Sunil Kumar
Chef De Cuisine
Summary
With 16+ years of experience, an innovative and detail-oriented chef proficient in consistently creating high-quality cuisine that is both creative and visually appealing for renowned hotels and resorts globally. Demonstrated success in efficiently managing kitchen operations, budgets, stock levels, waste control, hygiene standards, and staff training. Proficient in implementing cost control strategies and overseeing food inventory and purchasing to maximize productivity. Skilled in catering significant events and fostering strong business relationships to provide exceptional value to guests.
Overview
16
16
years of professional experience
8
8
years of post-secondary education
3
3
Certifications
Work History
Banquet Head Chef
Four Seasons Hotel
02.2025 - Current
- Recruit, train, and lead a high-performing kitchen team, ensuring seamless operations and staff development.
- Optimize food costs through strategic menu planning, portion control, and the use of seasonal ingredients.
- Conduct regular staff meetings to discuss upcoming events, address challenges, and reinforce company values.
- Oversee kitchen equipment maintenance to ensure efficiency, longevity, and reliable performance.
- Uphold high food quality standards by inspecting deliveries for accuracy, freshness, and consistency.
- Manage scheduling, inventory control, and procurement to maintain a fully stocked and cost-effective kitchen.
Chef De Cuisine
Four Seasons Hotel
08.2023 - 01.2025
- Revamped cooking techniques, increasing taste, presentation, and efficiency; achieved a 200% revenue boost in flight catering
- Allocating daily work to team and monitoring performance to max
- Productivity by ~15%
- Led flight catering operations, developing menus and ensuring quality control for airline clients
- Reduced food costs below 21% via strategic planning, portion control, and inventory management
- Implemented innovative methods, enhancing overall dish quality and efficiency
- Received commendations for upholding exceptional standards and exceeding guest expectations
- Collaborated with procurement and logistics to meet high-profile client requirements in inflight dining
- Ensured safety and compliance with ISO 22000, delivering exceptional inflight dining experiences
Chef De Cuisine
Six Senses
11.2017 - 07.2023
- Transformed the kitchen layout, enhancing productivity by 10% and streamlining workflows
- Achieved a 7% reduction in food costs by embracing seasonal ingredients and fine-tuning portion sizes
- Guided the team to keep food costs below 26.7%, realizing a 3.8% decrease
- Fostered a thriving work environment, earning the esteemed title of Leader of the Year in 2019
- Steered the resort's reopening as Head of Department amidst the challenges of the Covid-19 crisis
- Orchestrated the Eat with Six Senses Program, leading a dedicated team of 21
- Crafted innovative recipes from the ground up to minimize reliance on MSG and artificial additives
- Skillfully coordinated and managed ingredient orders valued at 50,000 AED per delivery
Sous Chef
Ramee Grand Hotel & Spa
08.2016 - 10.2017
- Administered day-to-day kitchen operations and managed kitchen inventory (38000 BHD)
- Handled purchase orders and sustained food cost under budget 29.3%
- Maintained food sanitation standards while preparing food
- Managed banquets with occupancy of 40 to 1000 Pax
- Provided timely and accurate inventory supplies, equipment and uniforms
- Headed a team of 18 members and reported to Executive Chef
- Chaired meetings in absence of Executive Chef
- Shared performance expectations with team as per job desc
Junior Sous Chef
Hilton Resort & Spa
09.2015 - 07.2016
- Identified development requirements of chefs & kitchen staff and supported, mentored staff to enhance knowledge and skills
- Maintained high quality levels of receiving, storage, production and presentation of food
- Ensured timely and correct allocation of staffs as per business demands
- Supervised employee's progress by supervising them as per set standards
- Helped Sous Chef in preparing weekly schedules for 18 kitchen staff
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
Chef De Partie
Ritz Carlton Hotel
09.2012 - 08.2015
- Oversaw the Grill Section at Café Can Can, a charming French Brasserie.
- Managed the hot and cold realms of the kitchen, catering to in-room dining (IRD), the cake shop, and the exclusive club lounge.
- Skillfully handled approximately 400 à la carte covers daily while ensuring food costs adhered to budgetary spells.
- Crafted exquisite menus for breakfast, lunch, and dinner services, all while orchestrating the kitchen's harmonious operations.
- Prepared culinary delights for roasting, sautéing, frying, and baking, plating each meal with a focus on enchanting presentation.
- Attended to guests' culinary preferences with the utmost care, safeguarding against contamination from utensils, surfaces, and pans during the art of cooking and plating
Demi Chef De Partie
Courtyard by Marriott
04.2011 - 08.2012
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
Commis I
Zuri Hotel
07.2009 - 03.2011
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Education
Bachelor of Science - Tourism And Hotel Management
Hotel Management
BHUBANESWAR, ODISHA 04.2001 - 01.2009
Skills
- Culinary Operations Management
- Inventory Control management
- Strategic Food Planning
- Cost Control Management
- Kitchen management
- Food safety regulations
- Banquets and catering
- Team management
Certification
ISO 22000 certification
Recognition
- Awarded leader of quarter Four Seasons
- Awarded leader of the year Six Senses
- Awarded five-star employee Ritz Carlton
Timeline
Banquet Head Chef
Four Seasons Hotel
02.2025 - Current
ISO 22000 certification
08-2024
HACCP certification
03-2024
First aid certification
02-2024
Chef De Cuisine
Four Seasons Hotel
08.2023 - 01.2025
Chef De Cuisine
Six Senses
11.2017 - 07.2023
Sous Chef
Ramee Grand Hotel & Spa
08.2016 - 10.2017
Junior Sous Chef
Hilton Resort & Spa
09.2015 - 07.2016
Chef De Partie
Ritz Carlton Hotel
09.2012 - 08.2015
Demi Chef De Partie
Courtyard by Marriott
04.2011 - 08.2012
Commis I
Zuri Hotel
07.2009 - 03.2011
Bachelor of Science - Tourism And Hotel Management
Hotel Management
04.2001 - 01.2009
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