Amit Thapliyal
Vikhroli
Summary
Talented leader offering over 10 years of experience in preparing and serving diverse foods. Capable of motivating employees to exceed customer expectations in high-volume settings while maintaining strong quality and effective cost controls. Service-oriented, business-savvy and driven with good multitasking, safety management and decision-making skills. Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Overview
14
14
years of professional experience
Work History
Sous Chef
Matunga Gujrati Club
Mumbai
04.2022 - Current
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Established standard procedures for plating presentations.
- Developed daily specials utilizing seasonal ingredients.
- Created a positive work environment by encouraging teamwork among staff members.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Assisted in menu development and recipe testing.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Coordinated ordering, receiving, storage, and distribution of food items.
Indian CDP
Ebony Fine Dine and Flip Bar
06.2021 - 03.2022
- Trained and supervised line cooks to develop new skills and improve team performance.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Developed new recipes and menus for Indian cuisine, incorporating traditional flavors with modern techniques.
- Planned buffets for large parties according to guest numbers and dietary requirements.
- Checked quality of food products to meet high standards.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Conducted regular tastings with customers to get their feedback on new recipes or ideas.
Indian CDP
Spice Garden
PUNE
01.2021 - 05.2021
- Purchased food and cultivated strong vendor relationships
- Spearhead regular maintenance and repair operations to keep building and equipment in peak condition
- Maximized quality assurance by completing frequent checks of line
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business
- Oversaw food preparation and monitored safety protocols.
Indian CDP
Kath N Ghat Restaurant
Thane
02.2019 - 11.2020
- Supervised food preparation staff to deliver high-quality results.
- Coordinated catering services for private events such as weddings or corporate functions.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Checked finished plates before they left the kitchen to make sure they met high standards.
- Checked quality of food products to meet high standards.
- Garnished plates with edible flowers or herbs for added presentation value.
- Supervised food production staff during busy shifts to ensure quality standards were met.
Indian Commi I
MALVANI CHASKA
Mumbai
03.2014 - 02.2019
- Coordinated and organized all restaurant inventory.
- Created custom spice mixtures to add unique flavor profiles to dishes.
- Trained kitchen staff in the preparation of Indian foods, including proper handling and storage procedures.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared workstations with ingredients and tools to increase efficiency.
Indian Commi II
Zaffran
Mumbai
01.2013 - 03.2014
- Cooked meals according to administrative policies, health code regulations and food service standards
- Prepared and served nutritious meals each day.
Cook Helper
Shalom Resort
Navi Mumbai
12.2011 - 01.2013
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Handled scheduling, inventory management and supply ordering to ensure fully stocked kitchen.
Cook's Helper
Country Club
Hyderabad
11.2010 - 10.2011
- Labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in appropriate storage room, walk-in refrigerator, freezer or cooler
- Cooked and served food and meals in accordance with planned menus, recipes, portions, temperature control procedures and facility policies.
Industrial Trainee
Country Club
Hyderabad
05.2010 - 10.2010
- Completed industrial training with specialization in the Food production department.
Education
Craft Course Cookery -
Kohinoor Technical Institute
01.2010
Higher Secondary Education -
Vikas College of Arts Science And Commerce
Secondary School Certificate -
Shree Siddhi Vinayagar English High School
Skills
- Customer Service
- Vendor Relationship Management
- Inventory Management
- Dish Preparation
- Menu Memorization
- Food Preparation
- Cost Control
- Portion Control
- Food Safety
- Employee Scheduling
- Kitchen Equipment Operation
- Culinary Trends Monitoring
- Safe Food Handling
- Operations Support
- Menu Planning
- Supervising Food Prep
Personal Information
Date of Birth: 09/20/93
Timeline
Sous Chef
Matunga Gujrati Club
04.2022 - Current
Indian CDP
Ebony Fine Dine and Flip Bar
06.2021 - 03.2022
Indian CDP
Spice Garden
01.2021 - 05.2021
Indian CDP
Kath N Ghat Restaurant
02.2019 - 11.2020
Indian Commi I
MALVANI CHASKA
03.2014 - 02.2019
Indian Commi II
Zaffran
01.2013 - 03.2014
Cook Helper
Shalom Resort
12.2011 - 01.2013
Cook's Helper
Country Club
11.2010 - 10.2011
Industrial Trainee
Country Club
05.2010 - 10.2010
Craft Course Cookery -
Kohinoor Technical Institute
Higher Secondary Education -
Vikas College of Arts Science And Commerce
Secondary School Certificate -
Shree Siddhi Vinayagar English High School
Similar Profiles
NOR AFFANDY SYAFIQ BIN ABDULLAHNOR AFFANDY SYAFIQ BIN ABDULLAH
Freelance Bouncer at Club rich/Drip/Rumours Beach Club/Cherry/Club HellFreelance Bouncer at Club rich/Drip/Rumours Beach Club/Cherry/Club Hell
Isaiah GhebrezghiIsaiah Ghebrezghi
Soccer Coach at Chinooks Soccer Club, Rangers Soccer Club, Sting Soccer ClubSoccer Coach at Chinooks Soccer Club, Rangers Soccer Club, Sting Soccer Club
Reilly PhillipsReilly Phillips
Bar Staff Member at Club Redhead Bowling ClubBar Staff Member at Club Redhead Bowling Club