Sumit Bhargava

• Developed strong relationships with suppliers, ensuring access to top-quality ingredients at competitive prices.
• Earned recognition from management for consistently demonstrating excellent teamwork skills during peak service hours.
• Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
• Maintained a clean and sanitary work environment in compliance with health department standards.
• Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
• Responsible for A la carte productions.
• worked closely with sous chef and pastry chef for plating and garnishing techniques.
• Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
• Successfully participated in pre opening and setting up the kitchen for the hotels.

• Assisted executive pastry chef with menu creation, exercising creativity and forward-planning skills.

•Responsible for Out door caterings

• InCharge of preparing Room amenities

•Managed ingredient deliveries and stock rotation, maintaining

optimum product quality.

•Adapted food preparation methods to meet vegan, vegetarian and

gluten-free dietary requests.

•Regularly conducted deep cleans of kitchen and storage areas to

maintain hygiene.

•Offered creative input on new dishes, suggesting enhancements or

additions according to market trends, seasons or requests.

•Modified recipes to accommodate customer needs and requests,

increasing loyalty and satisfaction.

•Neatly placed and arranged kitchen utensils, dishes and equipment

into designated places after cleaning or use.

• Learned basics for sugar craft.

• Learned the basics for chocolate work.

• Thorough practiced with temperature controls for different foods.

•Addressed spills and hazards promptly to maintain safe and clean work environment.

•Adhered to all regulatory standards regarding safe and sanitary food prep.

•Carried out Head Chef instructions accurately using organizational

and multi-tasking skills.

•Used excellent listening skills, concentration and multitasking to

accurately translate words into sign language.

Implemented more efficient processes and reduced wasted resources.

•Maintained clean, safe working environments to eliminate accident

risks.

• Created orders within tight timeframe, while maintaining accuracy

and attention to detail.

• Checked details of production schedules to make correct quantities

and maximise ingredients.

• Addressed spills and hazards promptly to maintain safe and clean

work environment.

• Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.

• Met schedule using excellent planning and coordination skills.
• Developed excellent working knowledge of industry trends and improvements in processes.
• Operated equipment to exceed production targets.
• Picked up additional tasks to aid team success.
• Managed bookings to optimise team availability.

• Regularly conducted deep cleans of kitchen and storage areas to

maintain hygiene.

• Performed opening mise-en-place duties, maintaining

professionalism of restaurant.

• Suggested potential new menu items with focus on using local and

seasonal ingredients.

• Neatly placed and arranged kitchen utensils, dishes and equipment

into designated places after cleaning or use.

• Chopped, mixed and prepared ingredients for line cooks ahead of

busy periods.

• Regularly conducted deep cleans of kitchen and storage areas to

maintain hygiene.

• Performed opening mise-en-place duties, maintaining

professionalism of restaurant.

• Suggested potential new menu items with focus on using local and

seasonal ingredients.

• Neatly placed and arranged kitchen utensils, dishes and equipment into designated places after cleaning or use.

• Learned basics about Japanese pastries and cuisines.
• Adapted different Japanese cooking methods.
• Operated equipment to exceed production targets.
• Achieved service time and quality targets.

•Cleaned and maintained kitchen equipment and reports any repair or maintenance needed.

•Learned the principles of HACCP and the correct way to follow the

procedures.

•Learned and assisted the head chefs with the basic preparations

such as sauces, gels, compotes, purees, etc.

•Filed physical and digital copies of important documents to maintain

accurate and consistent records.

• Actively participated in various competitions and functions.

• Segregated and labelled products to maintain organized inventory.

Evaluated existing practices and shared insights with management to aide in decision-making and help streamline processes.

Provided support to other fellow trainees.