Amit kumar

ADDITIONAL CAPABILITIES

1. Upscale QSR concept of international Arabic fusion cuisine.

2. Proposal and setup for drive through concept

3. Cafes and Catering proposal (New venture, yet to implement)

4. Central kitchen and Restaurants with an average 350 plus daily footfalls based in al Qassim .

5. Responsible for 57 Plus BOH Catering and restaurants staff.

6. Managing a central Kitchen Staff 12 and 160 Covers High volume restaurants.

RESPONSIBILITIES: -

• Enhanced dining experience by introducing innovative menu items.
• Fostered positive working relationships with suppliers, securing quality ingredients at competitive prices.
• Achieved harmonious kitchen environment, fostering effective team collaboration.
• Hired, trained and mentored staff resulting in a highly skilled kitchen team.
• Organised special events catering; successfully executed large orders under pressure.
• Attended relevant industry events for keeping up-to-date with culinary trends.
• Ensured kitchen staff were equipped with appropriate tools and inventory.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.

• Fostered a positive work environment, boosted team morale.
• Delivered consistently tasty meals by adhering to recipe instructions.
• Coordinated with front-of-house staff to ensure seamless service delivery.
• Ensured high-quality dishes with meticulous attention to detail.
• Improved kitchen efficiency by streamlining cooking processes.
• Monitored inventory levels, ensured timely replenishment of stock.
• Oversaw quality control measures, maintained consistency across all dishes served.
• Hired, managed and trained kitchen staff, maintaining competent service teams.

ADDITIONAL CAPABILITIES

1. Upscale QSR concept of American Arabic fusion cuisine.
2. Proposed Drive-thru Concept.
3. Catering (In proposal)
4. Cafes (New venture, yet to implement)
5. Managing a central Kitchen Staff 15 and two 75 Covers High volume restaurants.
With planned drive-through and catering in the pipeline coming next 2 years’ time.

RESPONSIBILITIES: -
Food Quality /Operational Efficiency
Production food quality assurance, Inputs to improve operational efficiency of both
manpower and business prospects. Implementing food service
Recipe Development: -
Prepared, corrected all master list items properly to enable FOODDICS to establish in recipe costing Streamlines Inventory control.
BOECKER PLATINUM Q3 Award Closely working with QC department in equipping kitchen systems and procedures to enable both unit Kitchen and Central Kitchen to acquire BOECKER Platinum Q3 Award

Key Responsibilities

• Taught kitchen staff about proper nutrition, food allergies, and dietary issues.
• Monitored quality, presentation, and quantities of plated food across theline.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Developed recipes and menus to align culinary trends with consumer demand.
• Taught kitchen staff about proper nutrition, food allergies and dietary issues.
• Approved and polished dishes before delivery to customers to maintain signature reputation.

Key Responsibilities

• Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
• Approved and polished dishes before delivery to customers to maintain signature reputation.
• Catered for large corporate and special events with guests.
• Directed quality, presentation and proper quantities of plated food from line activities.
• Monitored quality, presentation and quantities of plated food across line.

Key Responsibilities

· Preparing, cooking, and presenting dishes within your specialty

· Managing and training any demi-chef de parties or commis working with you

· Helping the head chef to develop new dishes and menus

· Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety

Key Responsibilities

• Disposed of waste, recyclables and out-of-date stock into designated disposal systems.
• Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
• Prepared meals to bespoke diner specifications, paying close attention to dietary and allergen needs.
• Supported Head Chefs in driving innovative kitchen concepts for evolving seasonal menus.

• Assisted chefs in preparing extravagant dishes for breakfast, lunchtime and dinner sittings.
• Kept kitchen and preparation table clean by sanitising workspaces regularly.
• Prepared ingredients before service, including peeling vegetables, washing salad, creating spices and chopping meat.
• Assisted in plating meals using creative and artistic styles while following head chef's plating instructions.
• Assisted in stocktaking, ordering supplies for planned events and service.
• Assisted head chefs in developing creative menus, developing based on seasons, themes and trends.
• Managed kitchen waste control, monitoring waste to reevaluate portion sizes and recommend actions to head chef.
• Prepared a wide variety of complex dishes, including starters, mains and desserts, finishing to first-class standards.

• Closely monitored kitchen operations to ensure kitchen health and safety procedures were followed.
• Assisted in the preparation of customer meals, including breakfast, lunch and dinner.
• Ensured minimal kitchen waste by accurately portioning food and ordering sufficient ingredient supplies.
• Assisted other chefs prepare and plate food during busy restaurant periods.

• Support the Demi Chef de Partie or Commies I in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Always keep the work area in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his section

• Managed ingredient deliveries and stock rotation, maintaining optimum product quality.
• Assisted head chefs with menu creation, exercising creativity and forward-planning skills.
• Performed opening mise-en-place duties, maintaining professionalism of restaurant.

• Provided additional materials to enhance training.
• Documented participant attendance, engagement and progress.
• Created successful training courses based on evaluation of student needs.