BALWANT KUMAR

+919717027740
balwant.townhall@gmail.com

A multi-faceted professional with expertise in understanding operational & frontline nature of the job
and prioritizing various tasks & deliverables as required by customers & management

Seeking challenging assignments with a reputed organization

PROFILE SUMMARY

 A result oriented professional with over 14 years of experience in Food and Beverage
Production.
 Significant understanding and awareness of all the policies & procedures related to Health,
Hygiene & Fire Life Safety
 Excellent in managing the overall set up of food and beverage facilities.
 Providing a safe working environment by reporting safety hazards and reviewing accidents &
prevention at regular safety meetings
 Insightful experience in implementing parameters for service areas in line with standards &
international guidelines and maintaining customer satisfaction
 Competent in delivering value-added guest services and achieving guest delight by providing
customized services as per requirements
 Demonstrated acumen in directing & working with the team to successfully execute all Food and
Beverage operations; striving towards continually maximizing financial performance of the
department
 Skilled in maintaining a strong working relationship to ensure effective communication of
operational issues
 An effective communicator with sound planning, analytical and interpersonal skills

ORGANIZATIONAL EXPERIENCE

July 22. 2014– till date with“TOWN HALL” Restaurant undertaking by RVN Hospitality
situated in Khan Market, New Delhi as a “Executive Sous Chef”

Key Result Areas:

 Responsible for maintaining:

o High food service & hygiene standards of restaurant.
o High level of knowledge which affects guest experience
 Ensuring smooth conduct of the shift through customer focused service
 Understanding the organizational goals & financial targets and supporting Line Manager to
achieve the targets
 Implementing cost saving measures, where appropriate
 Ensuring that all security incidents & accidents are brought to the notice of the management.
 Evaluating reports for food sales, and beverage sales every day andusing Info Genesis and MS
Office.

December2008 – November2012 with Royal Caribbean International, Miami, USA as “Chef

De Partie”

Key Result Areas:

 Responsible for all the food preparation.

 Make the ala carte order as per thestandard recipe.
 Check quality of product & temperature of food while cooking or serving the food.
 To follow the “USPH and HACCAP” standards in working areas.
 September2006 - August 2008 with “ITC MAURYA SHERATON”, NEW DELHI,INDIA in Food
Production Department as a“Commie II”

Key Result Areas:

 Responsible for maintaining the standard of ITC group.

 Accountable for setting up and overseeing layout of the buffet for restaurant.
 Oversaw health, hygiene & safety aspects of restaurant.

PROFESSIONAL QUALIFICATION

Three years diploma in Hotel Managementfrom “Government Institute OfHotel Management

and Catering Technology” Dehradun, Uttarakhand, INDIA(2003-2006).

Done Bachelor Degree in Hotel Management from “Uttarakhand Open University” Haldwani,
Nainital, Uttarakhand, INDIA(2012-2013).

OTHER TRAINING

 Completed Hotel Basic Safety training

 Use of Fire Extinguishers and Safety Management
 Completed STCW-95 training for seafarers including Fire fighting, personal survival, first aid and
personal safety & social responsibilities

ACCOLADES

 Got second place in“NATIONAL FRESH MASTER CHEF COMPETITION” organized by AMRAPALI
INSTITUTE HALDWANI, UTTARAKHAND,INDIA.
 Participated in “ALL INDIA CHEFCOMPETITION” in “BANARASI DAS CHANDIWALA INSTITUTE”
NEW DELHI,INDIA.
 Got Certificate from “AMERICAN CULINARY FEDERATION” in COMMIE LEVEL.

EDUCATION

 Intermediate from C.B.S.E. Board with Commerce stream from “Atomic Energy Central school”,
Narora(Bulandshahr) Uttar Pradesh, India.
 High school from C.B.S.E. Board with general subject from “Atomic Energy Central school”,
Narora(Bulandshahr) Uttar Pradesh, India.

INDUSTRIAL TRAINING

 Industrial Training for 20 weeks with“CENTAUR” Hotel New Delhi, India.

 08 weeks Vocational Training with “THE PARK” Hotel New Delhi, India.

PERSONAL DETAILS

Father’s name Mr. GendaLal

Date of Birth 14/08/1983

Address Flat no.-A 11,Khasra no.-656/1,Shubham Appartment,

Ghitorni, SouthWest Delhi-110030

Hobbies Listening to music and watching movies

Language Known English & Hindi

Date:
Place: Balwant kumar