Vikash Kumar Pandey
Chef
Bettiah,BR
Summary
To grow with the ever-expanding hospitality sector & achieve greater heights by pouring my 100% effort & innovation.
Overview
18
18
years of professional experience
1
1
Certification
3
3
Languages
Work History
Chef –De-Partie
St. Laurn Business Hotel
- Worked in St. Laurn Business Hotel, Pune as Chef –De-Partie, a five star business Hotel with 70 rooms and had the occasions to learn & utilize my skills. On basis of my performance, I was promoted to Sous Chef after working for a span time of 08 months
- St. Laurn Business Hotel, Pune as Chef –De-Partie, a five star business Hotel with 70 rooms and had the occasions to learn & utilize my skills. On basis of my performance, I was promoted to Sous Chef after working for a span time of 08 months
Executive Chef
Lemon Tree Hotel Lucknow
11.2022 - Current
- Currently working as Executive Chef at Lemon Tree Hotel Lucknow from 14th November 2022 to till date
Executive Chef
HOTEL HOLIDAY HOME RANCHI
11.2018 - 11.2022
- Worked as Executive Chef at HOTEL HOLIDAY HOME RANCHI since 16th November,2018 to 10th Nov 2022
Executive Chef
ST LAURN HOTEL
12.2016 - 11.2018
- Worked as Executive chef at ST LAURN HOTEL Koregoan park Pune 411001 December 16, 2016 to Nov-18
Executive Chef
Re: Gen: Ta Central Hotel (A Royal Orchid Hotels Ltd.)
09.2014 - 12.2016
- Worked as Executive Chef at Re: Gen: Ta Central Hotel (A Royal Orchid Hotels Ltd.) since September 07, 2014 to 5 December 2016.
- Re: Gen: Ta Central Hotel (A Royal Orchid Hotels Ltd.) is a 70 rooms property with 02 restaurant, 01 bar, 02 banquets, 01 swimming pool, 02 Board rooms, 01 roof top restaurant.
Executive Sous Chef
Chariot Hotel, Puri
12.2013 - 08.2014
- Worked as Executive Sous Chef in Chariot Hotel, Puri from 15th December 2013 to 31st August 2014
- Chariot Hotel is 144 rooms property with 04 Banquets and 03 Lawns, 01 bar ,02 restaurant( 01 coffee shop & 01 Speciality Restaurant)
Executive Sous Chef
Ramada Hotel Mumbai
12.2012 - 12.2013
- Worked in Ramada Hotel Mumbai from December 07,2012 to December 10, 2013
- Ramada Navi Mumbai has 100 exquisitely designed rooms to cater to guests who expect luxury and comfort with excellent service. For delightful dining experience in Mumbai, restaurants serve a choice of cuisines for the International Traveller featuring a coffee shop, Indian Vegetarian Restaurant, Multi- Cuisine Restaurant, Open Air Barbecue and Lounge Bar.In addition to the rooms, Ramada Navi Mumbai also has an on-site fitness centre with trainers, Swimming pool, Jacuzzi & Business Center, Large State of the Art Conference and Banqueting facilities for meetings in Mumbai. Navi Mumbai Ramada has 05 equipped banquet halls and 7800 sq ft of area and would be one of biggest banquet space for meetings in Navi Mumbai. It also had 03 restaurants-Fresco, Coffee Shop & Golden Jade.
- Duties and Responsibilities
- The second in command, responsible for managing kitchen staff to ensure food is prepared properly. Solve problem of the junior staff and always ready to come up with on the spot solutions for problems that may occur in the kitchen.
- Responsible to have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. He or she may be asked to discipline workers who are not performing their job correctly or professionally, and come up with incentives to ensure that workers are putting their best effort forth.
- Conducting trainingfor new employees and creating the schedule to ensure adequate manning for the kitchen. Responsible for arranging tickets and ordering food preparation so that customers receive food in the order & should be sent out. For example. The Sous Chef will tell the other chefs when to cook different menu items for a table of customers so that they will all be hot and ready to be served at the same time.
- Responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy and ensure that portions are correct and the food is plated in an attractive manner.
Sous Chef (Chef In-charge)
Clarks Inn Group of Hotels Pune
04.2012 - 09.2012
- Worked with Clarks Inns Group of Hotels Pune asSous Chef (Chef In-charge).
- Clarks Inn Suites – Pune is committed to provide a world-class hotel experience, accessible to the value - conscious travelers all around the world. With a vision of redefining what Inns have come to mean in India, we are single - mindedly focused on providing luxurious services with tremendous quality. Clarks Inn Suites offers a modernistic and contemporary lifestyle, its ingredients being comfort, luxury and convenience. There’s a warm, at-home feeling that invites relaxation. The hotel has a range of spacious and luxurious accommodation in Pune to suit the needs of guests staying in a Premiere Twin / Premiere King / Premiere Executive rooms or Executive Suite with terrace equipped with all modern & technical facilities in Pune, multiple banquet halls to accommodate 200 pax. The 24-hours in-room dining, contemporary ambience, in room mini-bar, banquets for specific requirements, LCD Flat screen Television, in room Electronic Safe, Electronic access room lock system, impeccable bathroom amenities, high-tech business centre and seamless Wi-Fi connectivity on the premises will cater to all the needs of modern, business travellers.
- Duties and Responsibilities
- Responsible for planning and directing food preparation in a kitchen and involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Also effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles, responsible for staff scheduling and, depending on the establishment, may even have a hand in apprenticeship development schemes as well. Also responsible for administrative, sometimes taking up to a quarter of his or her work hours
Sous Chef
St. Laurn group of hotel
12.2010 - 03.2012
- Worked with St. Laurn group of hotel in Pune as Sous Chef.
- Duties and Responsibilities
- Assists the Head Chef in meeting and exceeding the company Food GP budget
- Assists the Head Chef in ensuring all kitchen staff are trained on dish specification and how to achieve food margins
- Orders of food stock appropriate to sales levels and not over ordered
- All sub standard food is returned with the appropriate paperwork and the supplier contacted. Supplier issues to be cascaded to senior managers
- Prepares food for service appropriate to sales levels
- Controls wastage and records / reports all wastage
- Staff Food policy is followed with no unauthorized food leaving the kitchen
- Keeps within budgets set for ordering.
- Stock rotation is followed and all store rooms / fridges and freezers are in order
- Assists in monitoring & controlling stock levels – daily, weekly and monthly ensuring there are no shortfalls.
- Queries and issues relating to dishes, menus and suppliers are cascaded to the Head Chef
DCDP
Fortune Park Bella Casa
03.2010 - 12.2010
- Worked with Fortune Park Bella Casa in Jaipur as DCDP
- Worked with Fortune Park Bella Casa in Jaipur as DCDP, a Hub of Royal Welcome with indifferent Feeling of Rajasthan Fragrance. Relieve the Romance & Glory of Rajasthan’s Colourful past, pulsating with architectural Grandeur Rajasthan inviting hospitality and star elegance combined with homely comforts.
- Duties and Responsibilities
- Participate in the food preparation in accordance with accepted standards of quality.
- Training and development of new and existing employees.
- Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.
- Responsible for proper storage, labelling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
- Work closely with the Executive Chef to ensure kitchen is running smoothly and efficiently.
- Optimize food quality and guest satisfaction.
- Assist the Executive Chef with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
Trainee Chef
Leonia Holistic Resort
06.2008 - 03.2010
- Worked with Leonia Holistic Resort in Hyderabad as Trainee Chef
- Leonia Holistic Resort in Hyderabad as Trainee Chef, Leonia is an innovative world-class resort of 1400 rooms which offers guests the synergy of leisure, business, and recreation and health care facilities artfully brought together in one serene location. Leonia is a luxurious estate that blends tradition and modernity.
- Duties and Responsibilities
- Involves learning a lot of different skills in a short amount of time and then practicing those skills by implementing them in actual tasks throughout the kitchen and actively develop my skills.
- Work on many different teams before they move on to a higher chef role.
- Effectively communicate with other members of the kitchen staff. This includes being able to gracefully receive constructive criticism as well as effectively carry out orders.
- Maintain high standards of health and safety, including personal hygiene.
- Perform many basic tasks of food preparation and organization in the kitchen.
Education
Diploma - Hospitality Administration
Durgapur School of Science & Management
Durgapur, West Bengal01-2008
Intermediate - Commerce
G.M College
Bettiah, Bihar01-2005
Skills
Proper food handling
Counter sanitization
Food spoilage prevention
Recruiting and training
Certification
Completed six months of training in Best Western the Pride Hotel, Pune (Maharashtra) in F&B Production and F&B Service.
Interests
Cooking, Listening To Music
AREA OF SPECIALIZATION
Dexterity in both Continental and Indian cuisine
STRENGTHS
- Punctuality
- Adaptability
PERSONAL PROFILES
- Father’s Name : Mr. Ashok Kumar Pandey
- Permanent Address : I T I Colony, JaiPrakash Nagar Bettiah, West Champaran Bihar - 845438
- Gender : Male
- Marital status : Single
- Date of Birth : 06THMAY, 1988
- Religion : Hindu
- Nationality : Indian
- Passport No. : G-4974981
Timeline
Executive Chef
Lemon Tree Hotel Lucknow
11.2022 - Current
Executive Chef
HOTEL HOLIDAY HOME RANCHI
11.2018 - 11.2022
Executive Chef
ST LAURN HOTEL
12.2016 - 11.2018
Executive Chef
Re: Gen: Ta Central Hotel (A Royal Orchid Hotels Ltd.)
09.2014 - 12.2016
Executive Sous Chef
Chariot Hotel, Puri
12.2013 - 08.2014
Executive Sous Chef
Ramada Hotel Mumbai
12.2012 - 12.2013
Sous Chef (Chef In-charge)
Clarks Inn Group of Hotels Pune
04.2012 - 09.2012
Sous Chef
St. Laurn group of hotel
12.2010 - 03.2012
DCDP
Fortune Park Bella Casa
03.2010 - 12.2010
Trainee Chef
Leonia Holistic Resort
06.2008 - 03.2010
Chef –De-Partie
St. Laurn Business Hotel
Intermediate - Commerce
G.M College
Diploma - Hospitality Administration
Durgapur School of Science & Management