Pankaj Kumar
dehradun,india
Summary
Experienced Head Chef with 15 years in high-end culinary settings, including restaurants, bakeries, and fine dining. Leads Back-of-House operations, managing teams and optimising workflows for enhanced efficiency and profitability. Specialises in recipe development, food costing, and HACCP compliance, driving menu innovation with a focus on local ingredients.
Overview
4
4
Languages
1
1
Certification
15
15
years of professional experience
Work History
Head Chef
Crosto Bakery & Restaurant
Dammam
03.2025 - Current
- Directed culinary operations and led Back-of-House brigade for high-volume artisan bakery and dining establishment, ensuring seamless daily execution and consistent quality.
- Spearhead menu engineering and seasonal recipe development, optimizing dish costing and pricing structures to achieve target profitability.
- Establish and enforce rigorous HACCP food safety, hygiene, and FIFO inventory protocols across all prep, baking, and line production stations.
- Managed supplier negotiations and local ingredient sourcing to uphold culinary quality and minimise waste and food costs.
Head Chef
Pattis France International
Riyadh
01.2021 - 03.2025
- Trained and mentored station chefs to run fast-paced line operations efficiently, boosting overall customer satisfaction ratings by 100%.
- Streamlined kitchen operations through staff resourcing, minimising guest wait times during peak service.
- Developed vegetarian menu items that became bestsellers within three months of launch.
- Created recipes and engineered menu pricing to achieve target food costs per dish.
Senior Chef De Partie
Pattis France International
Riyadh
02.2017 - 12.2020
- Supervised 30 junior kitchen staff in line cooking, mise en place, and precision dish plating to maintain high quality standards and streamline operations.
- Calculated dish costing and analysed market trends to enhance menu profitability and expand restaurant offerings.
- Conducted rigorous daily food safety inspections and maintained mandatory HACCP documentation in alignment with regional legislation.
Demi Chef De Partie
Olivia Cafe & Restaurant
Khobar
02.2016 - 03.2017
- Prepared and cooked high-quality food following recipes and menu guidelines.
- Operated large-volume cooking equipment to produce batches of identical entrées and sides.
- Plated high-volume orders with focus on presentation and portion control to enhance the dining experience.
- Sanitised prep counters, equipment, and specialised utensils to prevent cross-contamination while ensuring compliance with dietary and allergen requirements.
- Collaborated with chefs to gain insights into various cooking techniques and styles. to learn the requirements of different cooking stations and dishes.
Demi Chef De Partie
The Deltin Hotel & Casino
03.2014 - 01.2016
- Prepared and cooked high quality food following recipes and menu guidelines.
- Operated large-volume cooking equipment to produce batches of identical entrées and sides.
- Worked with experienced chefs to learn requirements of different cooking stations and dishes.
- Managed kitchen inventory with strict FIFO protocols, minimising food spoilage and waste.
Commis Chef
Lebua Resort
Jaipur
01.2012 - 03.2014
- Worked efficiently under pressure during peak dining hours, maintaining composure and delivering consistent quality.
- Prepared and presented consistent dishes while maintaining kitchen sanitation standards and minimising prep waste.
- Prepared ingredients for line cooks during peak service times, ensuring efficiency and readiness.
- Washed, peeled and chopped vegetables and fruits for meal preparation, maintaining cleanliness and organisation in the kitchen.
Education
A-Levels - AI technolgy
dubai foundation AI
Dubai01-2026
IELTS General Training - Genral language course
university of cambridge
cambridge09-2023
HACCP Essentials & Food Safety - HACCP essential catering & food safety
Alison
ireland 08-2026
Level 2 & Level 3 HACCP Training - Food safey
ministry of saudi baladiya
dammam01-2023
B.H.M. - Hospitality Mgmt (B.H.M.)
EIMSR
New delhi01-2014
Skills
- Food safety
- Health law compliance
- Allergen & Dietary Mitigation
- FIFO & Inventory Planning
- Cost control
- Food costing
- Kitchen operations
- Menu development
- Bakery & Café Menu Operations
- High-volume catering
- Catering operations
- Brigade training
- Kitchen sanitation
- Foodics POS & Inventory
- Menu development
- SAP Systems
- Staff oversight
- Team leadership
- British & European cuisine
Languages
English
Hindi
Punjabi
Arabic
Custom
- Foodics POS & Inventory
- SAP Systems
- Advanced Computer Diploma
Certification
- B.H.M. certified
Hobbies and interests
- passoinate to creatation plating
- trevaling
- study books
- playing games
- lisenting song
References
- Ahmed Al jalal
- +966566443999
Timeline
Head Chef
Crosto Bakery & Restaurant
03.2025 - Current
Head Chef
Pattis France International
01.2021 - 03.2025
Senior Chef De Partie
Pattis France International
02.2017 - 12.2020
Demi Chef De Partie
Olivia Cafe & Restaurant
02.2016 - 03.2017
Demi Chef De Partie
The Deltin Hotel & Casino
03.2014 - 01.2016
Commis Chef
Lebua Resort
01.2012 - 03.2014
A-Levels - AI technolgy
dubai foundation AI
IELTS General Training - Genral language course
university of cambridge
HACCP Essentials & Food Safety - HACCP essential catering & food safety
Alison
Level 2 & Level 3 HACCP Training - Food safey
ministry of saudi baladiya
B.H.M. - Hospitality Mgmt (B.H.M.)
EIMSR