Sarbjit Kumar
Banglore
Summary
Accomplished Chef de Partie with extensive experience in distinguished dining establishments. Specialization in curry, grill, and pan cooking, dedicated to crafting unforgettable dishes with a focus on quality and presentation. Extensive experience in training kitchen staff to uphold the highest standards in culinary skills and service. Demonstrates a commitment to optimizing kitchen workflows for seamless and productive operations. Excels in exceeding customer expectations through a combination of culinary expertise and exceptional service. Possesses a solid foundation in inventory management, emphasizing cost control and resource optimization. Proven leadership in managing kitchen operations, training staff, and contributing to menu development. Adept at optimizing kitchen efficiency, ensuring a seamless workflow, and exceeding customer expectations. Seeking to bring culinary expertise and creativity to a dynamic team in a challenging role.
Overview
15
15
years of professional experience
Work History
Chef De Partie
CHULLAH TOWNSHIP PVT LTD
11.2021 - 11.2023
- Specialized in Indian Cuisine
- Orchestrated daily kitchen operations, implementing innovative cooking techniques
- Contributed to the development of new menu items, enhancing the establishment's culinary excellence
- Implemented sustainable sourcing practices to ensure the quality and freshness of ingredients.
Chef De Partie
AMARAH HOTEL
Muscat, Oman
06.2018 - 11.2021
- Led a dynamic 8-person team in the preparation of Indian, Continental, and Arabic cuisine
- Implemented rigorous quality control measures, resulting in consistently positive guest feedback
- Actively participated in menu planning and executed creative recipe development, enhancing the overall dining experience
- Established and maintained strong relationships with local suppliers, optimizing ingredient quality and availability.
Demi Chef De Partie
Johnson Bar & Restaurant
Manali , Himachal pardesh
12.2012 - 01.2015
- Assist the Chef de partie in the fulfillment of his duties in order to ensure the smooth running of the kitchen
- Be responsible for the ordering of all fresh produce and dry goods for kitchen use
- Assist in maintaining and improve upon budgeted food cost
- Carry out cleaning within own department ensuring that hygiene and safety standards maintained.
Chef De Partie
HOTEL KINGS
Jalandhar, Punjab
02.2015 - 05.2018
- Demonstrated culinary expertise in Indian cuisine
- Oversaw kitchen operations, maintaining high standards of food quality
- Successfully implemented cost-effective inventory management strategies, contributing to enhanced profitability
- Introduced and managed a robust food safety and sanitation program, ensuring compliance with industry standards.
Commis
Hotel green’s
, India
05.2009 - 11.2012
- Preparing vegetables, meats, and fish
- Helping with deliveries and restocking
- Contributing to maintaining kitchen and safety standard
- Assisting in the food preparation process.
Education
Hospitality Management– Diploma -
The International Career Institute
11.2016
Hospitality Management– Diploma -
The Council of Basic Technical Education
04.2009
Skills
- Safe Food Handling
- Recipe creation
- Time Management
- Portion Control
- Problem-solving abilities
- Cost Control
- Vendor Relations
- Reliability
- Order Management
- Inventory Oversight
- Culinary Trends
Timeline
Chef De Partie
CHULLAH TOWNSHIP PVT LTD
11.2021 - 11.2023
Chef De Partie
AMARAH HOTEL
06.2018 - 11.2021
Chef De Partie
HOTEL KINGS
02.2015 - 05.2018
Demi Chef De Partie
Johnson Bar & Restaurant
12.2012 - 01.2015
Commis
Hotel green’s
05.2009 - 11.2012
Hospitality Management– Diploma -
The International Career Institute
Hospitality Management– Diploma -
The Council of Basic Technical Education
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