Amit Kumar Kashyap
Canberra,ACT
Summary
Highly skilled and innovative Chef with 15 years of experience in culinary leadership. Proven track record of creating exceptional menus, managing kitchen operations, and ensuring top-notch food quality. Adept at team leadership, budgeting, and maintaining high standards of excellence.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Executive Chef
Midnight Hotel, Marriott
01.2022 - Current
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
Sr. Sous Chef
Midnight Hotel, Marriott
08.2019 - 12.2022
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
Sr. Sous Chef
Mejico
04.2018 - 08.2018
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Worked well in a team setting, providing support and guidance.
- Managed time efficiently in order to complete all tasks within deadlines.
Sous Chef
Saltmeatscheese
04.2017 - 02.2018
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous Chef
Verandah Bar And Grill
08.2015 - 04.2017
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef De Partie
La Scala On Jersey
07.2013 - 08.2015
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Education
• Diploma of Tourism - Tourism Management
Australian Pacific College
04.2013
Advanced Diploma of Management - Business Management
Australian Pacific College
Sydney, NSW04.2012
Diploma in Hospitality Management - Hospitality Administration And Management
Holmes Institute
Sydney, NSW01.2011
Bachelor of Science - B.Sc. in Hospitality And Hotel Administration
Institute of Hotel Management Catering Technology
India 03.2007
Skills
- Kitchen Staff Management
- Restaurant Operations
- Vendor Relationship Management
- Food Stock and Supply Management
- Forecasting and Planning
- Team Leadership
- Hiring, Training, and Development
Certification
- Food Safety Supervisor Certification
Completed in accordance with the Food Act 2003 (NSW) - First Aid Supervisor Certification
Successfully completed First Aid Supervisor training
Timeline
Executive Chef
Midnight Hotel, Marriott
01.2022 - Current
Sr. Sous Chef
Midnight Hotel, Marriott
08.2019 - 12.2022
Sr. Sous Chef
Mejico
04.2018 - 08.2018
Sous Chef
Saltmeatscheese
04.2017 - 02.2018
Sous Chef
Verandah Bar And Grill
08.2015 - 04.2017
Chef De Partie
La Scala On Jersey
07.2013 - 08.2015
• Diploma of Tourism - Tourism Management
Australian Pacific College
Advanced Diploma of Management - Business Management
Australian Pacific College
Diploma in Hospitality Management - Hospitality Administration And Management
Holmes Institute
Bachelor of Science - B.Sc. in Hospitality And Hotel Administration
Institute of Hotel Management Catering Technology
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