Jitender Kumar
Sous Chef
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About
I am a Sous chef with over 15 + years of experience, my expertise in kitchen operation and cost control coupled with strong drive in give superior guest service, align perfectly with the high standard of culinary excellence expected. My record to enhancing food quality and presentation stands as my most notable career achievement.
Experience
Sous Chef - Willowbank Resort and Conference Center, Bermuda - Bermuda
(2023-11)
- In charge of breakfast, lunch and dinner of the Ocean restaurant of Hotel.
- Assisting the head chef with new menus and develop new recipes.
- Produce high quality plates, considering both design and taste.
- Oversees the supervises the kitchen staff.
- Assist the menu planning, inventory and supply management.
- Making the duty schedule for kitchen staff.
- Monitors and maintains kitchen equipments.
- Keeps stations clean and complies with food safety standards.
- Meet with the guests and help them to order the food and suggest them star items of the hotel to generate the food revenue.
Chef de Partie (Steak house) Intrepid - Hamilton Princess and Beach Club a Fairmont managed hotel, Bermuda - Bermuda
(2022-06 - 2023-09)
In charge of cooking different types of steaks and other proteins.
- In charge of cooking different types of steaks like dry aged 36 Oz porterhouse steak, dry aged 28 Oz rib eye with bone, 6 oz tenderloin, 10 oz prime striploin, 12 oz Ribeye steak, 10 oz pork chop, 14 oz lamb chop and roast chicken.
- Cooking fish, meat, seafood according to the guest preferences and serve them.
- Responsible for the operational management of the section.
- Making sure that all health and safety requirements are met to USPH standards.
Chef - Rustico Restaurant and pizzeria, Bermuda - Bermuda
(2019-02 - 2022-06)
- Responsible for the operational management of the section like grill, pasta, pizza and cold section.
- Assists with menu planning inventory and management of supplies.
- Monitors and maintains kitchen equipments.
- Ensures that food is top quality and that kitchen is in good condition.
Commis 1 - Princess Cruises ltd (Carnival Corporation), USA - USA
(2014-04 - 2018-10)
- Assisted senior chefs with ingredients preparation in support of recipes designed by head chef.
- Responsible for maintaining food and temperature log.
- Maintaining well organized mise en place to keep work efficient and consistent.
- Signed for deliveries checked items into inventory and stocked goods into proper locations.
- Making sure that all health and safety requirements are made to U.S.P.H standards.
- Sanitized all counters properly to prevent foodborne illness.
Commis Chef - The Oberoi Hotels and Resorts, Bangalore, India - Bangalore, India
(2012-05 - 2013-10)
In charge of cooking preparation and serving of the meal and refreshments.
- In charge of cooking preparation and serving of the meal and refreshments like appetizers, soups, pasta, pizza and main courses.
- Seasoned and marinate cuts of meat poultry and fish
Hotel Operational trainee - The Zuri Hotel and Resorts, Bangalore, India - Bangalore, India
(2010-12 - 2012-04)
- Worked in every department of hotel with their respective supervisors and learn how they solve the guests problems everyday and convert it into a memorable experience.
Job Trainee - The Zuri Hotel and Resorts, Kerala, India - Kerala, India
(2010-04 - 2010-07)
- Worked in continental and Indian section of the hotel as a job trainee.
Vocational Trainee - Taj Hotels Resorts and Palaces, Chandigarh, India - Chandigarh, India
(2009-11 - 2010-02)
- Worked in continental kitchen of the hotel as a vocational trainee.
Industrial Trainee - Eastbourne Resort and Spa, Shimla, India - Shimla, India
(2009-04 - 2009-09)
- Worked in Food and beverage department of hotel as a industrial trainee.
Education
Bsc - hotel management catering technology and tourism - Punjab technical University (2007 - 2010)
Senior secondary school - Saraswati Vidya mandir senior secondary School, Haryana (2006)
