1. ChanchalKumar
M-43/B Sector-23
Sanjay nagar Ghaziabad,
Uttar Pradesh -201002
Phone: (M): +91-9910138005
+91-8588837357
E- mail: kushal2010@gmail.com
Occupational Objective:
To work in an organization,with an opportunity to explore my potential in the environment of learning
and professional enhancement.
Work Experience:
• Worked with T he Lalit GolfAnd Spa Resort,Goa as a commis from August 2010 to march
2011
• Worked with T he Oberoi hotel,New Delhi as a commis in Garde Manger section from march
2011 to may 2012.
• Worked with T he Oberoi Hotel,New Delhi as a commis in Banquet Kitchen in International
section from june 2012 to april 2013 .
• Worked with T he Oberoi Hotel, New Delhi as a commis in Three-Sixty Continental Bulk
Kitchen from may 2013 to March 2014.
• Worked in T he Oberoi Hotel, New Delhi as a potential kitchen supervisor in Three-Sixty
Continental Alà Cartè kitchen from april 2014 to august 2015
• Worked with T he Oberoi Hotel, New Delhi as a CDP in Three- Sixty Conti Alà Cartè from
september 2015 to october 2015.
• Working with T he Oberoi Hotel, New Delhi as a CDP in Bakery and Confessionary from
october 2015 to till date. .
Other Achievements:
• Won Silver medal in Oberoi Culinary war on 2nd March 2013.
• Award of Excellence in annual appraisal 2011 -12
• Award of Excellence in annual appraisal 2012-13
• Award of Excellence in annual appraisal 2013-14
• Award of Excellence in annual appraisal 2014-15
• Award of Excellence in annual appraisal 2015 -16
• Successfully completion of three months SDP programme conducted by OCLD april 2014 - June
2014.

2. JOB RESPONSIBILIT Y:
• Opening and closing of the kitchen
• Ensure all work is in accordance with the standards adopted by the Hotel and meets the
expectation of the Chef
• Providing required assistance to Chef in proposing & finalising the menu
• Assist in Menu proofing & costing to ensure cost control.
• Providing Mies-En-Place to Senior Chef.
• Maintaining proper hygiene standards & ensuring compliance to HACCP.
• Handling set up’s for large buffet for Breakfast, Lunch, Dinner for Coffee Shop and Banquets.
• Guiding team members for better planning.
• Maintaining proper guest satisfaction.
• Making duty roasters.
• Coach, guide & assist my subordinates as and when required.
• Daily ordering for the regular operation of the kitchen.
Educational qualification:
• Passed senior secondary (10+2) with Science Stream from C.B.S.E. Board in 2005-2006
• Passed high school (10) from C.B.S.E. Board in 2003-2004
Professional qualification:
• Graduate in B.sc., Hotel Management&Catering T echnology,a 3 year degree course
from Institute of Hotel Management & Catering T echnology , Jodhpur (affiliated to
National Council Of Hotel Management And Catering Technology, Noida)
Computer Literacy :
• Good knowledge of Windows OS (98/Me/XP/Vista/7 /8),
Personal Details:
Name : Chanchal Kumar
Father’s name : Mr. Rampal
Mother’s name : Mrs.Vimalesh
Date of birth : 19th February 1989
Marital status : Married
Nationality : Indian
Languages known : Hindi & English
Hobbies : Cooking, Bikes & Photography

3. REFRENCES:
Chef Saurabh T aneja
Executive Chef of Oberoi Maidens, Sham Nath Marg, Delhi
Ph :-+91-987 37 17 857
Chef Aditya Kumar Jha
Sous Chef of Gaggan Restaurant, Bangkok.
Ph :+66-942520965