Sumit Mourya

Sous Chef at Courtyard by Marriott® Al Barsha Dubai
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Contact Information
us****@****om
(386) 825-5501
Location
AU

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Credentials

  • HACCP Awareness Certificate
    Courtyard by Marriott® Al Barsha Dubai
    Mar, 2022
    - Oct, 2024
  • Basic Food Safety - Food Service Certificat
    Courtyard by Marriott® Al Barsha Dubai
    Dec, 2021
    - Oct, 2024
  • Highfield Level 2 in Food safety in Catering
    Hotel Sundus Rotana
    Oct, 2019
    - Oct, 2024
  • Basic food Hygiene Training Level 2
    Marriott Hotel & Marriott Executive Apartments Al Jaddaf
    Jan, 2013
    - Oct, 2024
  • Essential Food Safety Training
    Beach Rotana Abu Dhabi
    Dec, 2015
    - Oct, 2024
  • Standard First Aid, CPR and AED
    Beach Rotana Abu Dhabi
    Jan, 2016
    - Oct, 2024

Experience

  • Courtyard by Marriott® Al Barsha Dubai
    • United Arab Emirates
    • Hospitality
    • 1 - 100 Employee
    • Sous Chef
      • Sep 2021 - Present

      • Presently working for Reef company, a third-party company of Hotel Courtyard. • Spearheading a cooking team of 10 members and reported to Head Chef. • Handling Ala carte, All Day Dining, Room service, Banquets, Cloud Kitchen, Indian cuisine and Multi cuisine. • Supervising the daily food preparation with junior chefs and Commis as assigned by the Head Chef. • Preparing breakfast for a strength of 200 to 300 customers, Lunch for 150 customers and dinner for 200 customers daily and ensuring the hygienic preparation of food items. • Maintaining the inventory stocks of groceries, vegetables and other food items and reordering them using Dynamic software on daily basis. • Maintaining duty roster to handle team members in 2 shifts of the hotel. • Make a note of the gas consumption readings daily and record them in the Logbook. And also, as the electrical consumption readings of various appliances on daily basis. • Ensuring the highest levels of guest satisfaction, quality is maintained to boost the sales and reputation of the hotel. • Reviewing feedback responses regularly, team members, appropriate reward & recognition measures, and interventions where required. • Coordinating with the steward department to keep the kitchen area clean and hygienic conditions. • Reviewing all safety and security parameters regularly and ensuring vigilance on the operation of kitchen equipment and reporting to superiors in case of malfunctioning. • Staying abreast with extensive knowledge of the menu items, food cuisines. Show less

  • Hilton Al Hamra Beach and Golf Resort
    • Chef De Partie
      • Nov 2019 - Mar 2020

      • Prepared Indian and continental food for 500 guests daily. • Recorded daily chiller temperature, and freezer temperature readings in the Logbook. • Due to Covid Pandemic, the resort was closed in June 2020. • Prepared Indian and continental food for 500 guests daily. • Recorded daily chiller temperature, and freezer temperature readings in the Logbook. • Due to Covid Pandemic, the resort was closed in June 2020.

  • Hotel sundus Rotana
    • Chef De Partie
      • Aug 2017 - Oct 2019

      • Handled Ala Carte, All day dining, Room Service, and Banquet kitchen. • Catered to the food needs of Banqueting functions by cooking a variety of cuisines for 700 guests. • Took care of the hotel’s Room service and served food to the guests. • Handled Ala Carte, All day dining, Room Service, and Banquet kitchen. • Catered to the food needs of Banqueting functions by cooking a variety of cuisines for 700 guests. • Took care of the hotel’s Room service and served food to the guests.

  • Beach Rotana Abu Dhabi
    • Demi Chef de Partie
      • Feb 2015 - Mar 2017

      • Prepared Tandoori, Indian curry and Continental foods. • Managed the inventory stocks of groceries and other food items & reordered them with senior Chef. • Catered to the varieties of customers' food menus and improved the restaurant's sales. • Prepared Tandoori, Indian curry and Continental foods. • Managed the inventory stocks of groceries and other food items & reordered them with senior Chef. • Catered to the varieties of customers' food menus and improved the restaurant's sales.

  • Marriott Hotel Al Jaddaf and Marriott Executive Apartments Dubai
    • Commis I
      • Dec 2013 - Feb 2015

      Catered to the Banquet function by preparing various foods for around 500 members. Reporting the groceries and vegetable requirements to Sous Chef. Catered to the Banquet function by preparing various foods for around 500 members. Reporting the groceries and vegetable requirements to Sous Chef.

  • TABLEZ-The Food Company, Abu Dhabi, UAE
    • United Arab Emirates
    • Hospitality
    • 100 - 200 Employee
    • Commis I
      • Feb 2013 - Nov 2013

      I worked in a fine dine restaurant, Coordinating with senior chefs, Hygiene maintains, Store ordering, monthly inventory, prepare mise en place, prepare food for the guest, Trained new joined staff. I worked in a fine dine restaurant, Coordinating with senior chefs, Hygiene maintains, Store ordering, monthly inventory, prepare mise en place, prepare food for the guest, Trained new joined staff.

  • Double Tree By Hilton Gurgaon
    • India
    • Hospitality
    • 1 - 100 Employee
    • Commis I
      • Jan 2012 - Nov 2012

      Coordinating with senior chefs, live kitchen performance, Hygiene maintains, Hygiene check list, Store ordering, prepare mise en place, Prepare food for function, Trained to new joined staff, Coordinating with senior chefs, live kitchen performance, Hygiene maintains, Hygiene check list, Store ordering, prepare mise en place, Prepare food for function, Trained to new joined staff,

  • Hotel Vivanta by Taj
    • India
    • Hospitality
    • 1 - 100 Employee
    • Commis II
      • Apr 2011 - Dec 2011

      Coordinating with senior chefs, Store Ordering, prepare food for the function, live performance, Maintaining hygiene, Coordinating with senior chefs, Store Ordering, prepare food for the function, live performance, Maintaining hygiene,

  • Hotel The Piccadily
    • India
    • Hospitality
    • 1 - 100 Employee
    • Commis II
      • Sep 2009 - Mar 2011

      Coordinating with the senior chefs, Prepare food for the function, prepare mise en place, Maintaining hygiene, Hygiene check list, Coordinating with the senior chefs, Prepare food for the function, prepare mise en place, Maintaining hygiene, Hygiene check list,

  • Hotal Fortune Landmark
    • India
    • Hospitality
    • 1 - 100 Employee
    • Commis III
      • Jan 2009 - Sep 2009

      I worked in fine dine kitchen and banquet kitchen, Coordinating with senior chefs, Hygiene maintains, Store pick up, prepare mise en place, I worked in fine dine kitchen and banquet kitchen, Coordinating with senior chefs, Hygiene maintains, Store pick up, prepare mise en place,

  • Taj Residency, Lucknow
    • Trainee
      • Apr 2008 - Sep 2008

      I did training in Tandoor department. I did training in Tandoor department.

Education

  • D.N. Jain College, Jabalpur
    Bachelor of Commerce - BCom
    2006 - 2007
  • MAHARASHTRA INSTITUE OF HIGHER EDUCATION, JABALPUR
    INTERMEDIATE, 11th to 12th standard, PCM
    2000 - 2005
  • Tribhuvan Das Malpani Higher Secondary School
    High school, 10th class
    1999 - 2000
  • Narmada nursery school jabalpur
    primary school, 9th standard
    1998 - 1999
  • sunny nursery primary and middle school jabalpur
    primary school, 1st class to 8th class
    1990 - 1998

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