Sanjeev Kumar Email & Phone Number

Delhi, India

Delhi- Ncr Area, India

Corporate Chef for the United group of restaurants which includes United Coffee House Connaught Place Estbalished since 1942,All United Coffee House Rewind brands located at Cyber Hub(Gurgaon),Mall of India (Noida),Epecuria Mall(Nehru Place),Pacific Mall (Tagore Garden),Elante Mall(Chandigarh).Also taking care of United group catering services and QSR Division

India

An Pan Asian QSR brand

Noida Area, India

Gurgaon

Versatile, creative chef with 16+ years’ firsthand experience with various culinary settings and working as an executive chef for the last three years. Highly skilled in supervising the culinary department in a busy hotel ensuring the maintenance of hygiene and quality standards

New Delhi

Coordinating all aspects of Kitchen Management including monitoring food production and aesthetic presentation of food and beverages.• Responsible for Product Development, Budgeting, Recipe Management and Cost Control.• Conducting hygiene & sanitation inspections and convey feedback to operating staff as well as Managers for gaps in actual vs. standardized norms.• Managing inventory for bond items and other food supplies on a weekly and monthly basis for ensuring indenting of adequate stocks.• Suggesting and working towards the various cost control methods required for the concerned department in terms of long-term profitability.• Coordinating with operating staff for upkeep of kitchen equipment in perfect working order.• Motivating fellow team members to follow the standards established by the hotel to work with excellence in all areas.

Gurugram, Haryana, India

Pre opening Banquet Chef for one of the biggest banqueting in Delhi- NCR

• Chef in charge of the renowned Sichuan restaurant “The China Kitchen”.• Leading the team of 28 professional chefs including six Chinese Ex pats.• The job profile includes of duty-roaster, menu planning, ordering, quality-check, • Costing, recipe handling and guest feedback and guest satisfaction.• Involved in training of juniors, standardize recipe& cost control.• Helps Chef in selection and recruiting staff by organizing food trial and interviews.• Maintaining highest level of hygiene and cleanliness in the kitchen. • Quality control of the food, garnishing and portion size.• Regular interaction with the guest in terms of their preferences and choices.• Daily inspection of the walk-ins and dry store.• Responsible for the training Programmes of Culinary Team, Being Trained and • Training other assosicates.

New Delhi, Delhi, India

Sous Chef with multi cuisine all day dining restaurant Cafe.

New Delhi, Delhi, India

Joined Hyatt Regency In 2000 and worked in Commissary (Butchery and Vegetable section),Indian Speciality Restaurant Delhi Ka Aangan and Cafe the multi Cuisine buffet restaurant.Joined as Commis Chef and grown internally to CDP level.

Bachelor’S Degree, Food Production,F&B Service ,Front Office,,Sales &Marketing, 1St Division

Corporate Chef for the United group of restaurants which includes United Coffee House Connaught Place Estbalished since 1942,All United.

Education record