Prosenjit (Sanjay) Kumar
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 costanalysis and following industry trends cooking seasonal food.
Freelance Chef 11/2011-presentWorking for various Chef Job profiles in Cornwall, involving fresh seasonal produceBest 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
43 room AA 3 star hotel, with busy 100 covers restaurant, 80 covers Bar and lounge and Banqueting service.
Involved in the
hands on delivery of a Million pound London food business, managing a team of 9 food productionemployees.Maintainig food cost of 29% all through out the time of employment and a very high hygiene standard. Instrumental inimplementing 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 standardtraining to aspiring chefs.
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 locallysourced food ingredients. Supervised catering for events accommodating up to 100 people. Conducted budgeting, marketing andfinancial/cost analysis.
Instrumental in achieving over £ 1 million in gross food sales revenue in 2008-09
Maintained restaurant food cost at 33% lower than the owners goal of 34%, in 2008-09