SANJEET KUMAR

About

Successfully managed the Indian Curry section in high- volume hotels and restaurants, consistently achieving 95%+ guest satisfaction scores. Designed and introduced signature Indian curry dishes that increased customer retention and repeat orders by 15% at Hotel Savoy Suites. Trained and mentored over 25 junior chefs and Commis staff, many of whom were promoted to higher culinary positions. Reduced food wastage by 20% through efficient inventory management, portion control, and cost optimization techniques. Played a key role in banquet operations, contributing to successful execution of events serving 500+ guests. Recognized by management for exceptional leadership and consistency, earning multiple promotions from Commi 3 to Chef de Partie (CDP). Sustained 100% compliance with HACCP and food safety standards, passing all audits without penalties. Contributed to menu innovation by incorporating regional Indian flavors, increasing sales of Indian cuisine by 12% year-on-year.

Cuisines

Skills