Kumar Arun is an experienced executive chef with over 25 years of experience in the hospitality industry. He has worked in executive chef roles at several high-end hotels and resorts in India, Dubai, and RAK. Some of his responsibilities have included overseeing all culinary operations, managing large kitchen staffs, developing menus, and ensuring high quality food and service. He has a diploma in hotel management and is currently pursuing an executive MBA.

1. KUMAR ARUN
E Mail ID: arunbhardwaj1967@gmail.com
Skype : astro.dv
Contact: +91 7766800134
Assignments in F & B Operations (culinary/kitchen) with an organisation of repute in the Hospitality
Industry.
QUALIFICATION SUMMARY
Restaurant Management-Team Leadership-Product Quality Assurance
Inventory Management-Culinary & Menu Development-Forecasting & Budgeting
Chef with the Knowledge of all corner of the kitchen and specialized in continental, Italian, Indian &
Fusion cuisine. Having very good Knowledge of new technique of cooking, molecular gastronomy Sous
Vide & Umami.
Service-oriented Executive Chef running front & back of house operation. Proven capabilities in
managing budgets & resources to facilitate streamlined operations. Foster a sense of commitment and
camaraderie among all team members to ensure guests maintain a high level of satisfaction with food
& service, resulting in new & repeat business.
ACHIEVEMENTS
Accomplished Executive Chef with the ability to cultivate lasting relationships with guests
Through innovative culinary creations and exemplary customer service, increasing restaurant and catering
Patronage.Promote a Positive working atmosphere that foster open communication to ensure extremely high
Levels of guest and employee satisfaction. Experience includes management with some of the finest resort of
The world. In the absence of Executive chef I have managed The Khatt spring Hotel & Spa kitchen and
In reward management has given the appreciation letter.
I got the appreciation letter from Ms Holly Branson(Daughter of Sir Richard Branson among the world richest
person and a British business magnet, owner of VIRGIN group)Presently CEO and had a photo session with
her in a conference cum cocktail dinner event hosted by Ms Branson on 13th
Feb, 2012 at The Chunda Palace,
Udaipur. I was leading the kitchen brigade and highly appreciated for the food.
In a year consecutively second time got the appreciation letter from the management for best
performance.
PROFESSIONAL EXPERIENCE
Kostamar Beach Resort, Diu, India since June’15 to till date
Executive Chef
Re designed the menu, Start the new bakery and pastry kitchen to produce varieties of breakfast item and dessert to
serve our repeat and regular client. This is first kitchen in Daman and Diu with ultra modern equipments. From
Nov’2016 will start chill In N grill In BBQ @ roof top restaurant. This is 60 room key inventory resorts. Over
seeing one banquet, one conference and two Al la Carte Restaurant.

2. Hotel Chelsea Plaza, Dubai, UAE since March’13 to April’15
Executive Chef
Renovated the kitchen with the co ordination of kitchen designer, installed the premium quality of kitchen
equipment. Launched revenue oriented menu to promote the restaurant, maintained the quality and service
standards, built high performance multicultural team, and continuously improved operation. Recognized for
developing and successfully executing critical path for opening of multiple F&B outlets, worked heavily with F&B
service and banquet sales to ensure smooth operations. Negotiated vendors for competitive pricing, and identified
major cost efficiencies.
 Serving as Executive Chef for Hotel Chelsea Plaza Dubai, controlling full culinary operations including 5
outlets and entertainment venues, one among of these are IL RUSTICO oldest fine dining ITALIAN
restaurant in Dubai.
 Demonstrated versatility in launching MARINA CLUB HOUSE a contemporary multi cuisine 150 cover
sea view facing out let in RAK, UAE.
 Established Hotel Chunda Palace Udaipur, India as standardized Food & Beverage destination within the
community of Udaipur.
 Launched innovative lake view facing pastry shop of 30 covers.
 Managed largest banqueting facility in Raipur, India accommodating 2500 people.
Hotel the Chunda Palace, Udaipur (RJ), India since Oct’11 to Feb’13
Executive sous chef or Interim Chef
Responsible for entire operation related to F & B production and in the absence of F & B manager the
F&B department as well. Checks all the food outlets, buffet, action stations, food display for the creativity,
Quality, cleanliness and food safety, assure timely set up. Check and delegate all special food function. This 60
rooms property (All suites) having three A La carte outlets, one banquet and one conference hall. This is finest
location in Udaipur.
 Assure complete managerial coverage by sous chef during break or meetings. Strive for total
coverage.
 Control overtime according to the rules and proper time management procedures, work within the
set budget.
 Instrumental in organizing an efficient flow of production. Check all daily events, delegate and
follow up.
 Maintain menus and food quality up to standard set by the management.
 Constantly thrive to upgrade the food quality and presentation and establish the necessary controls
that would assure a high level of quality and consistency.
 Responsible to control food and labour cost.
 Check all food storerooms daily. Assure that food is well rotated and first in is first out.
 Check food handling and storage procedure wherever food is handled.
 Hold daily, early morning meetings with the sous chef, CDP’s and pastry chef.
 Look for solutions to improve on guest complains.
 Taste the food on daily basis pertaining our field of responsibility.
 Enforce proper cleaning procedures set by the sanitation supervisor, on a daily basis.
 Attend all scheduled meetings on time.
Hotel Babylon International, Raipur (CG), India. Since Nov’10 to June’11
Sr.Sous Chef
Oversaw all banquet operations and three food & beverage facilities; ordered food products and conducted
Daily food preparatory meetings with entire staff. Served as Executive Chef in his absence, co-ordinating all
All functions for each branch of operation.Managed 35 staff members and banquet chef for a 80 room,4
Star luxury hotel, featuring the shells, the Rising sun & Rangoli restaurant and over 20,000 sq feet of
Meeting space.
 Maintained food cost and EcoSure sanitation standards; oversaw banquet & three food and
beverage outlet for food presentation & consistency.

3.  Supervising quality control, budgeting, purchasing, materials, product procurement, vendor
negotiations, hiring & firing.
 Reduce overtime expenditure through effective scheduling techniques.
 Introduce new food ordering system for more effective quality and cost control.
Hilton Al Hamra Fort Hotel & Beach Resort, RAK, UAE since June’05 to Sep’10
Sous Chef
Monitored and maintained inventory levels, ordered food & supplies, managed kitchen support staff of
85 and delegated assignments. This is 480 room 5star luxury beach resorts with 8 outlets and 18 hole golf
Course.
 Planned and organized food preparation & presentation for extremely busy banquet in absence of
Executive chef.
 Assumed all food preparation, presentation, and kitchen staff management while in process of hiring
Executive chef.
ADDITIONAL EXPERIENCE
 Built supplier relationships, effectively trained staff, and implemented new thing in the field of
gastronomy.
 Chef de Partie for Hotel Maurya, India (2003-2005), Continental Chef for Spinneys, UAE (2000-2002),
Assistant Sous Chef for Bambolim Beach Resort, India (1997-2000), Chef de Partie for Hotel Cidade de
Goa, India(Jan’ 1996 – Dec’ 1997), Demi Chef de partie for Hotel Krishna Continental, India(Aug’ 1992
– Sep” 1995).
EDUCATION AND CERTIFICATION
 Pursuing Executive Master in Business Administration from ISBM.Mumbai.
 Three years Diploma in Hotel Management from IIBM, Patna (1989-92).
 Bachelor of Science from Magadha University, Bodh Gaya (1985-87).
 10th
Standard from Bihar Secondary School Examination Board (1982-83).
PERSONAL DETAILS
Address : C/o Abhay Kr.Advocate, near girl high school, Amber, Bihar sharif, Nalanda, Bihar.
Nationality : Indian
Marital Status : Married
Date of Birth : 15 May 1969