SUNDER Mukundan
Southport,QLD
Summary
Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills.
Overview
17
17
years of professional experience
Work History
Sous Chef
Chef N Fire
08.2023 - Current
- Disciplined and dedicated to meeting high-quality standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Coordinated with team members to prepare orders on time.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Childcare chef
Learning Avenues Childcare Centre
01.2022 - 08.2023
- Cooking Fresh, Nutritious and delicious meal to around 150 kids including babies and toddlers under the age of 5
- Catering to all special needs of dietary requirements and special meal preparations
- Cooking Morning tea, Afternoon Lunch and Afternoon tea
- Planning four week rotational menu every season and keeping the menu exciting for the kids
- Ordering and stock rotation and stock handling in the kitchen
- Solely responsible in the kitchen for all the cooking needs
- Cleaning and maintain equipments and keeping up all the paper work up to the standards of the local City Council
- Maintain standards and always trying to introduce new foods with different flavours of the world
Head Chef
Relish Café
12.2020 - 01.2022
- In charge of kitchen operation from preparing the mise to preparing and plating dishes
- Maintaining all par level stocks as necessary for operation
- Cleaning kitchen everyday, maintaining log sheets as per standards
- Planning new menu, designing and implementing
- Liaison with front of house team for smooth operation.
Production supervisor
Airport Retails Enterprises
01.2019 - 12.2020
- In charge for production kitchen in Domestic Terminal food outlets like GO, Quick Shots ,Velocity & Quick fix
- Making Grab & Go food for respective outlets
- Ordering and maintaining par level of perishables and dry goods as per standard
- Keeping kitchen clean and tidy all times with proper cleaning schedules
- Coordinating with front of house for smooth operation
- Reporting to head chef on daily basis for any operational challenges.
- Managed team of 4 production associates, overseeing productive production processes and meeting all deadlines.
- Evaluated team member performance regularly to identify and resolve productivity concerns.
- Making roasters and liaison with staff
Chef
Four Points by Sheraton
08.2018 - 04.2019
- Working in casual shifts in hot breakfast section and in larder section
- Maintaining food standards as per hotel policy
- Following hygiene practices in all given time
- Reporting to Executive chef for any operational issues.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Casual chef
Airport Retail Enterprises
08.2018 - 12.2018
- Bar Pulpo by Movida, Melbourne Airport
- Worked in larder and hot section during breakfast operations
- Cooked different tapas items and sandwiches, jaffles
- Worked effectively in fast-paced environments.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Cultivated interpersonal skills by building positive relationships with others.
- Reported to sous chef on daily basis for smooth operations.
Sous Chef
Marriott
07.2015 - 02.2018
- One of the Chefs in charge for outlets called Okra coffee shop, Altitude Bar & Lounge, HBC (Pastry shop), Executive lounge for Marriott preferred members, Momo café & Momo to you
- Excelled in Guest Interaction and awarded as the Guest voice Champion of the year for 2016 & 2017
- Maintaining Food Quality & Guest Satisfaction Survey
- Employee half-yearly appraisals
- Assuring the Kitchen standards as per Brand Standard Audit
- Trained kitchen staff to perform various preparation tasks under pressure like large banquets.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Jr. Sous Chef
Novotel
11.2013 - 06.2015
- Chef In charge of dinner Operations at 'Infinity' & breakfast at the coffee shop 'Square'
- Trained kitchen staff to perform various preparation tasks under pressure.
- Controlling and maintaining food cost at optimum levels
- Planning menus & executing food festivals at infinity
- Implementing Innovative dishes in Ala-carte menu
- Taking charge of the outlets during absence of chef-in charge.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
Chef de partie
Taj Krishna
08.2011 - 10.2013
- In charge for gardemanger & continental section banquets and Executive restaurant ‘The chambers'
- Handling guests complaints & taking feed backs
- Monitoring the dispensed food quality
Demi chef de partie
Carnival Cruise Lines
09.2010 - 06.2011
- Handling function cook section & breakfast section
- Prepared food for over 1000 guests
- Taking care of dietary requirements
- Preparing multi cuisine foods
- Happened to work in a chatter cruise of Elvis Presley
- Prepared Indian food as per requested guests
Chef de partie
The Oberoi Udaivilas
12.2009 - 04.2010
- In charge of continental section
- Taking care of food quality, delivery timing
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sauteing, frying and baking.
Demi Chef de partie
Velassaru
01.2009 - 12.2009
- Taking care of pasta section in ‘Etesian', the Mediterranean
- In charge of kitchen in the absence of CDP
- Taking guests' special orders & feedbacks
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Trainee DCDP
The Oberoi
06.2007 - 12.2008
- Worked in one of the best known Italian fine dining restaurants Vetro
- Worked under Michelin star chef Emmanuel Lattanzi from hustler
- Worked in food festival called Imago with chefs from Italy
- Learnt varieties of homemade pastas & raviolis
Industrial
Hyatt Regency
12.2005 - 04.2006
- Worked in coffee shop making mise-en-place for ala-carte
- Also handled night panther shift during the training
- Worked in commissary, bakery, pastry & butchery.
Education
Certificate IV - Training And Assessment
Tafe
Brisbane, QLD08.2024
Certificate IV in Work health and Safety -
TAFE
12.2020
Master of Business Administration - Human Resources
Sikkim Manipal University
06.2014
Bachelors of Catering Technology & Culinary Arts -
The Culinary Academy Of India
05.2007
Intermediate Higher Secondary Education -
Ratna Junior College
05.2004
Skills
- Familiarity with Childcare Guidelines
- Recipe Development
- Portion and Cost Control
- Foodstuff Procurement
- Dietary Restrictions
- Kitchen Equipment Safety
- Food Preparing, Plating and Presentation
- Guest Satisfaction
- Profit Target Achievement
- Coaching and Mentoring
- Temperature Monitoring
- Staff Supervision and Coordination
- Safety Management
- High-Volume Production Capabilities
- Cuisine Type Expert
Timeline
Sous Chef
Chef N Fire
08.2023 - Current
Childcare chef
Learning Avenues Childcare Centre
01.2022 - 08.2023
Head Chef
Relish Café
12.2020 - 01.2022
Production supervisor
Airport Retails Enterprises
01.2019 - 12.2020
Chef
Four Points by Sheraton
08.2018 - 04.2019
Casual chef
Airport Retail Enterprises
08.2018 - 12.2018
Sous Chef
Marriott
07.2015 - 02.2018
Jr. Sous Chef
Novotel
11.2013 - 06.2015
Chef de partie
Taj Krishna
08.2011 - 10.2013
Demi chef de partie
Carnival Cruise Lines
09.2010 - 06.2011
Chef de partie
The Oberoi Udaivilas
12.2009 - 04.2010
Demi Chef de partie
Velassaru
01.2009 - 12.2009
Trainee DCDP
The Oberoi
06.2007 - 12.2008
Industrial
Hyatt Regency
12.2005 - 04.2006
Certificate IV - Training And Assessment
Tafe
Certificate IV in Work health and Safety -
TAFE
Master of Business Administration - Human Resources
Sikkim Manipal University
Bachelors of Catering Technology & Culinary Arts -
The Culinary Academy Of India
Intermediate Higher Secondary Education -
Ratna Junior College
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