This document contains a resume for Pramod Kumar. It summarizes his objective of structuring his growth to match the changing corporate environment. It then highlights his 13 years of experience in the hospitality industry, including his visionary and goal-oriented approach and strong leadership skills. It provides details of his professional experience as executive chef at several hotels and resorts in India and abroad, and describes his responsibilities, achievements, and skills such as relationship management, mentoring, and time and stress management.

1. PRAMOD KUMAR
OBJECTIVE :
Intend to structure my growth in pace with ever
changing corporate environment. Make my learning
curve to move in linear fashion along with growth of
my functional skills coupled with overall personality
development in order to face the challenging time
ahead.
HIGHLIGHTS OF QUALIFICATIONS:
 Visionary and goal - oriented professional with
demonstrated exposure & experience of over 13
years in the industry with national experience,
reputed to have handled crises & pressure.
 Excellent PR & Team Building skills with an eye
for detail ability to get things done better, faster &
cost effectively.
 Exceptional employee motivation & leadership
qualities.
 A mature & balanced decision-maker. of business
 Strong exposure and unders strategy planning and implementation
 Experience in implementation of procedures,
control systems, service standards, operational
policies & norms, hygiene & customer services
standards.
 Strong Customer service orientation with the
ability to lead staff to a high level of performance
in responding to needs of guests.
 Excellent communication & interpersonal skills
with the ability to work in multi cultural
environment.
TECHNICAL PROFILE
Windows O/S –Ms word , ms excel power point
modal internet.
CORE COMPETENCIES:
 Relationship Management
 Mentoring, Training & Coaching
 Time & Resource Optimization
 Workflow Planning & Prioritization
POST : Executive Chef
Specializations : Indian Dep
Knowledge of : multi cuisine
Permanent Address ;
L-1, 1/57A, Sangam Vihar,
Budgh Bazaar, New Delhi, PIN-
110062. India,
Mobile No. 07060816568
08447095347
dhiayaaa@gmail.com
dhiaya_s@rediffmail.com
Date of Birth:
06-04-1983
Total Experience:
13 years
Qualification:
DIPLOMA IN IHM.
From Institute Of Hotel
Management Catering &
Nutrition Panipat Haryana.
[ National Institute of Hotel
Management ] ( Haryana ).
B.A. DIGAMBER JAIN COLLEGE,
BARAUT (U.P.)
Languages Known:
English, Hindi & Urdu.
Passport Details:
Passport No: F-293614
Issued at: DELHI
Valid up to : 2015
Marital Status:
Married

2.  Time & Stress Management
PROFESSIONAL EXPERIENCE
Neesa Leisure Group Of Hotels – Adisnal Charge
EXECUTIV CHEF - for a 170 Rooms luxury villas Conference and banquet facilities
for up to 100 pax to 5000 golf lawns pax guest respectively. Responsible for running the
entire operations of the F & B department achieved the highest sale & surpassed the
budgets.
Neesa Leisure Group Of Hotels –Jaipur Kukas
EXECUTIV CHEF - for a 99 Rooms Hotel & resort Conference and banquet facilities
for up to 100 pax to 1500 pax guest respectively. Responsible for running the entire
operations of the F & B department achieved the highest sale & surpassed the budgets.
Ensured that the responsibility given was achieved to the satisfaction of my seniors and
the company.
Awesome Resort & Hotel -Faridabad
EXECUTIV CHEF - for a Hotel & resort Conference and banquet facilities for up to
100 pax to 5000 banquet pax guest respectively. Responsible for running the entire
operations of the F & B department achieved the highest sale & surpassed the budgets.
Ensured that the responsibility given was achieved to the satisfaction of my seniors and
the company.. Man management and cost control.
Designation: EXECUTIVE CHEF:
Bombay High Hotel . s.v.s.group of Hotel - Mumbai
SOUSCHEF - for a Multi cuisine restaurant, in Mumbai Conference and banquet
facilities for up to 175 pax to 500 pax guest respectively. Responsible for running the
entire operations of the F & B department achieved the highest sale & surpassed the
budgets. Ensured that the responsibility given was achieved to the satisfaction of my
senior.
Employer : Bombay High Hotel-Mumbai Duration: 18th
Sep.2006 to 28 Aug 2008.
Employer : Cambay Golf Resort Jamdoli Jaipur 25TH
Dec 2015 Till Date
Employer : Cambay Grand hotel & resort jaipur kukas 1st
Apr 2015 Till Date
Employer : Awesome Resort & Hotel-Faridabad Duration: 26th
sep 2013 26th
mar 2015

3. Bombay High Hotel . s .v .s Group of Hotel – Mumbai .
EXECUTIVE CHEF : * Later promoted as executive chef co-ordinate and worked food
Production outlet. Creating positive image in the market for the organization.
Manage, administer and design policies for Employees for the F & B Service department.
Ramee Group of Hotel – Dubai
C.D.P:for a Five Star hotel in Bangalore Running with 96 Rooms, Conference and
banquet facilities for up to 175 pax to 2000 pax guest respectively. Responsible for
running the entire operations of the F & B department achieved
the highest sale & surpassed the budgets. Ensured that the responsibility given was
achieved to the satisfaction of my seniors and the company. Achieved the targets and
learnt the skill of budgetary management. Man management and cost control.
A. Food link enterprise - India.
Designation: Commi : * Later promoted as Chef-de-partie Co- ordinate and worked
with set up the food & beverage production outlet.
Food link Group of Hotel – India
Designation: COMMI – I
Joined as COMMI - I * and worked in all the outlet of F & B Production 100 pax up
to 30000 pax out door catering also ensured that the responsibility given wan achieved to
the satisfaction of my seniors and the company. Achieved the targets and learnt the skill .
Designation: COMMI – I
Park Group of Hotel
Designation: Training * Worked as a industrial Trainee in various Department as Indian
Chinese , continental, Italian etc for six month .
Worked out door catering: in this company I did for official party & another function
Date…….... ………………..
Employer- Oasis Hotel- Mumbai Duration 12th.
Oct. 2004- 29th
Sept. 2005
Employer: Food link Enterprise- Mumbai Duration 9tt
.Nov.2003-10th
Oct. 2004
Employer: Hotel The Park - Duration 5th
. May. 2003 – 5th
Nov. 2003
Employer-Ramee Guest line Hotel-Bangalore Duration 8th.
Oct.2005Sept.2006
Classique Office Supplies Company- U.K Duration 20th
June to 23 July
2007.
Employer :Bombay High Hotel – Mumbai Duration: 28th
Aug.2008- June 2014

4. Place…….. Pramod Kumar