Sous Chef
Resume:
AMIT SHARMA
Bhandup (E), Mumbai, Maharashtra
Ph. No: 932-***-****
Email: ****************@*****.***
LinkedIn Profile: https://www.linkedin.com/in/amit-sharma-800524325/ Profile Summary
Passionate and experienced Chef with over 10 years of experience in multiple cuisines and high-end locations in the hospitality Industry in India and Overseas.
Expertise in creating new innovative menus and following traditional recipes while Managing, Training, and Mentoring team members and ensuring Sanitation and storage standards are maintained per the
‘HACCP’ program.
Ensured customer satisfaction at the highest level while serving Ambassadors, Celebrities, and esteemed clients building a relationship of trust and service in true Hospitality Industry values.
Learning and sharing knowledge with a humble yet leading approach from team members, seniors, and guests.
Skill Sets
Culinary Knowledge
Communication
Food Safety
Time Management
Food Cost and Inventory Management
Leadership
Team building and Team Work
Attention to detail
Work Experience
USA Restaurant Experience 2008 - 2010
Peacock India Restaurant, Columbus, Ohio, USA
Restaurant and Kitchen Manager
Responsible for the day-to-day functioning of the restaurant o Opening and Closing Inventory of Bar
o Final Sale Report
o Guest orders, special requests, and Service
o Food quality assurance
o Introduction of new Food and Bar menu Items
o Banquet orders and Outdoor catering
Mumbai, Maharashtra, India Restaurant Experience 2006 – 2008 Executive Chef
I. Vie Lounge and Deck - Italian and Mediterranean, Patisserie II. Monza Wine Bar and Kitchen – Traditional and New-age Continental, Italian III. Aazziano – Club - Bar Snacks and Monza Dinner Menu IV. D Ultimate – Fine Dining and Club – Traditional and New–Age Continental, Italian, and Indian
Executive chef for all restaurants managing a team of max 17 members.
Developed exciting menus for Monza and D Ultimate (High-end fine dining)
Provided personal Chef service at Vie Lounge and deck, where the Chef takes the orders and enhances dishes as per guest requests.
Added Falafel and Shawarma Wrap, Salads to the current menu enhancing the Mediterranean feel.
Responsible for training staff in new menu items while maintaining food cost and quality.
Featured in multiple magazines and newspapers sharing signature dishes. Carnival Cruise Lines – ELATION, USA 2004 - 2005
Banquet and Breakfast Chef
Responsible for cooking all Vegetarian dishes with sides (approx. 250/400) in the galley that were served Dinner service.
As a Banquet Chef, prepared ‘Hors d’ oeuvres’ platters and catered to specialty meal requests by diners.
Maintained Banquet Inventory logs of required items and ordered as required.
Followed hygiene and sanitation standards for my section as per ‘CFP’ program rules as per the United States Health Department Regulations.
Managed the morning breakfast service for all passengers in dining with a team of 7 members.
Featured Chef for 4 trips conducting a 4-course menu for the ‘Captains Table’. Grand Maratha Sheraton. Mumbai 2003 - 2004
Japanese Chef – PANASIAN
Chef Manager - Peshwa Pavilion and Banquets
Introduced Mumbai to Yakitori cuisine, featuring a Teppanyaki counter serving innovative and traditional Japanese dishes to all guests.
Head Chef for the Korean Barbeque and Mongolian sections mentored staff while teaching them to make different varieties of ‘kimchi’ and meat marination.
Direct liaison with the ‘Procurement Team’ assisting them in finding specialty food suppliers from local markets and maintaining inventory and Food costs for all 3 sections.
Chef-In-Charge for the Morning/ Afternoon service at Peshwa Pavilion (24 hr. restaurant). Also cooked European-style dishes for Lunch and Dinner buffets.
Chef in the Banquet department, cooking Pasta, Risotto, and Grill dishes at in-house and outdoor catering events.
Moved into the Corporate ‘Master Chef’ program for the Sheraton Group of hotels.
Featured in the Times of India, had the privilege of serving many Bollywood celebrities and Business Groups.
Grand Hyatt, New Delhi 2000 -2003
Head Chef – ENOKI
Managing a team of 5 members serving Japanese Yakitori and Teppanyaki cuisines at India’s first Japanese Grill.
Creating additional menu items by adding cooking styles like Ramen and Sushi for clients.
Maintained Food costs to a minimal level (raw materials and sauces were imported) by ensuring less wastage and ordering less quantity for fast consumption, serving the end product fresh at all times.
Interacted with Journalists who wrote articles about the restaurant and the new cuisine served in Delhi markets.
Ensured high customer satisfaction results serving Ambassadors, Defense attaches and foreign dignitaries from visiting India.
Popular with the Delhi foodie locals, having a vibrant atmosphere interacting with guests in a full Open kitchen environment; taking orders, cooking on an open grill, serving, and having conversations.
Received ‘Outstanding’ performance certification from the Hyatt Group of Hotels while completing initial training with the Kitchen department.
Other Work Experience (Corporate Financial Services, USA) USAA (United Services Automobile Association), Plano, Texas, USA 2022 - 2023 Director, Business Risk and Controls (CFO)
Managed 17 direct reports enhancing and maintaining CFO testing methodology, GRC application- based procedures, Staffing, and Risk management Training for the complete CFO teams.
Managed CFO Risk Operations, Financials, and Key Performance Indicators to facilitate business operations.
Charles Schwab & Co., Westlake, Texas, USA 2019 – 2022 Enterprise and Operational Risk Senior Manager
Document and implement the RCSA Control Testing Standard and Issue Management Standard for Charles Schwab & Co., collaborating with Enterprise Risk Management (ERM), 1LOD, and 2LOD oversight and testing teams including Regulatory Compliance, Financial Risk, Enterprise Risk, Financial Crimes Risk, and Operational Risk.
Deliver quarterly closing and year-end analysis reports, highlighting trending themes to Senior Directors.
J P Morgan Chase, Dallas, Texas, USA 2009 - 2019
Corporate Risk Program Manager
Financial Risk and Controls manager for Mortgage Banking, Credit cards, Auto Loans, and Investment Banking, leading assigned Risk Projects, creating Project Heat Maps, RAG rating slides, and application UAT testing recorded on monthly Management Business Reviews Decks.
Government Regulatory Project with Regulation Article VII of the Office of Comptroller of Currency.
Experience in Training multiple employees across the world via Zoom or In-Office. Educational Qualifications
Bachelor of Arts in Hospitality Management – Robert Gordon University, Aberdeen, Scotland
Diploma in Hospitality Management and Culinary Technology – Institute of Advanced Management, Kolkata, India
Diploma from the American Hotel and Motel Association (Included in the Institute of Advanced Management curriculum)
Contact this candidate