Utkarsh Kumar
Parsippany
Summary
Chef with 8 years of experience in diverse culinary environments, excelling in menu innovation and kitchen efficiency. Skilled in stock rotation, HACCP compliance, and team management, with a proven track record of enhancing guest satisfaction and optimizing kitchen workflows. Passionate about blending traditional and modern techniques to create unique dining experiences, seeking to contribute to a dynamic culinary team and drive continuous improvement in service delivery.
Overview
7
7
years of professional experience
Work History
Chef
Fine Indian Dinning Group
New York
11.2022 - Current
- Prepare diverse dishes, ensuring high standards and assisting in menu innovation
- Crafted diverse dishes for à la carte and buffet menus, collaborating with senior chefs to innovate new offerings and elevate culinary standards.
- Supported kitchen operations through efficient stock rotation, timely restocking, and seamless coordination with the delivery team to maintain optimal inventory levels.
- Streamlined kitchen processes, enhancing workflow efficiency and contributing to improved service delivery times during peak hours.
- Pioneered fusion recipes, blending traditional and modern techniques to create unique dishes that captivated diners and boosted restaurant popularity.
- Optimised kitchen workflow, reducing food preparation time by implementing efficient processes, resulting in improved customer satisfaction scores.
- Prepared high-quality dishes, enhancing guest satisfaction and culinary standards.
- Managed night operations, ensuring seamless kitchen workflow and safety compliance.
- Contributed to menu development, introducing diverse and appealing culinary options.
- Standardized recipes, improving consistency and efficiency in food preparation.
- Set up morning buffet, optimizing presentation and guest experience.
- Pioneered night operations, enhancing kitchen efficiency. Contributed to menu creation, standardised recipes, and streamlined food preparation processes.
Chef
Leela Ambience
Gurugram
01.2022 - 10.2022
- Prepared quality dishes, ensuring consistency and compliance with hotel standards.
- Managed buffet and ala carte services, optimizing guest satisfaction.
- Recorded HACCP temperatures daily, maintaining strict compliance.
- Oversaw mise en place, improving kitchen workflow efficiency.
- Supported bulk cooking for events, enhancing service delivery.
- Handled A la carte orders and buffet for the guest as per standard.
- Managed mise en place, maintained store standards, and recorded food temperatures per HACCP guidelines.
- Handled à la carte orders and buffet service for guests efficiently.
- Streamlined kitchen operations by optimising mise en place processes, enhancing overall efficiency and reducing preparation time for guest orders.
Chef
Hyatt Regency
Thrissur, Kerala, India
01.2021 - 01.2022
- Developed innovative menu items to enhance customer experience and drive repeat business.
- Trained and mentored junior kitchen staff, improving team efficiency and skill level.
- Streamlined food preparation processes, reducing waste and optimizing ingredient usage.
- Ensured adherence to health and safety standards through regular kitchen inspections.
- Managed inventory levels effectively, minimizing shortages while maximizing freshness of ingredients.
- Collaborated with suppliers to source high-quality ingredients, maintaining consistency in dishes.
Chef
Hyatt Regency
Thrissur, Kerala, India
01.2021 - 01.2022
- Developed innovative menu items to enhance customer experience and drive repeat business.
- Trained and mentored junior kitchen staff, improving team efficiency and skill level.
- Streamlined food preparation processes, reducing waste and optimizing ingredient usage.
- Ensured adherence to health and safety standards through regular kitchen inspections.
- Managed inventory levels effectively, minimizing shortages while maximizing freshness of ingredients.
- Collaborated with suppliers to source high-quality ingredients, maintaining consistency in dishes.
Kitchen Assistant (Commis)
Oberoi Trident
Jaipur
01.2019 - 01.2020
- Keeping store as standard.
- Recording the food and chiller temperature as per HACCP on daily basis.
Kitchen Assistant (Commis)
Oberoi Trident
Jaipur
01.2019 - 01.2020
- Keeping store as standard.
- Recording the food and chiller temperature as per HACCP on daily basis.
Education
B.Sc. - hospitality & hotel administration
Institute of Hotel Management Catering Technology & Applied Nutrition
Meerut, IndiaClass XII - undefined
Prabhu Dayal public school
01.2016
Class X - undefined
Prabhu Dayal public school
01.2014
Skills
Executed food preparation processes to ensure timely service delivery
Arranged buffet setup to support event operations efficiently Assisted in maintaining cleanliness and organization of serving areas Collaborated with team members to ensure timely replenishment of food items
Executed menu preparation processes to ensure timely service delivery
Assisted in implementing HACCP protocols to maintain food safety standards Supported team members in conducting regular inspections to identify potential hazards Aided in documenting compliance with safety regulations
Executed stock rotation procedures to ensure product freshness and minimize waste
Directed team operations to enhance productivity and collaboration
Oversaw inventory control processes to ensure optimal stock levels
Optimized scheduling and prioritization of tasks to enhance productivity
Supported quality assurance processes to maintain product standards Collaborated with teams to identify and resolve issues Assisted in testing procedures to ensure compliance with specifications
Streamlined workflow processes to enhance operational efficiency
Enhanced operational efficiency through strategic process optimization
Ensured adherence to food safety regulations and compliance standards
Assisted in preparing diverse dishes that blend various culinary traditions Supported kitchen staff in executing fusion recipes to enhance menu offerings Collaborated with team members to create innovative dining experiences
Languages
English
Hindi
Personal Information
- Age: 27
- Title: Chef
- Nationality: Indian
- Religion: Indian
Additional Information - Strengths
- Punctual
- Hard working
- Self confidence
- Team Worker
Interests
- Playing sports
- Travelling
Timeline
Chef
Fine Indian Dinning Group
11.2022 - Current
Chef
Leela Ambience
01.2022 - 10.2022
Chef
Hyatt Regency
01.2021 - 01.2022
Chef
Hyatt Regency
01.2021 - 01.2022
Kitchen Assistant (Commis)
Oberoi Trident
01.2019 - 01.2020
Kitchen Assistant (Commis)
Oberoi Trident
01.2019 - 01.2020
B.Sc. - hospitality & hotel administration
Institute of Hotel Management Catering Technology & Applied Nutrition
Class XII - undefined
Prabhu Dayal public school
Class X - undefined
Prabhu Dayal public school