Amit Rao
Mumbai
Summary
This summary describes an expert chef who excels in managing a large staff, overseeing kitchen operations, and ensuring high standards of hygiene and food quality. They are adept at inventory management, scheduling, and menu development, and possess advanced skills in baking and knife techniques. The chef is versatile, with extensive experience in impressing diners and training other chefs to meet company standards. They prioritize maintaining food and labor costs within budget while delivering excellent customer service. With a passion for culinary arts and a commitment to food safety, this chef is poised to contribute to the success of any organization.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Executive Chef
Swan Hellenic - Oceanic
Limassol
11.2023 - Current
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Provided guidance and support for Sous Chefs during peak service hours.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Utilized local, fresh food products to support local economies and showcase community support.
Chef De Cuisine/Executive Sous Chef
Virgin Voyage
Miami
01.2022 - 10.2023
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Created menus and designed corresponding recipes.
- Interacted with guests to obtain feedback on product quality and service levels.
- Supervised and enhanced work of 36-person team producing more than3500 plates per day.
- Arranged for kitchen equipment maintenance and repair.
- Trained kitchen staff to perform various preparation tasks under pressure and boost daily output.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Modernized work processes to reduce guest wait times.
Executive Sous Chef
Westin Hotel and Resorts, The Garden City ( Marriott)
Mumbai
10.2019 - 01.2022
- Verified compliance in preparation of menu items and customer special requests.
- Maintained high food quality standards by checking delivery.
- Oversaw business operations, inventory control and customer service.
- Controlled food costs and oversaw quality, sanitation and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Aligned seasonal promotions with ingredient availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders Increase profitability by 20% controlling the waste management and portion.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Chef De Cuisine
Holland America
Seattle
05.2018 - 06.2019
- Oversaw preparation of creatively-designed recipes for Steak House /Pinnacle grill and Platinum club.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Forecasted supply needs and estimated costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Interacted with guests to obtain feedback on product quality and service levels.
Executive Chef
Mahindra Holidays & Resorts India Limited
Goa
04.2017 - 02.2018
- Oversaw business operations, inventory control and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Collaborated with staff members to create meals for large banquets.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Used root cause analysis to conduct assessments and develop improvements.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
Sr. Sous Chef
Carnival Cruise Lines
Miami
04.2007 - 11.2016
Sr Chef De Partie
Grosvenor House
Dubai
05.2005 - 02.2007
Education
Diploma in Culinary Arts & Kitchen Administration. - Culinary, Finance, Food Science.
Indian Institute of Hotel Management (Taj)
Aurangabad (Maharashtra)04-2001
Food Production And Patisserie -
Indian Hotel Management
Mumbai, India03-1999
Skills
- Have expertise in preparing quality, variety with different techniques in cooking to prepare healthy tasty dishes
- Ability to Set up new restaurant and work in stipulated time with result oriented
- Trained team mates, by conducting practical and training cooking classes which helps in Training & Development of staff
- P&L Statements, Food Cost, Labor Costs, Inventory, Bilingual, Purchasing
- Enforced cost – saving procedures resulting in a lowered food cost and labor directed and participated in the hiring process and performance evaluations for supervisors and staff
- Flexible and adaptable to changes
Certification
- 2022-12 FOSTAC supervisor certified
- 2024-12 Serve-Safe Certified, H.A.C.C.P certified
- 2018-09 Achieving the ISO 22000-2005 certification for Club Mahindra Varca, the first for the company
- 2007-05 Actively participated in the ISO 9001-2000 & H.A.C.C.P Certification for Hotel Grosvenor House
- 2006-02 Merit Certificate in Dubai Saloon Culinary Competition
- 2005-04 Foundation course of Food Hygiene from C.I.E.H London
References
References available upon request.
Timeline
Executive Chef
Swan Hellenic - Oceanic
11.2023 - Current
Chef De Cuisine/Executive Sous Chef
Virgin Voyage
01.2022 - 10.2023
Executive Sous Chef
Westin Hotel and Resorts, The Garden City ( Marriott)
10.2019 - 01.2022
Chef De Cuisine
Holland America
05.2018 - 06.2019
Executive Chef
Mahindra Holidays & Resorts India Limited
04.2017 - 02.2018
Sr. Sous Chef
Carnival Cruise Lines
04.2007 - 11.2016
Sr Chef De Partie
Grosvenor House
05.2005 - 02.2007
Diploma in Culinary Arts & Kitchen Administration. - Culinary, Finance, Food Science.
Indian Institute of Hotel Management (Taj)
Food Production And Patisserie -
Indian Hotel Management
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