PAWAN KUMAR
Rampur,India
Summary
Seasoned Head Chef with flair for creating innovative menus that boost customer satisfaction and drive repeat business. Led kitchen teams to deliver high-quality, consistent dishes, enhancing dining experience and increasing client retention. Spearheaded cost-saving initiatives and optimised kitchen operations to improve efficiency and profitability.
Overview
19
19
years of professional experience
Work history
Head Chef (CDC)
Kempinski Al Othman Hotel
Khobar, Eastern Province
09.2023 - 07.2025
- Managed kitchen staff for efficient food production, ensuring timely delivery of high- quality dishes.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Fostered a positive work environment, boosted team morale.
- Upheld health and safety regulations at all times in the kitchen.
- Instituted a rotation system to minimise food waste.
- Implemented new recipes for enhanced menu diversity.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Improved kitchen efficiency by streamlining cooking processes.
- Established strong rapport with team members through effective communication skills.
- Directed the preparation of special dishes for events and holidays.
- Assisted restaurant manager in cost control strategies implementation.
- Ensured high-quality dishes with meticulous attention to detail.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Monitored inventory levels, ensured timely replenishment of stock.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Trained junior staff for optimal performance and skill development.
- Maintained exemplary hygiene standards in the kitchen area.
- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Meticulously checked delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
Sous chef
Kempinski Al Othman Hotel
Khobar, Eastern Province
07.2022 - 08.2023
- Managed inventory efficiently, minimising waste and optimising resource use.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Maintained high standards of food preparation by following recipes accurately.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Ensured quality control with strict adherence to hygiene regulations.
Jr Sous chef
Kempinski Al Othman
Khobar, Eastern Province
05.2019 - 07.2022
- Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
- Coordinated with fellow chefs for smoother kitchen operations.
- Developed new menu items for enhanced customer satisfaction.
- Prepared dishes according to recipes ensuring consistency in taste and presentation.
Sous Chef/Acting CDC
CROWNE PLAZA AHMEDABAD IHG
Ahmedabad
04.2018 - 05.2019
- Handling kitchen operation of the different outlets with a team of 57
- Improving the quality of food and beverage of all the outlets in a daily basis
- Implemented new cooking techniques, elevating the overall food quality and presentation.
- Maintained high standards of food preparation by following recipes accurately.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Managed inventory efficiently, minimising waste and optimising resource use.
Sous Chef
THE ZURI HOTEL AND RESORTS
Bengaluru
05.2017 - 09.2017
- Fully responsible for all food preparation for all outlets
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
SOUS CHEF
THE LALIT CHANDIGHER
Chandigarh
09.2017 - 11.2017
- Handling operations of the kitchen with a team of 12 including 1 Master chef, 2 CDP, 3 DCDP, 5 Commis
- Fostered a positive working environment through clear communication and team motivation.
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
Jr Sous Chef
CROWNE PLAZA BENGALURU IHG
Bengaluru , Eastern Province
11.2013 - 05.2019
- Work various position
- Performed routine equipment maintenance checks, preventing unexpected breakdowns.
- Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
COMMIS 1
RADISSION BLU AMRITSAR
Amritsar
09.2012 - 12.2013
- Core team member of the pre opening team of the restaurant 'wall of Asia'
COMMIS 1
GOLDEN TULIP HOTEL AND RESORT
Chandigarh
06.2012 - 12.2013
COMMIS Chef
RADISSON SHIMLA
04.2011 - 04.2012
COMMIS Chef
QUALITINN HIMDEV SHIMLA
Shimla
01.2007 - 03.2011
Education
MBA - Hotel Management
NIM
Shimla06.2016
Master of Arts - HISTORY
Himachal Pradesh University
Shimla 08.2016
Bachelor of Arts -
Himachal Pradesh University
Shimla06.2010
High School Diploma -
Himachal Pradesh Board of School Education
2004
10th -
Himachal Pradesh Board of School Education
03.2002
1year hotel management - hotel management
NDIT
Shimla, Himachal pradeshSkills
- Menu planning
- Guest satisfaction reporting
- Recipe costing
- Special event planning
- Food festival promotion
- Product knowledge of equipment
- Sales analysis
- Cost analysis
- Quality control
- Menu development
- Nutrition knowledge
- Staff training and development
- Problem-solving
- Leadership
- Team building
- Team leadership and motivation
Languages
English
Hindi
Custom
Cooking
Timeline
Head Chef (CDC)
Kempinski Al Othman Hotel
09.2023 - 07.2025
Sous chef
Kempinski Al Othman Hotel
07.2022 - 08.2023
Jr Sous chef
Kempinski Al Othman
05.2019 - 07.2022
Sous Chef/Acting CDC
CROWNE PLAZA AHMEDABAD IHG
04.2018 - 05.2019
SOUS CHEF
THE LALIT CHANDIGHER
09.2017 - 11.2017
Sous Chef
THE ZURI HOTEL AND RESORTS
05.2017 - 09.2017
Jr Sous Chef
CROWNE PLAZA BENGALURU IHG
11.2013 - 05.2019
COMMIS 1
RADISSION BLU AMRITSAR
09.2012 - 12.2013
COMMIS 1
GOLDEN TULIP HOTEL AND RESORT
06.2012 - 12.2013
COMMIS Chef
RADISSON SHIMLA
04.2011 - 04.2012
COMMIS Chef
QUALITINN HIMDEV SHIMLA
01.2007 - 03.2011
MBA - Hotel Management
NIM
Master of Arts - HISTORY
Himachal Pradesh University
Bachelor of Arts -
Himachal Pradesh University
High School Diploma -
Himachal Pradesh Board of School Education
10th -
Himachal Pradesh Board of School Education
1year hotel management - hotel management
NDIT
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