Sanjay Singh Gusain
Dubai
2
Languages
1
Certification
Accomplished Culinary Professional with 15+ years of international hospitality experience across Saudi Arabia, UAE, Mauritius, and India, specializing in Indian Cuisine, Multi-Cuisine Production, Banquet Operations, Buffet Execution, High-Volume Catering, Luxury Hotel Kitchens, and Premium Hospitality Services.
Demonstrated expertise in kitchen leadership, culinary operations, menu engineering, food quality assurance, inventory governance, cost optimization, HACCP compliance, team supervision, and guest satisfaction enhancement. Proven ability to manage fast-paced kitchens while consistently delivering exceptional food quality, operational efficiency, and international hospitality standards.
Seeking to contribute as a Chef de Partie within a progressive hospitality organization where culinary expertise, operational excellence, and leadership capabilities can drive outstanding guest experiences and organizational growth.
Education
Higher Secondary
- 12th
- Uttarakhand Board
Secondary School
- 10th
- Uttarakhand Board
Skills
Indian Cuisine Preparation
Multi-Cuisine Production
Continental Food Preparation
Buffet & Banquet Operations
À La Carte Service
Live Cooking Stations
High-Volume Food Production
Menu Execution
Recipe Standardization
Food Presentation
Kitchen Administration
Production Planning
Inventory Coordination
Food Cost Optimization
Portion Management
Ingredient Quality Assurance
HACCP Compliance
Food Safety & Hygiene
Sanitation Standards
Kitchen Equipment Handling
Waste Reduction Practices
Stock Rotation (FIFO)
Procurement Coordination
Team Supervision
Staff Coaching
Guest Satisfaction Management
Event Catering Operations
Time Management
Operational Planning
Computer Fundamentals
Personal Information
- Nationality: Indian
- ID Type: Passport Number
- ID Number: T916894
Certification
Certificate of Recognition, The Creekside Hotel Dubai (Accor Group), Dubai Duty Free Tennis Championships 2026, Awarded in recognition of outstanding commitment and exceptional hospitality support during the prestigious Dubai Duty Free Tennis Championships 2026, successfully serving an international sporting event featuring 186 distinguished ATP & WTA players. Demonstrated excellence in culinary operations, event catering, premium guest service, precision execution, teamwork, and operational professionalism, contributing significantly to the seamless success of the championship., Recognized for delivering exceptional culinary excellence and hospitality support during the Dubai Duty Free Tennis Championships 2026, successfully managing premium food service operations for one of the world's most prestigious international tennis events.
LANGUAGE PROFICIENCY
English - Professional
Hindi - Native
Interests
Culinary Innovation
Domestic & International Travel
Music Appreciation
Sports & Outdoor Activities
Reading & Knowledge Enhancement
Food Exploration
Accomplishments
- Built a successful international culinary career across India, UAE, Mauritius, and Saudi Arabia.
- Progressed professionally from Commis III to Chef de Partie through consistent performance and culinary expertise.
- Contributed to luxury hotels, premium restaurants, institutional catering, and internationally recognized hospitality brands.
DECLARATION
I hereby affirm that all information provided in this resume is true, accurate, and complete to the best of my knowledge and belief. I understand that any misrepresentation or omission may impact my employment consideration.
Subject: Application for Senior Chef de Partie Position
- Dear Hiring Manager
- I am writing to express my keen interest in the Senior Chef de Partie position within your esteemed organization. With 15+ years of international culinary experience across Saudi Arabia, the UAE, Mauritius, and India, I have established a strong reputation for delivering culinary excellence, kitchen leadership, high-volume food production, and premium hospitality services while consistently upholding the highest standards of food quality, HACCP compliance, and guest satisfaction.
- Throughout my professional journey, I have progressed from Commis III to Chef de Partie, successfully managing kitchen sections in globally recognized hospitality brands including Accor Group, Marriott, and COMO Arabia (NEOM Project). My expertise encompasses Indian Cuisine, Multi-Cuisine Production, Banquet & Buffet Operations, À La Carte Service, inventory optimization, food cost control, production planning, team supervision, and operational excellence, enabling me to consistently deliver exceptional culinary standards in fast-paced environments.
- My core professional strengths include:
- Kitchen Section Leadership & Culinary Operations Management
- Indian Cuisine & Multi-Cuisine Food Production
- Banquet, Buffet, & À La Carte & High-Volume Catering
- Food Quality Assurance, HACCP & Hygiene Compliance
- Inventory Management, Food Cost Control & Waste Control
- Production Planning, Workflow Optimization & Kitchen Efficiency
- Team Supervision, Commis Training & Performance Development
- International Hospitality Standards & Guest Experience Excellence
- In addition to my technical expertise, I have consistently demonstrated the ability to mentor junior chefs, improve kitchen productivity, maintain operational discipline, and support Executive Chefs in delivering seamless daily operations and large-scale hospitality events. My leadership approach is centered on quality, consistency, efficiency, and continuous operational improvement.
CORE PROFESSIONAL COMPETENCIES
- Culinary Production & Kitchen Operations
- Indian Cuisine & Multi-Cuisine Preparation
- Luxury Hotel & Resort Hospitality
- Banquet & Buffet Management
- Live Cooking Operations
- Menu Development & Recipe Standardization
- Food Cost Optimization
- Inventory & Store Control
- Kitchen Administration
- HACCP & Food Safety Compliance
- Hygiene & Sanitation Management
- Quality Assurance & Portion Control
- Kitchen Equipment Maintenance
- Team Leadership & Staff Supervision
- Commis Development & Coaching
- Production Planning
- Vendor & Supply Coordination
- Guest Experience Enhancement
- Time & Workflow Management
- Cross-Functional Collaboration
- Event & Special Function Catering
- High-Volume Food Production
- Operational Excellence
- Performance Improvement
- International Hospitality Standards
PROFESSIONAL STRENGTHS
- Excellent Interpersonal Communication
- Positive & Professional Attitude
- Highly Adaptable
- Strong Work Ethic
- Collaborative Team Player
- Leadership & Team Coordination
- Fast Learning Ability
- Flexible Shift Availability
- Multitasking Capability
- Analytical Decision-Making
- Performance Under Pressure
- Strong Organizational Skills
- Commitment to Quality
- Detail-Oriented Execution
- Service Excellence Mindset
Timeline
GIC Kemar Kemra
Secondary School
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GIC Kemar Kemra
Higher Secondary
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