Sanjay kumar Pal

To be a part of an organisation that offers challenging work environment, excellent Growth prospects and to contribute my best to the development of the organisation.

Senior Executive Chef - Sodexo India Pvt Ltd - Raipur, Chhattisgarh

(2024-08)

• Developed recipes and menus to align culinary trends with consumer demand.
• Oversaw budgeting and cost control measures, effectively reducing waste and maximising profitability.
• Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
• Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
• Crafted bespoke recipes, infusing creativity and culinary trends to keep the menu fresh and appealing.
• Designed innovative menus to elevate dining experience, incorporating seasonal ingredients and modern culinary trends.
• Taught kitchen staff about proper nutrition, food allergies and dietary issues.
• Controlled and directed food preparation and service in high volume kitchen.
• Organised staff rosters and work schedules, ensuring optimal staffing levels to meet service demands.
• Managed daily kitchen operations for 4 outlets.
• Negotiated with vendors for the best prices on kitchen supplies and equipment, balancing quality and cost-effectiveness.

Executive Chef - Sodexo India Pvt Ltd - Bargarh, Orissa

(2022-11 - 2024-07)

I am reporting to the Corporate Chef, I was responsible for working maintain dining store & kitchen after I was responsible for Menu planning food cost control.

• Planning and directing food preparation and culinary activities.
• Modifying menus or create new ones that meet quality standards.
• Estimating food requirements and food/labor costs.
• Ensuring promptness, freshness and quality of dishes.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus and selecting plate presentation.
• Reviewing staffing levels to meet service, operational and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.
• Conducted inventory management, meticulously ordering supplies and negotiating with suppliers to control costs.
• Estimated food and labour costs and kept operations within budgets.
• Designed seasonal menus, adapting offerings to utilise fresh, local produce and meet customer demand.
• Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
• Designed innovative menus to elevate dining experience, incorporating seasonal ingredients and modern culinary trends.

Executive Chef - B.T.F. multi cuisine group restaurant

(2022-01 - 2023-01)

Operation Chef Manager - Anapurna Hospitality Services Pvt. Ltd - Bangalore

(2015-01 - 2020-01)

Chef Manager - HYDERBAD HOUSE PVT. LTD

(2011-01 - 2014-01)

Executive Chef - Sodexho Group - Hyderabad

(2008-01 - 2011-01)

Kitchen In Charge - RKHS Group - Hyderabad

(2004-01 - 2008-01)

Industrial Trainee - R.C.I Group of hotel - Puri

• Company Overview: First class R.C.I Group, Toshali Sands.
• Worked in Four major department's front office, Housekeeping, F&B Service & Production departments and learning the technicalities of the working procedure.
• First class R.C.I Group, Toshali Sands.

Comi-1 - Dasapalla group of Hotels

CDP - Celebrity Banquette Hotels

Intermediate - C.H.S.E Board (1999)

HSC - P.C High School (1997)

Diploma - Hotel Management & Tourism - Indian Institute of Hotel Management