top of page

Kiran Kumar Gude

Sous Chef

Professional Summary

Dynamic and innovative Sous Chef with extensive international experience in luxury hotels, including The St. Regis, Fairmont, and Mövenpick. Skilled in modern European, Italian, and Asian cuisines, with strong leadership in menu engineering, cost control, and team development. Recognized for exceptional plating, creativity, and commitment to five-star standards. Experienced in training teams to uphold HACCP and hygiene standards. With over 12 years of professional experience in luxury hospitality and fine dining kitchens, I have developed strong skills in kitchen operations, team leadership, food quality, and guest satisfaction.

During my career I worked in high-volume and fine dining environments where I gained valuable experience in menu execution, maintaining food safety standards, staff training, inventory control, and delivering exceptional dining experiences. My journey from junior positions to leadership responsibilities has strengthened my ability to perform under pressure while maintaining consistency and creativity in every service. I am passionate about culinary excellence, continuous learning, and contributing positively to a professional kitchen environment. I believe my dedication, teamwork, and hands-on operational experience would make me a valuable addition to your organization.

Culinary Experience

Feb 2023 – Present

Sous Chef

  • Oversee kitchen operations and manage the team in the absence of the Head Chef.

  • Lead sushi production and presentation, ensuring consistency and creativity.

  • Train and mentor junior chefs, maintaining high culinary standards.

  • Manage stock control, supplier communication, and cost efficiency.

  • Plan and execute menus aligned with brand standards and seasonal trends.

  • Ensure superior standards of food presentation and food quality.

Catch, St. Regis Abu Dhabi – Abu Dhabi, UAE (Forbes Five-Star, Michelin-selected)

Jan 2021 –
Jan 2023

Junior Sous Chef

Catch, St. Regis Abu Dhabi – Abu Dhabi, UAE (Forbes Five-Star, Michelin-selected)

  • Prepared, cooked, and presented high-quality dishes within the specialty section.

  • Assisted the Head Chef in creating menu items, recipes, and developing new dishes.

  • Supervised junior staff and ensured compliance with HACCP standards.

  • Assisted with stock management and cost control.

Nov 2018 –

Dec 2020

Chef de Partie

Villa Toscana, St. Regis Abu Dhabi – Abu Dhabi, UAE
(Forbes Five-Star, Michelin-selected)

Nov 2017 –

Oct 2018

  • Prepared, cooked, and presented high-quality Italian dishes.

  • Assisted in menu creation and recipe development.

  • Maintained kitchen hygiene and compliance with HACCP standards.

Demi Chef de Partie

Villa Toscana, The St. Regis Abu Dhabi – Abu Dhabi, UAE
(Forbes Five-Star, Michelin-selected)

  • Supported senior chefs in food preparation and service.

  • Ensured consistency in flavor, texture, and presentation.

  • Maintained cleanliness and organization of kitchen areas.

Mar 2015 –

Oct 2017

Commis I & Commis II

Fairmont Hotels and Resorts – Abu Dhabi, UAE

  • Prepared and cooked food across various kitchen stations

  • Assisted in breakfast, lunch, and dinner service.

  • Maintained kitchen hygiene and assisted senior chefs with mise en place.

Apr 2014 –

Feb 2015

Commis III

Mövenpick Hotel – Dubai, UAE

  • Prepared and cooked dishes for buffet and à la carte service.

  • Supported all meal periods and maintained kitchen cleanliness.

  • Learned advanced culinary techniques under senior supervision.

Jan 2013 –

May 2013

Intern

Hyatt Regency – Mumbai, India

  • Assisted in food preparation and cooking across departments.

  • Supported kitchen operations for breakfast, lunch, and dinner.

  • Developed foundational culinary and hygiene skills.

Culinary Education

2011 - 2014

Indian Institute of Hotel Management & Culinary Arts, Hyderabad

Bachelor’s Degree in Hotel Management and Catering Technology

Culinary Skills & Expertise

Culinary Expertise

  • Italian Cuisine (pasta, ravioli production)

  • Sushi preparation and plating

  • Josper oven & Steakhouse operations

  • European hot & cold sections

  • In-room dining and coffee break setups

  • Menu planning and recipe creation

Leadership & Operations

  • Food cost control and inventory management

  • HACCP implementation and training

  • Team development and mentoring

  • Stock ordering and supplier management

Professional Attributes

  • Creative and innovative mindset

  • Organized and reliable

  • Time management and fast learner

  • Maintaining hygiene and sanitation standards

Achievements & Awards

  • Silver Medal – Taste of HK Culinary Competetion

  • Forbes Five Star Award - St. Regis, Abudhabi

  • Michelin-selected - Three Times Selected

  • HACCP Training Leader – Conducted food safety and hygiene training sessions for kitchen team
    members, ensuring strict compliance with standards.

  • Gold Medal - Association of Catering Professionals

bottom of page