Mohit Kumar
Sous Chef (Bakery)
Gurgaon
Summary
A hands-on leader and a baking expert, the Bakery Sous Chef is crucial to daily operations. They direct the production schedule, ensure strict HACCP compliance, and mentor junior staff, guaranteeing every item—from the artisan bread to the complex dessert—is executed to the highest standard.
Overview
14
14
years of professional experience
Work History
R&D Chef
Switz International
Delhi NCR
10.2025 - Current
Sous Chef
Baker By Chance (RSPL Group)
Gurgaon, Haryana
02.2025 - 10.2025
- Oversee the daily operations of all kitchen staff (bakers, cooks, assistants, etc.), ensuring smooth and efficient workflow for both the savory and bakery sections and Develop, implement, and enforce strict food safety, sanitation, and hygiene protocols (like HACCP) across all preparation and storage areas to ensure compliance with health regulations.
Sous Chef
Frosting Fantasies
Mohali, Punjab
05.2024 - 02.2025
- Plan, prepare, and bake a diverse range of breads, pastries, desserts, and special items (e.g., muffins, cookies, cakes, rolls) for patient meals, staff cafeteria, and special hospital events. And work closely with Registered Dietitians and the Head Chef to ensure all baked goods align with therapeutic and clinical dietary requirements (e.g., low-sodium, diabetic/sugar-free, gluten-free, texture-modified/pureed, renal diets).
Chef di partie
Winni Retails Pvt Ltd
Zirakpur, Punjab
12.2021 - 05.2024
- Spearhead all franchise-level street staff and the technical support team, providing hands-on leadership and strategic direction for optimal performance and Lead and mentor the technical support team, managing their day-to-day activities to provide timely and effective resolutions for all franchise technical issues. And Manage the full scope of central kitchen operations, driving daily productivity, quality control, and resource allocation to support the entire Franchise network.
Demi Chef de Partie
Hotel LP Vilas
Dehradun, Uttarakhand
02.2020 - 12.2021
Commie 1
Chocomelt Restaurant Company
11.2017 - 12.2019
Commie 2
Hotel JW Marriott
Chandigarh
01.2017 - 10.2017
Commie 3
The Oberoi New Delhi
Agra, Uttar Pradesh
02.2014 - 04.2016
On Job Trainee
Alankrita Resort
Secunderabad
01.2013 - 09.2013
Industrial Training
ITC Fortune Hotel, Delhi
05.2012 - 10.2012
Education
Diploma - Food Production
IHM Dehradun
Dehradun, Uttarakhand, India01.2012
Class XII - undefined
Uttar Pradesh Board
India01.2008
Skills
Leadership & Management
Inventory Management
Baking
Recipe Understanding
Food Safety
Mass Production Efficiency
SOP Development
Quality Assurance
Communication Skills
References
Amit, Porwal, Executive Chef at Hotel Radisson Blu, Ludhiana, amit.porwal@gmail.com, 7428106878
Interests
Photography, Cooking, Movie Buff, Reading Books, Traveling
Timeline
R&D Chef
Switz International
10.2025 - Current
Sous Chef
Baker By Chance (RSPL Group)
02.2025 - 10.2025
Sous Chef
Frosting Fantasies
05.2024 - 02.2025
Chef di partie
Winni Retails Pvt Ltd
12.2021 - 05.2024
Demi Chef de Partie
Hotel LP Vilas
02.2020 - 12.2021
Commie 1
Chocomelt Restaurant Company
11.2017 - 12.2019
Commie 2
Hotel JW Marriott
01.2017 - 10.2017
Commie 3
The Oberoi New Delhi
02.2014 - 04.2016
On Job Trainee
Alankrita Resort
01.2013 - 09.2013
Industrial Training
ITC Fortune Hotel, Delhi
05.2012 - 10.2012
Diploma - Food Production
IHM Dehradun
Class XII - undefined
Uttar Pradesh Board