemented rigorous food safety and hygiene protocols, surpassing regulatory compliance and ensuring diner safety
- Managed kitchen operations, streamlining processes to increase efficiency and reduce waste significantly
- Trained junior chefs and kitchen assistants, sharing expertise to promote skill development and career progression
- Maintained an organised kitchen environment, ensuring equipment was properly maintained and operational
- Designed seasonal menus, adapting offerings to utilise fresh, local produce and meet customer demand
- Organised special events and catering services, tailoring menus to client preferences and executing seamless service
- Directed a team of [Number]+ kitchen staff, assigning daily/nightly tasks
- Monitored kitchen expenditure, implementing cost-saving measures without compromising on food quality
- Managed supplier relationships, sourcing high-quality ingredients locally and sustainably to support the community
Chef de Partie
Oceania cruise
Miami
09.2012 - 03.2013
- Upheld standards by assessing ingredient quality and final products
- Managed team of [Number] junior chefs and porters
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed
- Safely operated kitchen equipment, including industrial size mixers
- Followed strict health and safety guidelines in kitchen
- Cleaned counters with sanitising agents to prevent food-borne illness
- Prepared and cooked high quality food following recipes and menu guidelines
- Developed and maintained positive working relationships with all kitchen and restaurant staff, fostering a harmonious and productive workplace
Chef de Partie
Costa cruises
Genova
01.2009 - 03.2012
- Upheld standards by assessing ingredient quality and final products
- Designed new ways to present and enhance dishes
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed
- Developed high-quality dishes for guests, including starters, mains and desserts
- Followed strict health and safety guidelines in kitchen
Cook
Costa cruises
Genova
09.2004 - 01.2009
- Displayed positive and friendly attitude towards customers and fellow team members
- Prepared for each shift by placing clean cutting board and utensil bath at workstation
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
- Persistently strove for continual improvement and worked cooperatively as team member
- Maintained clean, safe environment by adhering to sanitation and safety requirements
- Safely operated bakery ovens, fryers and mixers
- Optimised food preparation procedures to reduce waste and increase efficiency without compromising quality
- Enforced supply storage policies and monitored conditions to keep ingredients fresh and minimise waste
- Maintained high standards of hygiene and cleanliness in the kitchen, following food safety regulations
- Supervised junior kitchen staff, providing training on cooking techniques and kitchen safety practices
Chef de Partie
Metro palace bandra
Mumbai
03.2001 - 03.2004
- Developed high-quality dishes for guests, including starters, mains and desserts
- Sliced fruit and vegetables for various menu items and stored for later use at proper temperatures
- Planned dishes to reduce food costs and maximise gross profits
- Developed and maintained positive working relationships with all kitchen and restaurant staff, fostering a harmonious and productive workplace
- Documented and maintained accurate records of food costs, consumption, and wastage, aiding in financial management and planning
- Actively participated in local food competitions and events, promoting the restaurant's reputation and networking with industry professionals
- Collaborated with the head chef to develop new menu items, incorporating seasonal ingredients and innovative cooking techniques
- Analysed customer feedback on dishes and made adjustments to recipes and presentation, continuously improving food quality
- Provided supervision of shift staff in line with established policies and guidelines
- Received, recorded and accounted for supplies and deliveries
Hotel Operational Trainee
Ras ressorts Silvassa
Silvassa
03.1999 - 03.2001
- Participated in the development and revision of operational policies and procedures
- Participated in staff training sessions to improve service delivery and operational efficiency
- Supported inventory management by monitoring supplies and initiating restocking procedures
- Compiled daily operational reports for senior management, providing insights into hotel performance
- Implemented cost-saving measures without compromising on service quality
- Held regular briefings with team members, motivating staff to achieve exceptional results for customers
Timeline
Owner
Self employed bakery and pastry
08.2021 - Current
Executive Chef
Sunlake group of hotel
06.2013 - 07.2021
Chef de Partie
Oceania cruise
09.2012 - 03.2013
Chef de Partie
Costa cruises
01.2009 - 03.2012
Cook
Costa cruises
09.2004 - 01.2009
Chef de Partie
Metro palace bandra
03.2001 - 03.2004
Hotel Operational Trainee
Ras ressorts Silvassa
03.1999 - 03.2001
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