SUJITH SUVARNA
Summary
To Excel in My Area of Activity by Taking Up Challenging Assignments at The Work Place, Honest Skills by Maintaining a Learning Attitude and Contribute to The Growth of The Organization by Putting to Use My Skills, Experience and Knowledge Acquire Over Time. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
23
23
years of professional experience
Work History
Sous Chef
INTERCONTINENTAL HOTEL
11.2009 - Current
- Menu planning and pairing of food with Executive Sous chef
- Assisting Executive Sous chef for Food cost control
- Ordering market list & approving order absence of Executive Chef
- Carried out various tests on food recipes
- Responsible for various apprentice and goods required in kitchen
- Responsible for menu ideas, concepts and costing
- Handled all work in given time and budget
- Responsible for the quality, and presentation of food leaving the station
- Helped Executive Sous Chef in their work and increase knowledge
- Supervision of trainee and helping them in low cost overrun production with usage of standard recipe and standard hygiene food
- Responsible for food preparing equipment
- Responsible All day Dinning men preparation for Al carte & Buffet Restaurant
- Responsible For all the special guest request and diet requirement of In-House guest and Walking guest.
Commi in Indian Cuisine
Paradise Isle Beach Resort
08.2008 - 10.2009
- Food preparation and cooking responsibilities as directed by the Demi Chef De partie and Chef De Partie
- Organize and prepare mis en place
- Measures and mixes ingredients according to recipe to prepare soups, noodles, pasta salads, desserts, sauces, and casseroles
- Perform multitask activities such as wash, peel, cut and shred fruits and vegetables, menu and preparation techniques while working in buffet areas.
Cook in Indian and Continental cuisine
Sheikh Palace
11.2006 - 10.2008
- Store indenting menu planning with close coordination with subordinate
- Supervision of trainee and teaching them in low cost overrun production with usage of standard recipe and buffet set up
- Maintaining F.I.F.O and par stock and daily requisition of store.
Cook
MIG Cricket Club
12.2005 - 06.2006
- Food preparation and cooking responsibilities as directed by chef
- Organize and prepare mis en place
- Handled all work in given time and budget.
Cook
Paradise Isle Beach Resort
03.2004 - 10.2005
- Organize and prepare mis en place
- Help commis and Demi Chef De Partie in food preparation and cooking
- Perform multitask activities such as wash, peel, and cutting.
Apprentice trainee
Valley View International health club
01.2001 - 09.2004
- Worked this period 8 to 10 hours per day in the kitchen as apprentice trainee
- One and half year worked in bakery & confectionary department also take in-charge of the evening shift absence of Commi Chef
- Cake decoration, breads, croissant, Doughnuts, Danish, pastries, Brownie etc
- With standard recipes and high standards of hygiene
- Worked in Indian cuisine and Tandoori cuisine.
Education
Skills
- Cost Control
- Menu Memorization
- Food Preparation
- Food Safety
Languages
English, Hindi, Kannada Tulu and Konkani
Education Qualification
12th Standard - Certificate issued by Karnataka Govt. Pre University Board Bangalore Karnataka India.
Passport Detail
L3887643, 08/25/13, 08/24/23
Uae Visa Status
Employment Visa (NOC not required)
Skills And Responsibilities
- Creating innovative and Authentic dishes.
- Making sure all dining restaurant smooth operations all the time
- Making timesheets for junior kitchen staff.
- Writing up annual performance reviews of junior kitchen staff.
- Inspecting meals and buffet for attractiveness as well as palatability.
- Monitoring portion control, with the aim of ensuring that all meals are profitable. And make guest happy.
- Ordering Market list and co coordinating the delivery of food supplies
- Carrying out all other duties deemed necessary by the Executive Sous Chef and Executive Chef.
- Preparing food for special diets, kid meals.
Personal Information
- Date of Birth: 02/14/84
- Gender: Male
- Nationality: Indian
- Marital Status: Single
Timeline
Sous Chef
INTERCONTINENTAL HOTEL
11.2009 - Current
Commi in Indian Cuisine
Paradise Isle Beach Resort
08.2008 - 10.2009
Cook in Indian and Continental cuisine
Sheikh Palace
11.2006 - 10.2008
Cook
MIG Cricket Club
12.2005 - 06.2006
Cook
Paradise Isle Beach Resort
03.2004 - 10.2005
Apprentice trainee
Valley View International health club
01.2001 - 09.2004
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