Lovlesh Kumar
Victoria,BC
Summary
Quality-driven Sous Chef with comprehensive knowledge of kitchen operations, equipment, and sanitation. Proven organizational skills and budgeting experience, with a strong grasp of financial reporting. Expertise in hiring, training, and managing staff to ensure achievement of operational objectives.
Overview
15
15
years of professional experience
Work History
Sous Chef
Jones Bar Be Que. Inc./ The Alibi
Victoria, British Columbia
12.2022 - Current
- Prepared high-quality dishes following established restaurant recipes and standards.
- Implemented food safety procedures to ensure compliance with health regulations.
- Tracked ingredient levels and managed inventory through timely orders.
- Trained new kitchen staff in food preparation techniques and safety protocols.
- Coordinated food ordering, receiving, storage, and distribution processes.
- Established standard plating procedures to enhance presentation quality.
- Maintained accurate records for effective cost analysis.
Sous Chef
Sheraton Dubai Creek hotel & Towers
Dubai, UAE
12.2016 - 10.2022
- Directed kitchen staff to ensure adherence to food safety and sanitation standards.
- Collaborated with chefs to create innovative menu items and seasonal specials.
- Monitored food presentation for quality and consistency across all dishes.
- Assisted in recipe testing and menu development to enhance culinary offerings.
Chef de Partie
Sheraton Dubai Creek Hotel & Towers
Dubai, UAE
03.2014 - 11.2016
- Coordinated meal preparation activities with chefs during peak shifts to enhance efficiency.
- Managed food inventory through effective stock rotation to minimize spoilage.
- Organized daily mise en place to ensure streamlined meal preparation.
- Prepared various sauces from scratch based on recipes or customer preferences.
- Ensured adherence to health and safety regulations during food preparation.
Chef de Partie
Intercontinental hotel Doha The City
Doha, Qatar
04.2013 - 02.2014
- Trained new employees in food preparation techniques, presentation, and sanitation protocols.
- Supervised kitchen staff to uphold quality standards in food production.
- Developed menus for special occasions, adhering to established recipes and standards.
- Maintained accurate stock records and ordered ingredients as necessary.
- Ensured availability and functionality of all equipment prior to service.
- Conducted regular inspections of kitchen areas and equipment to meet hygiene requirements.
Commis Chef
The Westin Le Meridien Mina Seyahi
Dubai , UAE
06.2010 - 03.2013
- Prepared and cooked food items according to recipes, ensuring portioning and presentation standards.
- Monitored food safety practices during cooking and storage processes to prevent contamination.
- Maintained cleanliness and organization in kitchen environment, adhering to health codes.
- Managed inventory levels of kitchen supplies, conducting routine checks for freshness.
- Rotated food stock effectively by prioritizing older items and rejecting expired goods.
- Ensured a clean working area at all times to uphold sanitation standards.
Education
Red Seal in Skilled Trade - Cooking
Skilled Trade BC
Canada08-2024
Hotel Management & Catering Technology - Tourism And Hotel Management
JP IHM Meerut
India01-2007
Master of Commerce - Accounting And Finance
MJP Ruhelkhand University
India12-2007
Skills
- Culinary techniques
- Food safety standards
- Menu development
- Inventory management
- Cost analysis
- Team collaboration
Timeline
Sous Chef
Jones Bar Be Que. Inc./ The Alibi
12.2022 - Current
Sous Chef
Sheraton Dubai Creek hotel & Towers
12.2016 - 10.2022
Chef de Partie
Sheraton Dubai Creek Hotel & Towers
03.2014 - 11.2016
Chef de Partie
Intercontinental hotel Doha The City
04.2013 - 02.2014
Commis Chef
The Westin Le Meridien Mina Seyahi
06.2010 - 03.2013
Red Seal in Skilled Trade - Cooking
Skilled Trade BC
Hotel Management & Catering Technology - Tourism And Hotel Management
JP IHM Meerut
Master of Commerce - Accounting And Finance
MJP Ruhelkhand University
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