SUMESH PONNAPPAN
Penticton,BC
Summary
Adept Executive Chef with a proven track record at UlavacharU Indian Restaurant, enhancing menu development with a keen eye on cost control. Excelled in carving & food presentation, elevating dining experiences. Skilled in food safety and leading teams to achieve high-quality standards, showcasing both hard and soft skills without compromising profitability.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Executive Chef
UlavacharU Indian Restaurant
07.2020 - 10.2024
- Creating and updating the restaurant’s menu, focusing on seasonal ingredients, trends, and customer preferences.
- Managing food costs and labor, budgeting, and ensuring profitability.
- Overseeing all kitchen operations, ensuring high standards of food quality and presentation.
- Hiring, training, and managing kitchen staff, including sous chefs and kitchen personnel.
- Assisting in planning and executing special events, catering, or private functions as needed as a food production and food carving expert.
Head Chef
Bharath Bazar Food Court
02.2016 - 07.2020
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Purchasing, health and safety including food hygiene procedures.
Sous Chef
UlavacharU Indian Restaurant,
01.2014 - 02.2016
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
Sous Chef
Carnival Cruise Lines
12.2011 - 10.2013
- Carving (Vegetable, Ice, Fruit & butter) and present new decorations and displays.
- Complete daily checks of all mis en place to ensure freshness & quality standards
- Comply with hotel security, fire regulations and all health and food safety legislation
CDP-Kitchen Artist
Taj Vivanta, Taj Hotels Resorts and Palaces , In
04.2011 - 11.2011
- In charge for the Cold Kitchen and Handling multiple tasks with attention to detail.
- Carving & Presentation (Vegetable, Ice, Fruit, Thermocol & butter).
- Coordinates banqueting events alongside the banquet manager.
DCDP- Kitchen Artist
Holiday Villa Hotel and Residence
02.2009 - 02.2011
Commis I
The Renaissance
07.2007 - 02.2009
Commis Chef
National Institute of Ocean Technology (NIOT)
01.2007 - 04.2007
Industrial Training
V-Tel Hotel & Resorts
04.2006 - 12.2006
Education
Master of Science - Tourism And Hospitality Management
Madurai Kamaraj University
Tamil Nadu, India09-2012
Bachelor of Science - Hotel Management
University of Kerala
Trivandrum, Kerala, India09-2006
Vocational Higher Secondary - Travel And Tourism
B.N.V ,VHSE, Thiruvallam
Trivandrum, Kerala, India09-2003
High School Diploma -
Pattam St Mary's School
Trivandrum, Kerala, India04-2001
Skills
- Carving & Food presentation
- Food safety
- Menu planning
- Cost control
- Menu development
Accomplishments
Innovative and detail-oriented Culinary Artist and Executive Chef with over [X] years of
experience in creating exceptional dining experiences. Adept at developing unique menus,
managing kitchen operations, and mentoring teams to achieve culinary excellence. Skilled in cost
control, food safety standards, and curating seasonal, sustainable dishes that delight guests.
Known for blending creativity with operational expertise to drive business growth and customer
satisfaction.
Languages
English
Full Professional
Malayalam
Native or Bilingual
Tamil
Professional Working
Certification
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
- Tourism and Hospitality management
- Advanced carving course
Timeline
Executive Chef
UlavacharU Indian Restaurant
07.2020 - 10.2024
Head Chef
Bharath Bazar Food Court
02.2016 - 07.2020
Sous Chef
UlavacharU Indian Restaurant,
01.2014 - 02.2016
Sous Chef
Carnival Cruise Lines
12.2011 - 10.2013
CDP-Kitchen Artist
Taj Vivanta, Taj Hotels Resorts and Palaces , In
04.2011 - 11.2011
DCDP- Kitchen Artist
Holiday Villa Hotel and Residence
02.2009 - 02.2011
Commis I
The Renaissance
07.2007 - 02.2009
Commis Chef
National Institute of Ocean Technology (NIOT)
01.2007 - 04.2007
Industrial Training
V-Tel Hotel & Resorts
04.2006 - 12.2006
Master of Science - Tourism And Hospitality Management
Madurai Kamaraj University
Bachelor of Science - Hotel Management
University of Kerala
Vocational Higher Secondary - Travel And Tourism
B.N.V ,VHSE, Thiruvallam
High School Diploma -
Pattam St Mary's School
Similar Profiles
Mohd Tasleem HussainMohd Tasleem Hussain
Cook Shift Leader at UlavacharuCook Shift Leader at Ulavacharu
BABANDEEP KAURBABANDEEP KAUR
Assistant Manager at Indian Zack's Indian restaurantAssistant Manager at Indian Zack's Indian restaurant
MANJU MANJU null
Restaurant Worker at Indian Mahal Baxter Indian RestaurantRestaurant Worker at Indian Mahal Baxter Indian Restaurant
Madelijne McIvor-RobinsonMadelijne McIvor-Robinson
Events Team Member at Penticton Lakeside ResortEvents Team Member at Penticton Lakeside Resort
Cole WolfeCole Wolfe
Automotive Technician at Bannister ChevroletAutomotive Technician at Bannister Chevrolet