Summary
Overview
Work History
Education
Skills
Timeline
Server

Sunil Rathod

Chef
Goa

Summary

Forward-thinking professional offering more than Number years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Type skills. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

17
17
years of professional experience
1
1
year of post-secondary education

Work History

Executive Chef

Golden Tulip Goa India
Panaji Goa
01.2014 - Current
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Worked closely with front-of-house staff to facilitate excellent customer service.

Sous Chef

Deltin Suites, Goa
Panaji
01.2013 - 01.2014
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Utilized culinary techniques to create visually appealing dishes.
  • Coordinated with team members to prepare orders on time.

Chef De Partie

The Crown
Panaji Goa
10.2010 - 11.2011
  • 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.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Cooked memorable dishes that brought new customers into establishment.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Acted as head chef when required to maintain continuity of service and quality.

Chef De Partie

The Park
Condolim Goa
11.2011 - 12.2012
  • Mentored kitchen staff to prepare each for demanding roles.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Operated all kitchen equipment safely to prevent injuries.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prepared items for roasting, sautéing, frying and baking.
  • Collaborated with staff members to create meals for large banquets.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Maintained well-organized mise en place to keep work consistent.

Commi I

Carnival Cruise Line
USA
12.2009 - 08.2010
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Placed orders to restock items before supplies ran out.
  • Rotated through all prep stations to learn different techniques.
  • Assisted with menu development and planning.
  • Disciplined and dedicated to meeting high-quality standards.

Commis Chef

Taj Hotels Resorts
Sinquerim Goa
05.2007 - 10.2009
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Placed orders to restock items before supplies ran out.
  • Assisted with menu development and planning.
  • Monitored food production to verify quality and consistency.
  • Maintained well-organized mise en place to keep work consistent.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.

Job Trainee

Taj Hotels Resorts
Sinquerim Goa
05.2006 - 10.2006
  • Learned and adapted quickly to new technology and software applications.
  • Self-motivated, with a strong sense of personal responsibility.
  • Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Proven ability to learn quickly and adapt to new situations.

Commis Chef

Chalstan Beach Resort
Baga Goa
11.2006 - 04.2007
  • Prepped daily menu items to quickly deliver upon request.
  • Maintained well-organized mise en place to keep work consistent.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

Education

Chef - Food Production & Patisserie

IHM
Porvorim
06.2005 - 05.2006

Skills

Food spoilage prevention

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Timeline

Executive Chef

Golden Tulip Goa India
01.2014 - Current

Sous Chef

Deltin Suites, Goa
01.2013 - 01.2014

Chef De Partie

The Park
11.2011 - 12.2012

Chef De Partie

The Crown
10.2010 - 11.2011

Commi I

Carnival Cruise Line
12.2009 - 08.2010

Commis Chef

Taj Hotels Resorts
05.2007 - 10.2009

Commis Chef

Chalstan Beach Resort
11.2006 - 04.2007

Job Trainee

Taj Hotels Resorts
05.2006 - 10.2006

Chef - Food Production & Patisserie

IHM
06.2005 - 05.2006

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