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ARVIND KUMAR

Passionate, Spirited and Classically Trained Culinary Professional, Skilled in Building Relationships and developing high-performing teams. Leader in delivery of Excellent customer service, directing operations and achieving culinary Excellence. Equipped to apply Restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Accomplished Junior Sous Chef with 5 year proven ability to drive sales growth, reduce costs and build business relations.

Key Skills

Food Quality and Taste
Food Safety
Hazard Analysis And Critical Control Points
Operations Strategy
Recipes
Scheduling

Professional Experience

Dec 2016
Apr 2021
Junior sous chef
Carnival Cruise lines Miami, US
Largest Cruise lines carrying more Guest than any other Cruise lines in the world.
  1. Checked the quality of raw or cooked food products to ensure that standards are met.
  2. Monitored sanitation practices to ensure that employees follow standards and regulations.
  3. Checked the quantity and quality of received products.
  4. Ordered or requisition food or other supplies needed to ensure efficient operation.
  5. Supervised or coordinated activities of cooks or workers engaged in food preparation.
  6. Inspected supplies, equipment, or work areas to ensure conformance to established standards.
  7. Determined how food should be presented and create decorative food displays.

Sep 2014
Dec 2016
Chef de partie
Carnival Cruise lines Miami, US
Largest Cruise lines in the world.
  1. Chef De Cuisine and Sous Chef to review assignments and anticipate business levels.
  2. Ensured that the prep for daily production is completed on a timely basis.
  3. Responsible for informing the Sous Chef of unavailable items and shortage in the food supply.
  4. Responsible for monitoring the quality and amount of food utilized on the service line.
  5. Ensured that daily requisition is completed and submitted for approval.
  6. Ensured that there is a total and complete set up of the breakfast line is done in a timely and accurate manner.
  7. Responsible for anticipating the usage and replenishment of the service line on a timely basis.

Mar 2010
Sep 2014
Pantry Garde Manger
Carnival Cruise lines Miami, US
Largest Cruise lines in the world.
  1. Prepared for each shift by placing a clean cutting board and utensil bath at workstation.
  2. Consistently tasted, smelled, and observed all dishes to ensure they were visually appealing and prepared correctly.
  3. Served covers a day Worked under strict deadlines and responded to service requests and emergency call-outs.
  4. Prepped cold food for the day and night shifts report to Sous chef out of stock items.
  5. Established and maintained open, collaborative relationships with the kitchen team.
  6. Followed proper food handling methods and maintained the correct temperature of all food products.
  7. Established and maintained open, collaborative relationships with the kitchen team.
  8. Set up and performed initial prep work for food items such as soups, sauces, and salads.

Oct 2008
Apr 2010
Commis Chef
Lite Bite Food Pvt. Ltd Gurugram, IN
Dabur Group.
  • Prepared mise en place every day to promote efficient preparation of signature dishes. Plated food according to restaurant artistic guidelines for attractive presentation. Created diverse cuisines, including full restaurant, special event, catering and tasting menus. Handled food deliveries and ensured all items were processed and accurately placed into inventory. Checked food portioning for optimal presentation and cost control.
Nov 2006
Oct 2008
Cook
Ruby Tuesday Restaurents. Chandigarh, IN
Simple Fresh American Dining Restaurant with authentic Culinary experience.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Set up and performed initial prep work for food items such as soups, sauces and salads. Maintained consistent quality and high accuracy when preparing identical dishes every day. Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns. Mixed, weighed and proofed ingredients to match exact recipe formula. Created exceptional menu items executed with precision to regularly garner diner praise.

Education

May 2006
Nov 2006
Industrial Training in Sayaji Hotels Ltd.
Sayaji Hotels Ltd.
May 2005
May 2006
Diploma in Food And Beverage Production in Food Craft Institute
National Council of Hotel Mgmt. & Catering Tech.
Mar 2003
Mar 2004
Senior Secondary Education in Sarvodya Mandir Inter College
Board of Highschool and Intermediate Education

Certifications

2006
Diploma in Food and Beverage Production
National Council of Hotel Mgmt. and Catering Tech.
2015
STCW Certification
International Maritime Organization

Achievements

2007
IELTS Certification
Scored 6.5 Band in International English language and Testing System.

Languages

Hindi
(Native)
English
(Native)
Punjabi
(Native)

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