Santosh Kumar
Mala Causa, Prievidza,Slovakia
Summary
Highly accomplished executive chef with a distinguished culinary career spanning over 25 years, including extensive experience in leading kitchens of renowned 5-star hotels and luxury cruise ships. Seeking a challenging executive chef position in a prestigious hospitality establishment, using expertise to provide guests with exceptional dining experiences while maintaining the highest standards of culinary excellence.
Overview
29
29
years of professional experience
Work History
Executive Chef
Scylla AG
10.2019 - 10.2023
- Ensured the Implementation of Company Culinary SOPs
- Menu development and Implementation
- Established Food Safety Through HACCP Regulations Implantation
- Achieved Fiscal Management Through Food cost management and Inventory Control
- Implemented Culinary Training and ensured theMotivation of Galley Personnel
- Ensured High Guest Satisfaction Level by Regular Guest Interaction
Executive Chef
Cruisinc Catering Group
03.2019 - 10.2019
- Executive Chef 0n 4-star and 5-star River ship cruising in European waters Provided memorable Culinary experience to Clients from across Europe.
Executive Chef
Vander Der valk hotel
03.2018 - 12.2018
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Relief Executive Chef
Cruisinc Catering Group
12.2013 - 01.2017
Executive Sous chef
Princess Cruise Lines
12.2010 - 01.2013
- Ensured that all food produce is received, stored, processed and served on Board as per company SOPs and USPH Food Safety Guidelines.
Executive Sous chef
Norwegian cruise lines
08.2007 - 06.2010
- Responsible for Food production operation of Buffet deck and Main Restaurants serving Breakfast, lunch and dinner –Buffet style catering to 4000 meals everyday on average
Sous chef
Carnival cruise Lines
03.2005 - 06.2007
Sous Chef Staff
02.2004 - 02.2005
Jr. Sous Chef-Galley
12.2002 - 12.2004
Chef de Partie-Galley
Carnival Cruise Lines
12.2000 - 12.2002
- Worked in Roast , sauce , soup , fish & vegetable section as Section Head
Jr sous chef / Sous Chef
Taj Coromandel / 5 Star Hotel
11.1998 - 12.2000
- Chef In-Charge (Banquets) / Instrumental in developing new menus for different banqueting occasions
- Departmental trainer / introduced a systematic approach to cross training in banqueting kitchen which produced excellent results and multi skilled staff.
Instructor – Food Production
SRM University (Institute of Hotel & Catering Management)
08.1998 - 11.1998
- Introduced 18 months craft course in Food Production
Chef de Partie
Taj Residency Connemara
02.1998 - 07.1998
Chef de Partie
Taj Flight Kitchen
02.1997 - 02.1998
Chef de Partie
Taj Mahal Hotel
01.1996 - 02.1997
- Worked in Indian kitchen And European Kitchen
Hotel Operation Management Trainee
Taj Group of Hotels
06.1994 - 06.1996
- Underwent 2 year intensive training programme, working in various sections of kitchen and gaining expertise
Education
Associate of Arts - Hotel Management
Institute of Hotel Management Catering Technology
Chennai, TamilNadu, India06.1994
Skills
- Culinary Management
- Fiscal Management through Food Cost control, Revenue generation and Inventory Control
- Menu innovation and Implementation
- HACCP rules, regulations and procedures and implementation
- Culinary Training and motivation of Galley Staff
- Team Building
- Revenue Generation
Other Information
Date Of Birth 10/03/71,
Citizen Indian,
Resident Slovak Republic, Europe,
Trainings And Seminars
- Underwent a 3 days seminar on food safety and H.A.C.C.P conducted by United States public health department in February 2004. in Miami- Florida.
- Underwent a 3 days seminar on Current & Future trends in Human Resource Management at Johnson & Wales University (Miami, Florida) 2002.
- 3 Days seminar on Train the Trainer at Taj Coromandel, Chennai (June 1999).
- 2 months intensive training programme in Supervisory & Management skills at Taj Coromandel, Chennai (July, August 1994)
Timeline
Executive Chef
Scylla AG
10.2019 - 10.2023
Executive Chef
Cruisinc Catering Group
03.2019 - 10.2019
Executive Chef
Vander Der valk hotel
03.2018 - 12.2018
Relief Executive Chef
Cruisinc Catering Group
12.2013 - 01.2017
Executive Sous chef
Princess Cruise Lines
12.2010 - 01.2013
Executive Sous chef
Norwegian cruise lines
08.2007 - 06.2010
Sous chef
Carnival cruise Lines
03.2005 - 06.2007
Sous Chef Staff
02.2004 - 02.2005
Jr. Sous Chef-Galley
12.2002 - 12.2004
Chef de Partie-Galley
Carnival Cruise Lines
12.2000 - 12.2002
Jr sous chef / Sous Chef
Taj Coromandel / 5 Star Hotel
11.1998 - 12.2000
Instructor – Food Production
SRM University (Institute of Hotel & Catering Management)
08.1998 - 11.1998
Chef de Partie
Taj Residency Connemara
02.1998 - 07.1998
Chef de Partie
Taj Flight Kitchen
02.1997 - 02.1998
Chef de Partie
Taj Mahal Hotel
01.1996 - 02.1997
Hotel Operation Management Trainee
Taj Group of Hotels
06.1994 - 06.1996
Associate of Arts - Hotel Management
Institute of Hotel Management Catering Technology
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