Sanjeev Kumar
Victoria,Canada
Summary
I would like to work for a renowned organization with my all potential and skill while pursuing its objective, diversify my knowledge with consistently increasing value of self & my organization
A hardworking, pro-active chef with an upbeat and positive attitude, who is passionate about food and quality. Possessing excellent organisational skills, highly efficient and methodical with a good eye detail. Having a good team spirit, deadline orientated and able to efficiently manage kitchen operations and also supervise staff. Fully aware of health & safety issues and compliant with the regulatory requirements for food handling, sanitation and cleanliness. Ready and qualified for the next stage in a successful career and currently looking for a suitable chef position with a ambitious & exciting company
Overview
14
14
years of professional experience
Work History
Head Chef
Banff Sizzlers
04.2024 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
First cook
Continental Hot and cold Kitchen
08.2020 - 04.2024
- Responsible for food preparation and food service for the section assigned to me
- Responsible for all food storeroom including fridge and freezers
- Responsible for maintenance and cleaning in the respective section
- Maintain the high standard presentation of food and buffets together with the sous chef and is responsible for planning, direction, controlling, cooking, and coordination
- Making sure stock control and rotation procedures are implemented
- Make mise en place for ala carte as well as buffet
- Cooking fresh food in a high volume environment
- Train and supervise the staff and helper in preparing, cooking, and handling table-side appetizers and salad
- Manage kitchen operations according to the established control procedure for cost and quality.
Chef de Partie
The reef
09.2016 - 10.2019
- Assisting with the preparation of all foods required for visitors, staff & guests
- Keeping all working areas and surfaces clean and tidy
- Ensuring that all foods are produced in a safe and hygienic manner at all times
- Making sure meals are prepared and presented on time
- Responsible for completing all audit and quality standard documentation
- Cooking fresh food in a high volume environment
- Assisting with some administration duties and management of the catering staff
- Deputizing when the Chef Manager is absent
- Ensuring that brand standards are maintained
- Involved in catering for large conferences and banquets
- Monitoring employee productivity & kitchen related costs to ensure efficiency
- Dealing with any employee issues and queries
- Making sure stock control and rotation procedures are implemented.
Chef de Partie
Le Meridian Kochi
11.2015 - 06.2016
- As a chef de Partie, I oversaw a section of the kitchen, handling 2 to 3 sections at one time
- Responsible for completing all audit and quality standard documentation
- Cooking fresh food in a high volume environment
- Assisting with some administration duties and management of the catering staff
- Deputizing when the Chef Manager is absent
- Ensuring that brand standards are maintained
- Involved in catering for large conferences and banquets
- Monitoring employee productivity & kitchen related costs to ensure efficiency
- Dealing with any employee issues and queries
- Making sure stock control and rotation procedures are implemented.
Demi Chef De Party
IBIS (Accor Group)
12.2014 - 11.2015
- Experience of Pre-Opening hotel
- Responsible for the smooth, efficient running of the kitchen, including its routine operations, food preparation and production, as well as supervising kitchen staff
- All in accordance with the standards of the hotel
- Assisting with the preparation of all foods required for visitors, staff & guests
- Keeping all working areas and surfaces clean and tidy
- Ensuring that all foods are produced in a safe and hygienic manner at all times
- Making sure meals are prepared and presented on time
- Responsible for completing all audit and quality standards documentation
- Cooking fresh food in a high volume environment
- Assisting with some administration duties and management of the catering staff
- Deputizing when the Chef Manager is absent
- Ensuring that brand standards are maintained
- Involved in catering for large conferences and banquets
- Monitoring employee productivity & kitchen related costs to ensure efficiency
- Dealing with any employee issues and queries
- Making sure stock control and rotation procedures are implemented
- Assisting with the training, management, and development of catering staff.
Demi Chef De Party
RENDEZVOUS
04.2013 - 11.2014
- Responsible for preparing menu for buffet and smooth, efficient running of the kitchen, including its routine operations, food preparation and production, as well as supervising kitchen staff
- Making sure meals are prepared and presented on time
- Responsible for completing all audit and quality standards documentation
- Cooking fresh food in a high volume environment
- Assisting with some administration duties and management of the catering staff
- Deputizing when the Chef Manager is absent
- Making Duty roaster for my department
- Follow the HACCP
- Follow F.I.F.O
- Maintained the standard of the restaurant
- Report to the chef de party.
Commi
Westin (starwood hotel and resort)
09.2012 - 03.2013
- Responsible for making mise en place for ala carte as well as buffet and smooth running operation
- Dealing with any employee issues and queries
- Making sure stock control and rotation procedures are implemented
- Make mise en place for ala carte as well as buffet
- Report to chef de party
- Follow HACCP
- Doing live cooking
- Maintain the records
- Follow the recipes
- Having financial control of the kitchen.
Commi
The Metropolitan Hotel New Delhi
08.2010 - 09.2012
- Responsible for making mise en place for ala carte as well as buffet and smooth running operation
- Follow the chef order handling the food and maintain the standard of the hotel
- Dealing with any employee issues and queries
- Making sure stock control and rotation procedures are implemented
- Make mise en place for ala carte as well as buffet
- Report to chef de party
- Follow H.A.C.C.P
- Doing live cooking
- Maintain the records
- Follow the recipes.
Education
CBSE
Skills
- Food planning & production
- Kitchen management
- Banquets
- Special diets
- Wastage control
- Classic dishes
- Planning menus
- Enjoy working with food
- Focused
- Creative
- Preparing, cooking and presenting dishes within my specialty
- Helping the sous chef and head chef to develop new dishes and menus
- Ensuring me and my team have high standards of food hygiene and follow the rules of health and safety
- Monitoring portion and waste control to maintain profit margins
Accomplishments
- Got H.A.C.C.P certificate by hotel ibis in June
- Nominated as employee of the month in March 2015
- Got appreciation certificate for my work in hotel Westin
- Attending the international food competition in India
Languages
English & Hindi
Skype
cool.sam128
Personal Information
- Father's Name: Sh. Satya Narayan
- Date of Birth: 08/01/1986
- Gender: Male
- Nationality: Indian
- Marital Status: Unmarried
- Religion: Hinduism
Timeline
Head Chef
Banff Sizzlers
04.2024 - Current
First cook
Continental Hot and cold Kitchen
08.2020 - 04.2024
Chef de Partie
The reef
09.2016 - 10.2019
Chef de Partie
Le Meridian Kochi
11.2015 - 06.2016
Demi Chef De Party
IBIS (Accor Group)
12.2014 - 11.2015
Demi Chef De Party
RENDEZVOUS
04.2013 - 11.2014
Commi
Westin (starwood hotel and resort)
09.2012 - 03.2013
Commi
The Metropolitan Hotel New Delhi
08.2010 - 09.2012
CBSE
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