Elichipuram Hanmanthrao Suman
GLENELG,SA
Summary
A result-oriented hospitality professional with 22+ years of experience across Food Production, Outlet Management & Training in the US, India and Australia. Deep understanding of European, American, Mexican & Mediterranean cuisines. Expert in Food Safety, Compliance, Quality Control, Governance & Overall Kitchen Management. A proven record of accomplishment in building kitchen & service teams up from scratch and leading outlets to success. Passionate about building a career around F&B quality and compliance.
Experienced with creating and delivering comprehensive training programs tailored to diverse audiences. Utilizes engaging instructional methods to facilitate effective learning and skills development. Track record of enhancing team performance through interactive and collaborative training sessions.
Overview
23
23
years of professional experience
Work History
Trainer & Assessor – Commercial Cookery & Hospitality Management
Durban International College, Adelaide (formerly Gill’s College of Australia)
07.2023 - Current
- Teaching classes for Certificate III in Commercial Cookery, Certificate IV in Kitchen Management & Diploma of Hospitality Management.
- Conducting training sessions and workshops for batches of 100+ students
- Assessing and evaluating student performance through practical demonstrations, written assignments, and examinations.
- Ensuring all training delivered meets industry requirements and VET Quality Framework.
- Developing and implementing Training and Assessment strategies to maximise student learning outcomes.
- Completing and maintaining all training assessment records efficiently and accurately.
- Monitoring and evaluating student progress.
Sous Chef
Delaware North
11.2022 - 07.2023
- Supervised food preparation, menu planning and staffing for 6 F&B outlets across the airport
- Acted as second-in-command to the Head Chef, assisting in daily kitchen operations.
- Supervised and supported staff across all back-of-house departments.
- Managed ordering, stock control, inventory, and kitchen administration tasks.
- Led designated kitchen sections during service and contributed to training and mentoring junior kitchen staff.
- Worked collaboratively with kitchen and front-of-house teams to ensure smooth and timely service during peak periods.
- Supported a clean, organised, and safe kitchen environment.
- Worked flexibly across a rotating roster, including weekdays, weekends, and public holidays.
Head Chef
Hope Inn
07.2021 - 11.2022
- Oversaw food preparation, menu planning, and kitchen staffing.
- Collaborated on recipe development and culinary innovation to enhance customer satisfaction.
- Directed kitchen operations to ensure quality, presentation, and timely meal service.
- Reviewed menus, recipes, and portion controls to meet food cost and quality targets.
- Held weekly meetings with restaurant managers to review sales, feedback, and inventory.
- Recruited, trained, and supervised kitchen staff.
- Conducted hygiene inspections and audits for compliance.
- Coordinated with Purchasing and Accounting to source and manage suppliers.
- Maintained and updated the hotel’s Standard Recipe File and related documentation.
Casual Qualified Chef
Delaware North
08.2021 - 10.2022
- Prepared, cooked, and plated high-quality meals in a fast-paced kitchen environment while maintaining consistency and efficiency.
- Ensured all dishes met strict presentation and quality standards.
- Maintained compliance with hygiene, food safety, WHS, and HACCP regulations
- Performed daily mise en place, stock rotation, and equipment maintenance.
- Took on other ad-hoc duties when the team required support.
- Promoted to Sous Chef.
Sous Chef
Port Lincoln Hotel
04.2021 - 06.2021
- Led, mentored, and managed the culinary team.
- Developed menus and daily specials in collaboration with the Executive Chef.
- Created prep lists and coordinated daily tasks for the kitchen crew.
- Managed food costing, inventory, and waste control.
- Maintained standards for food storage, rotation, quality, and presentation.
- Ensured compliance with all health codes and food safety regulations.
- Established cleaning and maintenance schedules for equipment and work areas.
- Participated in interviewing and selecting kitchen staff.
- Scheduled team rosters and supported HR-related processes.
- Collaborated regularly on recipe development and culinary innovation to enhance guest experience.
Chef
Drift Cafe
09.2020 - 03.2021
- Ensured FIFO rotation and accurate labeling of food products to uphold quality and safety standards.
- Maintained compliance with food presentation, quality, and service style standards.
- Promoted a safe, hygienic work environment by adhering to health, safety, and quality regulations.
- Adjusted recipes to accommodate allergies and dietary restrictions.
- Coordinated with front-of-house staff to ensure timely and accurate food service.
- Ordered ingredients and supplies to maintain kitchen inventory.
- Operated commercial kitchen appliances safely and efficiently.
- Portioned, arranged, and garnished dishes in line with guest preferences and presentation standards.
- Reviewed and updated menus, recipes, and portion controls to meet food cost and quality goals.
Qualified Chef
Hampstead Hotel By Australian Venue Co
02.2020 - 08.2020
- Served as a core member of the kitchen team across three outlets—Bistro, Gaming, and Sports Bar—within a 200-seat pub and bistro setting.
- Worked as a chef during lunch and dinner services, preparing salads, pasta, burgers, and main dishes.
- Managed inventory and food control to ensure cost-efficiency and stock accuracy.
- Maintained strict hygiene and safety standards in compliance with local health regulations.
- Minimized food wastage and pilferage through effective portioning and storage practices.
- Identified and reported unsafe equipment, low supplies, and potential safety hazards.
- Consistently met or exceeded cleanliness and food safety requirements.
- Took on additional duties as required to support overall kitchen operations.
Executive Sous Chef
Marigold by Green Park, India - 5 star hotel
06.2014 - 12.2019
- Promoted from Sous Chef
- Part of the core management team, overseeing kitchen operations across four restaurant outlets (250+ seating) and five banquet halls (800+ capacity).
- Managed a culinary team of 70, including Chef de Parties, chefs, and line cooks.
- Supervised food preparation, menu planning, and staffing to ensure consistency and quality
- Collaborated with Executive Chef on recipe development, culinary innovation, and guest satisfaction.
- Directed daily kitchen operations to ensure timely service, precise food temperatures, and high standards in plating and presentation.
- Structured and reviewed menus, recipes, and portion controls to meet food cost and quality benchmarks.
- Held weekly meetings with restaurant managers to review sales, customer feedback, and inventory.
- Interviewed, trained, and mentored kitchen staff to maintain team performance
- Conducted hygiene inspections and audits to uphold food safety standards.
- Worked with Purchasing and Accounting teams to source suppliers and manage raw material procurement.
- Maintained and regularly updated the hotel’s Standard Recipe File, including recipe cards and preparation charts.
Chef Incharge
Green Park Hospitality Services
03.2016 - 09.2018
- Served as part of the pre-opening and core management team within the F&B department to execute and implement client-specific scopes of work.
- Coordinated large-scale catering and cafeteria services at HITEX, delivering food for events ranging from 500 to 20,000 attendees.
- Managed F&B operations for a variety of functions, including office parties, social gatherings, corporate events, and public exhibitions.
- Ensured seamless planning and execution aligned with client expectations and service quality standards.
Chef & Kitchen Operations Manager
Chics N Wings
06.2012 - 11.2013
- Managed daily food and beverage operations for a busy 100-cover sports bar, overseeing both front and back of house to ensure smooth service and high customer satisfaction.
- Enforced strict food hygiene and quality standards, earning certification as a Health and Hygiene Food Manager in the US.
- Planned staff schedules, managed shifts, and optimized labor efficiency to support restaurant and kitchen operations.
- Controlled food and beverage costs by minimizing waste, pilferage, and standardizing recipes
- Handled inventory management, stock rotation, and collaborated with management on sales forecasting and marketing strategies.
Sous Chef
Masala Indian Restaurant
10.2011 - 05.2012
- Served as second-in-command at a 100-cover Indian restaurant in Warrenville, IL, including oversight of banqueting facilities.
- Assisted Head Chef with kitchen maintenance, supply organization, staff scheduling, and team supervision.
- Directed food preparation and assigned kitchen staff to stations to ensure efficient service.
- Developed and implemented a FIFO food rotation system, reducing waste by 70%.
- Managed end-to-end kitchen operations, including inventory control and food preparation.
- Coordinated outdoor catering and banquets serving over 500 guests.
- Enforced food hygiene and quality standards; certified by the Texas Health & Food Safety Department in Food Management.
Chef & Restaurant Manager
Sarovar Hotel
11.2008 - 09.2011
- Managed F&B operations for a 100-cover Indian-American restaurant in Texas, including outdoor catering and banqueting services.
- Oversaw food preparation, kitchen inventory, and cost control to maintain budget efficiency.
- Specialized in American cuisine and introduced new menu items to enhance the offering.
- Handled staff scheduling and payroll administration.
- Ensured full compliance with Texas state food hygiene regulations and safety procedures.
Culinary Intern
The Hyatt Fair Lakes
10.2007 - 10.2008
- Worked as a line cook for lunch and dinner service, specializing in salads and pasta preparation.
- Managed inventory and food control to support smooth kitchen operations.
- Served as Live Grill Cook at a recurring Jamaican festival, delivering high-volume service in a fast-paced environment.
- Received training in the banquet kitchen, supporting large-scale events and functions.
- Handled prep and production for daily breakfast and lunch buffets.
Chef de Partie – Continental Kitchen
Hotel Leo Continental
02.2007 - 10.2007
- Responsible for efficient running of the Continental Kitchen
- Supervised a team of 10 cooks
- Managed food cost & inventory
Continental Chef (Commi-I)
Belson Taj Mahal Hotel
12.2002 - 05.2005
- Took up an evening job after school to gain industry experience
- Responsible for efficient running of the Continental Kitchen
- Supervised a team of 5 cooks
- Managed food cost & inventory
- Specialized in Italian Cuisine and exclusively worked the pasta counter.
Industrial Trainee
Le Meridien
05.2002 - 10.2002
- Kitchen Apprentice – F&B Production
- Trained in the Butchery, Garde Manger (cold kitchen), Bakery and Confectionery
- Gained experience working live counters at the hotel’s various Asian food festivals
Education
Advanced Diploma - Hospitality Management
01.2024
Certificate IV - Training & Assessment
01.2023
Certificate IV - Commercial Cookery
01.2017
Graduate Diploma - Hotel Management & Catering
01.2004
Skills
- New hire training
- Planning and coordination
- Public speaking
- Creative problem solving
COVERING LETTER
- Dear Hiring Manager
- I am writing to express my interest in the Trainer position at your organization. With over 22 years of international experience across Australia, India, and the United States, I bring a deep understanding of the hospitality industry, both in operations and vocational training.
- My career spans roles from Executive Sous Chef at a 5-star hotel in India, to Head Chef and Sous Chef positions across South Australia, to managing and training culinary teams in the USA. I transitioned to the field of education in 2023 and currently serve as a Certified Trainer & Assessor in Commercial Cookery and Hospitality Management at Durban International College, Adelaide, where I lead training for Certificate III, IV, and Diploma students.
- I hold an Advanced Diploma in Hospitality Management, Certificate IV in Commercial Cookery, and Certificate IV in Training & Assessment. I am passionate about sharing real-world culinary knowledge, promoting food safety, and mentoring the next generation of hospitality professionals.
- I would welcome the opportunity to contribute my experience and enthusiasm to your team. Thank you for considering my application.
- Warm regards
- E.H. Suman
Hobbies and Interests
Being a Dad, Mixing Music, Travelling
Languages
English
Full Professional
Timeline
Trainer & Assessor – Commercial Cookery & Hospitality Management
Durban International College, Adelaide (formerly Gill’s College of Australia)
07.2023 - Current
Sous Chef
Delaware North
11.2022 - 07.2023
Casual Qualified Chef
Delaware North
08.2021 - 10.2022
Head Chef
Hope Inn
07.2021 - 11.2022
Sous Chef
Port Lincoln Hotel
04.2021 - 06.2021
Chef
Drift Cafe
09.2020 - 03.2021
Qualified Chef
Hampstead Hotel By Australian Venue Co
02.2020 - 08.2020
Chef Incharge
Green Park Hospitality Services
03.2016 - 09.2018
Executive Sous Chef
Marigold by Green Park, India - 5 star hotel
06.2014 - 12.2019
Chef & Kitchen Operations Manager
Chics N Wings
06.2012 - 11.2013
Sous Chef
Masala Indian Restaurant
10.2011 - 05.2012
Chef & Restaurant Manager
Sarovar Hotel
11.2008 - 09.2011
Culinary Intern
The Hyatt Fair Lakes
10.2007 - 10.2008
Chef de Partie – Continental Kitchen
Hotel Leo Continental
02.2007 - 10.2007
Continental Chef (Commi-I)
Belson Taj Mahal Hotel
12.2002 - 05.2005
Industrial Trainee
Le Meridien
05.2002 - 10.2002
Certificate IV - Training & Assessment
Certificate IV - Commercial Cookery
Graduate Diploma - Hotel Management & Catering
Advanced Diploma - Hospitality Management
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