Vikas Pathak has over 15 years of experience as an executive chef and sous chef in India and abroad. He has worked in several high-end restaurants and hotels in India, including Blue Frog, Fussion Food, Foodhall 1, Hard Rock Cafe, and Taj Gateway Hotel. Additionally, he spent time working on Carnival Cruise Lines in the U.S., gaining experience in international cuisines and large-scale food operations. Pathak has strong skills in menu development, recipe creation, kitchen management, and staff training. He holds a degree in hospitality management and has participated in additional culinary courses.

1. VIKAS PATHAK
EXPERIENC
ES
MAY 2015- PRESENT BLUE FROG BANGALORE
2014 JUNE- APRIL 2015 FUSSION FOOD BANGALORE
(THREE QUARTER CHINESE, 20 FEET HIGH, CHUTNEY CHANG)
2013 MARCH- SEPT 2014 FOODHALL 1 MG ROAD,
BANGALORE
EXECUTIVE CHEF
 Evaluates food preparation to assure that quality standards are
consistently attained.
 Developed standard recipes and techniques for outlet which help to
assure consistently high quality and to minimize food costs;
exercises portion control for all items served and assists.
 Ensures that high standards of sanitation, cleanliness and safety are
maintained throughout all kitchen areas at all times.
 Implemented training program in kitchen to enhance knowledge of
team members.
 Planning festival menu .( Diwali festival, kids dine free, high five
lunch, Christmas menu, Mediterranean, Mexican,)
 Implementation of training program for all employees to increase
their knowledge about safety, sanitation and accident prevention
principles.
 Schedules and coordinates the work of chefs, cooks and other
kitchen employees to assure that food preparation is economical and
technically correct and within budgeted labour cost goals.
 Approves the requisition of products and other necessary food
Pathak Puram
P.O-Vihar Bujurg
DIST-Kusheenagar
Uttar Pradesh
India
0091-9591381341
pathak.vikas03@gmail.com

2. supplies.
 Prepare necessary data for applicable parts of the budget; projects
annual food, labour and other costs and monitors actual financial
results; takes corrective action as necessary to help assure that
financial goals are met.
 Evaluates products to assure that quality, price and related goods
are consistently met.
 In conjunction with F&B management team, assist in maintaining a
high level of service principles in accordance with established
standards.
2011 MAY- 2013 MARCH HARD ROCK CAFÉ BANGALURU
SOUS CHEF
 Schedule daily and weekly production accordingly to
forecasted needs to maintain cost percentage and meet
forecasted budget.
 Develop and maintain standardized recipes for department.
 Provide strong leadership, active supervision and timely
coaching and counseling. Encourage mutual respect among
team members by setting positive examples.
 Monitor organization, sanitation, proper rotation and
utilization of food products on a daily basis.
 Handle Customer complaints
 Prepare all costing /Theo reports on weekly basis.
 Supervision of store & dealing with supplier day to day basis.
 Being to Cyprus ( Europe) as a international trainer for grand
opening of Hard Rock Café International Cyprus for 6 weeks.
 Prepare Food for Chef Jersone on his visit to Bangalore
( sundried tomato & goat cheese crusted steamed fish with
spaghetti vegetables & orange staranise reduction)

3. 2010AUG-2011 MAY TAJ GATEWAY HOTEL
,BANGALURU
Chef de Partie
 Supervising coffee shop day & night operation with capacity of
92 covers
 Keeping track of Guest service tracking system score on
daily basis.
 Preparing reports of HACCP for temperature of cold & hot
food.
 Responsible for ordering all perishable & meat products for
coffee shop operation.
 Responsible for new promotional food events in coffee shop.
2009 – 2010 CARNIVAL CRUISE LINES U.S.A
Demi Chef de Partie
 Supervising lunch & dinner operation for 3000 guests.
 Managing team of 35 cooks with 11 outlets on daily basis
 Worked as opening team of Indian outlet(TANDOOR) on ship
 Regulating HACCP application as per USPH standard.
 Different national cuisines buffet like- Caribbean, Greek,
American, French, Mexican, Japanese,

4. 2007 – 2009 CARNIVAL CRUISE LINES ,U.S.A
Commis
 Preparation of seven course menu on daily basis.
 Worked in steak house(a la carte restaurant) for 4 months.
 Worked in different sections like- Roast, Sauce, Soup, Function
 Worked as a section head of Roast section.
Follow recipes of Chef George Blanc from France.
2005–2007
THE OBEROI GRAND, KOLKATA,INDIA
Hotel Operational Trainee
 Experienced in 24 hours a la carte coffee shop for 10 months
 Experienced in confectionary & bakery for 8 months.
 Experienced in cold kitchen (grade manger) for 5 months
2004 JAYPEE PALACE HOTEL,AGRA
,INDIA
Industrial Trainee
Trained in all four operation departments (Kitchen, Food & Beverage
Service, Front Office, and Housekeeping) for 06 months.

5. EDUCATION
 2005 Degree of B.A in International Hospitality Management from
Queen Margaret University College, Edinburgh.
 2002-2005 Diploma in Hotel & Catering Management from Institute of
Advanced Management, Kolkata, India.
 2000-2002 Article ship for Charter Accountant under Chaturbedi & Co
from, Institute of Chartered Accountants of India.
 1997-2000 Degree of B.COM from Islamia College of Commerce,
Gorakhpur University, Uttar Pradesh, India.
 1995-1997 Intermediates from Board of High School & Intermediate
Education, Uttar Pradesh, India.
ADDITIONAL
TRAINING
 Completed Crowd Management Course from Carnival Cruise
Lines.
 Completed Basic Safety Training from Bahamas Maritime
Authority.
 Environmental Training Program for Tier 01 &02.
 Hazard Analysis Critical Control Point Application course.

6. PERSONAL
INFORMATION
DATE OF BIRTH 15th
March 1981
STATUS Married
LANGUAGES KNOWN English, Hindi,
Elementary French
HOBBIS Listen to Gazals
STRENGTH Team Player, Flexible
NATIONALITY INDIA.

7. PERSONAL
INFORMATION
DATE OF BIRTH 15th
March 1981
STATUS Married
LANGUAGES KNOWN English, Hindi,
Elementary French
HOBBIS Listen to Gazals
STRENGTH Team Player, Flexible
NATIONALITY INDIA.