Kumud Sheoran
Blockhouse Bay
Summary
A calm, pleasant, helpful and hardworking individual who has a passion for great food and who enjoys cooking mouthwatering dishes. I get a real buzz out of working in a busy kitchen, and great pleasure out of seeing happy faces enjoying a good meal that I have cooked. As a natural leader I am not only able to give orders and delegate tasks, but also able to reliably carry out orders as well. As an experienced Chef I have a proven track record of making great food that will entice diners and leave them wanting more. I love the freedom of expression that cooking gives me and I am willing to work hard to build a career in the culinary world. Right now I am looking for a suitable position with a company that wants to recruit talented and enthusiastic individuals.
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
16
16
years of professional experience
Work History
Head Chef
Shor bazaar Indian kitchen & Bar
08.2020 - 04.2025
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Head Chef
Punjabi Kitchen
12.2018 - 06.2020
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
Chef
Novelty Sweets & Restaurant
10.2017 - 12.2018
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Chef
Curry Leaf
07.2016 - 10.2017
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
Chef
Kabana
05.2016 - 07.2016
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Head Chef – Curry and Tandoor
Chawal’s
11.2015 - 05.2016
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Head Chef
Kebabs and Curries
07.2015 - 11.2015
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
Head Chef
North Indian Restaurant
01.2015 - 06.2015
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Head Chef
A Spice Bazaar
07.2013 - 11.2014
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
Tandoori Chef
Indian Pepper Ltd
04.2013 - 06.2013
- Wiped down food surfaces and used disinfectants to minimize spread of germs while maintaining kitchen cleanliness.
- Contributed to a positive work environment through effective communication and collaboration with team members.
Head Chef
Rudra Private Limited
11.2011 - 01.2013
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
Chef
Saaj
05.2010 - 10.2011
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Line Chef
Bings Cafe and Restaurant
08.2009 - 03.2010
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
- Supported sous chef with daily tasks such as ingredient selection, recipe development, and staff scheduling.
- Restocked food items throughout shift to provide head chef with proper ingredients for dishes.
- Operated fryer and cooked meats on grill.
Helping Chef
Spotless Facility Services (NZ) Limited
04.2009 - 07.2009
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Education
Diploma in Professional Cookery - Level – 5
NSIA (North Shore International Academy)
01.2010
Bachelors in hospitality Catering and Tourism -
Sikkim Manipal University
07.2008
Higher Secondary School Examination -
01.2005
Secondary School Examination -
01.2003
Skills
- Menu planning
- Recipe development
- Inventory control
- Cost control
- Food safety
- Hygiene
- Team leadership
- Staff training
- Time management
- Multitasking
- Customer service
- Presentation skills
- Cooking techniques
- Knife skills
- Food safety and sanitation
Languages
English
Hindi
Timeline
Head Chef
Shor bazaar Indian kitchen & Bar
08.2020 - 04.2025
Head Chef
Punjabi Kitchen
12.2018 - 06.2020
Chef
Novelty Sweets & Restaurant
10.2017 - 12.2018
Chef
Curry Leaf
07.2016 - 10.2017
Chef
Kabana
05.2016 - 07.2016
Head Chef – Curry and Tandoor
Chawal’s
11.2015 - 05.2016
Head Chef
Kebabs and Curries
07.2015 - 11.2015
Head Chef
North Indian Restaurant
01.2015 - 06.2015
Head Chef
A Spice Bazaar
07.2013 - 11.2014
Tandoori Chef
Indian Pepper Ltd
04.2013 - 06.2013
Head Chef
Rudra Private Limited
11.2011 - 01.2013
Chef
Saaj
05.2010 - 10.2011
Line Chef
Bings Cafe and Restaurant
08.2009 - 03.2010
Helping Chef
Spotless Facility Services (NZ) Limited
04.2009 - 07.2009
Bachelors in hospitality Catering and Tourism -
Sikkim Manipal University
Higher Secondary School Examination -
Secondary School Examination -
Diploma in Professional Cookery - Level – 5
NSIA (North Shore International Academy)
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