Food Quality
Resume:
Amit Vichare
Chef
PERSONAL DATA
Current Location: - Mumbai, India
Nationality: - Indian
Date of Birth: - 14th October 1981
Civil Status: - Married
Mobile NO: - +91-750*******
Email Id:-*********@*****.***
A hard working Pro-active Chef Specially (Italian
Continental, Thai, Indian Cuisine) basic knowledge of Mexican, Chinese cuisine on upbeat & positive attitude, who is passionate about food and quality. Possessing excellent organizational skills, highly efficient and methodical with a good eye for details, having good team spirit, deadline oriented and able to efficiently manage kitchen operations and supervise staff, fully aware of health and safety issues compliant with regularly requirements for food handling, sanitation and cleanliness.
KEY SKILLS:
Strong experience in business and start up kitchen. Huge knowledge of managing full service kitchen.
Familiarity about recipe preparation for healthy cuisine Ability to work in teams and maintain professional relations with fellow team mates.
Skill at food production, presentation, continuing, quality, cost control.
Ability to multi task and carry on with work even at invariable interruptions.
Drive, dependability and the ability to handle multiple responsibilities at one time.
Strong understanding of financial skills.
Strong understanding of high level of customer service and food quality.
Having knowledge of Microsoft Word and Excel
INDUSTRIAL TRAINING:
Successfully completed six months training at “The Leela Kempenski” 5 star hotel, Mumbai, India with different cuisine (Indian, Continental and Mexican) from May 2002 to October 2002.
PERSONAL EXPERIENCE :
Date :- January 2020 – September 2020
Company :- The Oriental Residency Hotel, Mumbai, India Role :- Executive Chef
Cuisine :- Indian, Thai, Chinese, Italian, Tandoor. Monitored cooking procedure, cost, quality and
inventory stocks.
Headed portion control and plan monthly kitchen
budget, menu and recipes.
Administered job procedures and food production
standards to uphold desired quality and service of food items.
Formulated standard recipes for food items to assure portion control, retaining quality and taste.
Maintain constant touch with other staff members to keep updated with latest developments taking place in cooking and related equipments.
Provide, develop, train, and maintain a professional work force.
Provide information teams, managers, and
supervisors, co-workers and subordinates by
telephone, in written form, email.
Perform any other duties as requested by C.O.O of
the company.
I am also the part of the pre-opening unit from start to end.(set up kitchen with equipment’s and also from interview to make a team for particular unit, to train the staff about the menu)
Date: - FEBRUARY 2018 to January 2020
Company: - Inox Leisure Ltd. restaurant, Mumbai, India Role: - Executive Sous Chef. (Pan India)
Cuisine: - Indian, Thai, Chinese, Italian and Mexican Monitored cooking procedure, cost, quality and
inventory stocks.
Headed portion control and plan monthly kitchen
budget, menu and recipes.
Administered job procedures and food production
standards to uphold desired quality and service of food items.
Formulated standard recipes for food items to assure portion control, retaining quality and taste.
Maintain constant touch with other staff members to keep updated with latest developments taking place in cooking and related equipments.
Provide, develop, train, and maintain a professional work force.
Provide information teams, managers, and
supervisors, co workers and subordinates by
telephone, in written form, email.
Perform any other duties as requested by C.O.O of
the company.
I am also the part of the pre opening unit from start to end.(set up kitchen with equipments and also from
interview to make a teamfor particular unit,to train the staff about the menu)
Date: - SEPTEMBER 2017 – FEBRUARY 2018
Company: - The Mail Room Restaurant, U.A.E.
Role: - Head Chef
Cuisine: - Italian, Indian, Thai, Continental
Monitored cooking procedure, cost, quality and
inventory stocks.
Headed portion control and plan monthly kitchen
budget, menu and recipes.
Administered job procedures and food production
standards to uphold desired quality and service of food items.
Formulated standard recipes for food items to assure portion control, retaining quality and taste.
Maintain constant touch with other staff members to keep updated with latest developments taking place in cooking and related equipments.
Date: - JUNE 2016 – AUGUST 2017
Company: - Raasta Restaurant, Mumbai, India
Role: - Head Chef
Cuisine: - Thai, Mexican, Indian, Tandoor, Chinese, Lebanese Monitored cooking procedure, cost, quality and
inventory stocks.
Headed portion control and plan monthly kitchen
budget, menu and recipes.
Administered job procedures and food production
standards to uphold desired quality and service of food items.
Formulated standard recipes for food items to assure portion control, retaining quality and taste.
Maintain constant touch with other staff members to keep updated with latest developments taking place in cooking and related equipments.
Date: - September 2014- MAY 2016
Company: - Cafe o’15 Yellow Banana Food Company
Restaurant, Mumbai, India
Role: - Head Chef
Cuisine: - Indian, Italian, Chinese and Thai
Monitored cooking procedure, cost, quality and
inventory stocks.
Headed portion control and plan monthly kitchen
budget, menu and recipes.
Administered job procedures and food production
standards to uphold desired quality and service of food items.
Formulated standard recipes for food items to assure portion control, retaining quality and taste.
Maintain constant touch with other staff members to keep updated with latest developments taking place in cooking and related equipments.
Date: - May 2010 to June 2014
Company: - Giraffe Concepts Limited Restaurant, London, UK Role: - Head Chef
Cuisine: - Italian, Continental, Mexican, Thai, Lebanese Monitored cooking procedure, cost, quality and
inventory stocks.
Headed portion control and plan monthly kitchen
budget, menu and recipes.
Administered job procedures and food production
standards to uphold desired quality and service of food items.
Formulated standard recipes for food items to assure portion control, retaining quality and taste.
Maintain constant touch with other staff members to keep updated with latest developments taking place in cooking and related equipments.
Date: - December 2006 to January 2010
Company: - Hayman Island Hotel, Queensland, Australia Date : December 2006 to April 2007
Role:-Commi Chef
Date: - April 2007 to September 2008
Role: - Chef de Partie
Date: - September 2008 to January 2010
Role: - Sous Chef
Cuisine: - Continental, Thai, Italian
Provided assistance with planning and development
of menu.
Supervise performance of kitchen staff and trained them as needed.
Complied with food handling and safety standards as stated by city and state health department,
Cooked food by setting up by high standards for
presentation and cooking food.
Date: - March 2006 to September 2006
Company: - P&O Cruises
Role:-Commi Chef
Cuisine: - Garde Manger
Manage food preparation process.
Checked and maintain stock levels.
Co-ordinated with front of house staff.
Maintain standard hygiene.
Properly label and date all products to ensure
safekeeping and sanitation
Date: - July 2004- January 2006
Company: - Hyatt Regency Hotel, Mumbai, India
Role:-Commi Chef
Cuisine: - Italian
Cook meals, entrees, snack and deserts.
Prepared Sauces.
Make sure all stations in the kitchen were clear and up to the standards.
Make sure preparation for the service is done.
Properly label and date all products to ensure
safekeeping and sanitation
Achievements and Awards:
Awarded best head chef at Giraffe Concept Ltd.,
Scotland, UK.
Also been certified for best Chef de Partie at Hayman Island, Queensland, Australia.
Professional Education:
Institute: - Indian Academy of Catering Technology and Culinary Arts, Hyderabad
Course: - Diploma in cruise gallery operations
Year:-October 2005 to January 2006
Institute: - International Institute of Hotel Management, Kolkata
Course:- Diploma in hotel and catering management
Year:- May 2001 to June 2004
Institute:- Queen Margaret University College, Edinburgh, UK
Course:- Degree of Bachelor of Arts in International hospitality management
Year:- May 2001 to June 2004
Lanuages :
English : Write, Speak, Read
Hindi : Write, Speak, Read
Marathi : Write, Speak, Read
Gujarati : Speak
Hobbies (Interests) :
Cricket, Travelling and Listening Music
Reference:
Calwin Fernandes
Head Chef, Canada
Giraffe Restaurant
Dinesh Hariharan
Vice President, Mumbai, India
Inox Lesure Ltd., Restaurant
Rohit Shetty
Owner, Mumbai, India
The Oriental Residency Hotel
Contact this candidate