Sanjeev B Kammath is a competent kitchen professional with nearly 10 years of experience in F&B food production operations in the hospitality industry. He is seeking a high-level position in food production with a premier hospitality organization. He has experience in menu planning, recipe creation, food presentation, kitchen management, food safety processes, and cost control for hotels, resorts, restaurants and events. He holds a Bachelor's Degree in Hotel Management and has worked in roles such as Sous Chef, Head Chef, and Restaurant Manager.

1. SANJEEV.B.KAMMATH
B-01, Freedom Apartments, Eastern Villas, Kakkanad, Ernakulum, Kerala, India-682037
Mobile+91-9538865681 ; +91-7558899889 ; E-mail: sanjeevbkammath@gmail.com
Seeking high level assignments in F&B food production operations with a premier organization in the
Hospitality Industry
A competent kitchen professional with nearly 10 years of qualitative experience in F&B food production
operations in the Hospitality Industry. Proficiency in planning, preparing, producing and presenting a high
quality food. Experience in creating recipes and handling preparation of elaborate meals. Possess understanding
of all key health and food safety concerns. Demonstrated capabilities in menu planning for, five star hotels,
resorts, fine dining stand alone restaurants, private catering parties and outdoor functions. Experienced in food
styling, standardizing recipes and presentation. Shown excellence in man management & cost control/audit
process. Possess an adaptable, flexible approach to work and good organizational skills.
THE PROFICIENCY FORTE’
Kitchen Operations
Handling the entire kitchen department process in absence of Executive chef.
Handling all aspects of Kitchen management including monitoring food production and aesthetic
presentation of food and beverages.
Conduct Subject training to the staffs so as to increase the efficiency and productivity in total.
Coordinating the work of the kitchen staff with other departments and manage the preparation of meals.
Experimenting & presenting innovative ideas, styles new dishes and ensure cost control measures.
Maintaining quality and consistency of food for enhancing satisfaction among customers
Ensuring cleanliness in kitchen work area & that it is in order prior to commencement of food preparation.
Conducting quality inspections and convey feedback to operating staff as well as management for gaps in
actual Vs standardized norms.
Managing duties within kitchen area in accordance with health, hygiene and safety regulations.
Creating, designing and testing menus for various outlets including sampling and live tasting.
Developing Standard recipes and issuing Technique Information Sheet’s to Departments.
Food Safety Process
Maintaining HACCP Books of Records
Conduct Food Safety Audits and generate report
Conducting Daily Beefing on Food Safety to the line staff
Ensuring Storing of raw, semi processed & processed foods are stored as per the food safety norms.

2. Cost Audit & Control Operations
Generating different Cost Based MIS reports on Daily, Weekly & Monthly Basis.
Closely monitoring consumption, especially on Perishables & High Value Goods.
Negotiating with suppliers on rates by tracking the market trends.
Conducting market surveys for procurement of raw material with assistance from the purchase manager.
By issuing cost control check lists to departments so as bring down the cost from source.
Conducting physical audits on regular basis so as to keep the cost intact.
Procurement Operations
Maintaining Staff Duty Logs & Assignment records
Maintaining Food Production Logs & Buffet Return Logs
Handling the daily maintenance logs for buffet temperature, thermometer, fridges and deep fridges
Guaranteeing compliance with the standard company specification of recipes and hygiene.
Client Servicing
Ensuring customer satisfaction by achieving delivery of service quality norms.
Executing policies & procedures in the operating systems to achieve greater customer delight.
Interacting with clients, handle guests’ requests & resolving complaints.
Understanding the Guest requirements & formulating menus & customizing dishes for individuals as well
as private Functions
Managing Guest feedback record and do root cause analysis and drawing out action plans on the root
cause.
Team Management
Tabling daily briefing session with the Team & Weekly session with session heads.
Handling training of new members in accordance to the company’s specification and standard procedure.
Preparing Duty rosters of Kitchen Staff Organizing leaves without interrupting smooth operation.
Conducting monthly department meetings with all staffs in department.
Hotel Pre-Opening Project Operation
Doing layouts of kitchen & kitchen accessory areas in CAD Software.
Designing Kitchen Equipments (Custom Fabrications like make tables, shelves, cooking range etc.)
Doing Isometric placements of Kitchen Equipments in CAD Software.
Identifying suitable equipments, suppliers and comparing different quotations.
Placing & Installing all equipments & Doing Trial Run.
EDUCATION QUALIFICATION
Completed Bachelor’s Degree of Hotel Management in the year 2007, from Srinivas College of Hotel
Management, Mangalore- India
Completed 10+2 in the year 2003 from SRVHS Ernakulum - India
Completed Matriculation in the year 2001, from Mary Matha, Thrikkakara - India

3. THE EMPLOYMENT CHRONICLE
Mövenpick Hotel & Spa, Bangalore Sous Chef May 2015 to till date
Holiday Inn Cochin Sous Chef Jan 2014 to May 2015
Oyster Bay Chain of Restaurants Head Chef Oct 2011 to Jan 2014
Waves Berjaya, Colombo, Sri Lanka Restaurant Manager & Sous Chef July 2010 to Sep 2011
Ramada Resort, Cochin, Kerala Demi chef de partite July 2008 to July 2010
Goa Marriott Resort, Goa Commis-II June2007 to July 2008
Pizza Hut, Mangalore Part Time Team Member Nov 2005 to Sep 2006
ADDITIONAL ASSAINMENT
Handled additional Profile of Operational cost auditor in Oyster Bay.
Handled additional Assignment of Corporate marketing for a period of 6 months in Oyster Bay, Bangalore.
Had assisted Chef Thomson K Francis (Kitchen & F & B Consultant) for 5 Star Hotel Projects.
Worked as an R & D Chef in the preopening team for Oyster Bay chain of restaurant.
Worked as a consultant Chef for Leisureville Hotels,Cochin.
Assigned to Cater UPA Chair person Sonya Gandhi, Rahul Gandhi & Family by Lakshadweep SPORTS
Dept up on the VIP visit to Lakshadweep Islands.
INDUSTRIAL TRAININGS
Undertook Vocational Training at Hotel Leela Palace, Bangalore for two Months.
Undertook Vocational Training at Hotel Taj Malabar, Cochin for two Months.
Undertook Vocational Training at Hotel Le Meridien, Cochin for two Months.
E- LERNINGS & TRAININGS
Had Successfully Completed IHG Leadership Fundamentals Training Programme “Accelerated Leadership
Development Programme” (ALDP)
Successfully Completed e- Learning on”IHG Foundation Food Safety (Level -2)”.
Successfully Completed e- Learning on “IHG Management on Food Safety”.
Successfully Completed e- Learning on “Managing Fire Safety in IHG”.
Successfully Completed e- Learning on “Code of Conduct” Training in IHG.
Successfully Completed Harvard Manage Mentor topic “Team Management”
Successfully Completed Harvard Manage Mentor topic “Time Management”
Successfully Completed Harvard Manage Mentor topic “Customer Focus”
Successfully Completed Harvard Manage Mentor topic “Decision Making”
Successfully Completed Harvard Manage Mentor topic ”Difficult Interaction”
Successfully Completed Harvard Manage Mentor topic “Budgeting”
Successfully Completed Harvard Manage Mentor topic “Business Case Development”
Successfully Completed Harvard Manage Mentor topic “Delegating”
Successfully Completed Harvard Manage Mentor topic “Presentation Skills”
Successfully Completed Harvard Manage Mentor topic “Ethics at Work”
Successfully Completed Harvard Manage Mentor topic “Coaching”
Successfully Completed Harvard Manage Mentor topic “Career Management”
Had undergone Marriott International Training Programme “Great food safe food”
Had undergone Training Session on HACCAP conducted by certified HACCAP Trainer.

4. Specialization: Continental Cuisine, Fusion Cuisine, Costal Indian, Butchery & Gardemanger.
AWARDS & ACHIVEMENTS
Won GOLD MEDAL in “KERALA CULINARY CHALLENGE 2010”, a state level culinary competition.
Was selected for “CHEF TABLE” an event conducted by BURP Bangalore.
Recognized as BEST BOH PERFORMER in PIZZA HUT, Mangalore
Selected for the national level pizza making competition conducted by Pizza Hut.
PASSPORT DETAILS
NATIONALITY INDIAN
PASSPORT NUMBER N8590314
PLACE OF ISSUE COCHIN
DATE OF EXPIRY 09th March 2026
PERSONAL INFORMATION
AGE & DATE OF BIRTH : 30 years, 30th October 1985
SEX : Male
MARITAL STATUS : Married
LANGUAGE KNOWN : English, Hindi, Konkani, Malayalam, Tamil, Kannada
HOBBIES : Playing cricket, football, badminton,
Listening music, Reading magazines and journals
PERSONALITY TRAITS : Communication Skills, Team Spirit, Creative, Commitment
REFERENCE : 1) Mr. Nishendra Kashyap
Director of Food & Beverage
Mövenpick Hotel
Cochin,, India
Mob : +91-953555955
2) Chef Ramu Butler
Executive Chef & F & B Manager
Ramada Resort
Cochin,, India
Mob : +91-9995824508
Place
Date Sanjeev B Kammath