PRAMOD KUMAR

OBJECTIV E :

Intend to structure my growth in pace with ever changing corporate environment. Make my learning curve to move in linear fashion along with growth of my functional skills coupled with overall personality development in order to face the challenging time ahead.

HIGHLIGHTS OF QUALIFICATIONS:

Visionary and goal - oriented professional with demonstrated exposure & experience of over 13 years in the industry with national experience, reputed to have handled crises & pressure.

Excellent PR & Team Building skills with an eye for detail ability to get things done better, faster & cost effectively.

Exceptional employee motivation & leadership qualities.

A mature & balanced decision-maker. of business

Strong exposure and unders strategy planning and implementation

Experience in implementation of procedures, control systems, service standards, operational policies & norms, hygiene & customer services standards.

Strong Customer service orientation with the ability to lead staff to a high level of performance in responding to needs of guests.

Excellent communication & interpersonal skills with the ability to work in multi cultural environment.

POST : Executive Chef

Specializations : Indian Dep Knowledge of : multi cuisine

Permanent Address ; L-1, 1/57A, Sangam Vihar, Budgh Bazaar, New Delhi, PIN- 110062. India, Mobile No. 07060816568 08447095347

dhiayaaa@gmail.com dhiaya_s@rediffmail.com Date of Birth:06-04-1983Total Experience:13 years

Qualification:DIPLOMA IN IHM. From Institute Of Hotel Management Catering & Nutrition Panipat Haryana.[ National Institute of Hotel Management ] ( Haryana ). B.A. DIGAMBER JAIN COLLEGE, BARAUT (U.P.)

Languages Known:English, Hindi & Urdu.

Passport Details:Passport No: F-293614 Issued at: DELHI Valid up to : 2015

Marital Status:Married

TECHNICAL PROFILEWindows O/S –Ms word , ms excel power point modal internet.

CORE COMPETENCIES: Relationship Management Mentoring, Training & Coaching Time & Resource Optimization Workflow Planning & Prioritization Time & Stress Management

PROFESSIONAL EXPERIENCE

Neesa Leisure Group Of Hotels – Adisnal Charge EXECUTIV CHEF - for a 170 Rooms luxury villas Conference and banquet facilities for up to 100 pax to 5000 golf lawns pax guest respectively. Responsible for running the entire operations of the F & B department achieved the highest sale & surpassed the budgets.

Neesa Leisure Group Of Hotels –Jaipur Kukas EXECUTIV CHEF - for a 99 Rooms Hotel & resort Conference and banquet facilities for up to 100 pax to 1500 pax guest respectively. Responsible for running the entire operations of the F & B department achieved the highest sale & surpassed the budgets. Ensured that the responsibility given was achieved to the satisfaction of my seniors and the company.

Awesome Resort & Hotel -FaridabadEXECUTIV CHEF - for a Hotel & resort Conference and banquet facilities for up to 100 pax to 5000 banquet pax guest respectively. Responsible for running the entire operations of the F & B department achieved the highest sale & surpassed the budgets. Ensured that the responsibility given was achieved to the satisfaction of my seniors and the company.. Man management and cost control.

Employer : Bombay High Hotel-Mumbai Duration: 18thSep.2006 to 28 Aug 2008.

Employer : Cambay Golf Resort Jamdoli Jaipur 25THDec 2015 Till Date

Employer : Cambay Grand hotel & resort jaipur kukas 1stApr 2015 Till Date

Employer : Awesome Resort & Hotel-Faridabad Duration: 26thsep 2013 26thmar 2015

Designation: EXECUTIVE CHEF :Bombay High Hotel . s.v.s.group of Hotel - MumbaiSOUSCHEF - for a Multi cuisine restaurant, in Mumbai Conference and banquet facilities for up to 175 pax to 500 pax guest respectively. Responsible for running the entire operations of the F & B department achieved the highest sale & surpassed the budgets. Ensured that the responsibility given was achieved to the satisfaction of my senior.

Bombay High Hotel . s .v .s Group of Hotel – Mumbai . EXECUTIVE CHEF : * Later promoted as executive chef co-ordinate and worked foodProduction outlet. Creating positive image in the market for the organization.Manage, administer and design policies for Employees for the F & B Service department.

Ramee Group of Hotel – DubaiC.D.P:for a Five Star hotel in Bangalore Running with 96 Rooms, Conference and banquet facilities for up to 175 pax to 2000 pax guest respectively. Responsible for running the entire operations of the F & B department achievedthe highest sale & surpassed the budgets. Ensured that the responsibility given was achieved to the satisfaction of my seniors and the company. Achieved the targets and learnt the skill of budgetary management. Man management and cost control.

A. Food link enterprise - India. Designation : Commi : * Later promoted as Chef-de-partie Co- ordinate and worked with set up the food & beverage production outlet.

Employer- Oasis Hotel- Mumbai Duration 12th. Oct. 2004-

Employer: Food link Enterprise- Mumbai Duration

Employer-Ramee Guest line Hotel-Bangalore Duration 8th.Oct.2005Sept.2006

Employer :Bombay High Hotel – Mumbai Duration: 28thAug.2008- June 2014

Food link Group of Hotel – IndiaDesignation: COMMI – I

Joined as COMMI - I * and worked in all the outlet of F & B Production 100 pax up to 30000 pax out door catering also ensured that the responsibility given wan achieved to the satisfaction of my seniors and the company. Achieved the targets and learnt the skill .

Designation: COMMI – I

Park Group of Hotel Designation: Training * Worked as a industrial Trainee in various Department as Indian

Chinese , continental, Italian etc for six month .

Worked out door catering: in this company I did for official party & another function

Date…….... ……………….. Place…….. Pramod Kumar

Employer: Hotel The Park - Duration 5th . May. 2003 –

Classique Office Supplies Company- U.K Duration 20th June to 23 July 2007.