Vinod Kumar is seeking a position in a professional environment that will challenge him with new ideas. He has over 10 years of experience in food and production roles, including as a chef de partie at several luxury hotels in Delhi. His skills include training new team members, maintaining health and safety standards, and assisting with management tasks. He is looking for an opportunity to utilize his organizational abilities and passion for creative cooking.

1. Vinod kumar
Address: B/73 Surya Kunj jhadoda road Najafgarh new Delhi -44
Mobile: +919560465565 ~ E-Mail: vinod8581@gmail.com
OBJECTIVE
My goal is to obtain a position in a professional atmosphere what will present me, all new
challenging ideas and concepts. My strong initiative and exceptional organizational skills, along
with my ability to work well under pressure, enable me to make a substantial contribution to your
company. I believe that a challenging environment such as yours will allow me to best utilize my
skills.
CORE COMPETENCIES
 10 years plus experience in Food and Production department in different
capacities.
 Extensive preopening exposure from The Westin Gurgaon New Delhi
 Experience chef de partie .The Grand New Delhi
 Member of Process improvement team.
 Training and development of new team members as departmental trainer.
 Maintaining competitive and healthy work environment in department.
 Ability to work in as a team, flexible and organizes things with optimistic way for
the betterment of the organization.
 Enjoys high volume food and beverage operations.
CAREER CONTOUR
Presently woking – The Leela Palace New Delhi As a Chef de partie 20th
April 2015 to Till Date
The Westin Gurgaon Chef de partie july 2010 – to – 19 April 2015
Managerial Responsibilities

2.  Assisting the banquet chef for various management base task. Recruiting and
training commis chefs and traines.
 Assisting sous chef to ensure the health and safety standard parameters and its
correct application in the department.
 Worked closely with Director Food and production in recruitment and training of
new members.
 Worked closely with Executive Chef, Executive sous chef and senior chef in
menu planning and presentations in guidelines.
 Facilitate learning and development for all culinary associates
Company: The Grand, New Delhi
Chef De Partie in Caraway Kitchen Indian curry & Tandoor
Since Februray 2009 - June 2010
I am worked with role of chef de partie in indian section at The Grand New Delhi as a re-
opening team member.
Responsibilities
 Indian curry & tandoor operations supervisor for Palace with a team of 8 people.
 Preparing and presenting curry and making different kababs.
 Assisting the banquet chef for various management base task
 Recruiting and training commis chefs and trainees.
 Assisting sous chef to ensure the health and safety standard parameters and its
correct application in the department.
 Staffing and scheduling of shifts and duty allocation.
.
March 2007 - 15 february 2009
Company: Hyatt Regency Delhi (India)
Designation: DCDP in Aangan Indian Kitchen Curry & Tandoor Both
Supervisor Responsibilities
• Assisted Chef de partie & Sous chef in all aspects of the kitchen
• Trained new team members in Aangan kitchen (Indian Cuisine) as per the company`s
policies.
• Ensured the mise en place for the food items are enough so that the orders go smoothly.
• Managed a culinary team of 12 members in the kitchen.
• Ensured that all food is prepared fresh and is of high quality

3. • Follow all standardized recipes and notifying Sous chef of any shortages and
discrepancies in the products or ingredients.
April 2006 – March 2007
Company : Hyatt Regency Delhi (India)
Designation: Commis II In Aangan Kitchen
Responsibilities:
• Responsible for the Indian section included preparing Tandoori kebabs marination &
gravies.
• Responsible for the basic food preparation like washing and chopping ingredients for
various dishes in the menu.
•
October 2004 – April 2006
Company : Hyatt Regency Delhi (India)
Designation : Production Assistant
Responsibilities:
• Responsible for the Indian section that include preparing soups, kebabs & gravies.
• Assisted Chef de partie on cooking range
EDUCATION
Bachelors In Hotel Apprenticeship 2001 - 2004 from Institute of B T C (basic training
centre ) Pusa New Delhi
INDUTRIAL EXPOSURE TRAINING
Hyatt Hotel New Delhi
The 3year apprenticeship in food and production department part of the 3 years
bachelor’s programme, included on the job training.
Training Attended;-
 Done successfully Training skills workshop program as a part of Starwood Hotels &
Resorts to develop its leaders as highly skilled departmental Trainers
 Kitchen Hygiene & Sanitization training programme.
 Job safety training
 Fire & Evacuation training
 E H S Polices
 HACCP
 ISO 22000
 Starwood HACCP program
Date of Birth : 05 July 1980

4. Marital Status : Married
Nationality : Indian.
Languages : Hindi, English
Passion : Creative Cooking & Reading Book.
Hobbies : Listening songs,
Father Name : Hans Raj
Mother Name : Santosh
:
Passport Details:
Passport No- : K8861923
Date of issue - : 05/12/2012
Date of Expiry- : 04/12/2022
Vinod Kumar
DATED-