CURRICULUM VITAE

DEVENDRA KUMAR
Present Address:-
Bombay Bungalow
Jumera beach Dubai, UAE
Mobile Phone-+971-527629402
Email Address: - dev3237@gmail.com

Indian cuisine:-
To work as a dynamic chef where in I can utilize my skills to the best of
my knowledge and can serve the industry to the best of its standards.
Presently working with Bombay bunglow Dubai As a Head chef. 11 th
Jan 2017 to till date.
Working with hotel Radisson Pune As a Sous chef 1st April 2015
to till 11th Nov 2016.
Working with hotel Radisson Pune As a Jr. sous chef 29th Aug
2013 to 30th Mar2015. (Awarded as the Certificate of excellence outlet
by trip advisor, & recipient of world travel awards 2014)
Previously worked with Oakwood Premier-Pune. As a Chef de
Partie.
(Awarded as the best all day dinning outlet by trip advisor, & recipient
of world travel awards 2012)
Previous experience includes working with noted 5 star establishments
like:
-Radisson Carlson groups of hotel
-Accor group of hotel Pune
-Four Points by Sheraton Pune
-TAJ groups of hotels & resorts (Rajasthan)
Culinary innovator, with exceptional culinary skills known for
producing top- quality, creative dishes and contributing to
revenue growth while simultaneously reducing food and labour
costs.
Proficiency in handling all aspects of kitchen management
including monitoring food production and aesthetic presentation
of food and beverages.
Expertise at developing and testing recipes and techniques for
food preparation ensuring consistent high quality and
minimizing food costs & supply waste.
Understanding of all key health and sanitation concerns when it
comes to kitchen operations. Exemplary leadership qualities and
professionalism which promotes enthusiasm and teamwork excel
in supervising, training and mentoring junior staff.
Core Competencies include:
 Food preparation Quality Control Customer Service Hygiene
Crew Supervision Menu Inventory Control Time Management
Management skills Safety Innovativeness
Development

Bombay bungalow, Dubai

Head Chef
11 th Jan
2017 to till date.
Managed daily kitchen operations smoothly.
Re-developed entire menu in 2017.
Oversaw food preparation and production, ensuring 100% food
safety procedures were followed
Developed process that reduced waste by 40%.
Done PIC 3 Level training.
All kitchen team HACCP training and handling equipment training.

HOTEL RADISSON BLU,PUNE

SOUS CHEF
1 st
April2015 to till 11th Nov 2016.

Working in coordination with the Ex chef to aid and coordinate the

food preparation in the banquet and ala-cart kitchen.
Menu planning, as per the customer orders, for the buffets and
banquets.
Ensuring kitchen areas and equipment are maintained to the
highest possible standards of cleanliness and safety.
Closing the kitchen area properly, including storing food correctly,
cleaning surfaces and leaving adequate provision for chefs the
following morning.
Compliance with all hygiene, health and safety regulations relating
to food and catering establishments.

CULINARY ACHIEVEMENTS:

Currently serving the Radisson Blu hotel in Pune in the position of

Sous Chef. I shared the responsibility of bring up & successful
running of the below outlets. I have also handled the entire F&B
production operation in the absence of Executive Sous Chef.

1. Carmine 86 covers multi-cuisine 24 hrs coffee shop.

2. The Great Kebab factory 96 covers, Signature Indian
Kebab specialty restaurant.
3. Banquets 2700 Sq feet banqueting venue along with
3000 sq feet alfresco area.
4. The Bridge38 cover fine dine Mexican eatery & lounge.
 5. The CitrineCakes, Bakes & more. Opened the latest
candy bar & take away pastry shops with finest pastries,
Cakes and other delicacies.
Instrumental in standardizing the room amenities in the
Radisson Blu, Pune for VIP room & up gradation.

2015 BEST EMPLOYEE OF THE YEAR.

1200 pax ODC Experiences .

HOTEL RADISSON BLU,PUNE

Jr SOUS CHEF
29 TH AUG
2013 TO 30th Mar 2015.

Working in coordination with the Ex chef to aid and coordinate the

food preparation in the banquet and ala-cart kitchen.
Menu planning, as per the customer orders, for the buffets and
banquets.
Ensuring kitchen areas and equipment are maintained to the
highest possible standards of cleanliness and safety.
Closing the kitchen area properly, including storing food correctly,
cleaning surfaces and leaving adequate provision for chefs the
following morning.
Compliance with all hygiene, health and safety regulations relating
to food and catering establishments.

CULINARY ACHIEVEMENTS:

BRAVO awarded By General manager.

Yes I Can appreciated certified By General manager that
was received with lots of appreciations by guest .
5000 pax ODC Experinces.
Jan 2015 Best Employee of the month.
April 2015 Best Employee of the month.

OAKWOOD PREMIER,PUNE

CHEF- DE- PARTIE

8th
TH
March 2012-To 30 July2013.
Specialized in handling the hot section.
Menu planning, provisioning, food preparation as per guest
orders from the la cart menu and for the buffet.
Ensured galley sanitation maintaining the highest of culinary
standards.
Supervising, training, evaluating and developing all kitchen
associates.
 Adhered to all safety and sanitation regulations of the health
systems and procedures in food handling areas.
Adhered to budget and exercising cost control at the same time
maintained quality and performance standards.
Took stock of all food items, inventory management and placing
orders for items to be replenished.

CULINARY ACHIEVEMENTS:

One month INDIAN food festival in KOREA OAKWOOD

PREMIER, SEOUL representing Oakwood Premiere Pune
showcasing the best of the Indian cuisine front that was
received with lots of appreciations.

FOUR POINTS BY SHERATON, PUNE

Team member 8th Nov

2010- TO 5th Mar 2012

Working in coordination with the head chef to aid and coordinate

the food preparation in the banquet and ala-cart kitchen.
Menu planning, as per the customer orders, for the buffets and
banquets.
Ensuring kitchen areas and equipment are maintained to the
highest possible standards of cleanliness and safety.
Closing the kitchen area properly, including storing food correctly,
cleaning surfaces and leaving adequate provision for chefs the
following morning.
Compliance with all hygiene, health and safety regulations relating
to food and catering establishments.

LAVASA CONVENTION CENTER (ACCOR GROUP OF HOTEL)

LAVASA, PUNE
Team member
15th MARCH 2010 TO-30th OCT 2010
Under the supervision of Senior Chefs, maintaining systems
regarding quality, stock control, portion control and minimizing
wastage.
In the absence of the Senior Chefs, placing food orders with
suppliers and ensuring food deliveries are handled and stored
correctly.
Working alongside all members of the kitchen team to ensure
standards and good working relationships.

TAJ HARI MAHAL, JODHPUR

Team member 10th Dec
2007 TO-20th FEB 2010
Menu planning, provisioning, food preparation as per guest orders
from the Ala cart menu and for the buffet.
Ensured galley sanitation maintaining the highest of culinary
standards.
Supervising, training, evaluating and developing all kitchen
associates.
Adhered to all safety and sanitation regulations of the health
systems and procedures in food handling areas.
Adhered to budget and exercising cost control at the same time
maintained quality and performance standards.

CULINARY ACHIEVEMENTS:

Lots
of acknowledgements & accolades received from the
General manager of TAJ HARI MAHAL (Mr. Anil Mohan) for
innovation LOW CALORIE KEBABS.

HOTEL LE MERIDIAN,KERALA

Trainee commis
27th Aug 2006 TO-28th Aug 2007
Attended internal and external training courses and completed in-
house on job training for food preparation techniques, hygiene,
health and safety

ACADEMIC BACKGROUND

CRAFTSMANSHIP COURSE IN FOOD PRODUCTION (1.5 years) (2005)

Institute of Hotel Management & Catering Technology &
Applied Uttrakhand grovement
Government inter college (2004)- Higher secondary
Government inter colleage (2002)- Matriculation

PERSONAL DETAILS
Fathers Name: - Mr. Chandra lal.
Date of Birth: - 05 Nov1985.
Hobbies: - Traveling, excited to do new things
& Cooking
Married status:- Married

Culinary Regards
Devendra kumar
+917709508412