Mukesh Kumar
Summary
Operations leader with a strong track record at Tall Oaks, achieving significant revenue growth and minimizing food costs through effective management and process improvements. Demonstrated proficiency in P&L oversight and leading large teams, consistently enhancing guest satisfaction while adhering to brand standards and safety regulations.
Overview
18
18
years of professional experience
Work History
Head of Operations cum Executive Chef
Tall Oaks
Bangalore
08.2023 - Current
- Led end-to-end pre-opening and operational management of a 1200-cover large-format restaurant & tap room.
- Managed daily operations across kitchen, service, bar, events, and back-of-house handling 1,000–1,200 covers/day.
- Owned P&L responsibility, driving revenue growth while maintaining target margins.
- Reduced food cost by 4–6% and wastage by 20–25% through process controls and SOP implementation.
- Recruited, trained, and led 150+ team members, building strong second-line leadership.
- Ensured 100% compliance with hygiene, safety, and statutory regulations.
- Multicuisine Restaurant & Tap Room | 1200 Covers
Executive Chef – Pre-opening
Nambiar Club Bellezea
06.2022 - 07.2023
- Established multiple outlets including coffee shop, fine-dining restaurant, sports pub, and banquet kitchens.
- Directed menu engineering, recipe standardization, and kitchen workflow optimization.
- Oversaw budgeting, forecasting, inventory control, and procurement for pre-opening and operational phases.
Cluster Executive Chef – Pre-opening
The Paul Bangalore & Big Banyan Vineyard Resort
12.2019 - 05.2022
- Led food & beverage operations with monthly budgets of INR 1.8 Cr.
- Headed teams of 60+ chefs and implemented new concepts, themed menus, and buffet upgrades.
- Improved top-line revenue by 10% through innovative dining experiences and menu redesign.
- Paul John Resorts
Executive Sous Chef
The Fishermans wharf
Bangalore
11.2017 - 04.2019
- Supervised kitchen staff to ensure efficient food preparation and service.
- Collaborated with the head chef on menu development and seasonal offerings.
- Maintained high standards of food safety and sanitation throughout the kitchen.
- Trained and mentored junior chefs in culinary techniques and best practices.
Executive Chef
The Fisherman’s Wharf
- Coordinated pre-opening activities for Hyderabad location, ensuring smooth operations from day one.
Facilitated strategic planning sessions to define objectives for Bangalore and Hyderabad openings.
Executed marketing initiatives to generate buzz and attract clientele for both locations.
Monitored project timelines and budgets for successful launch of Bangalore and Hyderabad sites. - Managed inventory and ordered supplies for daily operations.
- Supervised kitchen staff to maintain high culinary standards.
- Designed and executed seasonal menus with local ingredients.
Sous Chef
The Fishermans wharf
Bangalore
11.2016 - 10.2017
- Assisted in menu preparation and daily specials at popular seafood restaurant.
- Collaborated with chefs to ensure quality and presentation of dishes.
- Managed kitchen inventory, ordering supplies as needed for smooth operations.
- Supported head chef in planning seasonal menus to enhance guest experience.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Chef de Partie
P & O Cruise
Southampton
02.2009 - 10.2015
- Advanced from Commi 1 to Chef de Partie within one year.
- Prepared and presented high-quality dishes across diverse dining venues.
- Collaborated with kitchen staff to enhance workflow efficiency during service.
- Contributed to pre-opening efforts of Sindhu Restaurant alongside Chef Atul Kochar.
- Gained experience working at White Room, a Marco Pierre White restaurant.
Junior Sous Chef
The Fishermans wharf
Bangalore
10.2015 - 10.2016
- Managed inventory and ensured proper storage of food items.
- Collaborated with kitchen staff to maintain cleanliness and organization.
Hotel Operational Trainee
Holiday Inn Resort Goa
Goa
10.2007 - 07.2009
Education
Bachelor in Hotel Management & Catering Technology -
Skills
- Restaurant and hotel operations management
- General management and P&L ownership
- Pre-opening and project management
- Food and beverage strategy
- Cost control and budgeting
- Management information systems (MIS)
- Large team leadership
- Guest experience enhancement
- Brand standards compliance
- Hygiene and safety practices
- Vendor management and strategic sourcing
- Budget management and oversight
- Kitchen workflow optimization
- Recipe standardization and inventory control
- Menu engineering strategies
- Customer relationship management
- Workforce planning and process improvement
- Staff recruitment and attention to detail
- Cross-functional coordination in safety management
Languages
- English
- Hindi
- Bhojpuri
Personal Information
- Nationality: Indian
- Marital Status: Married
Timeline
Head of Operations cum Executive Chef
Tall Oaks
08.2023 - Current
Executive Chef – Pre-opening
Nambiar Club Bellezea
06.2022 - 07.2023
Cluster Executive Chef – Pre-opening
The Paul Bangalore & Big Banyan Vineyard Resort
12.2019 - 05.2022
Executive Sous Chef
The Fishermans wharf
11.2017 - 04.2019
Sous Chef
The Fishermans wharf
11.2016 - 10.2017
Junior Sous Chef
The Fishermans wharf
10.2015 - 10.2016
Chef de Partie
P & O Cruise
02.2009 - 10.2015
Hotel Operational Trainee
Holiday Inn Resort Goa
10.2007 - 07.2009
Executive Chef
The Fisherman’s Wharf