M SAI KUMAR

Passionate and accomplished Chef with over 12 years of experience in leading culinary teams and managing high-performing kitchens. Proven track record of culinary excellence, cost management, and customer satisfaction. Skilled in menu development, team leadership, and implementing innovative strategies. Highly organized and detail-oriented, with a strong focus on food safety and quality. Certified with a Culinary Arts degree from the Culinary Institute of Regency college. I have abilities to lead in all areas of kitchen including main kitchen-All day dining, fine dining and Belgium, Italian and French cuisine. I have ability to handle latest kitchen equipment and tools. I have good skills at food presentation. Exemplary leadership skills coupled with a creative flair make me the ideal candidate for the Sous Chef role at your organization. Let's work together to create a better food future.

+91, 9392294953

• Participated in Accor world professions challenge in Paris, France.
• Achieved best chef award from overall Middle East countries conducted by Accor professions challenge.
• Certified holder of 'EFST' (Essential Food Safety Training Exam).
• Achieved best employee of the year by Marriott hotel, Goa.
• Successfully won 1st prize in national level cookery competition conducted by Christ College of Hotel Management at Christ University, Bangalore.
• Won 1st prize in national level carving competitions conducted by Banarsidas Chandiwala College of Hotel Management, Delhi.
• 'Marriott Privileged Card' was rewarded for my hard work & outstanding performance during my training at Hyderabad Marriott Hotel.
• Received acclaim of 'Chef Regency' award for my food presentation held at Regency College Of Hotel Management.
• Won the 3rd Prize in Spicy Bites Competition conducted by Times of India at Marriott International Conventional Centre, Hyderabad.
• Won 1st Consolation Prize for Fruit Carving conducted by Association of Catering Professionals (ACP) for the year 2010.
• Fast Learner award from Executive Chef in Park Hyatt 5
• Hotel.
• Certificate holder of HACCP.

• Food Safety Supervisor, SITSS00069
• Skill Assessment, SIT40516 Certificate IV in Commercial Cookery
• Diploma in Computer Programmers

• Leadership, Led and motivated teams of culinary professionals to achieve exceptional results, creating a positive and high-performing work environment.
• Creativity, Developed innovative recipes and menu items that delighted customers and contributed to the success and reputation of the restaurants.
• Adaptability, Thrived in fast-paced and dynamic kitchen environments, successfully managing multiple tasks and adapting to changing priorities with ease.

• English
• Culinary French
• Hindi
• Telugu

• Mr. Ashish Lepcha, Head Chef at Wolf Gang Puck Bistro, Sydney International Airport, +61433725930
• Ms. Josephine Tjiu, Sous Chef at Wolf Gang Puck Bistro, Sydney International Airport, +61450528922
• Mr. Nishanth, Chef Chophouse, +61435099556
• Mr. Jennish, Chef Chophouse, +61413667771
• Mrs. Priya, Restaurant Manager, Hyderabadi Mandi Restaurant, navyapriyathellu18@gmail.com, +919789302831
• Mrs. Michael Tien, Director of Food & Beverage at Westin Mount Laurel Hotel, mtien@westinmtlaurel.com, +18567787300
• Mr. Ronald Jones, Executive Chef at Westin Mount Laurel Hotel, rj520248@gmail.com
• Mr. Alan Corcoran, Chef de Cuisine, for 'Belgium Beer Café' from Ireland, alancrcn1999@gmail.com, +971529379580
• Mr. Sunil Kumar, Executive Chef at Marriott, Goa, chefsunilkumar39@gmail.com, +919959907252