Sumit Kumar

Chef

Sons of Mischief

04.2022 - Current

Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Maintained well-organized mise en place to keep work consistent.
Placed orders to restock items before supplies ran out.
Handled and stored food to eliminate illness and prevent cross-contamination.
Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Trained kitchen staff to perform various preparation tasks under pressure.
Reduced food waste with strategic menu planning and inventory control techniques.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
Monitored food production to verify quality and consistency.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Worked closely with front-of-house staff to facilitate excellent customer service.
Set up and broke down kitchen for service.
Assisted with menu development and planning.
Participated in food tastings and taste tests.