Sanjay Kumar has over 20 years of experience as an executive chef and chef in India and abroad. He is currently the Executive Chef of Culinary Development at Pavilion Foods in Dubai, where he is responsible for research and development of western cuisine, new food concepts, and overseeing multi-outlet food operations. Previously, he held chef roles at Taj-SATS in Mumbai, where he helped train kitchen staff, and at Kambala Hospitality Private Limited in Mumbai, where he helped plan menus and ensure food quality standards. He has extensive experience in cruise line kitchen roles as well.

1. Sanjay Kumar
Creative western Chef and Change Catalyst
Presently Executive Chef- Culinary Development
Pavilion foods (Albwardy Group)
Dubai
Career Objective
Having worked with the finest of Indian Chefs and expatriate Chefs- I have imbibed
tremendous learning and construed my own style of western cuisine and management- which
I would like to result in culinary excellence, quantum profitability, job satisfaction and
growth for others and self.
Career Summary
Over 20 years of extensive food production experience in India and abroad.
March 2015 - present Executive Chef- Culinary Development at Pavilion foods Dubai
April 11 to Feb 15 Chef at Taj-SATS, Mumbai
July-08 to Mar-11 Senior Sous Chef at Taj-SATS, Mumbai
Oct-07 to June-08 Executive Sous Chef at Kambala Hospitality Private Limited, Mumbai
Apr-07 to Oct-07 Chef De Partie at Arielle / Louis Cruise Line
Mar-06 to Nov-06 2nd
Cook at Arielle / Louis Cruise Line
Oct-04 to Nov-05 3r d
Cook at Carousel/Aquamarine Louis Cruise Lines
May-04 to Sep-04 3r d
cook at Sun Dream/Louis Cruise Lines
Aug-02 to Aug-03 Trainee Chef at Indage Hotel, Mumbai
Dec-01 To Aug-02 Commie Chef at the Club (Holiday inn), Mumbai
Dec-2000 to Nov-01 Commie Cook at Beverly Hotel, Chennai
Oct-99 to Apr-00 Hotel Trainee at The Park, Kolkata
Sep-94 to Aug-98 Commie Cook at Hotel Hindustan Intl, Kolkata
Key result areas
 Research & development
of western cuisine and
establishment of various
concepts and Food and
Beverage strategies
 Projects & administration
 Multi outlet operations
with strong backing in
Indian, Continental, and
Oriental cuisine
 Fine dining/ A la Carte/
Banquet servicing
 Special event planning
 Systems automation
 Budgeting
 Price structuring, Cost
containment and profit
enhancement
 Inventory/ Purchasing
 Product development
 Staffing, team building
and training
 Hygiene and safety
 Airline Catering with a
specialization in formulating
and creating specialized
Meals for Airline catering
 International Food and
beverage trends and
creative menu development
 Quality control
 Guest relations
 HACCP and Environmental
aspect

2. Executive Chef at Pavilion foods Dubai
The Albwardy Group is a giant group of restaurants and hotels where the Pavilion Foods is a
part of Specialty Restaurants which have a track record in the food and beverage, quality
dining and contemporary specialty restaurant businesses in Dubai. The cuisine ranges from
ethnic Indian to specialty Oriental and Chinese. Pavilion foods is maintaining GMP standards
and manufacturing fresh, frozen & chilled foodstuff for hotels, large supermarket chains,
premium international restaurant groups and institutional catering establishments under the
strictest quality and hygiene guidelines. Quality food outlets are backed up with centrally
produced and standardized base sauces, starters, gravies, precut meats, vegetables and
salads from this facility. http://www.albwardy.com/pavillion-group.html/
Job Responsibilities:
 Achieves Food Margins:
 Staff Food policy is followed with no unauthorized food leaving the kitchen.
 Keep within budgets set for ordering.
 All stock is secure and no loss of stock.
 Dishes are to specification with no over portioning.
 Stock rotation is followed and all store rooms / fridges and freezers are in order.
 Leadership
 Inspire & motivate the team to achieve food to specification and therefore achieve
profits.
 Praise and recognize good performance.
 Leads by example, setting the pace and standards.
 Proactive in problem solving.
 Manage the day to day food administration ensuring systems compliance
 Delivery of Food Service
 Ensure all dishes are to company specification.
 Ensure temperature, seasoning and flavour is to specification.
 Ensure all food is presented for service in a timely manner and in correct
sequence.
 Ensure all company recipes and preparation requirements are met.
 Ensures readiness for service and the pace is set for peak trade.
 Ensure that the storage of food meets company and statutory health and safety
requirements.
 Delivers Company Standards
 Implement and ensure the company Health & Safety Policy is met at all times this
includes the training of all kitchen staff.
 Deliver the company kitchen standards as identified on Kitchen Audit.
 Comply & implement all Health and Safety and Food Hygiene requirements.
 Ensure all kitchen uniform and personal hygiene requirements are adhered to.
 Ensure temperature records and food labeling are maintained and up to date.

3.  Ensure the kitchen runs smoothly on a daily basis and is adequately stocked with
all necessary goods.
 Personal Skills
 Identify recruitment needs and assist in an agree action plan.
 Identify training needs and deliver training to drive sales and profits.
Chef at Taj-Sats Mumbai
Taj SATS Air Catering Limited is a joint venture between the Indian Hotels Company Limited,
Which operated the Taj Hotels Resorts and Palaces, and Singapore Airport Terminal Services
(SATS). Taj SATS is the market leader in airline catering in India, currently producing
approximately 57,000 meals per day for leading international and domestic airlines.
http://www.tajsats.com/
Job Responsibilities:
 To train and manage kitchen personnel and supervise/coordinate all related culinary
activities.
 To estimate food consumption and requisition or purchase food; select and develop
recipes; standardize production recipes to ensure consistent quality.
 To establish presentation technique and quality standards; plan and price menus.
 Supervised and coordinate culinary activities in a hotel or restaurant.
 Making food purchases and requisitions.
 Developing and selecting the recipes to be used in the restaurant or hotel
 Standardizing the production of recipes so as to ensure the customers are offered
quality at all times
 Establishing the techniques of food presentation
 Establishing food quality standards
 Planning and pricing the menus
 Ensuring that all kitchen equipment works and is maintained properly
 Ensuring the kitchen is always safe and sanitary
 Deciding on the food portions to be served
Senior Sous Chef at Taj-SATS, Mumbai
Job Responsibilities:
 Queries and issues relating to dishes, menus and suppliers are cascaded to the
Head Chef.
 Support the Head Chef to train and develop the team to deliver food to
specification and therefore exceed customer’s expectations.
 Deal with poor performance through informalreprimands and in conjunction with
the Head Chef / GSM act as witness during disciplinary meetings.
 Assist in the trailing and recruitment so kitchen team members in line with
company and statutory requirement and also exceed customer service standards.
 Assist in the performance review all kitchen staff on an ongoing basis

4. Executive Sous Chef at Kambala Hospitality Private Limited, Mumbai
The company presently runs 12 restaurants in the city and undertakes banqueting functions
throughout the city. The brand names include Imperial Banquets, Raffles, Village, Rudey’s
Forest Café. http://www.khplindia.com/
Job Responsibilities:
 Plan and develop menus using descriptive text to encourage sales
 Industry trend analysis
 Ensure food meets quality standards
 Use financial management skills for budgetary and cost control purposes
 Use human resource management skills for recruitment, training and scheduling
 responsible for capital expenditures
 All stock is secure and no loss of stock.
 Dishes are to specification with no over portioning.
 Stock rotation is followed and all store rooms / fridges and freezers are in
order.
 Deal with poor performance through informalreprimands and in conjunction
with the Head Chef / GSM act as witness during disciplinary meetings.
 Inspire & motivate the team to achieve food to specification and therefore
achieve profits.
 Praise and recognize good performance.
 Leads by example, setting the pace and standards.
 Ensure temperature, seasoning and flavour are to specification.
 Ensure that the storage of food meets company and statutory health and safety
requirements
 Implement and ensure the company Health & Safety Policy is met at all times
this includes the training of all kitchen staff.
 Deliver the company kitchen standards as identified on Kitchen Audit.
 Comply & implement all Health and Safety and Food Hygiene requirements
Chef De Partie at Arielle / Louis Cruise Line
Job Responsibilities:
 To ensure that all food storage, preparation and service of all foods meet the
temperature guidelines stipulated in the Food Safety Act 1995 and to record all
food temperatures
 Assistance in ensuring all foods are prepared as close as possible to service times,
using methods of batch cooking where suitable, and that any food cooked in
advance is correctly Blast Chilled, stored at below 3C and adequately reheated
 Assistance in ensuring that all menu items, are available in service areas
throughout service times, and that food service staff are aware of correct portion
sizes in accordance with main production plan.
 To liase with the Stores or Catering Manager to ensure that adequate food items
are available to produce the appropriate menu items.
 To inform the Kitchen Superintendent of any malfunction of catering equipment.
 To be responsible for ensuring that all menu items are available in service areas
throughout service times, and to assist in the review of staff / patient menus

5.  Responsible for kitchen staff and areas on occasions when Sous Chefs, Executive
Head Chef or Head Chef are unavailable
 Ensuring the kitchen and dining room areas are secured at the end of the evening
and all equipment is switched off and secure
 Ensuring the kitchen and restaurant areas are unlocked at the start of the early
shift.
 Ensuring all areas in the kitchen are covered if shortages of staff.
2nd
Cook at Arielle / Louis Cruise Line
Making assurance to fulfill the given instruction from section head for the smooth
operation of assigned section.
3rd
Cook at Carousel/Aquamarine Louis Cruise Lines
To prepare mise-en-place for passengers.
3rd
cook at Sun Dream/Louis Cruise Lines
To prepare mise-en-place for passengers.
Trainee Chef at Indage Hotel, Mumbai
Job Responsibilities:
 Preparation, cooking and regeneration of food to required standards and following
established working practices; safety, quality, flavour and appearance of
appearance of finished products.
 Service of food as required, including portion control and hygiene.
 To maintain high standards of customer care in all dealings with customers,
members of the public etc.
Commie Chef at the Club (Holiday inn), Mumbai
Managed the section of the kitchen that handled a la carte orders, keeping in mind cost and
portion control while adhering with Holiday Inn’s policy of total guest satisfaction.
Commie Cook at Beverly Hotel, Chennai
I was assigned to manage one Section of the kitchen
Hotel Trainee at The Park, Kolkata
To assist the assigned cooks
Commie Cook at Hotel Hindustan Intl, Kolkata
To assist the assigned cooks

6. Training and Workshops:
Year Course/Seminar Certification
April-
2015
Pastry Seminar By the Master Chef Francois
Galtier
Base & Mix Innovation Centre,
Dubai
Sep-
2014
Aviation Security Awareness Programme By
Bureau of Civil Aviation Security
MIAL AVSEC Training Institute,
Mumbai
Nov-
2009
High Performing Team Building Tata Management Training
Centre, Pune
Apr-
2007
Food Safety in Catering Level 2 Institute of Environment and
Health, London
Jun-
2005
Safety & Sanitation Louis Cruise line, Cyprus
Mar-
2003
Fire Prevention &Firefighting Indian Navy Marine Academy
Mar-
2003
Personal Survival Techniques Indian Navy Marine Academy
Mar-
2003
Elementary First Aid Indian Navy Marine Academy
Mar-
2003
Personal Safety & Social Responsibilities Indian Navy Marine Academy
Mar-
2003
Passenger Ship Familiarization Maritime Training Institute
Shipping Corp of India
Jul-
2000
Stress management Hotel Diplomat, Malaysia
Publications:
Profile and Interview Published in Mumbai Messenger on 12th
June 2015.
(http://mumbaimessenger.com/profile-sanjay-kumar-executive-chef-at-pavilion-foods-
dubai/)
Exotic Recipes Launched through chefsutra.com in Sept 2015
(http://www.chefsutra.com/index.php?id_manufacturer=10&controller=manufacturer)
As an Executive Chef celebrating “Excellence in Cantonese & Szechwan cuisine in Chinese
Pavilion” published in Mumbai Messenger on 14th
May 2016
(http://mumbaimessenger.com/dubais-chinese-pavilion-celebrating-23-years-of-excellence-
in-cantonese-szechwan-cuisine/)
Academic Qualification:
NIPS school of HM, Kolkata, India (Aug-2001)
Diploma In Hotel Management
Magadh University, Bihar India
Bachelor in Arts (Hons) (Sep-1998)
Tara College, Jahanabad, India (Apr -1994)

7. Intermediate (10+2)
Bihar School Examination Board, Patna, India (Sep-1992)
Matriculation
Personal Information:
Date of birth : 1st March’1978
City / Country of Birth: Vaishali, Bihar, INDIA
Nationalities : Indian
Gender : Male
Marital Status : Married
Language : English, Hindi
Contact Information:
Flat No – B 201,CharMinaar
Al Karama,
P.0. Box -88, Dubai
Mobile: +971562587058
E-mail: chefsanjay@gmail.com
sanjaykumar378@yahoo.com
Skype : chefsanjaytaj
References
Ajit Kumar Menon ajit_k_menon@rediffmail.com
Executive Chef +919841125598
Holland-America Cruise Line
Satish Arora aroraskitchen@gmail.com
Director, DSI Foods & Mahec +919819359593
UK & UAE
Nowzer Dudhmal nowzer.dudhmal@tajhotels.com
General Manager +919820106822
Taj SATS, Mumabi India