Surya Narayan Choudhury

A seasoned Sr. Sous Chef with over 19 years of experience preparing and serving Indian and Continental cuisines in various prestigious institutions both in India and abroad. Solid knowledge of Occupational Health and Safety, Cleanliness, Sanitation, and COVID Appropriate standards.

Knowledge of resource allocation, procurement, budget management, inventory control, and strategic planning at a high level. Competent in business technology such as email, stock control systems, spreadsheets and accounting systems. Proven ability to train team members and maintain high levels of productivity.

Executive Chef at Sterling Resort (2024-07 – Present)

Executive Chef managing kitchen operations and culinary excellence

Sr. Sous Chef at Woderla Resort (2023-07 – 2024-07)

Senior sous chef overseeing kitchen operations and team management

Sous Chef at HYATT (2022-12 – 2023-07)

Sous chef responsibilities in fine dining establishment

Sous Chef at TFS (2022-04 – 2022-12)

Sous chef managing kitchen operations

Sous Chef at Mayfair Heritage (2016-09 – 2022-04)

Supervised a team of 25 in a busy kitchen and governed food preparation processes. Preparing, cooking and serving food following menus, ensuring high level of quality and presentation. Overseeing team tasks, allocating duties and meal orders. Assist in formulating seasonal menus. Developing action plans for operational objectives. Coordinating with front-of-house staff for orders and placements. Assisting head chef with menu planning, budgets and wine selection.

• Supervised a team of 25 in a busy kitchen and governed food preparation processes
• Preparing, cooking and serving food following menus, ensuring high level of quality and presentation
• Overseeing team tasks, allocating duties and meal orders, checking garnishes and meal presentation
• Assist in formulating, implementing and executing seasonal menus
• Developing action plans for operational objectives
• Coordinating with front-of-house staff for orders
• Assisting head chef with menu planning, budgets and wine selection
• Ensuring all stations in kitchen meet OH&S standards

Chef de Partie at Al-Bustan Tower Hotel (2014-09 – 2016-08)

Facilitated kitchen team orientation to new menus, assisted in arranging equipment repairs, coordinated with teams for timely food delivery, managed stock and purchasing, trained kitchen staff on cost management and cooking procedures.

• Facilitated kitchen team orientation to new menus
• Assisted in arranging repairs to kitchen equipment and tools
• Coordination with teams for timely food and beverage delivery
• Accountable for stock management, purchasing, and cost management
• Trained kitchen staff on cost management and cooking procedures
• Responsible for meeting operational goals including meal production and stock control

Jr. Kitchen Executive at Leela Place (2013-03 – 2014-08)

Controlled portion costs, supervised cooking operations, managed inventory and food quality, ensured kitchen cleanliness and maintenance of cooking equipment.

• Kept portion costs under control by specifying servings
• Supervised cooks and observed food creation operations
• Supervised non-cooking personnel for kitchen cleanliness
• Responsible for daily inventory reports on all products and raw materials
• Managed inventory, storage, and distribution of foodstuffs

2nd Cook at Princess Cruise (2008-01 – 2013-01)

Accountable for kitchen cleanliness and regulatory adherence. Prepared, cooked, and served food according to menus with high quality standards. Supervised proper receipt and storage of food.

• Accountable for kitchen cleanliness and regulatory adherence
• Contributed to effective relationship between kitchen and other teams
• Prepared, cooked, and served food according to menus
• Ensured high level of quality and presentation
• Supervised proper receipt and storage of food

2nd Cook at Ruby Tuesday (2006-11 – 2007-11)

Set tables, informed guests about menu and beverages, took customer orders, served food and beverages, handled customer complaints and billing.

• Set tables with clean linen and provided cutlery and glassware
• Informed guests about menu and recommended beverage combinations
• Took customer orders and passed to kitchen staff
• Served food and beverages and created bills
• Listened to customer complaints and provided solutions

Trainee at Windsor Sheraton (2004-09 – 2005-01)

Training position in hospitality operations

Diploma in Hotel Management – India Institute of Hotel Management, Orissa (2006)

Course Certificate in Food Safety Supervisor Course – EP Infoways Private Limited (2020-10)