Pankaj Kumar

Develop new menu, introduce new dishes as per cost efficiency and concept, reporting to GM. Sole in charge of food quality across .
Relaunching new food concepts
Streamline process & support for day to day operations.

Assisting the Chef De Cuisine in making daily event smooth and flawless

Key role and contribution:
•Responsible for production of food snacks and desserts for day to day events
•Conducting daily departmental briefings and trainings for all the Banquet staff.
•Planning of duty roster and vacation plans for the department.
•Planning them breaks and putting setup as per requirements
•Departmental tanning on modern cooking techniques.
•Created a recipe portfolio with all the standard recipes for banquet.
•Helping sister hotels for large volume events.
•Menu planning and executing Sunday brunch

charge of Banquet Kitchen and breakfast operation.
Direct reporting to the Executive chef.

Key role and contributions:

•Production of curry, kebab and biryanis for all the Buffet outlets and banquets.
•Conducting daily briefings, training for the entire kitchen Staff.
•Organizing team building activity or outing for entire kitchen once a month.
•Taking guest feedbacks and comments and resolving it in a timely manner.
•In charge of the breakfast operations of the entire kitchen and Banquet Kitchen
•Played an important role in co-coordinating and implementing various food festivals, promotions & annual festive celebrations and wedding functions.
•Conducting monthly departmental communication meeting in order to keep everyone updated about the products, menus, process and people.
•Successful execution of large volume Outdoor Catering (more than 2000 pax)
•Menu detailing with Banquet guest for upcoming events.
•Proposing menu and do costing for same

Second in charge, reporting to Indian Chef De Cuisine

Key role and contributions:
•In charge of Indian curry and kebab section.
•Responsible of quality assurance of food.
•Guest feedback and cooking as per guest need if required resolving guest issues.
•Store and grocery indenting
•Assisting Chef di Cuisine in creating new menu dishes
•Staff tanning on new products
• Departmental trainer for cuisine
•Menu planning for TDH dinner event.

Key role and contributions:
•Assisting the Chef d’ Partie in ala carte orders.
•Night shift production of all the breakfast and lunch.
•Taking care of kebab section.
•Ala carte platting for orders.
•Record keeping for kitchen work flow.
•Grocery and perishable indenting for kitchen.
•Updating HACCAP records.

Worked at Cinnamon (well known fine dine in Ethnic Indian restaurant)

Key role and contributions:
•Assisting the Chef d’ Partie in producing day to day sauce and gravies.
•Preparing day-to-day mise-en-place
•Processing butchery for kababs and curry
•Pounding Spices and assisting CDP during dinner operation
•Production and garnishing the buffet items for all day dining restaurant.