1. Bipin kumar
Vill: Traphar
P.O Maila
Teh:Jaisinghpur
Distt: kangra Himachal Pradesh
Mobile No.:+919888410283 , 9256318470
Email: chouhan.bipin@yahoo.com
Postion Applied for : Executive Chef
Objective
Seeking a position where my knowledge can be shared is enriched. Seeking for a job opportunity
where I can apply my skills in the Hotel and management field. I would like to work for the
development of the organization with full commitment, loyalty, sincerity and hard work.
As an executive chef I have a huge range of duties and responsibilities within the kitchen. The
most important of these is to ensure that quality culinary dishes are served on schedule and to see
that any problems that arise are rectified. As such, the executive chef is responsible for
approving all prepared food items that leave his or her kitchen.
Working with a multinational organization, which helps me to enhance my skills towards a
common goal and to find an opportunity to grow under challenging situations.
Personal skills
Positive attitude, like to interact with people and enjoy learning new methods and ideas and
putting them in practice.
Educational Qualifications
 Matriculation from Dharamshala Board (H.P)
 10+2 from Dharamshala Board (H.P)
 Three year Apprenticeship in food production from Directorate Mumbai (Maharastra)
Industrial training
Three year Apprenticeship Training from Hotel Diplomat in food production 15th OCT 2003
to 14th OCT 2006 in Mumbai.
Working experience

2. Presently Working in PRE-OPENING TEAM F BAR (Brand Fashion TV) (Multicusine
Restaurant) LOUNGE & BAR in City Emporium Mall Industrial Area phase1 Chandigarh as a
Executive Chef from 1th Sep 2013 to Till Date.
 Ordering Supplies and ensure that all supplies are ordered, stocked, and properly stored.
This includes all food items, dishes and utensils, cleaning products, cooking supplies, and
any other item necessary for kitchen functioning.
 Recipe and Meal Creation. Probably the most exciting responsibility of an Executive
Chef is the creation of recipes and meals that will keep customers coming back for more.
 New dishes that have never been tried before, or just a take on a classic dish, the
Executive Chef is responsible for all food that reaches a customer’s plate.
 Guest satisfaction in our restaurant revolves around the food appearance, high quality of
the food and overall dining experience. Responsible for the daily preparation of food and
items in the pantry, fry stations or other areas of the kitchen
 Worked in PRE-OPENING TEAM at Halcyon Inn Hospitality Services
THE PEWTER ROOM (Multicusine Restaurant) THE BLUE BLAZER LOUNGE & BAR
in Sector 26 Chandigarh as an Executive Sous Chef from 25th Dec.2011 to 21th August 2013.
 Comply with Standards of Service and assists in assuring the same from all kitchen
employees.
 Assists in manage a day-to-day operation of the kitchen, coordinate food production
 Schedules and ensure highest level of food quality, taste and presentation.
 Participate in actual food preparation, produce food consistently high quality, taste and
presentation and expedite during peak meal periods as needed.
 Control food cost by assisting in training kitchen staff on the proper methods of food and
Preparation and handling, by training kitchen, restaurant and steward employees on how
to handle leftover food items.
 Ensures that all kitchen employees consistently adhere to uniform, grooming and
appearance standards.
 Conjunction with the Executive Chef & Executive Sous Chef, establish goals for the
kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate
trends, enact approved profit-oriented and cost saving ideas/activities.
PRE-OPENING TEAM as a C.D.P Indian Curry & Tandoor Specialty Restaurant
SAFFRON in HOTEL JWMARRIOTT Sector 35-B, Chandigarh from 14th May, 2011 to 24th
Dec. 2011.

3.  Taking care of a-la-carte orders (Indian and Continental)
 Taking care store and butchery requisitions.
 Taking care live section (Indian and Continental)
 Worked Pre-Opening Team THE PUNJAB GRILL BY (JIGGS KALRA) a unit of
wrapster food Pvt. Ltd. SECTOR-17 C Chandigarh as a Senior C.D.P. Indian Curry from
1st May 2010 to 10th May 2011.
 Taking care of a-la-carte orders (Indian curry food)
 Taking care of misen.
 Taking care of store and butchery requisitions.
 Worked as a Commie-I (Tandoor& Curry) in “DERA” an Indian Specialty Restaurant in
Hotel Taj Chandigarh form 15th October 2008 to 30th April 2010.
 Worked for the Indian curry section..
 Taking care of buffets n live stations on buffet.
 Taking care of daily butchery ordering and dry store requisitions.
 Worked in HOLIDAY INN HOTELS RESORTS AGRA from 15 Nov, 2007 to 10
Oct. 2008.
 Worked for the Indian curry and continental section of Banquets Kitchen.
 Worked for the pool side barbeque dinner.
 Taking care of buffets n live stations on buffet.
 Taking care of daily butchery ordering and dry store requisitions.
 Worked in THE UMMEID LUXUARY HOTEL JODHPUR from 4 Nov. 2006 to 3
Nov 2007.
 Worked for the coffee shop back kitchen curry and tandoor section.
 Taking care of a-la-carte orders, dinner and morning Indian breakfast buffet.
 Daily dry stores requisition for coffee shop kitchen n maintaining the par stocks.
Job Responsibility
 Reporting to General Manager.
 Handling day to day activity of kitchen.
 To check whether food is getting prepared according to the fp.
 To maintain the food standards required.
 To check upon hygiene and HACCP.

4. Personal Profile
Name : Bipin Kumar
Date of Birth : 25 MARCH 1982
Marital Status : Married
Nationality : Indian
Languages Known : Hindi, English,& Punjabi
Area of Interest : F & B Production
Hobbies : Cooking & Listening Music
Date :
Place :
Bipin Kumar