AMIT KUMAR

Phone: ****-**********, Email: ac7d73@r.postjobfree.com

Primary Competency

Competent, diligent & extremely efficient hospitality professional with over 12 years of rich experience in managing the entire gamut of operations and functions related to hospitality industry with extensive experience in Operations, Management and Relationship Management. Hands on with all cooking techniques such as barbeque, baking, grilling, etc

Key Competencies

Cuisines – Mexican, Lebanese, American, Italian, Indian & Oriental

Signature dishes – Roasted turkey double Decker cheese burger & American fried chicken

Manpower, Resource and Facilities, Vendor & Relationship Management

Leadership skills and team building abilities

Handling huge banqueting events

Certified in HACCP, food production & storage & distribution monitoring system

Control food cost using various measures

Professional Experience

The Deltin Hotel & Casinos -- Daman & DIU (UT)

Group Executive Chef; 18th dec2017 to till Date

(Joint Collaborations with Ramada Group I got Transfer & Promoted As group Executive chef)

The Deltin Hotel Daman

The hotel In Daman is located on a property spread across 10 acres (40,300 sq meters).

It has 176 rooms generously Sized at 44 sq meters views are of greenery & of the meandering pool The suites are up to a Sprawling 197sq meters The Spa has 7 Treatment Rooms Asian & European treatments are at offer The Grandice ballroom accommodates 500 People in cluster style seating .All one, The Deltin is a luxurious Daman Hotel with a capacity of up to 2000 people.

Main Casino having a capacity of 1200 people at time can play.

VIP casino having a capacity 50 people, only for VIP Guest.

Ultra VIP Casino for 4 to 6 Celebrity& Top Class Businessmen can play at time.

Job Description

Being Executive chef I always participate and preparing of all foods required for visitors, staff and guests..

Ensuring that all foods are produced in a safe and hygienic manner at all times.

Making sure meals are prepared and presented on time.

Responsible for completing all audit and quality standards documentation.

Assisting with some administration duties and management of the catering staff.

Ensuring that brand standards are maintained.

Involved in catering for large conferences and banquets.

Monitoring employee productivity & kitchen related costs to ensure efficiency.

-Making sure stock control and rotation procedures are implemented.

KEY SKILLS AND COMPETENCIES

Ensuring that all HACCAP reports are maintained and monitored.

Having financial control of the kitchen.

Friendly personality with a 'can do' attitude.

Ramada Gurgaon Central

Executive Chef; 2nd May 2017 to 11th Dec 2017

Job Description

Plan and direct food preparation and culinary activities

Modify menus or create new ones that meet quality standards

Estimate food requirements and food/labor costs

Supervise kitchen staff’s activities

Arrange for equipment purchases and repairs

Recruit and manage kitchen staff

Rectify arising problems or complaints

Give prepared plates the “final touch”

Perform administrative duties

Comply with nutrition and sanitation regulations and safety standards

Keep time and payroll records

Maintain a positive and professional approach with coworkers and customers

Radisson Blu Marina, New Delhi

Executive Chef; April 2016 to May 2017

Job Description

Plan and direct food preparation and culinary activities

Overlooking the operations of 2 lunge/restaurants, 1 bar,

Indian kebab & curry specialty restaurant there we have more than 400 types of kebabs

The Great kebab factory.

Modify menus or create new ones that meet quality standards

Estimate food requirements and food/labor costs

Supervise kitchen staff’s activities

Arrange for equipment purchases and repairs

Recruit and manage kitchen staff

Rectify arising problems or complaints

Give prepared plates the “final touch”

Perform administrative duties

Comply with nutrition and sanitation regulations and safety standards

Keep time and payroll records

Maintain a positive and professional approach with coworkers and customers

Proven working experience as a head chef

Excellent record of kitchen management

Ability to spot and resolve problems efficiently

Capable of delegating multiple tasks

Communication and leadership skills

Keep up with cooking trends and best practices

Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Diploma in culinary or related certificate

Bravura Gold Resort, Delhi NCR

Executive Chef; March 2014 to April 2016

Job Description:

Overlooking the operations of 4 restaurants, 1 bar, 7 Banquet Halls & 2 big Lawns with a capacity of 10,000 pax.

Ensuring the adherence of kitchen hygiene according to the HACCP standards.

Implementing cost control measures without compromising on the quality of food.

Innovate new dishes every day to be included in the Special dish of the day for the restaurant.

Handling a team of 75 chefs (3 Sous Chef, 10 CDP, 8 DCDP & 54 Commis)

Preparing the annual budget in accordance with the GM & MD

Menu designing & standardizing recipes

Best Western Taurus Hotel & Pizzavito India Pvt Ltd

Executive Chef; Feb 2013 till March 2014

(Joined Collaborations with Olympic Gold Medalist Mr. Abhianv Bindra)

Job Description:

Plan and execute events with coordination with team members.

Assist GM – F&B in planning and implementing food promotions and new ideas.

Ensure Hygiene and Cleanliness in department as per HACCP standards.

Plan requirement of FF&E, Operating Equipments

Plan Yearly budget with the GM-F&B

Synchronize with the sales team to achieve targets.

Ensure Hygiene and Cleanliness in department as per HACCP standards and

Control costs and adheres to department’s operational budget.

Plan menus for all outlets according to seasonal demands & popular items.

Overlook the schedule & rosters of chefs directly reporting under me.

Develop standard recipes and techniques for food preparation and presentation

Ensure proper staffing for maximum productivity and high standards of quality

Park Plaza (Sarovar Group of Hotels), Delhi NCR

Executive Chef; Oct 2011 till Jan 2013

Job Description:

Plan the yearly food revenue and profit target

Liaison with hotel management for all aspects of kitchen reinvestment

Overlook operations and ensure product quality

Analyze local-market needs and trends, and then lead the definition of the hotel’s overall Food & Beverage offering

Manage menu preparation and pricing in line with the stated F&B objectives

Develop new menus and food items to meet the taste and dining requirements of the guests

Maintain the highest standards of Food Hygiene, and adherence with all Health & Safety standards

Report and take appropriate action to correct any health or safety hazard

Liaise with Chief Engineer regarding maintenance & repairs of equipment and fire equipment

Check and ensure the proper storage of raw and processed food items including the condition of food in freezers

Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens

Ensure all work areas in the kitchen are kept tidy, clean and hygienic

Optimize profit of the restaurant by using control measures

Ramada Palace Hotel, Bahrain

Executive Chef; Sept 2009 till Sept 2011

Job Description:

Manage a diverse environment with focus on client and customer services.

Managing 16 outlets - Twister disc, Rohtana Disc, Al-mukhayam, Al-khama, Akbar Indian Restaurant, Thai Restaurant and Chiller Bar (American Theme Based), Lebanese restaurant, Arabic outlets with 1 coffee shop and 5 banquets.

Designed menu for all outlets & managed the food cost along with maintaining the food quality

Managing the entire outlet with the team of 110 staff.

Bahrain of the month magazine published my articles in their column for the Best American Theme restaurant bar in Bahrain named Chiller Bar.

Control food and labor cost

Demonstration cooking

Menu development and pricing

Training & Development of culinary team.

Accountable for premises and equipments

Contract-managed service experience

Tivoli Garden Hotel & Resort, Delhi

Sous Chef; Jan 2007 till Aug 2009

Job Description:

Cook consistently and enthusiastically on a high level as directed by the head Chef

Help in creating & cooking seasonal, all fresh 5-course modern gourmet menu, casual bistro menu pairing with Herzog wines

Maintain personal & work hygiene

Control of responsible station and report orders for food and non food to the head

Control incoming goods and stores it in perfect conditions.

Been a part of the chef team for the monthly Master cooking classes and “Kitchen confidential” visitors

Pre-Opening team member of SKY PARTY Restaurant (Dinner in sky); Fusion cuisine

Tuli International Hotel, Nagpur, India

DCDP; Nov 2005 till Dec 2006

Job Description:

Organized Mexican Food festival with a live counter and live cooking of Mexican dishes like Chicken Tequila, Polo assado, Lamb corn carne, Mexican mixed Grilled sea food, Barito, Enchiladas, Chimmichanga, etc.

Organized Fusion Food festival.

Appeared in TV show (TV5 News Channel) for 15 days for various cuisine preparation

Le Meridien, Delhi

Commis; Sept 2004 till Oct 2005

Job Description:

Worked for Main kitchen in Continental cousin section under work with Chef Devender Kumar.

Taj Sats; Delhi

Commis II; Jan 2003 – Sept 2004

Job Description:

Handling Continental cuisine

Organizing menu and preparing food for Air France Flight.

Training Experience

6 month training in TAJ SATS, Delhi-India.

Achievements

Best chef of The International Cuisine – Ramada, Bahrain

Best Chef of the Month for Feb 2006 - Tuli International Hotel, Nagpur

Best Employee of the month, April 2004 – Taj Sats, Delhi

Article with picture was published in India News Calling website

Personal interviews with my special dishes picture in various news papers of Punjab like Punjab Kesari, Tribune, Dainik Jagran, Dainik Savera, Amar Ujala, Naya Log Yug, Satya Swadesh & The voice of Chandigarh

Live ZEE Punjab news channel published my personal interview for Pizza Vito specialty products.

Educational Qualification

1.5 years Diploma in Catering Management with specialization in F&B Production from Food Craft Institute, Dehradun.

Intermediate passed from National Open School, Delhi-India.

Technical Skills

Knowledge of Microsoft Office like Microsoft Word, Microsoft PowerPoint & Microsoft Excel

Personal Details

Father’s name : Late Shri Dalip Bahadur

Date of birth : 22nd Oct 1983.

Sex : Male

Marital status : Single

Nationality : Indian.

Permanent address : Flat No: 6, H R-8 Balaji Complex

Pul Prahlad Pur, Sharma Market,

New Delhi-44

Phone No. 987-***-****

Language : English and Hindi

Passport No. : F7498965

Date of issue : 04/05/2006

Expire date : 03/05/2016

Hobbies ; Cooking making friends traveling

Contact this candidate