Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
Generic
Umesh kumar

Umesh kumar

Chef

Overview

14
14
years of professional experience
3
3
Certifications
2
2
Languages

Work History

Ops Manager

Mycelium Catering
08.2024 - Current
  • Managed daily operations, ensuring smooth workflow and optimal resource allocation across departments.
  • Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.

Head Chef

Mycelium Catering
06.2022 - 07.2024
  • Hired, managed, and trained kitchen staff.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Created recipes and prepared advanced dishes.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.

Sous Chef

Compass Group
06.2017 - 04.2022
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.


Jr Sous Chef

Le Meridien Sentosa
05.2016 - 05.2017
  • Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
  • Increased menu variety by introducing innovative fusion dishes inspired by regional Indian cuisine.
  • Managed Indian Banquet Kitchen, Prepped big events


Jr Sous Chef

Movenpick Hotel
08.2014 - 05.2016

Commis- Chef De Partie

Shangri La Hotel
01.2011 - 07.2014
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.

Education

No Degree - Culinary of Arts

Shatec
Singapore, Null, Singapore
04.2001 -

Skills

Workforce planning

Standard operating procedures

Key performance indicators

Forecasting

Scheduling management

Cost reduction

Staff development

Software knowledge

Team leadership

Health and safety compliance

Workforce management

Inventory control

Accomplishments

  • 29/23, 7:28 AM IMG_7249.jpg https://mail.google.com/mail/u/0/#inbox/FMfcgzGtwqMBdnztsCqGkrcVWvrBhQbf?projector=1&messagePartId=0.1 1/1

Certification

Conduct food and beverage hygiene audits

Timeline

Workplace safety and Health fo frood and beverage operations-3

11-2024

Ops Manager

Mycelium Catering
08.2024 - Current

Environmental control coordinator

08-2024

Head Chef

Mycelium Catering
06.2022 - 07.2024

Conduct food and beverage hygiene audits

05-2020

Sous Chef

Compass Group
06.2017 - 04.2022

Jr Sous Chef

Le Meridien Sentosa
05.2016 - 05.2017

Jr Sous Chef

Movenpick Hotel
08.2014 - 05.2016

Commis- Chef De Partie

Shangri La Hotel
01.2011 - 07.2014

No Degree - Culinary of Arts

Shatec
04.2001 -

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