Chef Kumar is a foremost restaurant consultant, hotelier and culinary
Chef, with high standards, with fast and effective methods, and very conversant with the hotel
and restaurant industry, knowing what it wants, need, and doing just that to better achieve a
fine goal.
Chef Kumar’s tried and true system is based on over 20 years cumulative experience shared with
Michelin Guide Restaurant. With pride on setting up the clients, for success in advance
hospitality and culinary World, differentiated by a common complement of Business
management and expertise combined with strong financial acumen, allowing him to view a
business with wide lens, and identifying business drivers, understanding the complexity, taken
actions to drive results.
Having recently completed as a consultant Nabin Kumar was as Group Corporate Chef with one
of the recognized group into the hospitality sector , with the 7 branches around the West Africa ,
where he been crucial part of the company in business development for past 10 yrs, he has
extensive experience in unusual and innovative business ideas with a challenging Management
position in a fast paced environment for organizational Achievement.
Nabin Kumar was born in India and graduated in Bsc (Hons) Business and Hotel Management
(IHM) from IIAS University (West Bengal) INDIA, He furthered has achieved his financial
accounting degree in INDIA.

After achieving his degree, He has been conducting several Projects for the developing new ideas
into the hospitality sector, where he has achieved tremendous experience and knowledge and
has also achieved Certificate IV in Hospitality (Wine Sommelier) from Australia Melbourne.

Career Abstract

Over 20 years of experience in hotel, Restaurant, Banquet and Bar operations, sales
operations and Business Management
 Proven skills in managing hotel operations including merchandising, client interaction, and
promotion.

Areas of Exposure/Expertise

Hotel Operations
 Monitoring Hotel operations for accomplishing bottom-line and top line profitability.
 Creating initiatives, designing events, planning of menu and merchandising and execution
of marketing events for increasing sales drive.
 Ensuring high quality services, resulting in customer delight and optimum resource
utilization for maximum service quality.
 Overseeing the Bar and kitchen management and maintaining reduced inventory levels.
 Handle and overseeing banquet from above 500 people with minimum staffing of 100 people
Business Development
 Conceptualizing and implementing sales and marketing plans in tune with the macro
business plans, thereby achieving profitability.
 Projecting and improving company image through effective corporate Public Relations and
promotion activities.
 Tracking competitor activities and keeping abreast with the latest market trend and
requirements
Personnel Management/Training
 HRM, Staffing, Recruitment, Performance Review and Appraisal.
 Handling operational functions like staff briefings, creating the duty roster, shift
management.
 Imparting appropriate training on Service Excellence and Teamwork to team members
 Training Upcoming Chef to achieve their Professional Goals.