Sanoj Kumar
Sous Chef
Shimla
Summary
Sous Chef leading kitchen teams, menu planning, and service execution across luxury hospitality settings. Partners with the Executive Chef to maintain consistent food quality, train staff, and keep production aligned with guest expectations. Supports inventory control and food cost monitoring to protect standards while keeping operations efficient.
Overview
12
12
years of professional experience
Work History
Sous Chef
Yogh Hospitality
01.2025 - Current
- As a Sous Chef at Yogh Hospitality, I had the opportunity to work in a stunning location in caribbean My role involved collaborating with the Executive Chef to oversee all aspects of the kitchen, from menu planning to food preparation and presentation. Responsible responsible for ensuring a high standard of culinary excellence, while also providing leadership and training to the kitchen team.
- Assisted executive chef with menu development
- Training and leading kitchen staff
- Collaborating with Executive Chef
- Lead kitchen team members through prep assignments, service pacing, and daily production priorities.
- Monitor food quality throughout service to maintain consistency in taste, appearance, and plating.
- Manage portion control practices to support consistent presentation and reduce waste across menu items.
- Resolve kitchen issues quickly by redirecting tasks, replacing missing items, and keeping service on track.
Sous Chef
Six senses fort barwara
01.2024 - 01.2025
- Planned and executed 100 banquet covers weekly, coordinating timing, plating, and kitchen workflow across service periods.
- Collaborated with the Executive Chef on menu planning and execution, aligning production with service needs and event requirements.
- Trained and led kitchen staff to uphold food preparation standards, improve consistency, and support smooth daily service.
- Managed inventory and monitored food costs, supporting ordering procedures and tighter cost control in the kitchen.
- Coordinated with other departments for special events, translating service plans into kitchen preparation and timely delivery.
- Received positive guest feedback by consistently delivering high culinary standards and maintaining reliable service execution.
CHEF DE PARTIE
Six senses hotels and resorts
01.2022 - 01.2024
- Maintained high food standards through careful preparation, sanitation practices, and consistent quality checks.
- Led and trained kitchen team members, providing supervision that supported smooth daily service.
- Used time management to balance prep work, service demands, and kitchen priorities in a high-volume setting.
Junior Sous Chef
Six senses hotels and Resorts
03.2022 - 10.2022
- As a Junior Sous Chef at Six Senses Hotels and Resorts in India (Barwara), I had the opportunity to work in a fast-paced and dynamic environment, creating exceptional culinary experiences for guests. During my time at the company, I honed my skills in menu planning, food preparation, and team management while maintaining the highest standards of quality and service.
- Assisted executive chef with menu development
- Trained and supervised kitchen staff
- Ensured compliance with health and safety regulations
- Collaborated with other departments for special events
- Consistently received positive feedback from guests
- Maintained inventory and monitored food costs
- Introduced new dishes to the menu to enhance guest experience
Chef De Partie
Six Senses Fort Barwara
08.2021 - 03.2022
- Executed assigned station prep and service tasks with steady attention to quality and timing.
- Maintained food safety and sanitation practices throughout service to support a clean kitchen environment.
- Coordinated with team members to keep dish flow organized during busy meal periods.
- Supported menu planning by preparing ingredients and reviewing daily production needs.
- Checked incoming supplies and stored ingredients according to kitchen procedures.
- Reviewed ingredient quality before preparation to support reliable dish standards.
- Adjusted prep priorities based on service pace and changing kitchen needs.
- Maintained cleanliness of workstations and equipment between service tasks.
COMMIS
The Oberoi
01.2018 - 01.2021
- Supervised kitchen staff to coordinate prep timing, task flow, and day-to-day kitchen management.
- Developed new menu items with the executive chef, applying menu planning and recipe development input.
- Monitored food quality and presentation standards across daily service, supporting food safety and sanitation practices.
COMMIS
JW Marriot
01.2017 - 01.2018
- Supported the head chef and sous chefs with prep tasks, timing, and coordinated kitchen execution.
- Plated dishes to fine dining standards while maintaining consistency and attention to presentation detail.
- Built practical fine dining experience by adapting quickly in a fast-paced service environment.
COMMIS
The Westin
01.2016 - 01.2017
- As a Commis Chef at The Westin in India from 2016-06 to 2017-12, I gained valuable experience in the fast-paced and dynamic culinary industry. Responsible for assisting the Chef de partie and Sous Chef in preparing and cooking dishes, as well as maintaining proper sanitation and hygiene standards in the kitchen.
- Responsibilities/achievements:
- Assisted in menu planning and food preparation
- Maintained cleanliness and organization in the kitchen
- Collaborated with team members to ensure timely service
- Received recognition for exceptional attention to detail
COMMIS
Hilton shilim
01.2015 - 2016
- Prepared ingredients and finished dishes according to kitchen standards, portion control, and quality assurance guidelines.
- Kept the kitchen clean, organized, and stocked to support efficient service throughout each shift.
- Collaborated with team members to deliver timely service during busy periods and banquet execution.
- Received recognition for exceptional attention to detail in food preparation and presentation.
Education
Bachelor of Science - Tourism and Hotel Management
Punjab technical university
india07-2016
Skills
Menu planning
Food preparation
Recipe development
Food safety and sanitation
Inventory management
Kitchen management
Team leadership
Supervision
Cost control
Time management
Quality assurance standards
Ordering procedures
Banquet execution
Portion control
HACCP compliance
Supplier negotiation
Timeline
Sous Chef
Yogh Hospitality
01.2025 - Current
Sous Chef
Six senses fort barwara
01.2024 - 01.2025
Junior Sous Chef
Six senses hotels and Resorts
03.2022 - 10.2022
CHEF DE PARTIE
Six senses hotels and resorts
01.2022 - 01.2024
Chef De Partie
Six Senses Fort Barwara
08.2021 - 03.2022
COMMIS
The Oberoi
01.2018 - 01.2021
COMMIS
JW Marriot
01.2017 - 01.2018
COMMIS
The Westin
01.2016 - 01.2017
COMMIS
Hilton shilim
01.2015 - 2016
Bachelor of Science - Tourism and Hotel Management
Punjab technical university