1. Babloo Kumar
RZ C-205 lane no 7, Jai Vihar Phase 1, Nazafgarh, New Delhi-110043 Email Id:
ichefkumarr@gmail.com Contact No: +91 8802859978
KYE SKILLS
Am creative and passionate about my art with expertise in broad range of baking techniques. Have an
eye for detail with a flair for creating customized desserts including dough, mixes and finishing products.
Time and again I have managed to exceed client’s expectation and in return have proven dedication to
my art.
Areas of Expertise:
• Baked Goods Production * Food Safety Standards * Hospitality Management
• Team Leadership * Customer Service * Presentation and Display
• Sanitary Handling * Work within Pre-Established Budget
__________________________________Professional Experience_______________________________
Chef De Partie, Nov 2015 – Gurgaon, India
Presently working with Café Sante(French Bakery and café) as a Chef De Partie and involved in
production of French desserts and also supervise the team. My responsibilities involve as below:
1. Crafting various types of desserts (Choux, Puff, Short Crust, Croissant and so on).
2. Incorporate a broad range of mixes to meet an assortment of tastes, including, lemon and
chocolate curd, ganache, frangipan, marzipan, various types of pastry creams.
3. Supervise the team at various occasions. Take charge and explain them the difference
between products, usage of various flavors and creams.
4. Presented customers with different varieties of Pastries and Cakes.
5. Very much taking care of Budget and Costing.
6. Involved in Quality Control of products and Quality Check of Kitchen
DCDP, Jan 2014-Nov 2015 – New Delhi, India
Worked at The Kitchen Art – Chattarpur, New Delhi as DCDP. My responsibilities involve as below:

2. 1. Manage the staff, cleanliness and maintaining hygiene as per FSSAI standards.
2. Quality and production control on Daily Basis.
3. Making Month end reports like stock taking, inventory management, Production and wastage
report.
Commi 1, Apr 2013- Jan 2014 – Gurgaon, India
Worked in GreenVille hotel as a commi 1 .
Commi 2, Jan 2012- Feb 2013 – New Delhi, India
Worked as a Commi 2 with Chef Sudeep Bose IHM Pusa New Delhi.
Commi 3, April 2011- Jan 2012 – Gurgaon, India
Worked as commi 3 in Silver spoons hotels and restaurant in Cyber City.
Commi 3, Junel 2010- April 2011 – Okhla New Delhi, India
Worked with Slice of Italy as commi 3 in Okhla
Completed 6 months industrial training from Taj Sats at IGI Airport Complex
ACHIEVEMENTS
• Worked with chef Eric Perez (world pastry Champion)
• Worked with Chef Thomas Blanchard (Dabon International)
• Worked with Chef Perrigot Romain (Master baker from GMP flours France)
______________________________Academic Background__________________________________
Institute of Hotel Management
One year Apprentice diploma in Bakery and Confectionery from Institute of hotel management catering
and nutrition Pusa , New Delhi

3. ADDITIONAL SKILLS AND STRENGTHS
• Excellent aesthetic skills
• Strong leadership skills with ability to build a positive work environment
• Exceptional interpersonal and communication skills
• Proficient in the use of baking equipment
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