Amit Kumar
Roeselare
Summary
I am a young, dynamic and an eclectic team player who has a well-developed sense of various textures and flavors. Someone who adapts well into any given environment, and pushes along with the team to achieve better goals.
Overview
5
5
years of professional experience
Work History
Junior Sous Chef
BOURY ***
11.2021 - Current
- Since studying in culinary school about one of the greatest cuisines, I always found French cuisine intriguing and wanted to learn more about it
- I am the saucier and rotisserie at the moment in the kitchen and overlook several other responsibilities in the team.
- research and development - doing try outs with new produce in season or a new technique to keep changing the items on the menu as per season.
- to make the kitchen a much organised, hygenic and healthy place to work.
- overlook on the duties and responsibilities of other Chef de parties and Stagier.
Senior Chef de partie
St regis Mumbai
04.2021 - 11.2021
- A part of a specific team in the hotel who works on reopening of different restaurants in the hotel who were closed for a while with new menus, innovative and to be in sync with the trend
- Carry out stimulations within teams for new dishes, ideas and food processing techniques and procedures
- Also work on menu planning, service standards, costing, staff training.
Demi Chef De Partie
rooh new Delhi
02.2019 - 04.2021
- Worked very closely with Chef Sujan Sarkar, a part of the R&D team, headed the cold section, moved to entree and garnish
- Did a lot of local market tours, worked a lot on new ideas and techniques with indian cuisine
- Did a very sustainable and locally sourced cooking.
- Maintained several Systematic operating procedures in the kitchen
Nordic Gastronomy Intern
Noma, Copenhagen
08.2018 - 12.2018
- Worked with a lot of wild creatures, went to the forests foraging, learnt how important is a single ingredient and it itself can be processed in so many new ways to get the most out of then.
- Got a great insight of how the worlds best restaurant has achieved that stage and how it functions everyday to keep it that way.
Education
B.Sc in Hospitality and Hospitality Administration -
ihm mumbai
01.2018
Skills
- Chef Assistance
- Guest Satisfaction
- Garnishing and Plating
- Vendor Relations
- Food Spoilage Prevention
- Team Management
Additional Information
Since the past Three years i have been doing several pop Ups in India in several cities showcasing food influenced by my travels. I have collaborated with restaurants , partners in several cities to make this happen and has been a massive success till now! Check out a glimpse one of my Pop ups here https://www.instagram.com/reel/Cce-2FzFUjg/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
Timeline
Junior Sous Chef
BOURY ***
11.2021 - Current
Senior Chef de partie
St regis Mumbai
04.2021 - 11.2021
Demi Chef De Partie
rooh new Delhi
02.2019 - 04.2021
Nordic Gastronomy Intern
Noma, Copenhagen
08.2018 - 12.2018
B.Sc in Hospitality and Hospitality Administration -
ihm mumbai
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