Sujith Sukumaran

Sujith Sukumaran

Head Chef at Aura Hospitality and Food Service
Lives in Lusail, Qatar

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About me

A reliable, trustworthy and flexible individual who has the relevant culinary experience and qualifications that you are looking for. I have a comprehensive understanding of the food manufacturing industry, and of what drives sophisticated contemporary dining. I have extensive cooking knowledge, and am more than able to abide by all legal requirements, food hygiene regulation and food safety laws. As a can do person I will be able to hit the ground running and is confident that I will be able to exceed any employers and customers’ expectations. At the moment I am looking for a suitable position with a company that rewards hard work and offers the opportunity of a progressive career.


7 years and 9 months

  • Head Chef

    Aura Hospitality and Food Service - Lusail, Qatar

    F&B kitchen
    January 2017 - Now · 3 years and 2 months

     Manage a brigade of over 25 kitchen staff at the signature American casual dining Diner Station restaurant.  Casual dining restaurant seating capacity of 107 Pax for lunch and dinner.  Responsible for cost control / hygiene / quality control / food presentation.  Hands – on; Trains all American Kitchen staff in American casual dining cuisines and operation.  Responsible for menu development, kitchen management and set-up.  Good Experience in Microsoft Dynamic AX

  • Head Chef

    Slider Station Muscat - Muscat, Oman

    F&B kitchen
    February 2016 - May 2017 · 1 year and 4 months

    • Guiding and leading CDP and team to meet the restaurant operation. • Meeting the food cost budget. • Conducting training related to food and food safety. • Responsible for the proper mis en place . • Controlling the food wastage and efficient use of the raw food. • Discussing with operation manager and corporate chefs to improve and standardize the menu items.

  • Chef de partie

    Al Raha Beach Hotel - Abu Dhabi, United Arab Emirates

    F&B kitchen
    March 2013 - January 2016 · 3 years

     In Charge of Room service Kitchen (I have Good Experience about FBM System)  Responsible for mainly Room Service, Buffet, Banquet, BBQ.  For preparation of all the food for Banquet events (Indoor and Outdoor) Buffet Restaurant, Ordering, Receiving, Checking all the food ingredients.  Practicing FIFO storage, hygiene, sanitation policies & procedures in operations  Display hospitality by having positive personality in all circumstances & take pride in responsibility & ownership of work place  Exceeding customer expectations by working continue on their feedbacks  Checking safety & health hazard policies in workplaces strictly  Placing kitchen operational orders & dealing with suppliers  Implementing HACCP rules in operations to provide safe & Quality food as o  Monitors related equipment, reporting any problems or inconsistencies to the Sous Chef. Preparation of vegetables, sauces& Soup, Main course.  Maintains a clean and safe working environment; performs other related duties as required.  Meets demands to a high standard of quality and in a timely manner.  Keep Clean the Kitchen All the time.

  • Demi chef de partie

    Miramar Al Aqah Beach Resort - Fujairah, United Arab Emirates

    F&B kitchen
    April 2011 - December 2011 · 9 months

     Responsible of optimizing the quality at the “F&B Outlets” Brand Standard Audit  Store requisition  Morning breakfast setup & Pick up the order of ala carte Lunch buffet, dinner buffet, Pasta, Pizzas, Salads, Appetizers and Assorted Condiments  Creative promotions for the season


  • Food Craft Institute

    February 2015 - April 2016


3 languages

  • Malayalam

    Native or fluent

  • Hindi

    Native or fluent

  • English

    Native or fluent

Personal information


  • Indian


6 skills

  • Dynamic ax
  • Food Costing
  • Food Safety
  • Menu planing
  • Micros
  • Microsoft Office
Geneva, Switzerland
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