Amar Singh

Exec Sous Chef

Manassas, VA***** 703-***-**** ad0nzn@r.postjobfree.com

Professional Summary

Seasoned Sous Chef specializing in French, Asian, Chinese cuisine. Successful 25 year record in high-volume kitchens. Career achievements working with Executive Chefs and kitchen staff to meet high standards for taste, presentation and service.

Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.

Work History

Chef March 2023 – Current

Sodexo Healthcare

Manage the daily food production including production planning and controls;

Ensure Sodexo Culinary Standards including recipe compliance and food quality;

Manage food costing, controls and compliance;

Develop menus and manage inventory;

Meet expectations for customer service and quality of food;

Responsible for the day to day execution of the menus & culinary deliverables

Responsible for smaller units within a multi-location

Execute culinary function

Customer & Client satisfaction

Handle administrative functions as needed

Exec Sous-chef, 08/2016 – March 2023

Gate Group – Chantilly, VA

Mentored kitchen staff to prepare each for demanding roles.

Collaborated with staff members to create meals for large banquets.

Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Acted as head chef when required to maintain continuity of service and quality.

Planned and directed high-volume food preparation in fast-paced environment.

Monitored food and labor costs to verify budget targets were met.

Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Coordinated with vendors to order supplies and maintain high quality standards.

Led daily staff meetings to communicate expectations and review safety procedures.

Planned promotional menu additions based on seasonal pricing and product availability.

Maintained up-to-date knowledge of current culinary trends and techniques.

Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.

Trained kitchen staff to perform various preparation tasks under pressure.

Developed and remained accountable for safety, quality, consistency and adherence to standards.

Trained and managed kitchen personnel and supervised related culinary activity.

Coordinated with team members to prepare orders on time.

Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Assisted with menu development and planning.

Developed new recipes and flavor combinations to enhance customer dining experience.

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Participated in food tastings and taste tests.

Utilized culinary techniques to create visually appealing dishes.

Evaluated food products to verify freshness and quality.

Implemented food cost and waste reduction initiatives to save money.

Developed close relationships with suppliers to source best ingredients.

Modified recipes to accommodate dietary restrictions and allergies.

Monitored food production to verify quality and consistency.

Disciplined and dedicated to meeting high-quality standards.

Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Food Manager, 06/2012 - 08/2016

Gate Gourmet – Chantilly, VA

Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages.

Integrated service and team management strategies to boost business profits.

Limited portion sizes and used garnishes to control food costs.

Set schedules for 120 staff by planning and designating shifts and hours.

Orchestrated positive customer experiences by overseeing every area of Food operations.

Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.

Maintained effective supply levels by monitoring and reordering food stock and dry goods.

Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.

Verified prepared food met standards for quality and quantity before serving to customers.

Maximized quality assurance by completing frequent line checks.

Implemented effective inventory control systems to reduce food spoilage and waste.

Managed staff schedules and maintained adequate coverage for all shifts.

Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

Motivated staff to perform at peak efficiency and quality.

Oversaw food preparation and monitored safety protocols.

Retail Assistant Manager, 03/2001 - 06/2012

MSS-NSS LLC. – Manassas, VA

Controlled store inventory and reviewed cash handling and operations reports.

Liaised with retail manager to cultivate and maintain positive and uplifting work environment and family-centric culture.

Exhibited excellent people skills during interaction with employees and customers.

Oversaw employee performance, corrected problems, and increased efficiency to maintain productivity targets.

Recruited, interviewed and hired individuals which would add value to team while bringing wealth of experience.

Education

Bachelor of Science: Computer Science

University of Bombay

Bachelor in Hospitality: Hotel Management, 06/1995

Institute of Hotel Management - Mumbai

Skills

Stocking and Replenishing

Garnishing and Plating

Food Preparation and Safety

Budgeting and Cost Control

Menu Planning

Chef Assistance

Profit Target Achievement

Guest Satisfaction

Food Spoilage Prevention

Inventory Management

Cook Consistent Dishes

Cooking Technique Demonstrations

Certifications

Serve Safe Certified

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