CURRICULUM VITAE
SANJEEV KUMAR
Contact: + 37253574476
Email: Sweety.karki2@[Link]
Skype: sanjeev.kumar300
Looking for Junior Sous Chef Role
OBJECTIVE:
To acquire a challenging job that enhances my skills and capabilities and increases the spectrum of
my knowledge and to aim at perfection through constant learning.
JOB RESPONSIBILITIES
Preparing Tondoor, chains, Thai food, continental food.
Practicing FIFO storage, hygiene, sanitation policies & procedures in operations.
Support the Chef de Party in the daily operation and work
Prepare all misen places for a la carte menu (portioning fish meat, and salad .cooking pasta,
boiling vegetables, making pizza, Indian food, biryani according to hotel recipes)
Hygiene: cleaning cooking area, date tag, HACCP folder, Chillers and Buffet holding, Internal
cooking temperature recording.
Responsible for preparation of all the food for Banquet events (Indoor and Outdoor).
Check cooler & freezer temperatar logs and update accordingly
Ensuring the team have high standards of food hygiene and follow the rules of health and
safety..
Keep work area at all times in hygienic conditions according to the rules set by the hotel.
Co-ordinate plans and supervises all menu implementations in a time manner with proper
recipes, photographs.
To followw up with the kitchen stewarding department about the proper cleaning in the
kitchen and respective areas.
Outstanding guest/employee relations and communication skills.
Extraordinary time management and organizational skills.
Superb proactive attitude to work.
Strong ability to promote superior quality to customer service, cleanliness and safety.
Strong ability to solve practical problems effectively with internal and external customer.
EXPERIENCE:
presently working as Senior Chef, Quick Chef OU Harjumaa Estonia, from 01st
November 2024 to Present.
Worked as Chef De Partie, Villa Shipping and trading Company PVT. LTD. Maldives,
from 16th April 2024 to 15th October 2024
Worked as Chef De Partie to Senior Chef De Partie, Swissotel Living Jeddah, Accor
Group Hotel, Jeddah Saudi Arabia from May 2022 to 31st March 2024
Worked as Demi Chef De Partie Mercure Hotel, Sohar Accor Group Hotel, Oman from
February 2017 to 10th March 2020
Worked as a commis chef in SOFITEL DUBAI DOWNTOWN Luxury HOTEL from 24th
April 2016 to 31 January 2017
Worked as a commis1 in PAVILION FOOD PROCESSING Dubai, from 19th October 2014 to
April 2016
Worked as a commis1 in WONDER PARK LLC, DUBAI, UAE from 30th September to2012
TO 09th October 2014
Worked as a commis chef in Red Coral restaurant, New Delhi from may2007too2012
August
ACHIEVEMENTS
Has successfully completed the Basic Food Hygiene Training, Health and Safety and Fire
training Program Conducted by Dubai Municipality Food Control Department through
Sofitel Dubai Downtown hotel.
Has successfully completed first aid box Training programmer conducted by Safety skills
training Department through by Sofitel Dubai downtown.
EDUCATIONAL QUALIFICATIONS:
Higher Secondary Certificate (10’th) from Govt boys senior secondary school, New
Delhi, India pass out 2006
STRENGTHS:
Hardworking, Sincere, Self-Confidence.
Strong Analytical Ability.
Motivation.
HOBBIES:
Collections of food menus.
Reading Books.
Playing Cricket.
PERSONAL PROFILE:
Name : Sanjeev Kumar Karki
Father’s Name : Bal Bhadur
Date of Birth : 15-01-1991
Gender : Male
Marital Status : Married
Nationality : Nepal
Religion : Hindu
Passport no : 0552415
Languages Known : English, Nepali & Hindi.
DECLARATION:
I hereby declare that the above information is true and correct to the best of my knowledge
and belief.
Date :
Place : (Sanjeev Kumar Karki)
Reference:
Name:- Krishnanand balkisson
Cont. No.:- +230 590 914 4
Email: - shvnbalkissoon@[Link]
Designation: - Chef de cuisine
Organization: - Mercure Sohar Oman
Name:- Hossam Eissa
Cont. No.:- +966555649973
Email: - [Link]@[Link]
Designation: - Executive Chef
Organization: - Swissotel living Jeddah
