Chef Rajeev Kumar holds a B.Sc. degree In Hospitality & Hotel Administration from IHM, Hyderabad. He has completed a two-month cross exposure training from Avant Garde Hospitality, Bengaluru observing the fine dining Spanish Ala-Carte operation, simultaneously preparing, assisting chefs at cooking range, and understanding platings techniques from Chef Abhijit Saha. In June 2010, he also enrolled for the Club Mahindra Executive Training in Chennai and was a part of the pre-opening resorts and got trained under Chef Soundararajan in different Mahindra resorts.
In September 2011, Kumar was appointed as the Jr. Sous Chef at Club Mahindra, Udaipur where he interacts with the guests to understand their likes and dislikes and prepare the food accordingly, organises food festivals, theme dinner and specialty food in open roof restaurant called “Gazebo.”
He was then promoted as the Sous Chef at Club Mahindra, Udaipur where he supervised a team of 30 people, was involved in menu planning,engineering, conducting special festivals,getting highest positive Post Holiday Feedback(PHF), maintaining all HACCP documentation, and controlling the food wastage.
Kumar is currently the Chef De Partie at Hyatt Hotels Corporation, Ahmedabad, where he handles Western Section and Morello Forni Authentic Italian live pizza (Brick Layered Italian pizza oven) fine dining restaurant COLLAGE (All Day World Cuisine).
