Sunil Kumar Gaur

• Maintained high standards of quality and freshness for all deli products.
• Trained staff to deliver exceptional customer service, enhancing guest satisfaction.
• Conducted coaching sessions to improve product knowledge and food handling practices.
• Supported promotional activities, including seasonal displays and tastings, to increase sales.
• Ensured compliance with food safety, hygiene, and cleanliness standards as per company policies.
• Supervised scheduling and training of deli team members for efficient operations.
• Led setup of deli departments during new store openings, ensuring adherence to guidelines.
• Collaborated with New Product Development team to evaluate in-store feasibility of new launches.

• Managed daily operations of Deli section, ensuring food quality and problem resolution.
• Supervised preparation and presentation of food items according to company SOPs and menu guidelines.
• Monitored production standards to maintain highest quality levels.
• Emphasized training on quality and presentation standards for staff development.
• Designed menus and developed new products aligned with company standards.
• Trained new staff on food preparation and safety protocols.
• Conducted routine visits to regional stores to assess deli food quality and compliance.
• Compiled and submitted weekly store reports to regional manager.

• Streamlined kitchen operations, focusing on quality and presentation within standardized menu guidelines.
• Trained and managed culinary team, ensuring compliance with health and safety standards.
• Monitored production standards to maintain top-tier quality control in food preparation.
• Oversaw food cost management, optimizing resource allocation and vendor negotiations.
• Implemented HACCP standards, adhering to hygiene requirements set by the municipality.
• Engaged in guest interactions, effectively resolving complaints to enhance experience.
• Conducted revenue analysis to optimize food profit margins and operational efficiency.

Company Overview: Taste Kitchen is a casual dining café concept created (on behalf of Spinneys) by chef duo Nick Alvis and Scott Price.

• In-charge during the absence of the Head Chef.
• Supervise and coordinate the day-to-day kitchen operation and ensure preparation and presentation of all food’s items in accordance with the menu guidelines.
• Managing and controlling all staff, food kitchen equipment related costs within the business.
• Coordinating with operating staff for upkeep of kitchen equipment in perfect working order.
• Do the checklist and food tasting before the restaurant service start.

Company Overview: Fiesta Bistro, a chain of bistro-style restaurants. The varied menu from across the globe. A Mediterranean cuisine.

• Responsible for training the new staff.
• Assisting the Head Chef with menu creation, maintaining all kinds of reports in the kitchen.
• Responsible for focusing on food quality and portion control according to company standards, and playing the role of a responsible team leader in the absence of the head chef.
• Do the mise en place checklist and food tasting before the restaurant service starts.
• Maintaining and cross-checking all HACCP records and the cleanliness of the premises.
• Assisting the Head Chef with menu planning for a special event and outdoor catering.
• Responsible for the smooth functioning of the allotted section, meeting SOPs.
• Responsible for making stock inventory reports.

Company Overview: Trader Vic’s, an international chain of restaurants, started in 1937 by Victor Jules Bergeron. It has exotic Polynesian décor mixed with formal table service, creating a great ambiance. It serves the multiethnic methods of cooking, a blend of French, Creole, Oriental, American, and Chinese.

• In charge of hot sections to prepare sauces, soups, side orders, and maintaining the quality and consistency of food prepared in the kitchen.
• Preparing store requisitions, and keeping track of ingredients.
• Maintaining and cross-checking all HACCP records and the cleanliness of the premises.
• Responsible for stock rotation, FIFO.
• Assisting the Chef de Partie with daily mise en place.
• Responsible for maintaining all cooking, cooling, and reheating records on a daily basis.
• Responsible for doing all vegetable and salad leaf sanitation, and maintaining the report for the same.

Company Overview: Limelight Cafe defined a new category in dining, that of the super-upscale casual restaurant. Taking design and style themes from the old-world cafés and bistros of Europe, Limelight Café provided all its patrons with an escape from the ordinary. It was more than a great coffee shop. It also had the largest selection of daily-made patisseries and cakes, delicious salads, sandwiches, grills, interesting, and very tempting daily specials for lunch and dinner, and homemade pasta and bread.

• Assisting the Head Chef with staff training and food plating.
• Preparing store requisitions, and keeping track of ingredients.
• Maintaining and cross-checking all HACCP records and the cleanliness of the premises.
• Responsible for stock rotation, FIFO.
• Responsible for maintaining all cooking, cooling, and reheating records on a daily basis.

• Assisted Head Chef in staff training and food plating techniques.
• Prepared store requisitions while tracking ingredient inventory.
• Maintained and cross-checked all HACCP documentation for compliance.
• Executed stock rotation using FIFO methodology to minimize waste.
• Monitored daily cooking, cooling, and reheating records for safety standards.
• Compiled stock inventory reports to support supply management.
• Managed breakfast section mise en place and guest orders efficiently.
• Lead shift operations during Head Chef's absence, ensuring smooth workflow.