AMIT T. PATIL
Jr. Sous Chef
BALKUM
Summary
To work with a progressive organization in which I can contribute my skills and experience to enhance my own productivity at the same in time achieving the organizational goals & objectives with attribute of time Quality and discipline.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Chef
MABRUK Kitchen
08.2022 - Current
- Company Overview: MABRUK the specialty Lebanese kitchen, taking responsibility a la carte
- Day to day operation
- Maintaining hygiene and quality standards of Food
- Assisting Lebanese Head chef for Planning Menu, controlling food cost
- Over looking the a la carte orders and banquet operations
- Managing entire kitchen staff and help them improving their skills and Personal hygiene and knowledge of cuisine
- Successfully handled guest request and expectation during operations and Banquet Events
- MABRUK the specialty Lebanese kitchen, taking responsibility a la carte
Head Chef
SHAKU MAKU
07.2021 - Current
- Company Overview: A Lebanese café serving Authentic Lebanese, Healthy and Keto friendly food
- Self Curated menu, food costing and menu planning
- Successfully set up the entire kitchen
- Responsible for planning, creating new menu, handling staff, and online orders along with handling guest request
- Managing vendors, suppliers, and handling daily accounts of the café
- A Lebanese café serving Authentic Lebanese, Healthy and Keto friendly food
Chef
Hotel Sahara Star
11.2015 - 07.2021
- Company Overview: MABRUK kitchen the Lebanese Specialty Restaurant
- Day to day operation
- Maintaining hygiene and quality standards of food
- Assisting the Lebanese head chef for menu planning, controlling food cost
- Over looking the a la carte orders and banquet operations
- Managing entire kitchen staff and help them improving their skills and Personal hygiene and knowledge of cuisine
- Successfully handled guest request and expectation during operations and Banquet Events
- MABRUK kitchen the Lebanese Specialty Restaurant
Chef
MEYDAN HOTEL
06.2014 - 09.2015
- Company Overview: FARRIERS the all day dining kitchen
- Responsible for daily breakfast, lunch buffet and a la carte preparation
- Helping with banquets functions preparation
- Successfully perform all the task of taking charge of the Kitchen, maintaining standards of the food and preparation methods
- Ordering and maintaining stocks of the required ingredients, maintaining hygiene standards and keeping all the records updated
- Daily briefing and training of staff, keeping them motivated and helping them improving their working skills along with their personal strength
- FARRIERS the all day dining kitchen
Assistant Cook
Princess Cruise's USA
08.2011 - 04.2012
- Responsible for making salads, appetizers, various dressings and canapes for special requirements
Commis-I
The Address Dubai Mall Hotel
03.2009 - 09.2010
- Company Overview: Preopening team as Commis-I in ARABIC RESTAURANT NA3NA3
- Successfully carried out the task of making hot and cold mezzeh, mix grill, main course and preparation of a la carte menu and buffet food preparation of lunch and dinner as per standard and quality of food
- Preopening team as Commis-I in ARABIC RESTAURANT NA3NA3
Commis-II
The Address Burj Dubai
07.2008 - 03.2009
- Company Overview: Preopening team as Commis-II in LOBBY LOUNGE RISALA
- Worked for the international cuisine carried out day to day task of preparation serving breakfast, lunch, afternoon tea and dinner, a la carte
- Preopening team as Commis-II in LOBBY LOUNGE RISALA
Associate
J.W. MARRIOT Juhu
07.2007 - 04.2008
- Carried out day to day task of preparing mise en place of over three different cuisine as Chinese, Thai & Japanese, including preparation of dim sum, receiving, maintaining sanitization of working areas
Education
S.S.C - undefined
H.S.C - undefined
Diploma in Hotel & Tourism Management - undefined
Skills
Good communication skills and management skills
Job Profile
- Review production schedule to determine food requirements.
- Season and prepare a wide variety of foods.
- Slice, grind, and cook meats and vegetables.
- Carve and display meats, vegetables, fruits, and salads.
- Record inventory of supplies and order stock.
- Maintain clean work areas, utensils, and equipment.
- Instruct and supervise other employees.
- Attend to day-to-day problems concerning equipment and food supplies.
- Prepare special diets according to prescribed standards.
Personal Information
- Height: 5.8
- Weight: 86Kg
- Passport Number: R0794032
- Father's Name: Mr. Tulshiram Patil
- Date of Birth: 08/12/82
- Gender: Male
- Nationality: Indian
- Marital Status: Married
- Religion: Hindu
Mobilenumbers
- 919820164797
- 919768831666
Disclaimer
I hereby declare that the above-furnished information is true to the best of my knowledge.
Certification
HACCP certification.
Timeline
Chef
MABRUK Kitchen
08.2022 - Current
Head Chef
SHAKU MAKU
07.2021 - Current
Chef
Hotel Sahara Star
11.2015 - 07.2021
Chef
MEYDAN HOTEL
06.2014 - 09.2015
Assistant Cook
Princess Cruise's USA
08.2011 - 04.2012
Commis-I
The Address Dubai Mall Hotel
03.2009 - 09.2010
Commis-II
The Address Burj Dubai
07.2008 - 03.2009
Associate
J.W. MARRIOT Juhu
07.2007 - 04.2008
S.S.C - undefined
H.S.C - undefined
Diploma in Hotel & Tourism Management - undefined
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