Harinder Kumaar

Seeking a position to utilize my skills and abilities in hotel industry that offers professional growth while being resourceful, innovative and flexible.

DEVELOPMENT CHEF (R&D INNOVATION'S) - SWIGGY SNACC KITCHEN

(2024-10 - 2025-08)

• Developing High Standard of Food Quality, Food Safety & Operations Process & Maintaining Standard
• Create and Maintain SOP's to ensure smooth Operations
• Interact with Business team for Pricing, Description as well for the picture of the dishes
• Innovate & Implement new Ideas to keep the Cost within Budget
• Be aware of market trends so as to update the Brand with trends & be ahead in Market
• Interact with the Business team & Innovation team for Menu/Category Development & Implementation of Sku
• Work Closely with the finance and Operation, Team, Scm & Vendors partner on Cost Maintenance related issues

EXE CHEF - XORA RESTAURANT PVT LTD

(2022-07 - 2024-09)

Took the responsibility of opening the restaurant on 22nd August 2022.

• Define recipes Menu engineering
• Liaison with vendor
• Marketing of the place
• Meet Guest and High Client
• Taking Feedback
• Guest Satisfaction
• Budgeting and also taking care of the operation

EXE CHEF - MIRCHI RESTAURANT PVT LTD

(2021-09 - 2022-06)

Took the responsibility of RE-OPENING the restaurant on 7th October 2021, restaurant name was HYLIFE BREWING COMPANY. Responsibilities was that to establish team and set good standard for the company.

• Recipes defining
• Menu engineering
• Liaison with vendor
• Marketing of the place
• Meet Guest and high profile people
• Taking Feedback
• Guest Satisfaction
• Budgeting and also taking care of the operation

HEAD CHEF - DIRTY MARTINI RESTAURANT COCKTAIL BAR & KITCHEN - HYDERABAD

(2018-06 - 2021-03)

Took the responsibility of opening the restaurant as the Head Chef on 18th June 2018. The team was recruited at Dirty Martini, Hyderabad was inaugurated on 6th September 2018. During this period was responsible for recruiting and training the staff, defining recipes, planning menu, identify best vendors and liaison with them ensuring necessary supplies as required and market the restaurant through various channels.

The restaurant started with a capacity of 250 guests. Interaction with them and having their feedback incorporated was crucial as part of the success of the restaurant.

CONSULTANT CHEF - M&M HOSPITALITY

(2025-09)

Aeygo & Nanna South Indian Foods.

PARTNER CHEF - THE BURGER GUY

(2018-01)

CHEF CONSULTANT - THE KEBAB GUY

(2017-10)

HEAD CHEF & CHEF CONSULTANT - THE BOMBAY THEKKA BAR & CAFÉ

(2017-07)

HEAD CHEF & CHEF CONSULTANT - BACKSTAGE & DRAMA

(2017-07)

HEAD CHEF - SOHO TAPAS BAR - MUMBAI

(2015-12)

Took the responsibility of opening the restaurant as the Head Chef on 25th December 2015. The team was recruited and Soho Tapas Bar, Mumbai was inaugurated on 18th January 2016. During this period was responsible for recruiting and training the staff, defining recipes, planning menu, identify best vendors and liaison with them ensuring necessary supplies as required and market the restaurant through various channels.

The restaurant started with a capacity of 160 guests. Interaction with them and having their feedback incorporated was crucial as part of the success of the restaurant. The type of food served was Tapas (Spanish).

SOUS CHEF - RADIO BAR, SILVER BEACH HOSPITALITY - Mumbai

(2014-01 - 2015-12)

Was the part of the opening team as Sous Chef. Team was recruited under the supervision of Executive Chef for Radio Bar, Mumbai which came into function from 7th May 2015. The outlet has the capacity to seat 220 pax. The style of food served was EURO-ASIAN Cuisine.

• Planning
• Directing food preparation
• Managing kitchen staff
• Taking disciplinary action on who is not performing well
• Quality control and making food as per standard size portion
• Problem solving and coming up with spot on solution

CHEF DE PARTIE - VERANDA, ALSHAYA - Kuwait City

(2012-09 - 2015-01)

• Menu development
• Recipes
• Plating the food
• Presentation of the meal in the restaurant
• Assisting the chef in daily cooking and presenting culinary dishes
• Maintain health and hygiene standards in the kitchen
• Flexible in working and handling other department at busy times
• Handling the outdoor function for the High Class People, V.I.P, Embassy, Fashion show

Opening Team - CAFECOCO - Kuwait City

(2013-12)

Was there for the opening of the restaurant from 25th December 2013 to help the team and successfully achieving the target. It was 120 pax of restaurant where in we served Breakfast, High-Tea, Desserts. New opening café style restaurant.

• Plate the food as per the standard
• Use to handle pass and maintain kitchen order ticket

D.C.D.P - AURUS RESTAURANT, DISH HOSPITALITY - Mumbai

(2011-01 - 2012-08)

• Help Chef de Partie & Sous Chef in daily operation
• Control food stock and food control on section
• Consistently worked on giving the best food standard to the guest
• Trained the staff for the opening of restaurant NIDO Café

COMMI - TOTE ON THE TURF RESTAURANT, DEGUSTIBUS HOSPITALITY - Mumbai

(2009-08 - 2010-12)

Joined the team on 5th August 2009 as Commi. Was in the opening team of this restaurant. Food served to the clients was Western European Fusion with Indian Spices. 250 pax of restaurant the concept was of fine dining. The restaurant has banquet capacity of 1000 pax.

• Follow the instruction and cook food according to the chef
• Always establish and maintained high sanitation at work station
• Produced fresh, quality and tasty food well presented in hygienic environment to ensure guest satisfaction all time

Apprentice - TAJ MAHAL PALACE & TOWER BANQUETS - Mumbai

Food production, Front office, Housekeeping.

Apprentice - SUN N SAND BANQUETS - Mumbai

F&B Department.

Apprentice - ITC MARATHA HOTELS - Mumbai

Banquets.

DEGREE IN HOTEL MANAGEMENT STUDIES - Hotel Management - VIVA INSTITUTE, MUMBAI UNIVERSITY (2007 - 2009)

HIGHER SECONDARY SCHOOL - MAHARASHTRA STATE BOARD (2006)

SECONDARY SCHOOL - MAHARASHTRA STATE BOARD (2004)