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Prosenjit (Sanjay) Kumar49Fairmantle Street, Truro TR1 2EQ

E-mail: prosenjitmiguel@yahoo.com,sanjayskitchen@gmail.com:07703016842

PERSONAL PROFILE

Professional ambitious, creative and driven Head Chef candidate looking for a new challenge in Cornwall.Awarded Ilm Level 3, Aspiring Manager of the year 2010.

Sixteen years of hands on kitchen experience in establishments that includes best UK luxury brands Best Western, Bespoke Hotel

(London), Greenbank Hotel (Falmouth), Hotel Du Vin (Tunbridge wells) and Blanc Brassiere (Oxford). Unique combination of

passion for modern British food created by using locally sourced ingredients and effective communication skills. Strong management,

trouble shooting skills leading to smooth and cost effective kitchen operations. Strong eye for detail on stock control, wage cost

analysis and following industry trends cooking seasonal food.

PROFESSIONAL EXPERIENCE

Freelance Chef 11/2011-present

Working for various Chef Job profiles in Cornwall, involving fresh seasonal produce

Best Western Cliff Head Hotel, St Austell 5/2011-11/11http://www.cliffheadhotel.com/

57 Rooms AA 3 star hotel, with a busy 80 Covers restaurant and a busy conference and Banqueting service.

Head Chef: Instrumental in building the reputation of home cooked traditional British food, while managing a team of 9 food

production employees. Managing a food cost of 28%, and a consistent wage cost level of 22%.

Leon De Brussels (London) 7/2011-onwards

Independent Food stock consultant, for a modern concept restaurant

The Park, Teddington London 11/2010-5/2011

( http://www.bespokehotels.com/hotel/pages/thepark/home.htm)

43 room AA 3 star hotel, with busy 100 covers restaurant, 80 covers Bar and lounge and Banqueting service.

Head Chef:Involved in thehands on delivery of a Million pound London food business, managing a team of 9 food production

employees.Maintainig food cost of 29% all through out the time of employment and a very high hygiene standard. Instrumental in

implementing cost control measures and minimising staff turnover.

Truro College, Truro 09/2010-11/2010

Part time Chef Lecturer: Involved in setting up the introductory, Vrq Level 1 in catering course while delivering industry standard

training to aspiring chefs.

Greenbank hotel, Falmouth, Cornwall 02/2008- 08/2010

(http://www.greenbank-hotel.co.uk/)60 rooms AA 4 star Hotel, Restaurant awarded 1 Rosette in 2009-10

Head Chef: Manage and train staff of 10 food preparation employees. Oversee all the kitchen and food operations of an 3 million/

year establishment. Negotiated with vendors on the food supply of up to quarter of a million annually. Developed menus using locally

sourced food ingredients. Supervised catering for events accommodating up to 100 people. Conducted budgeting, marketing and

financial/cost analysis.

Instrumental in achieving over 1 millionin gross food sales revenue in 2008-09

Maintained restaurant food cost at 33% lower than the owners goal of 34%, in 2008-09

mailto:sanjayskitchen@gmail.commailto:sanjayskitchen@gmail.commailto:sanjayskitchen@gmail.comhttp://www.cliffheadhotel.com/http://opt/scribd/conversion/tmp/scratch6326/%20http://www.bespokehotels.com/hotel/pages/thepark/home.htm)http://opt/scribd/conversion/tmp/scratch6326/%20http://www.bespokehotels.com/hotel/pages/thepark/home.htm)http://www.greenbank-hotel.co.uk/mailto:sanjayskitchen@gmail.comhttp://www.cliffheadhotel.com/http://opt/scribd/conversion/tmp/scratch6326/%20http://www.bespokehotels.com/hotel/pages/thepark/home.htm)http://www.greenbank-hotel.co.uk/

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Controlled the wage/labour cost at 29.5%, lower than the owners goal of 30%, in 2008-09

Streamlined the Standard Operating Procedures and set up a weekly log of kitchen cleaning, and training.

Retained 1 AA rosette in Excellence in food quality, in 2008-09-10

Hotel du vin and bistro, Tunbridge Wells, Kent 09/2005-01/2008

(http://www.hotelduvin.com)

34 rooms AA 4 star hotel, Restaurant awarded 2 Rosette,Awarded Guardian/Observer Best UK Hotel Group

Senior Sous Chef: Acquired and improved upon basic cooking skills while identifying local seasonal produce, and managing a topquality Boutique hotel kitchen. Offered strong support to Head Chefs in maintaining standards and setting new food benchmarks,

while learning to match food with wine.

Nominated for Chef of the Year award 2007 Introduced the Land Sea local menu with Chef Paul Nixon promoting the local produce of Kent

Worked with award winning chefs hosting prestige wine and food gourmet events

BLANC BRASSERIE,Oxford/Manchester 11/2003-08/2005

(http://www.brasserieblanc.com)

Restaurant awarded 2 Rosette

Sous Chef:Employed by Michelin starred Chef Raymond Blanc in Le Petit Blanc, Oxford (voted the best progressive restaurant chain

outside London). Ensured smooth running of a 120 covers modern Brasserie, with 80 covers of separate private dining capacity and

both on and off site canap receptions.

HIGHLIGHTS

Worked with Raymond Blanc, Michelin starred celebrity chef.

EDUCATION AND SKILLS

Level 3 Award in First Line Management, Level 3 National Vocational Qualification in Management Institute ofLeadership and Management (http://www.i-l-m.com), London 2009-2010

Sustainable Tourism BTEC, Cornwall College of Business, Truro 2008

Level 2 Intermediate Certificate in Wines and Spirits, WSET, London 2007

3 Year Diploma in Hotel Management, Institute of Advanced Management, Calcutta, India 1994-1997 Computer Proficiencies include: MS Word, Excel, PowerPoint

References: Available on request.

http://www.hotelduvin.com/http://www.brasserieblanc.com/http://www.hotelduvin.com/http://www.brasserieblanc.com/