Summary
Overview
Work history
Education
Skills
Languages
Custom
Timeline
Generic
Amit kumar

Amit kumar

Riyadh ,Saudi Arabia

Summary

Experienced culinary professional with expertise in food preparation techniques, staff training, and food hygiene enforcement. Adept at food and beverage pairing, banquets and catering, and quality assurance. Proven ability in recipes and menu planning, kitchen equipment and tools management, grilling and deep frying skills, special meals preparation, proper portioning, substitute items preparation, restaurant software use, technical food photography, conflict resolution in kitchen environments, and fusion cuisine specialization. Committed to delivering exceptional customer service while maintaining high standards of quality.

Overview

16
16
years of professional experience

Work history

Executive chef

Orfila
Al Bukayriyah, Al-Qassim Region
10.2024 - Current

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.

HEAD CHEF

RCU ALULA (CRAFT)
ALULA , SAUDI ARABIA
02.2024 - 10.2024
  • 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.

Executive Chef

ACME Restaurant Food Concept Company
Riyadh , Saudi Arabia
08.2020 - 01.2024

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

Head chef

Al Keet Seafood restaurant in a (Hajjer company
Al Asha , Saudi Arabia
02.2020 - 07.2020

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.

Head chef

Lavender restaurant
Riyadh , Saudi Arabia
05.2017 - 02.2020

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.

Senior Sous Chef

After Stories Restaurant & Bar
Sector 29 Gurgaon Haryana , India
07.2016 - 04.2017

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

Senior Sous Chef

Café Boheme Restaurant & Bar
Vasant Vihar D-Market New Delhi , India
01.2015 - 07.2016

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.

Sr. Chef- De- Partie

Café Delhi Height Restaurant &Bar
DLF Cross point phase 4 Gurgaon , India
12.2011 - 12.2014
  • 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.

Demi- Chef - De- Partie , Commies-1

Thalassa – Greek Restaurant
Vagator Beach Goa, India
01.2011 - 11.2011
  • 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.

Commie -2

Whispering Willows Restaurant & Bar
Zirakpur,Distt Mohali Chandigarh , India
01.2010 - 01.2011
  • 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


Commies-3

Hotel Chandigarh Beckons
Sec-42D Chandigarh., India
07.2009 - 01.2010
  • 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.


Job Training

Hotel Chandigarh Beckons
Chandigarh., India
01.2009 - 06.2009
  • Provided additional materials to enhance training.
  • Documented participant attendance, engagement and progress.
  • Created successful training courses based on evaluation of student needs.

Education

Diploma of Higher Education - IHM

The Institute of Hotel Management

Matric - School

Himachal Pradesh Board

Skills

  • Food preparation techniques
  • Staff training
  • Food hygiene enforcement
  • Food and beverage pairing
  • Banquets and catering
  • Quality Assurance (QA)
  • Customer service orientated
  • Recipes and menu planning
  • Kitchen equipment and tools
  • Grilling and deep frying skills
  • Substitute items preparation
  • Restaurant software use
  • Conflict resolution in kitchen
  • Fusion cuisine specialisation

Languages

English, Hindi

Custom

other,other

Timeline

Executive chef

Orfila
10.2024 - Current

HEAD CHEF

RCU ALULA (CRAFT)
02.2024 - 10.2024

Executive Chef

ACME Restaurant Food Concept Company
08.2020 - 01.2024

Head chef

Al Keet Seafood restaurant in a (Hajjer company
02.2020 - 07.2020

Head chef

Lavender restaurant
05.2017 - 02.2020

Senior Sous Chef

After Stories Restaurant & Bar
07.2016 - 04.2017

Senior Sous Chef

Café Boheme Restaurant & Bar
01.2015 - 07.2016

Sr. Chef- De- Partie

Café Delhi Height Restaurant &Bar
12.2011 - 12.2014

Demi- Chef - De- Partie , Commies-1

Thalassa – Greek Restaurant
01.2011 - 11.2011

Commie -2

Whispering Willows Restaurant & Bar
01.2010 - 01.2011

Commies-3

Hotel Chandigarh Beckons
07.2009 - 01.2010

Job Training

Hotel Chandigarh Beckons
01.2009 - 06.2009

Diploma of Higher Education - IHM

The Institute of Hotel Management

Matric - School

Himachal Pradesh Board
Amit kumar