Summary
Overview
Work History
Education
Skills
Awards And Honours
Languages
TECHNICAL SKILLS
Timeline
Generic
Sonu Kumar

Sonu Kumar

Muzaffarpur

Summary

Accomplished Chef de Partie with expertise from Princess Cruise Line, excelling in culinary arts and team leadership. Enhanced kitchen efficiency by reducing food waste by 20% and fostering strong supplier relationships. Adept in food safety and presentation, consistently delivering high-quality dishes while mentoring junior chefs in a dynamic, fast-paced environment.

Overview

13
13
years of professional experience

Work History

CHEF DE PARTIE

PRINCESS CRUISE LINE
LOS ANGELES
01.2018 - Current
  • Preparing and cooking dishes to a high standard, following recipes and maintaining consistency.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Maintained well-organized mise en place to keep work consistent.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Rotated stock to use items before expiration date.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Monitored food production to verify quality and consistency.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Disciplined and dedicated to meeting high-quality standards.

DEMI CHEF DE PARTIE

KAPCO BANQUETS & CATERING
MUMBAI
03.2016 - 05.2017
  • Assist the Chef de Partie or Sous Chef in the daily operation and work.
  • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
  • Control food stock and food cost.
  • Pre-prepare, portion and prepare menu items as ordered.

COMMIS CHEF

ITC MARATHA HOTEL
Mumbai
03.2015 - 05.2016
  • Lead all operations in Indian, Continental and American Cuisine
  • Assist the Chef de Partie or Sous Chef in the daily operation and work.
  • Control food stock and food cost.
  • Pre-prepare, portion and prepare menu items as ordered.

COMMIS-1

Beverly Park Managed by The Ascott Limited
NAVI MUMBAI
07.2012 - 08.2015
  • Assisting in the food preparation process.
  • Cooking and preparing elements of high quality dishes.
  • Preparing Continental and American Cuisine
  • Assisting other Chefs.
  • Contributing to maintaining kitchen and food safety standards.

Education

Diploma In Catering Operation - Food And Nutrition

Madurai Kamaraj University
Madurai, India

Bachelor of Arts - Political Science

Sikkim Manipal University
Gangtok, India

Skills

  • Proper food handling
  • Hospitality
  • Team management
  • Knife skills
  • Food spoilage prevention
  • Food presentation
  • Special diets
  • Ingredient sourcing
  • Plating and presentation
  • Portion standards
  • Garnishes
  • Culinary arts
  • Food cost control
  • Food safety
  • Safe food handling
  • Customer service
  • Foodservice
  • Sanitation procedures
  • Team leadership
  • Ordering and requisitions

Awards And Honours

  • Best Employee Award :- ITC Maratha Hotel for Outstanding performance
  • Employee of the month :- Beverly park managed by the ascott limited
  • Guest appreciation Certificate:- Beverly park managed by the ascott limited
  • Guest appreciation Certificate :-Beverly park managed by the ascott limited

Languages

Hindi
First Language
English
Upper Intermediate
B2

TECHNICAL SKILLS

  • I have basic knowledge of computer Ms-office (Word Excel and Power point).

Timeline

CHEF DE PARTIE

PRINCESS CRUISE LINE
01.2018 - Current

DEMI CHEF DE PARTIE

KAPCO BANQUETS & CATERING
03.2016 - 05.2017

COMMIS CHEF

ITC MARATHA HOTEL
03.2015 - 05.2016

COMMIS-1

Beverly Park Managed by The Ascott Limited
07.2012 - 08.2015

Diploma In Catering Operation - Food And Nutrition

Madurai Kamaraj University

Bachelor of Arts - Political Science

Sikkim Manipal University

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