shashi kumar
shashi kumar
Sector: Hospitality
About
PROFESSIONAL SUMMARY
Education
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2003 - 2005
Greenfields College of Catering & Hotel Management (Affiliated to Osmania University) Hyderabad, India - 2005
Bachelor of Hotel Management and Catering Technology – (BHMCT) -
Done Bachelor Of Hotel Management and Catering Technology BHMCT from Osmania University
Experience
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2014 - Present
Private Office of H.H Mohammed Bin Suroor Al Nayan
Executive Chef
Create menus and standards leading to exemplary dining experiences across four local dining establishments. Lead and train culinary teams and ensure training material and processes enable delivery of exceptional dining experiences in all locations Collaborate with chef partners across the enterprise
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2013 - 2014
Private Office of H.H. Shekh Aliaze Bint Zayed Bin Sultan Al Nayan
Chief Chef
Supervised food preparation and presentation to ensure quality and restaurant standards ● Oversaw and organized kitchen stock and ingredients ● Kept cooking stations stocked prior to prime operation hours
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2011 - 2013
Hotel Beach Rotana,Abu Dhabi,UAE
Sous Chef
Own the dinner food presentation for guests Able to run all aspects of all kitchens in absence of Executive Chef Communicate clearly and often with Kitchen Staff, fellow members of the Chef team and Colleagues throughout the Food and Beverage division Order all required product to maintain sufficient inventory Manage the flow between breakfast/Lunch, dinner and overnight shifts Support creativity among culinary team members and mentor the next generation of culinary talent Build rapport with purveyours,chefs and local peers within the restaurant community Excellent leadership skills required with ability to develop and coach his/her team
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2010 - 2011
Courtyard Marriott,Pune,Maharastra
Kitchen Executive
Handle a team comprising of Four Demi Chef De Partie and 9 Commis Responsible for the day-to- day running of the kitchen Maintain high level of hygiene standards at all points of time Responsible for all indenting needs of the kitchen as per the requirements Training and development of associated To assist exe sous chef in the maintaining of food cost percentage through control in wastage, purchasing, storing and portion control Quality check and delivery of guest orders and interact with them for the feedback Organize, indent and plan for the banquet event
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2005 - 2010
The Oberoi Grand,Kolkata,West Bengal,India
Chef De Partie
Responsible for the supervision of line cooks, and managing the line including expediting Prepared and executed of the entire menu for the restaurant and banquet service Partnered with Sous Chefs in the creation and development of new menu items Created new ideas to develop daily specials and menu items Able to work any line stationed i.e., Saute,Grill,Expeditor and Garde Manger Created menu additions and menu development Operated kitchen with different menus/venues Supervise and scheduling of associates
Honors & awards
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2018
Bakery
Richemont Master Baker | Pastry, Chocolate and Ice Cream (Center for Excellence in Baking Pastry DMCC) - 2018.
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2011
Development to recognize the Attendance
Certificate of Development to recognize the Attendance 21 st July 2011.
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2011
Essential Food Safety Training
Certificate of Achievement in Essential Food Safety Training 25 th October 2011.