T -52/4, Railway Colony,

Subzimandi,
Delhi- 110007
Mobile: 09999700455
Email: ku_arun77@yahoo.com

OBJECTIVE
To learn the art of cooking and explore new culinary and management horizons in an
environment which provide new challenges and scope for career progress.

PROFESSIONAL EXPERIENCE

The Hilton hotel, canary wharf, London 12th May 2008 – august 2008

JUNIOR SOUS CHEF

Managing day to day routine of the operation and general team administration.
Customers focused and work on guest needs and demands.
Maintaining the important paper work as HACCP sheets – filling the cold and hot temperature,
maintenance log, Health and safety folder and other training manuals.
Chefs meeting and brain storming for new ideas.
Health and safety representative and trainer for kitchen. Effectively communicating with the
chefs for better results.
Menu planning, costing and food tasting to maintain company standards and customer needs.
Food cost management by effective ordering and food wastage control.
Effectively handles the banquet function in house with no complaints.
Training new staff and re- training existing team members in production. Hosting operational
and team strategy.
New business generation via promotional special menus in bar, room service, restaurant.

The Savoy hotel, London 10th July 2006- 11th May2008

Chef de partie
Worked as chef de partie in Simpson restaurant (English cuisine) as sauce section in charge.
Worked at larder, vegetable and fish sections.
Responsibilities include – menu planning, staffing, Rota allocation, food preparation, ordering of
Goods for daily operations.
Maintain health and safety regulations every time.
Checking the presentation and presentation of the dishes.
Responsible for training and development of junior chefs.
Monitoring food cost and waste management.
Monitoring for quality of food products through effective training re-chauffe and FIFO.
Involved in brand standard implementation, setup of kitchen, food trials for new menus and food
cost.
Checking the function sheets (regency, bishop, and west room) for next three days and booking
for restaurant on daily basis.
Make sure section is ready for service and inform sous chef for any not available item in
advance.
Attend weekly f&b meeting on behalf of kitchen to coordinate with f&b service and inform any
concerns from kitchen to f&b service and vice versa.
As in charge of meat section check all the meat and fish while receiving and inform chef if the
product received is not up to the standard or ordered quantity.

COURTYARD MARRIOTT HOTEL, UK December 2005 - JULY 2006

One of the fastest growing chain hotels as per recent time’s survey. Courtyard Marriott has key
city location. It has 104 furnished rooms, 8 function room, 70 cover fine dining restaurant & a
bar lounge with 30 covers.

CHEF DE PARTIE
Well versed Larder, Fish, Sauces and vegetable sections.
Receiving Deliveries as per the standard specifications of the hotel.
Doing preparations for the functions and executing the service of the same.
Cleaning and maintaining the kitchen equipments.
Making requisitions & ordering

THISTLE HOTEL, UK SEPTEMBER 2005 – DECEMBER2005

One of the Britain’s biggest chains of hotels which have 56 properties in key city center and
country side locations. Thistle Exeter has 96 well-furnished rooms, 6 function suite rooms with
capacity of 600 sit down diners, a fine dining restaurant with 76 covers and a bar lounge with 40
covers.

CHEF DE PARTIE
Relieving Breakfast chef on his OFF days.
Well versed Larder, Fish, Sauces and vegetable sections.
Receiving Deliveries as per the standard specifications of the hotel.
Preparations for the functions and executing the service of the same.
Cleaning and maintaining the kitchen equipments.

Jan 2001 to 2005 Royal Caribbean International U.S.A. at Radiance of

the Seas.

Position : SR.Chef-De- Partie

Ship Information : Capacity- 2500 Pax, 2 ala carte restaurant (fine dinning),
1 takeaway outlet, One dining hall 1000 pax. Double
story, 1fast food outlet.

Duties & Responsibility:

Was In charge AS SR. CHEF DE PARTIE of Portofino (Italian fine dining restaurant), 100
covers.
Was In charge sauce, roast, vegetable, windjammer, chops (Steak house), and crew
Handle a team of a D.C.D.P. & two commis.
Training of subordinates, follow Standard recipes & cost control without compromising the
quality of food.
Handle Buffets, the theme nights.
Maintain & follow the hygiene standards according to Royal Caribbean International.
Relieving Soups Chef in his absence Ensuring smooth day-to-day operation.
Make sure the kitchen is ready for service before opening time of restaurant. .

Jan 1999 to Jan 2001 : Renaissance Goa Resort, India.

Position : Joined as Hotel Operation Trainee then promoted as

demi Chef-De-Partie.

Hotel Information
Duties & Responsibility:
: 5 Star deluxe Hotel 120 rooms, 2 Ala carte restaurants
(Chinese & Seafood) 40 cover each, fine dining
Mediterranean restaurant 40 covers, 1 pool side buffet
100 covers, sitting, 2 banquet hall 250 pax each. Coffee
shop100 covers.

During the Hotel Operations Management Training period

Check the dry store, clean on daily basis.
Check the fridges.
Check the mise-en-place. Work accordingly.
Maintain the hygiene standard of working place.
Make notes on daily basis of daily operations.
Was in charge of seafood restaurant (sussigado).
Was in charge of hot kitchen (continental coffee shop& conti. bulk).
Check the buffet menu.
Check the store through third copy.
Make the indenting for next day or as required.
Check the present & next days function list.
To make sure the team is ready for service at prescribed time with full mise-n- place.
To follow the standard recipes.
Maintain & properly follow the hygiene standards.
Take briefings &debriefings.
Train the subordinates.

June 1998 to Nov. 1998 : T.G.I., Fridays, Delhi

Position : Prep. Cook.

Restaurant Information : 400 covers (Continental, Mexican, Italian)

Educational background

Qualified Three years Diploma in Hotel Management, Catering Technology & Applied
Nutrition from I.H.M., Jaipur, Under National Council of Hotel Management Pusa, and New
Delhi, India 1995 to 1998.
Bachelor’s degree in commerce from Delhi University 1994-1997.

Achievements

Appreciation letter from Head Chef Renaissance Goa Resort

Appreciation letter from General Manager from courtyard Marriott

PERSONAL PROFILE

Date of birth : 04TH June 1977

Nationality : Indian
Martial status : Married

REFERENCES

KAMAL DEEP SINGH SAMIR MALAUKAR

SOUS CHEF EXECUTIVE CHEF
THE SAVOY HOTEL TAJ CONNEMARA HOTEL
00447788163731 09282403043

ARUN KUMAR