Kanyasri Kumar
Surfers Paradise
Summary
MBA-qualified professional with over 15 years of experience in the hospitality industry, adept at leveraging transferable skills in communication, relationship-building, and administration. Recognized for exceptional organizational abilities and efficiency in managing multiple tasks within deadline-driven environments, with proven flexibility to adapt to urgent demands. Committed to delivering outstanding service, providing accurate information, and ensuring prompt resolution of customer and internal inquiries. Seeking a role in sales and/or administration to utilize a diverse skill set that drives success and enhances operational effectiveness.
Overview
16
16
years of professional experience
Work History
Chef
Healthscope Gold Coast Private Hospital
04.2022 - Current
- Supervised kitchen staff, ensuring adherence to food safety standards and efficient workflow.
- Trained new chefs on cooking techniques and fostering a cohesive team environment.
- Implemented inventory management practices, reducing waste and optimizing stock levels effectively.
- Evaluated kitchen operations regularly to identify areas for improvement and implement best practices.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Continually improved kitchen health and safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Collaborated effectively with front-of-house team for seamless positive customer feedback.
Client Support Specialist
Grand Motors Toyota
08.2021 - 03.2022
- Managed inbound and outbound phone inquiries to schedule vehicle service appointments.
- Coordinated effectively with dealership departments as required.
- Provided clear and professional communication to ensure customers understood all procedures.
- Ensured full compliance with Australian Privacy Laws in all guest interactions.
- Promptly escalated any customer relationship concerns to the Customer Relations Manager.
- Achieved departmental volume, service level, and appointment conversion targets as set by the Supervisor.
- Maintained high standards of work performance, taking responsibility and accountability for the successful completion of all tasks.
- Delivered exceptional customer service by efficiently resolving customer queries and issues.
- Collaborated with internal departments to ensure timely resolution of customer concerns and requests.
Demi Chef de Partie
SOFITEL
01.2020 - 08.2021
- Carry out routine administrative duties, including maintaining accurate records, coordinating maintenance needs, and checking and accounting for supplies and deliveries.
- Discuss menu dishes to guests in a confident manner, providing accurate dietary and allergen information in response to guest enquiries.
- Promote a customer-focused culture within the kitchen by promptly addressing any customer complaints or concerns.
- Perform routine inventory control while also monitoring stock movement and rotation to ensure minimum wastage.
- Train and motivate junior team members to ensure the preparation of high-quality food according to menu guidelines, recipes and presentation standards.
- Research and implement new menus and dishes in line with the agreed gross profitability targets.
- Identify and prevent workplace risks by promoting an excellent health and safety culture and practices among staff.
- A 5-star hotel with a tennis court, fitness centre and two restaurants onsite.
Chef
PIER B WHOLEFOOD CAFÉ
03.2020 - 07.2020
- Demonstrated the ability to stay organised to manage all kitchen aspects while working in an extremely busy environment.
- Showed good leadership and mentoring abilities, effectively motivating a team of Chefs across different levels for them to meet their personal and team objectives.
- Applied meticulous attention to detail to monitor processes and approve dishes in order to ensure consistency in quality, quantity and presentation.
- Engaged with suppliers in sourcing the desired recipes or ingredients within the allocated budgets to drive profitability.
- Implemented robust stock control procedures to guarantee sufficient stock levels while minimising waste.
- Leveraged innovative thinking to conceptualise new menu ideas and recipes, while adapting dishes based on the specific dietary concerns and other requirements of customers.
- Drove strict compliance with health and safety practices to reduce the risk of cross-contamination or infection.
- A café located in the Sanctuary Cove on the Gold Coast.
Chef de Partie
SOFITEL SYDNEY DARLING HARBOUR (ACCOR HOTELS GROUP)
04.2018 - 02.2020
- Coordinated the work of kitchen staff, overseeing food production across four outlets (Atelier Restaurant, Club Millésime, Le Rivage Pool Bar and Esprit Noir).
- Supervised junior staff in the preparation, cooking and presentation of dishes with the objective of promoting sales.
- Oversaw stock movement and requisition across the assigned outlets using the prescribed computer software.
- Developed menus and prepared all food items following established recipes, yield guides and presentation guidelines.
- Monitored equipment maintenance while promoting adherence to safety standards, such as OH&S, food safety management and HACCP.
- A luxurious hotel managed by a leading lifestyle group that operates more than 4,200 hotels, resorts and residences.
Chef de Partie
BUTCHER AND THE FARMER (SEAGRASS BOUTIQUE HOSPITALITY GROUP)
08.2016 - 04.2018
- Assisted with pre-opening procedures, including developing and implementing kitchen processes and systems.
- Managed and cross-trained junior staff, ensuring that individual performance met the highest possible culinary standards.
- Maintained stock levels of food products at a suitable level with the objective of helping attain gross profit margins.
- Regularly inspected supplies, equipment and work areas to ensure conformance to established standards.
- A retail outlet and restaurant managed by a group that specialises in bespoke restaurant brand development.
Owner
KUMAR'S KITCHEN
09.2013 - 06.2016
- Performed administrative procedures for the business, including maintaining financial records, managing inventory of supplies, processing supplier invoices and executing other basic bookkeeping functions.
- Developed long- and short-range business and strategic plans and financial objectives for the restaurant.
- Positioned the business for long-term profitability by identifying improvements and cost reduction opportunities.
- Developed annual budgets, maintained profit margins and tracked cash flow.
- Planned and priced new menu items, selected recipes, and established presentation techniques and quality standards.
- A multi-cuisine restaurant offering a wide range of food selections.
Demi Chef de Partie
THE METROPOLITAN LONDON (COMO HOTELS & RESORTS)
11.2010 - 09.2012
- Sustained a calm and organised approach despite working in fast-paced, high-volume operations, including coordinating all breakfast, lunch, dinner and late dinner food production requirements for The London 2012 Summer Olympics.
- Reduced food cost from 37% to 30% through effective portion control, prompt purchasing and regular monitoring of inventory levels.
- Demonstrated personal accountability, earning a promotion from a Trainee to Demi Chef de Partie.
- A 5-star hotel with 144 rooms and suites, as well as a Japanese-Peruvian restaurant and wellness treatment rooms.
Trainee Chef
ST. REGIS DEER CREST
11.2009 - 04.2010
- Efficiently functioned while working at extremely cold temperatures, while effectively liaising amongst multiple teams and departments to deliver consistent services to guests.
- Demonstrated the ability to learn work methods and guidelines in an independent manner to immediately contribute within a team environment.
- A restaurant within a 5-star ski resort in Park City, Utah.
Education
MBA - International Business Management
Holmes Institute Gold Coast
Gold Coast, QLD06.2021
Certificate IV - Commercial Cookery (SIT40516)
FMDGE Facility Management Training Partners
Sydney, NSW03.2019
Masters in Hospitality And Tourism Management - Tourism and Hotel Management
SOUTHERN CROSS UNIVERSITY
Sydney, NSW01.2018
Bachelor of Arts - Hospitality Management
University Of West London
London, United Kingdom01.2012
Advanced Diploma - Hospitality Management
INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
India01.2010
Skills
- Customer Service: Strong experience in customer-focused roles, handling enquiries, resolving issues, and delivering exceptional service
- Communication: Excellent verbal and written communication skills, able to convey information clearly and professionally to diverse audiences
- Administration: Skilled in records management, document preparation, filing, stock control, procurement, and general office coordination
- Time Management: Able to prioritise tasks, manage workloads efficiently, and meet deadlines in fast-paced environments
- Teamwork: Effective collaborator with the ability to build positive working relationships and contribute to team goals
- Problem-Solving: Confident in managing challenging situations with tact, diplomacy, and sound decision-making
- Leadership: Experience supervising, mentoring, and coaching staff to support performance and development
- WHS Compliance: Knowledgeable in workplace health and safety requirements and maintaining safe work practices
- Attention to Detail: High level of accuracy in both administrative and customer-facing tasks
- Technical Skills: Proficient in MS Office (Word, Excel, PowerPoint) and Micros Fidelio PMS
Languages
English
Hindi
Bengali
Timeline
Chef
Healthscope Gold Coast Private Hospital
04.2022 - Current
Client Support Specialist
Grand Motors Toyota
08.2021 - 03.2022
Chef
PIER B WHOLEFOOD CAFÉ
03.2020 - 07.2020
Demi Chef de Partie
SOFITEL
01.2020 - 08.2021
Chef de Partie
SOFITEL SYDNEY DARLING HARBOUR (ACCOR HOTELS GROUP)
04.2018 - 02.2020
Chef de Partie
BUTCHER AND THE FARMER (SEAGRASS BOUTIQUE HOSPITALITY GROUP)
08.2016 - 04.2018
Owner
KUMAR'S KITCHEN
09.2013 - 06.2016
Demi Chef de Partie
THE METROPOLITAN LONDON (COMO HOTELS & RESORTS)
11.2010 - 09.2012
Trainee Chef
ST. REGIS DEER CREST
11.2009 - 04.2010
Advanced Diploma - Hospitality Management
INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
MBA - International Business Management
Holmes Institute Gold Coast
Certificate IV - Commercial Cookery (SIT40516)
FMDGE Facility Management Training Partners
Masters in Hospitality And Tourism Management - Tourism and Hotel Management
SOUTHERN CROSS UNIVERSITY
Bachelor of Arts - Hospitality Management
University Of West London