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.

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.

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.

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.

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.

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