Sumit Saha
Merrylands,Australia
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at Crowne Plaza, excelling in menu innovation and team leadership. Proven expertise in quality control and kitchen efficiency, complemented by strong communication skills. Successfully streamlined operations, enhancing dish presentation and customer satisfaction in high-pressure environments.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Sous Chef
Crowne Plaza
Macquarie Park
01.2025 - Current
- Lead kitchen operations, overseeing menu planning and food preparation
- Ensure consistency in quality and presentation of dishes
- Maintain compliance with health and safety standards
Sous Chef
Courtyard by Marriott
Sydney
08.2016 - 01.2025
- Managed day-to-day kitchen operations, supervising a team of chefs and kitchen staff
- Developed innovative recipes while ensuring adherence to brand standards
- Streamlined kitchen processes to improve efficiency and quality control
Chef de Partie
Sydney Harbour Marriott
Sydney
04.2013 - 01.2016
- Assisted in preparing and cooking meals for high-volume service
- Worked across various kitchen stations, maintaining high food standards
- Contributed to menu development and plating presentations
Demi Chef de Partie
Langham Hotel
Auckland, NZ
11.2010 - 01.2012
- Led preparation and execution of dishes in designated sections
- Assisted senior chefs in menu development and food styling
Demi Chef
Hinds Food Ltd
Auckland, NZ
01.2004 - 02.2006
- Played a key role in high-quality meal preparation and kitchen efficiency
- Assisted in menu planning and implemented customer feedback
Indian Curry Chef
Indus Café & Bar
Auckland, NZ
05.2001 - 11.2004
- Specialized in authentic Indian curry preparation and presentation
- Ensured high-quality and consistency in food production
Commis Chef
Taj Bengal
Kolkata, India
05.1998 - 11.2000
- Assisted in meal preparation for large-scale hotel dining
- Supported senior chefs in executing diverse culinary offerings
Skills
- Culinary Expertise: Food preparation, cooking techniques, knife skills, menu planning, quality control
- Kitchen Management: Team leadership, staff training, inventory & cost control, supplier coordination
- Organization & Efficiency: Time management, multitasking, task delegation, hygiene & safety (HACCP)
- Problem-Solving & Adaptability: Quick decision-making, troubleshooting, menu adjustments
- Communication & Teamwork: Clear communication, collaboration with staff & management, customer service
Accomplishments
- Certificate in Applied Science, Auckland University of Technology, 2006
- Certificate in Nutrition and Food, Auckland University of Technology, 2002
- Diploma in Hotel Management, Catering Technology & Food Science, NIPS
Certification
- Health and Safety Representative Course, NZ Council of Trade Unions
- Basic Food Safety Course, NZ School of Food Hygiene Ltd, NZQA
Additional Information
- Citizenship: New Zealand / Australia
- Driver’s License: Full
- Languages: English, Hindi, Bengali
References
References available upon request.
Timeline
Sous Chef
Crowne Plaza
01.2025 - Current
Sous Chef
Courtyard by Marriott
08.2016 - 01.2025
Chef de Partie
Sydney Harbour Marriott
04.2013 - 01.2016
Demi Chef de Partie
Langham Hotel
11.2010 - 01.2012
Demi Chef
Hinds Food Ltd
01.2004 - 02.2006
Indian Curry Chef
Indus Café & Bar
05.2001 - 11.2004
Commis Chef
Taj Bengal
05.1998 - 11.2000
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