SUNIL KAPOOR
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Chef position. Ready to help team achieve company goals. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Enthusiastic Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Adaptable and enterprising Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
2
2
years of professional experience
Work History
Chef Supervisor
Freshwaters Cafe
09.2021 - Current
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Set up and broke down kitchen for service.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Acted as head chef when required to maintain continuity of service and quality.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Evaluated food products to verify freshness and quality.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Modified recipes to accommodate dietary restrictions and allergies.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef De Partie
Blend Cafe
08.2021 - 09.2021
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained well-organized mise en place to keep work consistent.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Prepared items for roasting, sauteing, frying and baking.
- Plated meals paying special attention to garnishes and overall presentation.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Rotated stock to use items before expiration date.
- Sanitized all counters properly to prevent food-borne illness.
Education
SIT60316 - Advance Diploma Of Hospitality
Global College Australasia
Perth, WA03.2023
SIT50416 - Diploma of Hospitality Management
Global College Australasia
Perth, WA09.2022
SIT40516 Certificate IV - Commercial Cookery
Global College Australasia
Perth, WA09.2021
SIT30816 Certificate III - Commercial Cookery
Global College Australasia
Perth, WA09.2020
Skills
- Stocking and Replenishing
- Inspection and Observation
- High-Quality Ingredients
- Kitchen Preparation
- Dish Preparation
- Guest Satisfaction
- Collaborative Relationships
- Shipment Preparation
- High-Volume Environments
- Chef Assistance
- Food Preparation and Safety
- Garnishing and Plating
- Budgeting and Cost Control
- Food Service Standards
- Order Delivery Practices
- Food Spoilage Prevention
- Operations Support
- Proper Food Storage
- Motivational Team Management
- Commanding Leadership Style
- Weights and Measurements
- Staff Motivation
- Safety Management
- Verbal and Written Communication
- Product Availability
- Staff Training
- Portion Sizes
- Special Requests
- Equipment Usage
- Staff Performance Assessments
- Performance Improvement
- Team Leadership
- Food Preparation Supervision
- Disciplinary Action
- Large-Scale Events Planning
- Safe Handling
- Employee Performance Oversight
- Kitchen Equipment Operation
- Counter Sanitization
- Food Allergies
- Active Listening
- Dietary Requirements
- Verify Food Quality
- Vendor Contracts
- Production Preparation
- Temperature Monitoring
- Hospitality Management
- Cleaning and Sanitation
- BOH Operations
- ServSafe Certified
- Control Labor Costs
- Equipment Inspection and Maintenance
- Complex Problem-Solving
- Learning Techniques
- Safe Work Practices
- Staff Supervision and Coordination
- Procedure Preparation
- Estimate Food Needs
- Strategic Sales
Languages
English
Native or Bilingual
Arabic
Limited Working
French
Elementary
Hindi
Native or Bilingual
Punjabi
Native or Bilingual
Nepali
Limited Working
Timeline
Chef Supervisor
Freshwaters Cafe
09.2021 - Current
Chef De Partie
Blend Cafe
08.2021 - 09.2021
SIT60316 - Advance Diploma Of Hospitality
Global College Australasia
SIT50416 - Diploma of Hospitality Management
Global College Australasia
SIT40516 Certificate IV - Commercial Cookery
Global College Australasia
SIT30816 Certificate III - Commercial Cookery
Global College Australasia
Similar Profiles
Jesse CallanderJesse Callander
Server at Freshwaters CafeServer at Freshwaters Cafe
Tiara BradleyTiara Bradley
Server at Freshwaters Southern New OrleansServer at Freshwaters Southern New Orleans
Dipak MandalDipak Mandal
Chef assistant at Garden of Dreams Cafe (Kaiser Cafe)Chef assistant at Garden of Dreams Cafe (Kaiser Cafe)
GERMAINE CORNWALLGERMAINE CORNWALL
Chef Supervisor at ECKLES RESTAURANTChef Supervisor at ECKLES RESTAURANT
Marilyn LacyMarilyn Lacy
Chef Supervisor at Lucy's Fine CuisineChef Supervisor at Lucy's Fine Cuisine