To work in a finest hotel in the world
To be a well renowned hotelier Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Hi, I’m
Mallula Sunny Premakumar
Bhimavaram
Summary
Overview
17
years of professional experience
Work History
Skyla Hospitality Pvt Ltd
Executive Chef
08.2023 - Current
Job overview
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Successfully launched new restaurants from concept development to opening day execution, overseeing all aspects of kitchen setup and staff recruitment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
RADISSON HOTELS
EXECUTIVE SOUS CHEF
02.2021 - 08.2023
Job overview
- Next to Executive chef, leading a Team of 35 numbers in kitchen staff
- Taking care of all culinary outlets as second in command in the deport
- 210 Rooms property and 3 F&B outlets (Cascade coffee shop, TOB is a Chinese Restaurant, Chama gaucha is a rooftop Brazilian restaurant)
- 5 conference rooms and 4 banquets hall over all capacity of 500 pax of banquets
- Directly involved in Food cost, Budgeting, Forecasting and Quality control
- Menu Engineering & Designing, maintaining excellent food quality without compromise the food coast
- Successfully complete HACCP audits and training
- Manpower recruitment
- Initiating cross exposure internally to develop team members.
- Modernized work processes to reduce guest wait times and boost daily output.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Monitored food production to verify quality and consistency.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Utilized culinary techniques to create visually appealing dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
MGM BEACH RESORTS
SOUS CHEF
12.2018 - 12.2020
Job overview
- Leading a Team of 60 including the kitchen stewarding Department
- I have 2 Food and Beverage outlets under my purview
- Banquet Operations being a key contributor to the success of the hotel with 5 Lawns And 3 Hall of Banqueting space, almost we accommodate 10,000 People in at a time
- That prides itself for hosting International Conventions, high profile Weddings and Conferences
- I have 2 Banqueting Kitchens directly under my purview
- Directly involved in Food cost, Budgeting, Forecasting and Quality control
- Menu Engineering & Designing
- HACCP Manpower recruitment
- Initiating cross exposure internationally to develop team members.
FAIRFILED BY MARRIOTT
SOUS CHEF
05.2018 - 12.2018
Job overview
- (Second in command next to Head chef Heading Culinary Operations due to the absence of an Executive Chef
- I had 2 Restaurant (which includes The Coffee Shop / Indian Restaurant/), In Room Dining and the Operations directly under my Purview
- Setting SOP'S for the Culinary Team
- Menu Engineering / Food Costing / Preparing Requisitions
- Development and Upgrade of Recipe Database for Banquets and Restaurant kitchen Maintenance of Restaurants and Banqueting workstation and facilities with respect to HACCP standards
- Training and Development of Team members as per the Marriott Standards
- Supervision of Food quality and quantity as per the hotel quality measures
- Monthly inventories Handling of all food complaints Possess good communication skills to communicate efficiently & effectively to the guest
PLAZA PREMIUM GROUPS
Jr. SOUS CHEF
06.2017 - 05.2018
Job overview
- (In charge in international departure Kitchen (HACCP Certified) handling every day 800 to 1200 guest) Provided guidance and support to all kitchen staff
- Ensured that all food served are appropriately arranged and met quality standards
- Assured that kitchen work is completed within the timeline
- Maintained hygiene standards of kitchen and equipment
- Directed and instructed kitchen personnel in their tasks
- Ensured food preparation procedures for quality, uniformity, and accurateness
- Reviewed delivered product and ensured appropriate storage
- Ensured the defined methods of cooking and garnishing
- Day to day vegetables requisition and monitoring the quality of vegetables
- Staff allocation and maintain the company SOP’s
- Meeting with Airlines managers and planning menus for the guest demands
- Assist with food preparation and serving when necessary
- Oversee food inventory with full responsibility for planning and ordering foods while maintaining freshness of ingredients.
SMAAASH ENTERTAINMENT PVT LTD
Jr.SOUS CHEF
10.2016 - 05.2017
Job overview
- In charge continental and Chinese &Indian kitchen (verbena brow pub is 160 Pax restaurant and 18.99 latitude banquettes kitchen is 1500 Pax banquettes hall) working with great chef guidance chef Madan Chhetri and chef Ashwin kotain
- In charge of kitchen and daily operations
- Make staff allocation, coordinate with all kitchen deportments in Verben kitchen and 18.99 latitude kitchen
- Support the executive chef to plan the banquettes menus according to guest need
- Organized Japanese, Goan and Kashmiri and Thai and Italian food festivals
- Make ordering vegetables and stores for day to day operations
- Maintained hygiene standards of kitchen and equipment
- Interact the guest with solve the complaints and menu discussions.
PALM MEADOWS RESORTS
CDP AND SR.CDP
02.2012 - 10.2016
Job overview
- (5 star resorts located at Whitefield, Bangalore
- 125 rooms and 25 suit rooms, café Palmyra is Italian and continental restaurant in 110 Pax) Reporting to the executive sous chef and sous chef
- Ordering the stores and vegetables for every day operations
- Support the sous chef for making the duty roaster and staff allocation
- Follow standard recipes and portioning and garnishing the food
- Maintained hygiene standards of kitchen and equipment
- Set the all live counters and buffets in café shop and restaurant area as per the standards
- Coordinate with the other kitchen depots time of banquet Events
- Control the food wastage and follow the fifo and lifos
- Organize The Special live counter stations (specially for pool side live stations like pastas and steak counters)
SAVANNAH SAROVAR PREMIERE HOTELS
Worked as commi –I and DCDP- a
07.2009 - 02.2012
Job overview
- (4 Star hotel located at Whitefield Bangalore, 160 rooms and 1 Indian and Italian restaurant & oriental restaurant)
BEST WESTERN GROUPS
Worked as a COMMI-III and COMMI-II
10.2007 - 03.2009
Job overview
THE MANOHAR
Six Months industrial exposure training
05.2007 - 10.2007
Job overview
- Specialized in food & beverage production.
Education
Acharya Nagarjuna University
Bachelor in Hotel Management
University Overview
Institute of Hotel Management Catering Technology & Applied Nutrition Hyderabad
Diploma in Hotel Management
University Overview
Skills
- MS OFFICE
- MICROS
- FIDELIO
- BIRCHSTREET (Marriott)
- Attain goals in time
- Punctuality & discipline
- Mould in any culture & environment
- Staff Recruiting and Hiring
- Kitchen Management
- Vendor Management
- Food plating and presentation
Websites
Accomplishments
Accomplishments
- Certified FSSAI Fostac training supervisor level 2
- Certified Six sigma yellow belt
- Appreciation for multi properties pre-openings from Marriott India
Languages
English, Hindi, Telugu, Kannada, Tamil
Personal Information
Personal Information
- Father's Name: Sita ramaprasad
- Date of Birth: 05/16/1989
- Gender: Male
- Nationality: Indian
- Marital Status: Un-Married
- Religion: Hindu
Motto
Motto
Determination to excel in any task & persistence to achieve itPermanent Address
Permanent Address
H.NO:10-5-94, Chinarangani Palem, Bhimavaram, W.G Dist, AP-534201References
References
- Chef Chakradhar, Executive chef, Fairfield by Marriott Chennai Omr, 9650097947/ 938482262
- Mr Rahul Jagiasi, G.M, The Fern Hotels Jaipur, 9619613030
Disclaimer
Disclaimer
I hereby declare that the above information is correct to the best of my knowledge and beliefTimeline
Executive Chef
Skyla Hospitality Pvt Ltd
08.2023 - Current
EXECUTIVE SOUS CHEF
RADISSON HOTELS
02.2021 - 08.2023
SOUS CHEF
MGM BEACH RESORTS
12.2018 - 12.2020
SOUS CHEF
FAIRFILED BY MARRIOTT
05.2018 - 12.2018
Jr. SOUS CHEF
PLAZA PREMIUM GROUPS
06.2017 - 05.2018
Jr.SOUS CHEF
SMAAASH ENTERTAINMENT PVT LTD
10.2016 - 05.2017
CDP AND SR.CDP
PALM MEADOWS RESORTS
02.2012 - 10.2016
Worked as commi –I and DCDP- a
SAVANNAH SAROVAR PREMIERE HOTELS
07.2009 - 02.2012
Worked as a COMMI-III and COMMI-II
BEST WESTERN GROUPS
10.2007 - 03.2009
Six Months industrial exposure training
THE MANOHAR
05.2007 - 10.2007
Acharya Nagarjuna University
Bachelor in Hotel Management
Institute of Hotel Management Catering Technology & Applied Nutrition Hyderabad
Diploma in Hotel Management
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