Open To Work
Umesh Kalenahalli Boregowda
Hutt Central Lower Hutt,New Zealand
Work Preference
Summary
Work for high-class establishments where my experience & culinary specialities will be utilised in preparing a wide range of national cuisines. Seeking an assignment in food production across the hospitality industry & serve a reputed organisation with my utmost abilities to enhance my attitude to be a good service provider
Culinary professional with a track record of delivering exceptional menu items and maintaining rigorous food safety standards. Adept at fostering a collaborative kitchen environment and consistently achieving culinary excellence. Known for reliability and adaptability to dynamic kitchen needs, with strong skills in recipe development and culinary techniques.
Overview
20
20
years of professional experience
Work History
Chef De Partie
Chilli Masala
Wellington, New Zealand
01.2024 - Current
- Private Sector
- I am looking for 02 Units as well, ordering, and stock taking every weekend. and staff training, etc.
- Supervised kitchen staff, ensuring adherence to food safety and hygiene standards.
- Developed and implemented new menu items, enhancing the overall dining experience.
Executive Chef
Hotel Native By Chancery
Belagavi India
06.2021 - 12.2023
- Private sector
- Rooms–54 modern rooms & 01 M unit cuisine restaurants 01Bar 1 50 Covers & 01lounge 02 Banquets 350+180 Covers
- Developed innovative menu concepts to enhance guest experience and drive culinary excellence.
- Oversaw kitchen operations, ensuring seamless service and high standards of food quality.
Executive Chef
Fortune hotel Bengaluru
Bengalore India
07.2020 - 06.2021
- Private sector
- Rooms–134 modern rooms & 01 Multi-cuisine restaurants 01Bar 50 Covers & 01lounge 02 Banquets 80+100 Covers
- Trained and mentored culinary staff, fostering teamwork and skill development in a fast-paced environment.
- Implemented cost control measures to optimise food production efficiency and minimise waste.
- Analysed customer feedback to refine menu offerings and improve overall dining satisfaction.
- Maintained compliance with health and safety regulations, ensuring a safe working environment for staff.
- Developed innovative menu concepts to enhance guest experience and drive culinary excellence.
Executive Chef
Hotel Native By Chancery
Belagavi India
04.2018 - 06.2020
- Private sector
- Rooms–54 modern rooms & 01 M ulti cuisine restaurants 01Bar 1 50 Covers & 01lounge 02 Banquets 350+180 Covers
Executive Sous Chef
Hotel Royal Orchid Bangalore
Bengalore India
05.2018 - 06.2018
- Private sector
- T/Over–17-20cr
- Rooms–210
- Managed by–Royal Orchid Hotels Group – Joint Venture
Sous Chef
Hotel Royal Orchid Jaipur
Jaipur India
04.2013 - 05.2016
- Private sector
- T/Over–18-22cr
- Rooms–139
- Managed by–Royal Orchid Hotels Group – Joint Venture
CDP
Hotel Royal Orchid Delhi
Delhi India
11.2011 - 03.2013
- Private sector
- Rooms–55 modern rooms & 01 M ulti cuisine restaurants & 01 lounge 03 Banquets 3000+1500+700 Covers
DCDP
Hotel Ramada Jaipur
Jaipur India
04.2008 - 10.2011
- Private sector
- Rooms–160 modern rooms & 02 world class restaurants & 03 Bar & lounges
Commi 1
Hotel Fortune Landmark Ahmadabad
Ahmadabad India
12.2006 - 03.2008
- Private sector
- Rooms95
- Managed by–welcome group Hotels
- Group – Joint Venture
Industrial trainee
Hotel Comfort Inn Sunset Ahmadabad
Ahmadabad India
07.2006 - 11.2006
- Private sector
- Rooms85
- Managed by Choice Group Hotels
- Group – Joint Venture
- Trained new staff on hotel procedures and customer service best practices.
Education
10th - Delhi
Board of Higher Secondary Education
Delhi India12th - Delhi
Board of Higher Secondary Education
Delhi IndiaBachelor of Arts - hotel management
Intellectual Institute of Management & Technology
Delhi IndiaSkills
Strong planning & organisational skills
Flexible working style
Work well under pressure in a demanding environment
Strong interpersonal skills, proven ability to work well with individuals at all levels
Process strong analytical & problem resolving skills
Work for high-class establishments where my experience & culinary specialities will be utilised in preparing a wide range of national cuisines
Accomplishments
- Worked as an Executive Sous Chef in the Indian & All Departments, with continental, in Hotel Royal Orchid Delhi & Jaipur, Bangalore, since Nov 2011.To 19/06/2018Have set up the South Indian& Continental kitchen when given the responsibility. Have streamlined Entire processes and procedures, bringing in good quality of customer service.
PERSONAL INFORMATION:
Languages known : Hindi, English, Kannada, Gujarati
PROFESSIONAL
- Training program in Fortune Hotel, Ahmedabad
- Industrial trainee 06 months Hotel Comfort Inn Sunset, Ahmadabad
SIGNATURE:
(K B UMESH)
PERSONAL INFORMATION:
Hobbies : Cooking & Listening to music
Excellent perfomance
Manager of the month,
I got a certificate in February 2016 from Hotel Royal Orchid Jaipur India
Timeline
Chef De Partie
Chilli Masala
01.2024 - Current
Executive Chef
Hotel Native By Chancery
06.2021 - 12.2023
Executive Chef
Fortune hotel Bengaluru
07.2020 - 06.2021
Executive Sous Chef
Hotel Royal Orchid Bangalore
05.2018 - 06.2018
Executive Chef
Hotel Native By Chancery
04.2018 - 06.2020
Sous Chef
Hotel Royal Orchid Jaipur
04.2013 - 05.2016
CDP
Hotel Royal Orchid Delhi
11.2011 - 03.2013
DCDP
Hotel Ramada Jaipur
04.2008 - 10.2011
Commi 1
Hotel Fortune Landmark Ahmadabad
12.2006 - 03.2008
Industrial trainee
Hotel Comfort Inn Sunset Ahmadabad
07.2006 - 11.2006
10th - Delhi
Board of Higher Secondary Education
12th - Delhi
Board of Higher Secondary Education
Bachelor of Arts - hotel management
Intellectual Institute of Management & Technology