Saroj Kumar Yadav
Madhubani
Summary
Professional Summary
Culinary professional with over 16 years of experience in luxury hotels and fine dining, specializing in Indian cuisine, Tandoor, Italian, and multi-cuisine kitchen operations. Currently working with The Park Hotel, where I have been independently managing end-to-end kitchen operations for the past six months in the absence of an Executive Chef. Experienced in leading large culinary teams, menu engineering, food costing, kitchen administration, SOP implementation, staff development, inventory management, and maintaining the highest standards of food quality, hygiene, and guest satisfaction. Proven ability to drive operational excellence, control food costs, introduce innovative menus, and deliver exceptional dining experiences in high-volume hospitality environments.
Overview
1
1
Certificate
17
17
years of professional experience
Work History
Sous Chef
The Park Hotel
03.2025 - Current
- Independently manage the complete kitchen operations in the absence of the Executive Chef.
- Lead and supervise multi-cuisine kitchen teams, ensuring smooth daily operations.
- Plan and develop innovative menus for restaurants, banquets, and special events.
- Monitor food quality, presentation, consistency, and portion control.
- Control food cost, wastage, inventory, and purchasing to achieve budget targets.
- Ensure compliance with FSSAI, HACCP, and hotel food safety & hygiene standards.
- Conduct staff training, performance evaluations, and skill development programs.
- Prepare duty rosters, manpower planning, and kitchen scheduling.
- Coordinate with Purchase, F&B Service, Stewarding, and Stores for seamless operations.
- Handle guest feedback, VIP dining requirements, and special culinary requests.
- Implement standard recipes, SOPs, and quality assurance procedures.
- Manage kitchen equipment maintenance and ensure operational readiness.
- Drive menu engineering and new product development to improve revenue and guest satisfaction.
- Maintain accurate stock control, inventory records, and kitchen documentation.
Sous Chef
Royal Orchid Central
06.2023 - 03.2025
- Led a production team of 26 staff, including executives and associates, ensuring seamless kitchen operations, maintaining high-quality food standards for a 60-capacity restaurant and various outdoor events, and optimizing team performance through effective leadership and strategic direction.
- Conduct training sessions, engage in detailed conversations with the team to uphold hygiene standards, ensure proper food arrangement, consistently meet quality benchmarks, and foster a culture of continuous improvement and excellence within the kitchen staff.
- Oversee menu planning for outdoor parties, catering, and banqueting, coordinate with the food and beverage department to ensure smooth, cost-effective operations, maximize profitability, and implement innovative culinary concepts that enhance guest satisfaction and operational efficiency.
- Maintain kitchen hygiene and equipment standards, direct kitchen personnel in their tasks, engage with guests to address food concerns, proficiently use MS Office and I.D.S., and develop processes that improve kitchen workflows and operational productivity.
Jr Sous Chef
Royal Orchid Central
08.2019 - 10.2021
- Quality through precise preparation and presentation techniques. Supervised a kitchen section, directing line cooks and staff, and maintained high standards of hygiene and cleanliness as per food safety regulations.
- Innovated menu items based on seasonal ingredients and culinary trends, contributing to recipe development and ensuring guest satisfaction with dietary accommodations. Led inventory management and staff training on culinary techniques and protocols, focusing on cost control, waste reduction, and professional development of kitchen teams.
Executive Chef
Hyderabadi Drawbar
12.2021 - 03.2020
- Managed kitchen staff recruitment, training, and supervision, enhancing team performance and operational efficiency.
- Oversaw budgeting and cost management for kitchen operations while upholding high food quality and compliance with sanitation standards.
- Collaborated with management and negotiated with suppliers to optimize costs and ingredient quality, fostering a creative kitchen environment. Directed entire kitchen operations, ensuring exceptional food quality; developed seasonal menus aligned with customer preferences.
Executive Chef
Barbeque Nation
12.2018 - 06.2019
- Monitor personal hygiene and housekeeping rigorously using an operational checklist to ensure compliance with hygiene standards and regulations, maintaining a clean and safe environment for both staff and customers, and enhancing the overall quality of service.
- Conduct comprehensive food safety audits and gap analysis, facilitating discussions for continuous improvement to meet regulatory requirements, ensuring the highest standards of food safety, and preventing potential health hazards in all restaurant operations.
- Train restaurant staff on implementing Food Safety Management Systems (FSMS) to maintain high safety standards in operations, promoting a culture of safety and compliance, and ensuring consistent adherence to established protocols and guidelines.
- Perform random checks on raw and packaging materials to ensure they comply with local municipal norms, controlling food costs, minimizing waste, and ensuring high-quality ingredients are used in meal preparation, thereby enhancing customer satisfaction.
C.D.P
Royal Orchid Hotel
06.2017 - 12.2018
- Efficiently manages timely and effective customer service, ensuring satisfaction and repeat patronage through exceptional culinary experiences, while addressing any immediate concerns or feedback to enhance overall guest experiences at Royal Orchid Hotel Bangalore.
- Collaborates in menu and meal planning, contributing creative and innovative dishes that enhance the overall dining experience, while ensuring menu items align with current culinary trends and customer preferences to drive sales and customer loyalty.
- Maintains high standards in food quality and presentation, ensuring every dish meets rigorous visual and taste criteria, and consistently applying food safety standards to maintain the highest level of cleanliness and hygiene in the kitchen.
- Supervises food preparation and service, oversees kitchen operations, monitors food expenditure, and ensures compliance with safety and sanitation standards, while implementing cost-control measures to minimize waste and optimize resource utilization.
C.D.P
Della Adventure and Resort
12.2016 - 06.2017
- Create and plan diverse seasonal menus for hotel restaurants, collaborating with culinary teams to align with guest preferences and seasonal availability. Execute specific dish preparation with precision, ensuring each plate meets high culinary standards for flavor and presentation.
- Oversee quality control in the kitchen, ensuring that all dishes meet predefined standards before serving to customers. Manage kitchen inventory efficiently, ordering necessary ingredients to maintain adequate supplies without overstocking.
D.C.D.P
Hotel Royal Orchid
05.2014 - 12.2016
- Direct and supervise junior chefs and kitchen staff, ensuring adherence to kitchen protocols and high-performance standards. Adhere to established recipes with precision, while making strategic adjustments to enhance flavors and guest satisfaction.
- Address special meal requests from guests, including dietary restrictions, ensuring a personalized dining experience. Maintain kitchen cleanliness and organization, complying with hygiene and safety regulations to ensure a safe dining environment.
Commi 1
The Tamara
04.2013 - 04.2014
- Operate and maintain kitchen equipment safely, ensuring all tools function optimally for food preparation. Train new kitchen staff, imparting critical skills and upholding the hotel's standards for quality and service.
- Prioritize food presentation, focusing on the aesthetic appeal of each dish to enhance guest dining experiences. Manage kitchen operations efficiently, ensuring timely preparation and service of dishes to maintain optimal guest flow and satisfaction.
C.D.P
Chef On Wheels (A unit of Manipal Resort Co Pvt Ltd)
10.2011 - 03.2013
- Operate and maintain kitchen equipment safely, ensuring all tools function optimally for food preparation. Train new kitchen staff, imparting critical skills and upholding the hotel's standards for quality and service.
- Prioritize food presentation, focusing on the aesthetic appeal of each dish to enhance guest dining experiences. Manage kitchen operations efficiently, ensuring timely preparation and service of dishes to maintain optimal guest flow and satisfaction.
Commi II
Moti Mahal Deluxe
07.2009 - 08.2011
- Direct and supervise junior chefs and kitchen staff, ensuring adherence to kitchen protocols and high-performance standards. Adhere to established recipes with precision, while making strategic adjustments to enhance flavors and guest satisfaction.
- Maintain kitchen cleanliness and organization, complying with hygiene and safety regulations to ensure a safe dining environment. Address special meal requests from guests, including dietary restrictions, ensuring a personalized dining experience.
Commi II
Hotel Ramanashree
08.2010 - 07.2011
- Create and plan diverse seasonal menus for hotel restaurants, collaborating with culinary teams to align with guest preferences and seasonal availability. Execute specific dish preparation with precision, ensuring each plate meets high culinary standards for flavor and presentation.
- Oversee quality control in the kitchen, ensuring that all dishes meet predefined standards before serving to customers. Manage kitchen inventory efficiently, ordering necessary ingredients to maintain adequate supplies without overstocking.
Education
Senior Secondary Certificate -
01-2011
Higher Secondary Certificate - undefined
01-2009
Skills
- Tandoor Expert
- Menu Engineering
- Food Costing
- Brigade Leading
- SOP Execution
- Hygiene Training
- Inventory Control
- Vendor Management
- Staff Hiring
- Recipe Standardization
- Peak Service
- Banqueting Operations
- Guest Interaction
- Wastage Reduction
- Kitchen Planning
- Procurement Handling
Certification
- Employee of the month Front of the house (11/2023) Royal orchid central Bangalore
- Employee of the month back of the house Royal orchid central Bangalore
Timeline
Sous Chef - The Park Hotel
03.2025 - Current
Sous Chef - Royal Orchid Central
06.2023 - 03.2025
Executive Chef - Hyderabadi Drawbar
12.2021 - 03.2020
Jr Sous Chef - Royal Orchid Central
08.2019 - 10.2021
Executive Chef - Barbeque Nation
12.2018 - 06.2019
C.D.P - Royal Orchid Hotel
06.2017 - 12.2018
C.D.P - Della Adventure and Resort
12.2016 - 06.2017
D.C.D.P - Hotel Royal Orchid
05.2014 - 12.2016
Commi 1 - The Tamara
04.2013 - 04.2014
C.D.P - Chef On Wheels (A unit of Manipal Resort Co Pvt Ltd)
10.2011 - 03.2013
Commi II - Hotel Ramanashree
08.2010 - 07.2011
Commi II - Moti Mahal Deluxe
07.2009 - 08.2011
S.T.S.Y High School - Higher Secondary Certificate,
D.B College Jainagar Madhubani - Senior Secondary Certificate,
PERSONAL DETAILS
- Father’s name : Sri Ram Avatar Yadav
- Date of birth : 1993-06-20
- Nationality : Indian
- Marital status : Married
- Religion : Hindu
- Permanent address : village & post – kalikapur p.s- kaluahi , district –madhubani Bihar– 847228 (india)