Work History
Overview
Education
Skills
Summary
Work Preference
sunitha southern

sunitha southern

Private Travel Chef
united kingdom,Cheshire

Work History

Executive Head Chef, Operator

KIRA by Sunitha
Bollington, Cheshire,UK
10.2022 - Current
  • Streamlined kitchen operations for increased efficiency and reduced food waste.
  • Consistently exceeded revenue targets through menu innovation and cost control measures.
  • Enhanced guest satisfaction by consistently delivering high-quality, innovative dishes.
  • Established strong relationships with local farmers and producers to source premium ingredients at favorable prices.
  • Expanded the restaurant''s recognition and reputation by participating in industry events and competitions.
  • Piloted special event catering services, generating additional revenue streams for the establishment.
  • Mentored junior chefs, providing guidance on culinary techniques and professional development.
  • Collaborated with the front-of-house team to ensure seamless service and memorable experiences for guests.
  • Hired, managed, and trained kitchen staff.
  • Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Expanded catering services for private events resulting in increased revenue streams from off-site offerings.

Private Chef

The Indian Goat
Bollington, Cheshire,UK
05.2018 - Current
  • Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
  • Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
  • Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
  • Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
  • Developed innovative recipes and cooking techniques to continually exceed client expectations.
  • Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
  • Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
  • Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
  • Trained junior chefs in advanced culinary techniques, contributing to their professional development and overall team success.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
  • Met with client and discussed preferred meals, dietary restrictions and food allergies.
  • Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
  • Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.

Sous Chef

The Green cafe
Bollington, Cheshire, UK
06.2017 - 12.2019
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.

Corporate Business Development Manager

Edista Testing Institute, QAI GLOBAL
Bengaluru, India
02.2013 - 12.2015
  • Aligned business development objectives with overall company strategy, ensuring a cohesive approach toward reaching corporate goals.
  • Continually expanded personal knowledge of industry developments through participation in conferences, workshops, and networking events, applying new insights to enhance business practices.
  • Created compelling sales presentations that effectively communicated product value propositions to prospective clients.
  • Collaborated with marketing teams to develop targeted campaigns that generated high-quality leads and conversions.

Business Client Partner

FranklinCovey
Bengaluru , India
06.2011 - 02.2013
  • Skilled at working independently and collaboratively in a team environment.
  • Excellent communication skills, both verbal and written.
  • Self-motivated, with a strong sense of personal responsibility.
  • Worked effectively in fast-paced environments.
  • Organized and detail-oriented with a strong work ethic.
  • Increased client base by identifying new business opportunities and cultivating strong relationships with key decisionmakers.
  • Facilitated regular communication with clients to ensure their needs were met, fostering long-lasting relationships built on trust and mutual respect.
  • Generated new business with marketing initiatives and strategic plans.
  • Represented company and promoted products at conferences and industry events.

Overview

13
13
years of professional experience
2
2
years of post-secondary education

Education

High School Diploma -

Seshadripuram First Grade Collage , Bengaluru, India
03.2009 - 06.2011

Skills

  • Fine Dining Expertise
  • Large-Scale Events Planning
  • Preparing Guest Meals
  • Critical Thinking
  • Table Setting
  • Team Goals
  • Recipe Development
  • Cost Control
  • Performance Improvement
  • Attention to Detail
  • High-Volume Environments
  • Operations Management
  • Hospitality Management
  • Problem and Complaint Resolution
  • Food Allergies
  • Customer Needs Assessments
  • Advanced Culinary Techniques
  • Customer Experience

Summary

Original from IT background in business sector back in India , 2016 reinvented the career in culinary arts now a Private travelling Chef, launched a new concept bistro restaurant with a passion for the culinary arts and preparing daily delectable dishes. Well-versed in the appropriate handling of foods and plating arrangements. Extensive experience in dealing with organic ingredients and cooking international cuisine like Asian( Indian, Thai, sri lankan, Mediterranean, Turkish, British, open fire nordic cooking, Italian blend ) . Organized and creative to follow directions,kitchen management and organizational skills. Maintains flawless condition and consistently meets or exceeds meal expectations. Versed in financial and administrative side of budget kitchens with frequent events. I am flexible to travel and work.

My business and work has been featured in Guardian, Sunday Times and BCC hairy bikers series.

Work Preference

Work Type

Full TimeContract WorkPart Time

Work Location

On-Site

Important To Me

Company CultureCareer advancementHealthcare benefitsTeam Building / Company RetreatsFlexible work hoursPersonal development programs

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sunitha southernPrivate Travel Chef