Chef bimal


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Chef bimal

  1. 1. BIMALENDRA KUMARExecutive ChefSuryagarh, Jaisalmer (, IndiaPhone: - +91- 9001995811chefbimal@gmail.comPost Applied For: ChefPERSONAL DETAILS33 years, Married, Male, INDIANEducational QualificationKMA Oberoi Centre of Learning & Cuisines of world, International Post Graduate 2001- 03 Development, Delhi beverage, Management, AccountsBHM AIHM&CT, Bangalore F&B prod, Service, FO, HK, Mgmt. Bachelor’s 1998-01 Bangalore University Economics DegreeXII Army Public School, New Phy, Chem, Bio, Math, Eng, Computers. High School 1995-97 DelhiCurrent Job responsibilities: Hands on passionate cooking Product consistency across multiple restaurants (within a premise or across different geographical locations) Lead the team to a creative solutions to the problems & to next opportunities that exist Inventory Management Food and Beverage Menu development Catering management and growth of organization Training, Development and Motivation of F&B Staff Achieve incremental revenues through F&B promotionsCuisine Experience:Indian, South Indian, Goan, Cuisine of Africa, new age International, Italian, OrientalMulti-Concept (Fine-Dining, Casual, Pizzeria)Multi Location experience (within a country)Catering experience (handled up to 3500 pax, sit down dinner for 1785 pax at the function of Oriflame award ceremony at Sarova Whitesands,Mombasa, Kenya)Pastry & BakeryMy Abilities:Menu Development, Planning & PricingWas in-charge of HACCP implementation and certification in HotelPurchasing, Food Cost & InventoryCreating and enforcing Kitchen SOPsAbove average in Computer SkillsStrategic & Business Planning with experience in business growthStrong administrative SkillsFront of House skills (customer communication, demonstration kitchen ability)Marketing & Promotions ideas generation ability
  2. 2. My Traits:Hands-onEnjoy CookingLead By ExampleEnjoy being in control and in chargeA Good Communicator and MotivatorA trainer and developer of peopleCan lead a multicultural staff (multi-linguistic ability viz. Hindi, English, Elementary Swahili, Tamil)Has exceptional standards, quality, and consistencyEntrepreneurialCan provide on request:1. Examples of my menus, and2. Food and catering photos as well as dining room plating abilitiesMy present and past work places: ORGANIZATION: Suryagarh, Jaisalmer, Rajasthan (India) DESIGNATION: Food & Beverage Director (62 Suite Resort) PERIOD: July 2011 till present PROFILE:  Responsible for whole F&B operation for two restaurants, In Room Dining, Bar, Banquets and Outdoor Caterings:- 1. Nosh= 76 covers, offers buffet breakfast, Lunch, Dinner and buffet menu comprises of International, Indian, Rajasthani and Oriental Cuisine boasts of 90% and above ratings by guests. 2. Legends of Marwad = 36 covers, A fine dining, Rajasthani Restaurant Features best of bests from the Royal kitchens of Rajasthan. 3. Draksh = 40 covers bar famous for its Sheesha and creative cocktails and mocktails  Leads a team of 28 cooks comprising 1 Sous chef 1 Pastry Chef and 3 Kitchen Supervisors, also heads kitchen stewarding team of 20 members 1 Chief kitchen Steward and 2 supervisors.  Started the fine dining F&B outlet The Legends of Marwad with well researched Rajasthani menu.  Conceptualized various F&B promotions.  Has developed the expertise in handling resident weddings in royal style.Works with team to achieve annual target of approx USD 1 million as annual F&B Revenue. ORGANIZATION: Sarova White Sands Beach Resort, Mombasa, Kenya DESIGNATION: Executive Chef (350 room hotel) PERIOD: Oct. 2009 till June 2011 PROFILE:  Responsible for food production for two dining room, coffee shop, Bar, Banquets and two speciality restaurants:- 4. Pavilion -1 & 2 = 700 covers, offers buffet breakfast, Lunch, Dinner and buffet menu comprises of International, Indian, Swahili Cuisine boasts of 14 theme dinners. 5. Minazi = 120 covers, Coffee shop, Features best pizzas from wood-fired pizza oven in town. 6. Cocos = 100 covers beach side bar 7. Lido = Seafood speciality restaurant 8. Jambo = Serves Speciality Spa cuisine.
  3. 3.  Leads a team of 81 cooks comprising 4 Sous chefs 1 Pastry Chef and 2 Kitchen Executives. Also heads kitchen stewarding team of 40 members 1 Chief kitchen Steward and 6 supervisors.  Upgraded the F&B outlets with popular menus.  Promoted the use local ingredients in International style fusion cookery e.g. use of corn, maize flour (ugali in local language as accompaniments to international dishes), abundance of passion fruit (fresh oysters with passion sauce) etc.  Launched an ultra modern spa juice menu and spa food menu.  Works with team to achieve annual target of approx USD 3Million as annual F&B Revenue. ORGANIZATION: Radisson White Sands Resort, Goa, 185 room Hotel DESIGNATION: Executive Chef PERIOD: March 2007 till Oct 2009 PROFILE:  Responsible for food production for coffee shop, Banquets and three speciality restaurants:- 9. WATERFALLS CAFÉ = 185 covers, offers buffet breakfast, Lunch, Dinner and a la carte menu comprising International, Indian, Goan and South Indian Dishes (Mainly Malwani and Manglorean) 10. SAKE = 86 covers, Features Sunday Brunch with three teppanyaki Grills. Offers Sushi, Sashimi, Dim sums and other Japanese, Chinese and Thai Dishes from A’la carte menu. 11. BLUE LAGOON = an Italian and Mediterranean Restaurant of 45 Covers with Thin Crust Hand Made Pizza, Home Made Pastas, very innovative new world dishes. 12. FINS = Seafood and Grills and Specialises in GOAN Cuisine.  Leads a team of 72 including 4 sous chefs 1 executive Pastry Chef and 3 Kitchen Executives. Also heads kitchen stewarding team of 30 members 1 Chief kitchen Steward and 3 supervisors.  Upgraded the buffet standards to one of the best in Goa.  Promoted the interactive cookery and ensured the food is prepared the way guest want not the way chef wants to cook.  Launched an Italian-Mediterranean restaurant named “Blue Lagoon” of 30 covers.  Simultaneously was involved in the opening of a brand new five star hotel with 106 all suite hotel “Country Inn & Suites, Goa”  Worked to achieve annual target of 1.5 million USD as F&B Revenue.An Additional responsibility Opening Chef of 160 keys 5 star hotels in Whitefield, Bangalore by Phoenix Group named “THE ZURI”, Whitefield Bangalore. Hotel was opened on 6th March 2009. Responsible for Ordering of heavy equipments (imported and fabricated) and small operating equipments. Develop and fine tune the restaurant and kitchen designs with Mr. Gautam Verma, of HCIPL (A leading Hotel consultant firm in India). Prepared an ultra modern buffet concept i.e. all stainless steel and ceramics with lighting system from Zieher, Germany. Assisted in recruitment, developing menus, pre-opening training, skill training. ORGANIZATION: Trident-Hilton Hotel, Chennai, on Transfer DESIGNATION: Senior Kitchen Executive PERIOD: 21st March 2004 to November 2006 PROFILE:  Handles entire F& B cycle: menu planning-menu training- Ordering- Food Production- menu pricing-handling of guest feedback- revenue maximisation- customer satisfaction.  A strong background in Indian Cuisine. Leads a team of 31 members, production of 1000 meals on average. Three F&B outlets with one Indian Speciality restaurant.  Opening Chef Member of “CINNAMON”, probably the best restaurant of Chennai.  Conducts training and personal development programs for the team members.  Manages Kitchen Stewarding department as an additional responsibility.
  4. 4. ORGANIZATION: The Trident-Hilton, Jaipur, on Transfer DESIGNATION: Kitchen Executive (Officiating chef) PERIOD: 15th Dec. 2003 to 20th March 2004 PROFILE:  Head of Department, with consistent quality services.  Innovative, resourceful and adaptable, Strong leader of 22 members responsible for production of 1000 meals on daily average.  Conducts training and personal development programs with strong coaching and concealing skills, for the team members. ORGANIZATION: The Oberoi Maidens Hotel, Delhi. DESIGNATION: Officiating chef PERIOD: Aug 2003-Dec 2003 PROFILE:  Worked as dynamic and self motivated HOD.  Managed a team of 29 members and managed 1500 meals daily in four F&B outlets. Started an Indian restaurant after renovation.  ORGANIZATION: Oberoi Centre of Learning and Development (OCLD) Asia’s premier school of hotel management and culinary development. DESIGNATION: Kitchen Management Associate PERIOD: Aug 2001- July 2003 PROFILE: Kitchen Management Associate. It was here where I developed self-management skills, self-motivation and passion for culinary world. A boy metamorphosed as a strong Chef. ORGANIZATION: Pizza Hut, N. Delhi, GK-I M Block Market & Bangalore, queens Road DESIGNATION: Pizza Maker (Make Table) PERIOD: Sept 1997- Dec 2000 PROFILE: Team Member (Part Time job in evenings after college)Other Significant Professional Achievements Trained in Fire fighting Trained First Aid provider Trained “Trainer” in hotel operation TV show Chef on Herald Channel Network of Goa in programme called “FLAVOURS” Did three one hour show of Good Morning Africa, “coastal cuisine series”. Was covered by magazine “Hospitality India” in oct.2003 issue. Chosen as the Best Student in the college. Always held leadership positions in school as House & Sports Captain Camera friendly, has appearances in local and national print media consistentlyInterests Sketching. Absolute outdoor person & loves cricket. Passionate about travelling and meeting people. Ardently enjoys Swimming & cricket.