Lokendra Kumar is an experienced head chef seeking a new position. He has over 15 years of experience in kitchen management and culinary roles. Most recently, he was head chef at Le Dupleix in Pondicherry from 2012 to 2015, where he oversaw all kitchen operations and staff. Prior to that, he held the role of sous chef at The Promenade in Pondicherry from 2010 to 2012. Kumar has a diploma in hotel management and has worked in several restaurants throughout India, demonstrating his skills in menu planning, food safety, training staff, and more. He is looking for an opportunity with an employer that values hard work and career growth.

1. Lokendra Kumar
LOKENDRA KUMAR
Head Chef (left)
Le Dupleix,Pondicherry,India (leftthe Job)
Mobile:+91 9677991074 / +91 8098782511
Email:lokendrakumar99@hotmail.com
PERSONAL STATEMENT
A reliable, motivated, enthusiastic and flexible individual; who has the relevant culinary experience and qualifications.
Has a comprehensive understanding of the food industry, and of what drives sophisticated contemporary dining. Has
extensive cooking knowledge, and is more than able to abide by all legal requirements, food hygiene regulations and
food safety laws. As a “can do attitude” person and is confident that will be able to exceed any employers and
customers’ expectations. Right now, I am looking for a suitable position with a company that rewards hard work and
offersthe opportunityof aprogressive career.
AREAS OF EXPERTISE
 Managing: Schedule optimization,People management,Achievingfoodmargins,Leadershipskills
 Culinary: Food costing, Menu planning, Standard Recipes, Food and safety standards, Kitchen management,
Inductiontraining
 Dynamic: Positive attitude,Attentive todetails,Commercial judgement,Teamplayer,Effective planning
 Smart: Foodideas,Newrecipes,Problemsolving,Innovative
CAREER HISTORY
Le Dupleix,Pondicherry(sarovar hotelsand resort)
HEAD CHEF June 2012 – May 2015
Apart from preparing Menu, Standard Recipes, Food Cost and meals at scheduled times, also responsible for
overseeingall workdone bykitchenstaff andensuringthattheycarryout theirdutiestothe fullestof theirabilities.
Duties
 Constantlyevaluatingmealsandfoodproductstoensure thatthe highestqualitystandardsare maintained.
 Cookingandservingattractive mealsmade toindividual requirements.
 Demonstratingcookingtechniquesandthe correctuse of equipmenttostaff.
 Overseeingthe workof the juniorstaffstoensure thatall dutiesare carriedout correctly.
 Coordinatingwithmanagersandkitchenstaff regardingcustomer’sorders.
 Making sure those leftoverfoodstuffs,waste anduncookedproductsare properlydisposedof.
 Ensuringthat all administrative processesare followedandrecordedasrequired.
 Involvedinthe recruitingandhiringof all kitchen staff.
 Carryingout regulartemperature checksonfridges,freezersandfoodstorage areas.
 Maintainingasafe kitchenareaand hygienicworkingenvironment.
 Ensuringthat the Butchery iswell stockedandthatadequate foodsuppliesare always available.
The Promenade,Pondicherry(sarovar hotelsand resorts)
SOUS CHEF April 2010 – May 2012
Responsible for leading by example by demonstrating high standards of cooking and customer service at all times.Also
in charge of minimizing wastage at all stages of food production and for instilling in staff a culture of essential hygiene
practicesconnectedwithfoodcooking,storage andmeal preparation.
Duties
 Conductingregularstaff performance reviewsandtakingappropriate actiontorectifyanydeficiencies.
 Making sure that all food which is presented to clientele is done so in a timely manner and in the correct
sequence.
 Givingbothpositive andnegativefeedbacktokitchenstaff onadailybasis.

2. Lokendra Kumar
 Providingappropriatetrainingforall membersof kitchen staff.
 Ensuringthat all cleaning dutiesare carriedoutproperlyand those relevantadministrative records are updated.
 Checking quantity and quality of food received from suppliers, and then writing food cost reports for senior
managers.
 Developingandmaintaingoodworkingrelationshipsthroughoutthe team.
F café & lounge,Hyderabad
SOUS CHEF/ CDP, November2007 – April 2010
Intercontinental The Grand, NewDelhi
COMMIS - I, January2007 – November2007
Marriott, Hyderabad
KITCHEN ASSOCIATE, October2004 – December2006
GourmetGallery(Restaurant),NewDelhi
CDP, December2003 – October2004
The Final Countdown (Restaurant),NewDelhi
COMMIS, October2002 – November2003
Rodeo (Tex-mexspecialty,Restaurant),NewDelhi
COMMIS, May 2001 – September2002
ACADEMIC QUALIFICATIONS
IHMCT&AN,Bhubaneswar Three Year Diploma 1997–2001
JagdamCollege,Chapra B Sc. (ZoologyHons) 1992 - 1995
JabdamCollege,Chapra I Sc. (Biology) 1990 - 1992
RajputHigh School,Chapra BSEB (Matriculation) 1990
COMPUTER COMPATIBILITY
 MS Office (MSWords,Excel,PowerPoint,paint)
 Internetapplications
 IDS Compatible
PERSONAL SUMMERY
Father’sName: KedarRam
Date of Birth: 4th
July,1975
PermanentAddress: 387, Road No.- 1, Krishnapuri colony,Chutia,Ranchi, Jharkhand - 834 001
Residential Address: India
LanguagesKnown: English,Hindi
PassportDetails: J7146951
NOTICE PERIOD: Immediate
REFERENCES: Available onRequest
LOKENDRA KUMAR