Summary
Overview
Work History
Education
Skills
Certification
Interests
Timeline
Generic
Sumit Thakur

Sumit Thakur

B.sc Hotel Managemant

Summary

A seasoned Chef de Partie with a proven track record at Napkin Affair Mana Restaurant, I excel in optimizing food preparation processes and enhancing kitchen safety. My expertise spans culinary arts, menu development, and food safety, underscored by a strong foundation in teamwork and adaptability. Achievements include implementing time-saving techniques that maintain quality, demonstrating a commitment to excellence and professional growth.

Overview

12
12
years of professional experience
1
1
Certification
2
2
Languages

Work History

Chef de party

Napkin Affair Mana Restaurant
11.2019 - 11.2024
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.

Commi 1

Gastronomica Company Pvt.limt
10.2016 - 10.2018
  • Preparing ingredients: Measure, peel, chop, and mix ingredients
  • Processing deliveries: Receive deliveries and ensure that all items are high quality and arrive on time
  • Discarding expired food: Make sure that all staff have fresh ingredients
  • Cleaning: Clean and sanitize workstations
  • Assisting other chefs: Prepare meals, plate, and present culinary items as directed by the chef de partie.
  • to a senior chef
  • Maintaining hygiene: Keep high standards of personal and kitchen hygiene

Commi 2

Hotel 7 Seaes
03.2016 - 10.2016
  • Food preparation: Prepare food for service, ensuring quality and presentation standards are met
  • Kitchen maintenance: Keep the kitchen and food areas clean and safe, and maintain a clean and organized work station
  • Stock management: Monitor stock movement, order on your section, and control food stock and cost
  • Safety and sanitation: Follow all safety and sanitation procedures, including temperature checks, food labeling, and dating
  • Teamwork: Assist the Production team, Demi Chef de Partie, or Commis I, and cooperate with staff in each section.
  • Communication: Report any problems to a senior chef, and liaise with the Catering and Stewarding Departments
  • ACCP: Ensure HACCP procedures are followed and clear records are kept

Commi 2

Hotel Royal Plaza
04.2015 - 02.2016


  • ACCP: Ensure HACCP procedures are followed and clear records are kept.
  • Food preparation: Prepare food for service, ensuring quality and presentation standards are met
  • Kitchen maintenance: Keep the kitchen and food areas clean and safe, and maintain a clean and organized
  • Safety and sanitation: Follow all safety and sanitation procedures, including temperature checks, food labeling, and dating
  • Teamwork: Assist the Production team, Demi Chef de Partie, or Commis I, and cooperate with staff in each section.

Commi 3

The Suryaa Hotel
05.2013 - 12.2014
  • Food preparation: Preparing, cooking, and serving food to high standards
  • Kitchen safety: Removing hazards and making safe defects in the kitchen or its equipment
  • Basic kitchen tasks: Chopping, cleaning, slicing, pounding, mashing, boiling, steaming, julienning, stewing, sautéing, deep-frying, and baking
  • Kitchen maintenance: Ensuring that all cooking equipment is in working order and cleaning and re-stocking it in a hygienic manner
  • Communication: Communicating with the kitchen team for a smooth service.

Education

Bachelor Of Science - Tourism And Hotel Management

Punjab Technical University
09.2011

12th -

Sarvodaya Vidyalaya, Rouse Avenue
06.2008

10th -

Sarvodaya Vidyalaya, Rouse Avenue
05.2006

Skills

Culinary

Certification

Industrial training from imperial hotel

Interests

Listening music,playing vedio game

Timeline

Chef de party

Napkin Affair Mana Restaurant
11.2019 - 11.2024

Commi 1

Gastronomica Company Pvt.limt
10.2016 - 10.2018

Commi 2

Hotel 7 Seaes
03.2016 - 10.2016

Commi 2

Hotel Royal Plaza
04.2015 - 02.2016

Commi 3

The Suryaa Hotel
05.2013 - 12.2014

Industrial training from imperial hotel

12-2010

Bachelor Of Science - Tourism And Hotel Management

Punjab Technical University

12th -

Sarvodaya Vidyalaya, Rouse Avenue

10th -

Sarvodaya Vidyalaya, Rouse Avenue

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Sumit ThakurB.sc Hotel Managemant