Sumit Sanil Email & Phone Number

Dubai, United Arab Emirates

United Arab Emirates

Reporting to the Head of central production responsibilities and essential job functions include but are not limited to the following. • Innovate and develop/ re-develop, new/existing dishes, and retail Products for Carrefour Business.• Develop food concepts in line with customer feedback/needs, business plan, and agreed upon critical path.• Full accountability of recipe creation and documentation at the product level including packaging.• Prepare samples for transit trials and travel tests for all dishes.• Work closely with procurement & technical teams to ensure all new raw materials meet agreed specifications & parameters. Communicate with B2B once samples are approved so that they can be created.• Attend taste panel & positive release as a representative of the NPD department.• Liaise with the Operations manager to draft proposed labor for all NPD/EPD projects. • Develop and provide menu items according to specific retail, food services, and QSR clients.• Ensure that company targets are met and annual departmental goals are successfully achieved.

Mumbai Area, India

Oversee complete operation of the kitchen and service on daily basis.Handling effectively the daily operation orders and giving full support to my Corporate Chef in maintaining Food cost as per our goal. Lead a back of house team of 28 associates during the daily operation in All day Dining / Banquet operation/ and VIP Dining Hall.Planning and directing food preparation and culinary activities.Modifying menus and create new ones that meet quality standards.Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); First Expiry First Out (FEFO), First Manufacture First Out (FMFO).Estimating food requirements and food/labor costs.Recruit/ manage and train kitchen and service staffs.Keep time and payroll records of both kitchen and service department.Maintain a positive and professional approach with coworkers and Guests.

Dubai, United Arab Emirates

• Oversee complete operation of In-Room Service/Banquet/Lobby Lounge/ Aqua Chill-Pool Bar• Handling the Birch Street effectively fore daily operation orders and gives full support to my chef in charge in maintaining a Food cost of 26.8% as per our yearly goal. • Achieved a Food and Beverage score of 100% for 2015, 2016 and 2017 in the Marriott Brand Standard Audit• Lead a back of house team of 15 associates during the daily operation in In-Room Service/Banquet/Lobby Lounge/ Aqua Chill-Pool Bar • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.• Prepare special meals or substitute items, where possible, to satisfy guest requests.• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.• Develop and maintain positive and productive working relationships with other employees and departments• Schedules; taste panels and daily 15 minutes trainings• Trained staff to work under Marriott and municipality guidelines• On the job training and assisted in training of Demi Chefs, Commi Chefs and Stewards • Overlooking Rouxbe-the culinary training for all kitchen associates• Daily Opening kitchen inspections, reports and follow up

Muscat

• Reporting to the Executive Chef (director of culinary).• Arranging and assisting Chef with culinary arts classes.• Monitoring the operation of the restaurant in the absence of sous chef.• Make and update menus, costing’s, haccp records & other important details.• Ordering with suppliers and following up the same.• Organizing and executing foods for special parties, occasions & functions.

Dubai

• Reporting to Sous Chef.• Have setup the Italian kitchen in "Fusion multi-cuisine.restaurant".• Taking charge of the kitchen in the absence of chef de partie.• Making sure the team follows HACCP rules.• Making store request and market list.• Preparing taste panels for the menu.

Doha, Qatar

Working in "Cucina" an Italian kitchen.• Working at hot, cold & production as per the situation demanded.• Mastered pizza station.• Assisting in the preparation of food under the supervision of chef.• To carry out the operation without any hurdles.• To prepare food for Club Lounge on a weekly basis.• Always maintaining clean as you go policy.• Reporting to Assist.Sous chef.• Following HACCP standards.• Following Marriott brand standards.

Biloxi, Mississippi Area

Line Cook- (sports kitchen, steakhouse, and main kitchen) • To handle hot (grill) section, making sure all foods are fresh and up to the standards.• To prepare smoked ribs and handle ribs section in steakhouse• To follow HACCP rules.• To handle flat grill sections • To cook daily over 2000 pounds of crabs for buffet alone while working in main kitchen.• To assist supervisors and carry out their instructions.

Orlando, Florida Area

Intern- (Buffet, Garde manger, Banquet) • Got the opportunity to work at live station.• Worked in garde manger, preparing fresh salads and cuts.• Worked in the ala carte line for Solaris kitchen.• Worked at Banquet kitchen assisting the Banquet Chef.

Bachelor Of Science (Bsc) Hospitality Studies, Hotel/Motel Administration/Management, A

H.S.C (Higher Secondary), Commerce, A