Sanjeev Kumar Pokhariya
Currently Commis Chef I @ MSC Cruises
Khatima
Summary
Dedicated to delivering exceptional services that provide lasting value and ensure client satisfaction. Seeking a position within a forward-thinking organization that promotes professional growth and development. Eager to leverage skills and expertise in Hospitality Management to contribute effectively while being resourceful and innovative in enhancing guest experiences. Committed to creating memorable moments and driving operational excellence in the hospitality industry.
Overview
12
12
years of professional experience
3
3
Languages
Work History
Commis Chef 1
Msc Splendida
05.2024 - Current
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly for more than 3,000 guests.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Demi chef de partie (pre Opening)
The Lana dubai by Dorchester Collection
12.2023 - 04.2024
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Banquets for more than 1,000 guests.
Demi Chef De Partie (Pre-opening)
Raffles and Fairmont Doha
08.2022 - 11.2023
- Following the HACCP standard, and following health and safety practices.
- Monitoring the mise-en-place and stocks on hand to ensure that we have a sufficient supply.
- Check and maintain the cleanliness of the kitchen.
- Receiving daily and weekly orders.
- Monitoring the temperature of the cooked products in compliance with the company standards.
Demi Chef De Partie
The French Olive(IFS), Pearl Qatar
09.2021 - 06.2022
- Check and maintain the cleanliness of the kitchen.
- Control and monitor daily kitchen operations.
- Give orientation and training to the newly hired staff.
- Following the HACCP standard, and following health and safety practices.
- Preparing the schedule for the staff.
- Placing and receiving daily and weekly orders.
- Monitoring and sending the monthly inventory.
- Monitoring the temperature of the cooked products in compliance with the company standards.
- Plan and implement preventive maintenance and cleaning schedules for the kitchen and walk-in freezer.
Commis Chef 1
The French Olive
01.2020 - 08.2021
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Commis 2
Belmond Hotel, New Delhi
02.2018 - 12.2019
- Supervise and direct the daily activities of the breakfast and lunch buffet, and be responsible for the efficient and smooth operations of the department.
- Efficiently manage the inventory.
- Monitor and control the costs efficiently.
- Plan and implement preventive maintenance and cleaning schedules for the kitchen and walk-in freezer.
- Coordinate with the service staff and provide guests' needs.
Commis 3
Mughal Mahal, Kuwait city
06.2015 - 12.2017
- Working in the designated station, as set by the Executive Chef or Sous Chef.
- Responsible for maintaining cleanliness, sanitation, and organization at the assigned work area.
- Responsible for preparing and cooking all food items according to the recipe and to specification.
- Preparing ingredients for cooking, including portioning, chopping, and storing food.
- Preparing all menu items by strictly following recipes and the yield guide.
Second Asst. Manager
McDonald's India
10.2013 - 06.2015
- Working under and assisting the Restaurant Manager, I am getting trained in the full suite of restaurant operations, including budget planning, building sales, executing marketing campaigns, inventory management, quality assurance, people matters, and excellent customer service delivery.
- Caters for almost 800 guests per day in dine-in, drive-thru, and delivery.
Education
BBA - BBA IN HOTEL MANAGEMENT
Institute For Educational Leadership
Dehradun, Uttarakhand 04.2001 -
High School Diploma -
Assam Rifles Public School
Shillong, Meghalaya 04.2001 -
High School Diploma -
Assam Rifles Public School
Shillong, Meghalaya 04.2001 -
Skills
Proficient in MS Office
Interests
Cooking, Playing and Watching Football and Cricket
Accomplishments
- Managed the events as a Marketing Head “Masti ki Pathshala, Jhankaar & Taal” organized by Parissa Creations.
- Attended Out Door Caterings.
- Certificate of appreciation in regards to the world cup 2022
Trainings Undergone
- Completed 8 weeks vocational Training from VICEROY INN, DEHRADUN.
- Completed 22 weeks Industrial Training from PRIDE PARK PREMIER, GURGAON.
DECLARATION
I hereby declare that the information furnished above is complete and true to the best of my knowledge.
Timeline
Commis Chef 1
Msc Splendida
05.2024 - Current
Demi chef de partie (pre Opening)
The Lana dubai by Dorchester Collection
12.2023 - 04.2024
Demi Chef De Partie (Pre-opening)
Raffles and Fairmont Doha
08.2022 - 11.2023
Demi Chef De Partie
The French Olive(IFS), Pearl Qatar
09.2021 - 06.2022
Commis Chef 1
The French Olive
01.2020 - 08.2021
Commis 2
Belmond Hotel, New Delhi
02.2018 - 12.2019
Commis 3
Mughal Mahal, Kuwait city
06.2015 - 12.2017
Second Asst. Manager
McDonald's India
10.2013 - 06.2015
BBA - BBA IN HOTEL MANAGEMENT
Institute For Educational Leadership
04.2001 -
High School Diploma -
Assam Rifles Public School
04.2001 -
High School Diploma -
Assam Rifles Public School
04.2001 -