Executive Chef Trainee

SUSHANT SURESH AMBARLE

Jazan, Kingdom of Saudi Arabia

Mobile: +966-********* E-Mail: **************@*****.*** Skype Id: please provide

LinkedIn: please provide

Hospitality Management Culinary Management Kitchen Management Inventory Management Ingredient Selection Food Presentation Menu Planning Quality Assurance Training & Development Waste Minimization Food & Safety Standards Recipe Creation Team Management Portion Monitoring Testing & Sampling Equipment Handling

PROFILE SNAPSHOT

An efficient and courteous hospitality professional with 7+ years of experience in handling culinary operations in sync with the organizational standards in leading hotel chains

Profound cognizance of international culinary brand standards and well versed in preparing varied food items for the guests of various ethnicity and as per their specific taste preference

Dexterous in assisting the Chef in food preparations and suggesting items for menu development

Proficient in inventory management, profitability monitoring and waste minimization

Adept at choosing, preparing and presenting foods, salads, soups and meats

Effective in training and mentoring junior teams to enhance their culinary skills

In-depth knowledge of nutrition facts, food safety and safety regulations

Conversant with Microsoft Office (Word / Excel / PowerPoint) and internet applications

GLOBAL EXPOSURE

Worked in Kingdom of Saudi Arabia

WORK EXPERIENCE

Organization

Designation

Duration

Hotel Courtyard by Marriott, Saudi Arabia

Commis Chef 1

Jul 2015 – Till Date

Hotel The Leela Kempinski, India

Commis Chef 2

Feb 2014 – May 2015

As a Commis Chef 1

Primary role involvement in A la carte (Room Service) section, Kitchen department and in Butchery & Cafeteria Kitchen section

Coordinating with the Head Chef and developing the menu in sync with the latest dietary specifications

Actively engaged in preparing & set-up all menu food items following use records & recipes set by an executive chef which includes - soups, marinating fish, grilled chicken/beef, salads, sandwiches, burgers etc.

Maintained exceptional standards of safety, security, hygiene and cleanliness in the allocated section

Associated with the co-staff and handling the routine kitchen operations

Resolving guest issues/complaints on a priority basis

Monitoring the inventory levels of supplies and ensured the adequate availability of the stock for prompt service

As a Commis Chef 2

Efficiently worked in Continental kitchen and handled food preparation service in banquet kitchen

Concocted delicacies, wide variety of soups/sauces, steam vegetables and so on

Prepared & set-up live pasta & risotto counter for special events like - weddings etc.

Maintained consistency and quality in various preparations with adherence to quality standards

Handled the basic kitchen activities of cutting, slicing, chopping, dicing

Monitored the functionality of cold storage and other kitchen equipment

Ensured that food is stored, cooked at correct temperature and regulated the temperature of ovens /grills

Delegated routine tasks to kitchen sub-ordinates during voluminous food orders

Inspected the quality of raw supplies and their expiry parameters

ERSWHILE EXPERIENCE

Organization

Designation

Duration

Hilton Shillim Estate Retreat & Spa, India

Commis Chef 3

May 2013 – Nov 2013

Graviss Hospitality, India

Trainee – Kitchen, Food & Beverage (F&B)

Nov 2008 – Apr 2009

EDUCATION

Bachelor Of Science (Hotel Management & Catering Operations) from Yashwantrao Chavan Maharashtra Open University, 2012

Post Graduation Diploma (Culinary Management), India, 2011

Diploma In American Hotel & Lodging Association, India, 2011

LANGUAGE SKILLS

French Level A1, A2 course from Alliance Francaise de Bombay, India

References will be provided upon request

Contact this candidate