GANESH KUMAR SUNUWAR
Dubai
Summary
Dynamic culinary professional with extensive experience at Movenpick, excelling in food preparation and mise en place. Proven ability to work under pressure while maintaining high hygiene standards. Recognized for streamlining kitchen operations and enhancing dish presentation, contributing to positive guest experiences and efficient service. Skilled in knife techniques and ingredient knowledge.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Demi Chef De Partie
Ja Resorts and Hotels
09.2022 - Current
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
Commis-i
Moevenpick Hotel &Resorts Al Bidaa
09.2017 - 01.2021
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Commis -ii
Shankar Hotel
01.2015 - 08.2017
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Placed orders to restock items before supplies ran out.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
Commis -iii
Imago Dei
06.2014 - 12.2014
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Managed time to juggle multiple tasks simultaneously with ease.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Plated and presented food following chef requirements.
- Followed recipes and chef instructions to prepare food correctly.
Education
Diploma - Hotel Management
Raman Manpower Training Center
Okhaldhunga 05.2014
Skills
- Hygiene practices
- Work under pressure
- Food preparation
- Mise en place
- Stock rotation
- Bulk food preparation
- Portion control
- Sanitation
- Measuring and portioning
- Cleanliness and sanitation
- Ingredient knowledge
- Knife skills
- Basic cooking methods
- High hygienic standards
- Cooking techniques
- Vegetable cutting
Certification
Diploma certificate in hotel management
Higher secondary school examination
School leaving certificate
Certificate of appreciation from DP World
Hygiene certificate
Additional Information
Project successful
DP WORLD PAVILION EXPO CITY 2020
Chef in charge GANESH
Assist with preparation of the food for multiple events and parties.organize the food and equipment all quality consistency and presenting goal met or exceed maintain a safe and clean working environment both in kitchen and at event.
Ala carte & Fine dining operations
Great and quality food provided to the guests
Smoothly run the kitchen operations
Accurate & Quality food delivery to customers with high standards maintaining
Creating Good and work full environment in the kitchen with team
Minimize wastage in food processing.
Languages
English
Upper intermediate (B2)
Nepali
Bilingual or Proficient (C2)
Hindi
Bilingual or Proficient (C2)
Arabic
Beginner (A1)
Timeline
Demi Chef De Partie
Ja Resorts and Hotels
09.2022 - Current
Commis-i
Moevenpick Hotel &Resorts Al Bidaa
09.2017 - 01.2021
Commis -ii
Shankar Hotel
01.2015 - 08.2017
Commis -iii
Imago Dei
06.2014 - 12.2014
Diploma - Hotel Management
Raman Manpower Training Center
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