1. Application for the post of………………………………………………………………
CURRICULUM VIATE
House No. 745, Sector-29,
Faridabad (Haryana)
Pin-121008
Ph.: 0129-2504173
( R )
Mob.: 09962854230
E-mail: pkk5@rediffmail.com
SANJAY KUMAR
Objective
To contribute in a professionally managed organization at a management level
with ample ample opportunity for growth and development
Preference
Career in hotel/resorts with greater challenges and responsibilities
Profile Summary
* 10+ years at various levels and functions in the hospitality industry in
The field of Indian kitchen
* Rich experience in Indian kitchen of groups like The Taj and Oberoi group
Of hotels
· Worked in organization like The Taj Rambagh palace hotel Jaipur,
the Trident Hilton, Jaipur , Trident Hilton Gurgaon,The Taj
coromandel chennai,The claridges faridabad
Key Attributes
· Skilled professional as a chef with excellent interpersonal and
managerial skills with pre opening exeperience
· Ability to conceptualize ideas and implement them with leadership
quality
· Tenacity towards work on hand, willingness to work hard,
contribute and excel.
· Knowledge of computers- MS Office, Material Management System
and internet.
Professional Qualification:

2. Three year Diploma in Hotel management from Institute of Hotel Management
Catering & nutrition, panipat , affiliated to ministry of Tourism.
Training & Development:
 During 2nd year of Diploma Undergone for 24 weeks Industrial Training at
Hotel Lemeridien, New Delhi.
 Cross exprosure training at Trident Hilton , Gurgaon
 Attentded Rajasthani and kashmiri cuisine workshop
 Certified Departmental Training workshop at Trident Hilton, Jaipur
 HACCP
 Fire Fighting
 At HOTEL TAJ COROMANDEL CHENNAI I have organized and
successfully managed food festivels like RAJESTHANI,BOMBAY, AND
AWADHI FOOD FESTIVELS
Training Imparted
· Conducted classes for new joining and apprentices
· Classes for STEP TRAINEES
Achievements
· Awarded excellent performer of the year 2005 at hotel Trident Hilton, Jaipur
· Awarded second runners up in the cookery competition held at Triden Hilton, Jaipur
Professional Experience:
 Presentely working as a sous chef indian cuisine at Hotel The Taj Coromandel
chennai from 1 st november 2011 till date
 Worked with hotel the clarages surajkund as a cdp indian cuisine from October
2009 till 30 th october 2011 as a pre opening team member
 Worked with Taj Rambagh Palace, jaipur( a luxury hotel ) as SR. CDP(Indian)
from 1st May 2008 to 30 th September 2009
 Worked with Hotel Trident – Hilton, Gurgaon 17April 2007 to 26 April 2008
as commi(Indian)
 Worked with Hotel Trident – Hilton Jaipur as a commis (An Oberai Group
Hotel), from Sept 2004 to April 2007.
 Worked in a famous Indian Cuisine restaurant Chor Bizarre at Gurgaon (Run by
Indian Habital Center) from Sept. 2003 to August 2004 as a Commis III
(Indian)
 Worked in Hotel Ekant from June 2002 to August 2003 as a Commis II
(Indian).

3. Hobbies:
 Singing and Listing old songs.
 Gardening.
 Playing Cricket.
Skill & Interests:
 Familiar with necessary computer skills in Ms-Office, Windows & Dos.
 Working Knowledge in butchery.
 Coordinate with the chef about Daily Menu Planning,food festivals planning
and organising , Buffet Planning, Food Costing, Staffing, Stores &
Requisition and all the Kitchen functions.
Personal Information:
Father’s Name : Sh. Devi Charan
Date of Birth : 10th June, 1982
Sex : Male
Marital Status : Married
Language Known : English, Hindi & French (Basics)
Passport No. : (Valid upto November 2023)
Date…………
Place: Faridabad (SANJAY KUMAR)