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  • 1. PANKAJ KUMAR Mobile: +20 100626622 Email: chefpankaj1111@gmail.com, exe.s.chef@tropitelhotels.com 32 years old, Married, one Child (May 2007), Indian nationality Objectives Short term objective: To attain the position of Executive Chef or Executive Sous chef within an international five star company. . Long term objective: To progress and make my career path as Director of food and beverage /Operation Manager in the International Hotel chain. PROFESSIONAL SUMMARY Persistent, resourceful and innovative with relentless initiative and a willingness to innovate. Reputation for adhering to high ethical standards. Highly motivated, with a high degree of flexibility, resourcefulness and commitment to work, as well as the ability to build and lead effective teams. Superior communication and interpersonal skills with an ability to interact with diverse kinds of people giving the flexibility to work in highly diverse atmosphere Areas of expertise encompass all facets of professional kitchen operation, staff development and management; Hands-on innovative seasonal menu design, profit and loss/cost management controls, front and back of house management, purchasing, inventory control, vendor and customer relations. . EDUCATION • 1996 – 1999 - Bachelor in Hotel Management, Institute of Hotel Management Pusa, New Delhi, India LANGUAGES • Hindi Native • English Speak Advanced-Write Advanced • Arabic Speak intermediate Computer skills • Microsoft environment, Fidelio, Micros, MC sysems, Ariba. • Well-developed Internet knowledge. ACHIVEMENTS AND TRAINING RECEIVED • Manager of the Year 2009 for Tropitel Namma bay hotel. • Departmental trainer and Champion of the “Passport to Success” Training Program and HACCP training in Marriott Sharm El sheikh, Egypt. • Exceeded company expectation by Increased GSS (Guest satisfaction Score) to 90% for the year 2005 as Japanese Sous chef in Superclubs. • Employee of the Month April 2002 in Hyatt Regency New Delhi, India.
  • 2. • Participated in all India chef competition in year 1999 team stood Third among 19 participants. • HACCP Certified from American Hotel and lodging association • Successful completion of supervisory Development (essential skills for managers) • Certificate for Train the Trainer. PROFESSIONAL EXPERIENCE April 2008 – to date Executive Sous Chef Reports to Corporate Chef Tropital Namma Bay, Sharm El Sheikh, Egypt www.tropical-egypt.com 400 Rooms, Five Star Deluxe Resort Hotel, Mexican Restaurant (130 covers), Palm Café (all day dining), Executive restaurant (buffet restaurant for all inclusive), Little Buddha (Fusion dining restaurant, sushi bar and lounge- 160 covers), Café Del Carso (Italian restaurant –60 covers), 24- Hours room service, Bianco water fall- Shisha corner, Beach restaurant, with an extensive banqueting and conferencing area of 2000 sq meter. • Oversee all kitchen operation in high volume setting of 13 F&B outlets and banqueting including quality, execution and Financial responsibly, Oversee a brigade of 84 kitchen and 25 stewarding team and manage recruiting, training, scheduling, purchasing, inventory, hygiene and sanitation , menu research and development and assisting corporate chef in price structuring and food/labour cost. • Recreated and repositioned existing menu along with cooperate chef and implemented the same. • Drafted and implemented kitchen training schedule for HACCP and technical training. • Reduced the staff turnover by 20% in kitchen for the year 2009. • Occupancy of hotel during financial breakdown in 2009 was 91% annual. • Did successful opening from scratch, training of new hires and execute menu for Executive restaurant (serving theme buffet) and banqueting operation in February 2010. • Aided corporate chef in designing of new buffet restaurant and banqueting operation, ordering of equipment for the new extension of resort. • Currently working on two projects- Steak house and English pub of 150 covers and Indian restaurant of approximate 120 covers which is scheduled to open in mid 2011. January 2006 – March 2008 Chef De Cuisine Marriott Red Sea Resort, Sharm El Sheikh, Egypt www.sharmelsheikhmarriottredsearesort.com A 550 room five star deluxe resort hotel with 10 restaurants and bars, Banquet capacity 200 for sit down dinner in the ballrooms and meeting rooms. An award winning Polynesian restaurant called Kona kai for contemporary Japanese fusion cuisine. • Standardized the Polynesian restaurant with the concept of Contemporary Japanese Cuisine- Teppanyaki, Sushi Bar and fine dining. • Increased the restaurant revenue by 120% compared to sale of year 2005 which was ahead of budget 26% for year 2007 by understanding customer need, changing menu and doing food promotions.
  • 3. • Introduced “All You Can Eat Sushi Promotion”. • Responsible for lunch buffet and crafted menu for beach BBQ restaurant serving seafood market, sandwiches, burger and oriental food. • Assist executive chef in standardizing all outlet recipe card (USE RECORD) and presentation for the same. • Department Champion for "passport to success" Training program and HACCP Training for 85 kitchen and stewarding associates May 2004 – November 2005 Japanese Sous chef Hedonism III, St. Ann Bay, Jamaica www.superclubs.com 240 room ultra inclusive hotel with 5 restaurants –Japanese, Italian, International buffet, Jamaican, Beach grill part of very famous Caribbean hotel chain Superclubs. • Hedonism was nominated for Best All inclusive Resort in the world for APPLE CRYSTAL AWARD for the year 2005. • Manage food cost according to the allowance give per day and manage labor cost according to occupancy. • Responsible for Japanese Restaurant Having 4-Teppanyaki Grills, Sushi bar and fine dining. • Exceeded company expectation by Increased GSS (Guest satisfaction Score) to 90% for the year 2005 4% higher to budget. • Successfully Introduced Mongolian Barbeque and Asian theme night In Main Dining Room. • Relived executive chef during his vacation and days off and oversee a staffing of 45 kitchens and 15 stewarding staff with an F&B operation having international buffet, Italian, Japanese, Jamaican, nude and prude beach grill. August 2003 – February 2004 Senior Chef De Partie (Fusion Asian- Fine dining) – Opening The Leela Palace Kempinski, Bangalore, India www.theleela.com/hotel-bangalore.html • Contibute effectively in opening of Asian Bistro 162 covers Restaurant featuring Teppanyaki, Yakitori, Sushi bar, Noodle Bar ,authentic Chinese duck station, Korean kalbi tables, Thai , Chinese and Indonesian fine dining with CHEF NOBU style fusion. February 2003 – July 2003 Chef De Partie (Pan Asia) – Opening I.T.C Sonar Bangla Sheraton and Towers , Kolkata, India A luxury collection hotel www.itcwelcomgroup.in/Hotels/itcsonar.aspx • Worked in opening of Pan asia restaurant Featuring Teppenyaki, Thai, Chinese, Mongolian and biggest wine cellar in India- PAN ASIA is a signature restaurant of all luxury collection property of ITC.
  • 4. November 1999 – January 2003 Commis (Coffee shop, Banquet, Japanese restaurant) Hyatt Regency , New Delhi, India www.delhi.regency.hyatt.com Commis I 2001-2002 Commis II 1999-2000 • It was the first Hyatt Hotels in India, which opened in 1986 and had been the first choice hotel by business and leisure travelers. An ISO14001 certified hotel, which has an elegance of its own for Excellence in Service and Hospitality. • Worked in 75covers Asian restaurant (TKS’) featuring 7 Teppanyaki tables, Sushi bar & fine dining. • Worked in coffee shop of 250 cover serving international cuisine. • Worked in Banquet kitchen for One year. • Participated various Food Promotions – Noodles, Live Lobsters & Crabs, Seafood, Sukiyaki & Shabu-shabu, and Fresh Fishes. Hobbies • Exploring new culture and food, Books, snorkeling, internet surfing. REFERENCE • Available on request