Amit Kumar
Broome,Western Australia
Summary
Creative and passionate chef with 19 years of experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.previous experience include working with Michelin 2** chef David Myers’s and morimoto .
Overview
19
19
years of professional experience
Work History
CHEF
The wharf Restaurant
Broome, WA
04.2022 - Current
- Supported pre-opening Japanese kitchen setup with stylish dining concept inspired by traditional Japanese methods and modern presentation.
- Assisted owner-operators with daily kitchen coordination and launch preparation.
- Monitored kitchen operations to maintain quality meal preparation, attractive plating, and timely service.
- Joined meetings with restaurant manager to review service needs and kitchen updates.
- Served as a contact for hygiene and sanitation standards.
- Reviewed, updated, and adjusted customized meal plans; controlled food costs within an acceptable range; managed recipes, procurement, and supplier liaison tasks.
- Keep control of food cost that it is acceptable.
- Recipe management, procurement, liaisoning.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Assisted with menu development and planning.
Head Chef
St Regis hotel
Mumbai, India
04.2020 - 03.2022
- Pre-opening of the first Japanese-peruvian restaurant in India Looking after busy celebrity restaurant meeting clientele meeting their needs. Assisting executive chef in daily operation. Planning menus, duty roaster, payroll and training of 9staff. Maintaining the overall food cost liasioning with procurement team. Encouraging and motivating staff with healthy activities so they perform better. Planning special meals for guest with special dietary requirements. Meeting with restaurant manager to discuss strategy for monthly target, feedback and inventory.
- Company Name: St Regis hotel, Mumbai India (Marriott Inc.)
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Hired, managed, and trained kitchen staff.
- Placed orders to restock items before supplies ran out.
Junior Sous Chef
Renaissance hotel (Marriott inc.)
Dubai
03.2019 - 03.2020
- Working as a junior sous chef in 2 star Michelin chef(David myers) italian restaurant responsible for day to day operations looking after front and back of the house in daily maintain cleaning routines of kitchen area and storing facility. Interacting with guests to know their feedback and comments. Maintaining and organizing my own area and maintaining good relation with other departments. Contributing in waste control, time and temperature control. Directing and motivating staff to develop their skills.
- Company Name: Renaissance hotel, Dubai- United Arab Emirates, (Marriott Hotels)
Chef de partie
renaissance hotel (Marriott inc.)
Dubai
08.2017 - 02.2019
- Working in busy world famous morimoto. Assisting sous chef in daily operation. Maintain cleaning routines of kitchen area and storing facility. Interacting with guests to know their feedback and comments. Maintaining and organizing my own area and maintaining good relation with other departments. Contributing in waste control, time and temperature control
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, sautéing, frying, and baking.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
Chef de partie
Beach Rotana
Abu Dhabi
06.2013 - 07.2017
- First hotel of company in u.a.e working in busy specialty fine dining. Assisting chef de cuisine in daily operation. Maintain cleaning routines of kitchen area and storing facility. Interacting with guests to know their feedback and comments. Maintaining and organizing my own area and maintaining good relation with other departments. Contributing in waste control, time and temperature control.
- Company Name: Beach Rotana, Abu Dhabi, U.A.E.
Commis chef
Jw Marriott
Chandigarh
04.2010 - 06.2013
- Pre-opening of Jw Marriott hotel of company. Working in busy banquets and oregano. Assisting chef de partie in daily operation. Maintain cleaning routines of kitchen area and storing facility. Interacting with guests to know their feedback and comments. Maintaining and organizing my own area and maintaining good relation with other departments. Contributing in waste control, time and temperature control.
- Company Name: Jw Marriott Chandigarh.
Commis chef
Mayfair Lagoon
Bhubaneswar, Orissa
07.2007 - 06.2010
- Working in flagship hotel of company. Working in busy cafe restaurant and the all-day dining. Assisting chef de partie in daily operation. Maintain cleaning routines of kitchen area and storing facility. Interacting with guests to know their feedback and comments. Maintaining and organizing my own area and maintaining good relation with other departments. Contributing in waste control, time and temperature control.
- Company Name: Mayfair Lagoon, Bhubaneswar, Orissa
Education
Certificate 4 - Commerciale Cookery
William Angliss Institute
Melbourne, AU08-2019
Diploma - Food Production and Culinary Arts
City and Guilds of London Institute
07-2007
Skills
- Technical Cv Skills:
- Hygiene compliance
- Kitchen operations
- Recipe development
- Food costing
- Menu planning
- Inventory control
- Supplier liaison
- Staff training
- Quality control
- Procurement management
- Team leadership
- Attention to detail
- Time management
- Forecasting and planning
- Multitasking and organization
- Dish preparation
- Food storage
- Workflow optimization
- Recipes and menu planning
- Grilling techniques
- Utensils and equipment
- Food and beverage pairing
- Culinary expertise
- Frying techniques
- Pantry restocking
- Kitchen operations management
- Customer service
- Temperature control
- Inventory management
- Allergen awareness
- Order delivery practices
- Stock ordering
- Baking techniques
- Ingredient selection
- Service cycle
- Regional cuisine expertise
- Equipment maintenance
- Culinary creativity
Personal Information
- Date of Birth: 1988-03-05
- Nationality: Indian
Languages
Hindi, English
Cv Interests
Photography, Cricket, Workout, Yoga
Achievement & Extra- Curricular Activities
HACCP (10/2019): Dubai Municipality HACCP Certified chef., Young Chef Gold Medallist (05/2015): Gold Medal in salon culinaire., Guinness book of world record (2/2018): Guinness book of world record-World's largest gathering of chef., Best employee of quarter (02/2017): Best Employee of the quarter of Beach Rotana Hotel.
Personal Details
Father's Name: Mr. Rajendra Prasad Raturi
Timeline
CHEF
The wharf Restaurant
04.2022 - Current
Head Chef
St Regis hotel
04.2020 - 03.2022
Junior Sous Chef
Renaissance hotel (Marriott inc.)
03.2019 - 03.2020
Chef de partie
renaissance hotel (Marriott inc.)
08.2017 - 02.2019
Chef de partie
Beach Rotana
06.2013 - 07.2017
Commis chef
Jw Marriott
04.2010 - 06.2013
Commis chef
Mayfair Lagoon
07.2007 - 06.2010
Certificate 4 - Commerciale Cookery
William Angliss Institute
Diploma - Food Production and Culinary Arts
City and Guilds of London Institute