Sumit Sharma
Auckland,AUK
Summary
Enthusiastic Chef always eager to learn. Reliable, hardworking and driven to give guests top-quality foods. Career achievements - Worked with top notch head chefs and kitchen staff to meet high standards for taste, presentation and service.
Proficient Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 8 year background in high-end restaurant industry.
Overview
8
8
years of professional experience
Work History
Junior Sous Chef
Advieh (InterContinental Hotel)
02.2024 - Current
- Planned and directed high-volume food for Al la cart dinners and in room guest.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned menus and services for restaurant and in room dinners
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
Head Chef
Regatta Bar And Eatery
07.2022 - 02.2024
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Sous Chef
Regatta Bar And Eatery
10.2020 - 07.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored food and labor costs to verify budget targets were met.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
Senior Chef De Partie
Craggy Range Winery
10.2019 - 09.2020
- Plated meals paying special attention to garnishes and overall presentation.
- Rotated stock to use items before expiration date.
- Worked closely with head chef to create banquet menu for around 300 wedding guests.
- Placed orders to restock items before supplies ran out.
- Cooked innovative dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Paris Butter
06.2016 - 10.2019
- Created Saturday night project every week to share with the team to showcase my creativity.
- Plated meals paying special attention to garnishes and overall presentation.
- Maintained well-organized mise en place to keep work consistent.
- Complied with portion and serving sizes as per restaurant standards.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Education
Level - 4 - Diploma in Cookery
Auckland Hotel Chef Training School
Auckland , New Zealand04.2017
Bachelor of Commerce - Business Management
SPMR College of Commerce
Jammu And Kashmir, India03.2013
Skills
- Menu Planning
- Ordering and Requisitions
- Staff Supervision and Coordination
- Food Preparing, Plating and Presentation
- Supervising Food Prep
- Inventory Management
- Current in Culinary Trends
- Budgeting and Cost Control
- Staff Training
- Quality Control and Oversight
- Recipe Development
- Employee Scheduling
- Coaching and Mentoring
- Menu Item Pricing
Timeline
Junior Sous Chef
Advieh (InterContinental Hotel)
02.2024 - Current
Head Chef
Regatta Bar And Eatery
07.2022 - 02.2024
Sous Chef
Regatta Bar And Eatery
10.2020 - 07.2022
Senior Chef De Partie
Craggy Range Winery
10.2019 - 09.2020
Chef De Partie
Paris Butter
06.2016 - 10.2019
Level - 4 - Diploma in Cookery
Auckland Hotel Chef Training School
Bachelor of Commerce - Business Management
SPMR College of Commerce
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