KAKI KUMAR

Manage residence services and staff for child and youth care within allocated budgets, led national projects to improve service quality and ensured compliance with HACCP and NZ Health & Safety standards.

Led kitchen operations at NZDF Burnham camp managing 18–22 staff, planned menus and large-scale catering for 200–1,300 pax while maintaining MPI audits, Food Control Plan and controlling COGS and monthly P&L.

Managed retail and catering site operations including staffing, scheduling, supplier ordering and invoice approvals, and coordinated with dietitians and area managers to execute consistent menu and safety practices.

Established food plans and procedures for a new café franchise, managed food preparation and service, controlled portions and waste, and prepared P&L and food cost reports for events including Disney World catering.

Managed hotel and food service operations with 160+ staff in remote camp environments, oversaw procurement, quality control per ISO & HACCP, and coordinated budgets and staff training for international clients.

Planned menus and led food production and staff shifts for fly-in fly-out operations, maintaining quality control, safety and ISO standards on-site.

Led a QAQC team ensuring HACCP and HS&E compliance for a dining facility producing 3,000 meals/day for US and NATO forces, trained 120+ multicultural staff and maintained camp health and safety systems.

Managed production of 3,000 daily meals for U.S. military bases, oversaw 120 kitchen staff, controlled bulk procurement, HACCP compliance and menu/event planning for large-scale military functions.

Operated a profitable catering unit reporting daily sales, managed 36 staff across kitchen and housekeeping, prepared menus for hospitals and handled P&L and inventory.

Worked as culinary chef executing large buffet and gala setups including decorative centerpieces and large-scale event catering under tight deadlines.

Worked in garde-manger preparing salads, canapés and cold buffet items, delivering high-quality cold kitchen production under pressure for large events and buffets.

Completed Certificate IV in Hospitality Management in April 2025, covering practical and managerial hospitality operations.

Received License Controller Qualification (LCQ) certified by NZQA on 20 November 2018.

Completed a Graduate Diploma in Hospitality Management (Level 7) between November 2016 and December 2017 focusing on advanced hospitality operations and management.

Obtained ServSafe Food Protection Manager Level certification on 14 September 2015 (Certificate Number: 12750426).

Earned a Bachelor's degree in Catering Technology & Culinary Arts from 2000 to 2003 with practical culinary training.