1. TARUN VERMA
Mobile: 09868750354  E-Mail: tarun.verma25@gmail.com
Seeking assignments in creating and advancing the art of Cookery to provide pleasures with a primary emphasis on Taste,
Nutrition and Presentation.
AN OVERVIEW
A competent professional with twelve years of qualitative experience in Food & Beverage Operations, Client Servicing and Team
Management in the Hospitality Industry. Exhaustive exposure in setting up of standard operating procedures, food trials, developing of
new concepts as well as training & implementation; extensive culinary creativity and experience in creating recipes and handling preparation
of elaborate meals.
Proven ability of delivering value-added customer service and achieving customer delight by providing customised products as per
requirements. Knowledge of budgeting, procurement, inventory maintenance, menus & prices, understanding of hygiene & health, safety
regulations, developments in food nutrition, technology & methods. Possess excellent communication, interpersonal and troubleshooting
skills with good experience of working in multi-cultural environment.
AREAS OF EXPERTISE
Core Competencies:
Kitchen Operations Food Service Operations Client Servicing
HACCP Mass Production Control Food Costing
Supply Chain Management Menu Planning Quality Assurance
Team Management Training & Development Hygiene Coordination
Special Skills:
Special Buffet Set-up Modern Indian Food Innovation
Food Presentation Cooking Decorating
Catering Set-up Bulk Cooking Creative
Cuisines:
Indian / North Indian
 Developing / implementing procedures, control systems for maintaining hygiene & quality standards ensuring profitability of
operations.
 Coordinating, and participating in activities of cooks & other kitchen personnel engaged in preparing and cooking foods in hotel,
restaurant, cafeteria, or other establishment.
 Selecting and developing recipes based on type of food to be prepared and applying personal knowledge & experience in food
preparation.
 Collaborating with other personnel to plan and develop recipes & menus, taking into account factors such as seasonal availability of
ingredients and the likely number of customers.
 Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, production specifications,
established procedures, and cost requirements.
 Examining foodstuffs and supplies for ensuring quality and quantity meet established standards; conducting hygiene inspections and
conveying feedback to operating staff as well as managers for gaps in actual vs. standardized norms.
 Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, handling guests’ requests &
resolving complaints.
CAREER CONTOUR
Working as Regional Chef Haldiran Snacks Private Limited since SEP 2013
Haldiram's is a major Indian sweets and snacks manufacturer based in Nagpur, Maharashtra, India. The company has manufacturing plants
in Nagpur, New Delhi, Kolkata, Bikaner. Haldiram's has its own retail chain stores and a range of restaurants in Nagpur, Kolkata and Delhi.
In contemporary times, Haldiram's products are exported to several countries worldwide, including Sri Lanka, United Kingdom, United
States, Canada, United Arab Emirates, Australia, New Zealand, Japan, Thailand, Australia and others.
Distinctive Highlights:
 Taking care of Research & Development with new innovations and improvement in existing products.
 Responsible to set up of new opening of Restaurant.
 Taking care of all the SOP’s to be followed at the outlets and at the base kitchens and also do the audit at the outlets for
the process improvement.
 Adhered to the food recipes and standards.

2.  Deftly designed training programme for staff at every step to meet their grievances and emphasize on the area of their improvement to
meet food standards.
 Significant efforts in initiating programmes pertaining to menu planning.
 Achieved cost management by maintaining control on food but without compromising with the quality of food.
 Driving and delivering the commercial performance of the business.
 Scheduling workloads to meet priorities and targets.
 Setting recruitment, appraisal and line management processes.
 Implementing business procedures.
 Organizing staff schedules.
 Organizing the maintenance of equipment.
 Ensuring that company goals are met in a timely fashion by the efficient and effective management of personnel and resources.
 Working with other department heads.
 Involved in the recruitment and mentoring of new staff.
 In charge of all departmental procurements.
 Delegating responsibilities.
 Undertaking staff performance reviews.
 Establishing the businesses objectives.
 Driving the sales and marketing strategy.
Worked as Sous Chef with Hotel The Park Delhi since Feb 2012 – Sep 2013 brand of APEEJAY GROUP
Hotel The Park by Apeejay Group is a fresh and energetic five-star boutique hotel offering friendly and welcoming Hospitality at a
competitive price. I was the chef in-charge of two outlets. AGNI a discotheque, impresses guests with precise execution, exciting
flavour combinations and comforting preparations of familiar favourites, with a menu serving everything from Pizzas, steaks, kebabs and
salads to local and regional Indian delicacies. FIRE is an India contemporary restaurant which basically focused on authentic Indian food
with a unique style of presentation. It is an 80 cover restaurant with a unique design and décor.
 Ordering of equipment’s and operating equipment’s.
 Support the, marketing teams with internal and external initiatives.
 Opened Cha Bar in Oxford book store at Connaught place.
 Managing the culinary functions to meet the food quality goals, meeting the company’s financial goals, facilities maintenance, and
personnel development objectives.
 Setting up various festivals in Fire like Sailana festival, Bohri festivals, Biryani and kebab festival, Modern Indian food festival and
Taste of Mumbai.
 To provide training, both professional and in house, to ensure that all members of the chef’s team carry out their duties so that the
first class food quality expected in this department are constantly maintained. Train and coach on the job in a systematic and
professional way to meet the needs of the business.
 Planning, assigning, and directing work; appraising performance; rewarding and disciplining employees.
 Ensure Kitchen strictly following ISO 22000 (Food Safety and Management System includes HACCP)
 Successfully got the creative works published in national magazines & newspapers including Hindu, BBC food magazine, Aaj
tak, Telegraph India, City Scan.
Worked as Senior Chef de Partie since July 2009 – Jan 2012 with Hotel Taj Mansingh, New Delhi brand of TATA GROUP
“ VARQ” A Modern Indian Restaurant
Varq is a modern Indian gourmet dining experience with authentic, artistic dishes. Varq is part of Chef Oberoi’s masala cuisine concept,
which reinvents Indian food with new techniques, innovative plated presentations and organic produce and spices, while evolving
traditional Indian recipes for contemporary palates.
Named for India’s exotic edible gold leaf, Varq seats 82 guests and includes a private dining room for 14.
Modern crockery, elegant presentations, balanced meals and the very much Indian flavours is the features of this new wave Indian
restaurant
Distinctive Highlights:
 Identified potential guests (customers) by understanding their taste and fixed the menu accordingly.
 Adhered to the food recipes and standards of TAJ GROUP OF HOTELS.
 Deftly designed training programme for staff at every step to meet their grievances and emphasize on the area of their improvement to
meet food standards.
 Significant efforts in initiating programmes pertaining to accounting and menu planning.
 Achieved cost management by maintaining control on food.
 Recognised as the Role Model of the Quarter.
 Acted as a Food Safety Team Member for ISO 22000:2005.

3. “BANQUETS”
Distinctive Highlights:
 Catering to state banquets and head of state visits, embassy events.
 Kitchen catering to five banquet rooms with max capacity of 1000 covers.
 Outdoor catering of up to 1500 covers
 Got opportunity to be a chef for many big celebrities like Mr. Bill Gates, Ms. Lady Gaga, Mr. Amitabh Bachan, Mr. Sachin
Tendulkar, Mr. Anil Ambani, Mr. Sharukh Khan, Dr. B.K. Modi and many more.
 Creating and cooking menus both, European and Asian in origin (Japanese, Oriental, Thai and Indian).
 Assisting the executive Chef.
 Coordinating between the food production, Sales and Food & Beverage team.
 Maintaining HACCP and ISO 22000 regulations across the shop floor.

Worked as Chef de Partie since July 2005 to July 2009with TAJ SATS, IGI Airport Delhi
TajSATS Air Catering Ltd. is a joint venture of the Indian Hotels Company, popularly known as the Taj Hotels Resorts and Palaces, and
SATS (formerly known as Singapore Airport Terminal Services). TajSATS is the market leader in airline catering. The company
provides in-flight catering at Mumbai, Delhi, Chennai, Kolkata, Amritsar, Goa and Bangalore.
Distinctive Highlights:
 Started my career as Management Trainee in 2005.
 Successfully managed and controlled the activities of Kitchen.
 Conducted a plan out and balanced menus for flights.
 Credited for preparing a new menu for flight sampling.
 Taking training classes with Chef Arvind Saraswat.
 Selected as a Jet Airways co-ordinator and also one of the core member of Jet Culinary Team.
 Awarded a chef uniform and a book from a great Chef Arvind Saraswat as a motivation.
Industrial Training from May 2003 – Oct 2003 with Hotel Le Meridian, New Delhi
Distinctive Highlights:
 Learned operational working of the major areas of the hotel.
 Completed the training with specialization in Food & Beverage production.
 Attended training programme, “Developing the skills in you”.
EDUCATION & CREDENTIALS
2005 B.H.M (Bachelor Degree in Hotel Management) from Gwalior through PUSA
2002 Schooling from Mother Teresa Public School, New delhi
PERSONAL DOSSIER
Date of Birth : 25th
July, 1985
Father’s Name : Mr. D.K.Verma
Residential Address : 4/2621 Lane No. 7 Bihari Colony Shahdara Delhi 110032
Passport No. : N4550511