Sushi Chef Executive
Resume:
NIKHIL RAVINDRA AMBURLE
Phone : 437-***-****
E-mail id : *************@*****.***
Address: * ******* *****,******* *******
OBJECTIVE
I work with a clear vision and focus on the goal, concentrating on profitability and job satisfaction. Like to motivate colleagues to achieve the goal easily and collectively. Effective handling of available resources, effective time management & play an active role in profit maximization of the unit. PROFESSIONAL QUALIFICATION
Bachelor of Hospitality 2009 - 2012
Atharva College of Hotel Management & Catering Technology - Mumbai India GENERAL EDUCATION
Higher Secondary Education 2003 - 2004
Thakur College of Science & Commerce, Mumbai - India Completed Food Handlers certificate in Toronto,Ontario (27 Aug 2024 to Aug 27 2029) WORK EXPERIENCE
Akira Back Restaurant (Toronto, Ontario)
Sushi Cook (6th March 2024 to Present )
● Handle Sushi Roll section
● Skilled in Prepared a wide variety of sushi dish
● Collaborate with the head sushi chef to devlop seasonal sushi special,attreacting new customers
● Complet sushi order quickly with high level of quality
● Regularly ensured that all food preparation areas were clean and organized PVR Makers Maxity Mumbai India
Jr. Sous Chef (Simply Sushi) 1st NOV 2021 – 17 jan 24
● Kitchen Incharge for the simply sushi.
● Menu planning for PVR Cinema.
● Staff training & recipe standardization.
● Implemente modern food technology.
● Food costing & menu Engineering
MIZU IZAKAYA Restaurant, Mumbai - India (Pre Opening Team) Head - In - Charge (Sushi Chef)1st Dec 2020 - Oct 2021
● Kitchen incharge for Live Sushi Bar.
● Introducing Sushi Menu.
● Maintaining a high degree of cleanlines throughout the preparation area.
● Experimenting with new trends in Japanese cuisine, menu ideas & recipes.
● Coordinating with Executive Chef for new sushi menu planning and trails IHCL SeleQtions by - Taj President, Mumbai India
Sushi Chef 1st Mar 2017 - Nov 2020
● Worked as a Sushi Chef in WINK Bar.
● Menu planning for restaurants and banquets / Events.
● Food cost control & revenue development was a major focus and responsibility.
● Introducing a Modern Asian menu which includes a combination of Japanese & Thai.
● Attention to detail in order to fulfill quality standards.
● Maintaining the kitchen as per “HACCP” standards.
● Customize the order according to preference & Food allergy considerations. Massive Group of Restaurants (Pre Opening PA PA YA) India. Sr.CDP (Sushi Chef)1st Jun 2015 – Mar 2017
● Handled live Sushi Bar as Section Incharge.
● Responsible for the Mise-en-Place.
● Handling a wide range of raw fish & other ingredients.
● Preparing all types of Sushi, Sashimi & Nigiri.
● Coordinating with Executive Chef for new menu planning. MAIDO Enterprises (Sushi & More Take Away Restaurant) India Sushi Chef 4 Jun 2014 – May 2015
● Handling Sushi Bar.
● Responsible for all Mise-en-Place
● Introducing the take away menu.
● Introducing the Banquet menu (Events Handling)
Royal Caribbean International Cruise (IZUMI Restaurant) Sushi Chef 18 Jul 2013 – Mar 2014
● Working in a speciality restaurant (IZUMI) Live Sushi Bar.
● Preparing Sushi, Appetizers, Noodles & rice dishes.
● Handling Sushi classes & demonstration for guests.
● Maintaining a clean work environment to ensure food safety standards. SHANGRI-LA Hotels & Resorts, Mumbai, India
Service Associate, Sushi Chef 2 Jul 2012 – 7 Jul 2013
● Worked in the Pre - Opening team ( Seven Kitchen) All Day Dining Restaurant
● Working in a Live Sushi bar.
● Handling the Japanese Cuisine Buffet (sushi,nigiri,soups,cold appetizers)
● Responsible for all Mise-en-Place.
● Coordinating with the Executive Chef for Brunch menu planning.
● Preparing traditional Japanese Sushi Rice, Slicing & Filleting Various kinds of Fish.
● Customize the order according to preference & Food allergy considerations. VIVANTA by TAJ President, Mumbai - India.
Service Associate 16 Jun 2006 – Sep 2009
● Worked with Thai Pavilion Restaurant as a pre-opening team.
● Closely worked & trained under a Senior Chef.
● Performed various kitchen duties such as assisting the senior chef in meal preparations, receiving deliveries & rotating stock.
INDUSTRIAL TRAINING
● Hotel TRIDENT, Nariman Point, Mumbai - India (8th NOV 2010 - 30th APR 2011) ACHIEVEMENT AND RECOGNITION
Member of Western Indian Culinary Association
Certificate in UPPER CRUST SUSHI contest Dec 2011
Award in Budding Sushi Chef.
Industrial Training Nov 2010 – Apr 2011
Hotel TRIDENT, Nariman Point, Mumbai - India
SKILLS
● Specialized in preparing Sushi, Sashimi & Nigiri
● Motivated sushi chef experienced in maintaining health, safety and sanitation standards as per statutory requirements.
● Menu Development & Presentation
● Well versed with Microsoft Office applications
● Experience & ability to handle large order
● Contemporary food plating and presentation
LANGUAGES
● English
● Hindi
● Marathi
FOOD PHOTOGRAPHY
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