Summary
Overview
Work History
Education
Skills
Culinary Skills
Area Of Expertise
Personal Information
Hobbies and Interests
Certification
Languages
Websites
References
Timeline
Generic
Amrendra Kumar

Amrendra Kumar

Lucknow

Summary

Accomplished Executive Chef with 16 years of experience in diverse culinary styles and adept management of kitchen operations. Demonstrated expertise in menu development, cost control, and high-quality food preparation. Recognized for exceptional leadership skills and a strong commitment to enhancing guest experiences, resulting in improved efficiency and streamlined processes in prior roles. Passionate about innovating culinary offerings while maintaining operational excellence.

Overview

17
17
years of professional experience
1
1
Certification

Work History

Pre Opening Executive Chef

ECSTASYHABITAT LLP(CELESTIAL MANOR)
Lucknow
12.2024 - Current
  • Design the kitchen layout and procure the equipment.
  • Develop creative, cost-effective menus, and standardized recipes.
  • Recruit, train, and onboard kitchen staff.
  • Establish SOPs for food preparation, safety, and service.
  • Manage food costing, inventory control, and supplier contracts.
  • Oversee kitchen operations during trial runs and soft openings.
  • Ensure compliance with health and safety regulations.
  • Worked closely with front-of-house staff members to guarantee seamless guest experiences from start to finish.
  • Monitored food quality control standards to ensure that only the freshest ingredients were used in all recipes.
  • Researched trends in the industry to stay abreast of current developments in culinary arts.
  • Conducted training sessions for new kitchen staff on proper food preparation techniques, sanitation guidelines and safety regulations.
  • Maintained accurate records of all food purchases, costs and inventories to ensure operational efficiency.
  • Inspected equipment regularly to make sure it was properly maintained and serviced as needed.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Implemented and maintained excellent service to achieve guest satisfaction.

Group Executive Chef

Hotel Rivatas by Ideal and the Amayaa
Varanasi
07.2021 - 11.2024
  • Responsible for the smooth running of the food production department for both hotels.
  • Taking care of two multi-cuisine restaurants of both hotels.
  • Taking care of five banquet halls of both hotels, with a capacity of 700 to 800 pax.
  • Making sure that all the kitchen brigade works to the highest culinary standards.
  • Taking care of all the food and related issues.
  • Creating new menus and dishes according to the guests.

Executive Chef

Hotel Levana
Lucknow
10.2019 - 04.2021
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Provided guidance and support for Sous Chefs during peak service hours.
  • 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.

Executive Chef

The Centurion
Lucknow
10.2018 - 10.2019
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Supervised food preparation staff to deliver high-quality results.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Provided effective orientation and training to each new associate, and developed ongoing training programs.
  • Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.

Sous Chef

Golden Tulip
Jaipur
04.2016 - 10.2018
  • Responsible for ensuring that food specifications and labor objectives meet all goals set by the executive chef, as well as customer requirements.
  • Also in charge of scheduling duties for the general kitchen staff, organizing the daily responsibilities of the staff, and assisting them when necessary.
  • Making sure that all the kitchen brigade works to the highest culinary standards
  • Creating new menus and dishes on demand.
  • Making sure that all kitchen staff understand the duties and tasks they need to perform.
  • Planning, preparing, and directing food operations in a kitchen or catering area.
  • Ensuring that the presentation of food is compliant with standards.
  • Helping to train, develop, and grow a kitchen staff.

Area Chef

Cremica Food Industries Ltd
01.2015 - 03.2016
  • Making new projects and products for customer businesses, as well as for the company's benefit.
  • Take care of the region, giving technical and practical knowledge of our company products in the market.
  • Planning and launching new products in the market.
  • Do different types of new innovations with the product.
  • Give training to the assistant chef and sales team for the increase of product sales in the market.
  • Taking daily, weekly, and monthly reports from our assistant chef team.
  • Give practical and product knowledge to the new chef.
  • Give the monthly tour program to my assistant chef team.
  • Looking after all tour expenses, their monthly targets for assistant chefs for company business growth.
  • After collecting the details, I have to send the collaborative monthly project to the corporate chef.
  • Forecasting, budgeting, and food cost control.

Chef De Partie

P&O Cruise
UK
09.2011 - 11.2014
  • Preparation of food according to the menu in a specialty restaurant.
  • Managing live counters.
  • Managing hygiene and sanitation of the restaurant kitchen.
  • Suggestive Menu and Upselling
  • Supervising daily food costs.
  • Preparing a special menu according to diet requirements.
  • Taking care of special hygiene and sanitation practices during the United States public health audit and the United Kingdom public health audit.

1st Commis

Taj Exotica
Goa
06.2008 - 03.2011
  • Preparation of food according to the guests' preferences.
  • Managing live counters.
  • Managing hygiene and sanitation of the restaurant kitchen.
  • Suggestive menu and upselling.
  • Supervising daily food cost
  • I worked for banquets.

Education

Cruise Galley Operation -

C.A.I Hyderabad
05-2011

B.SC In Hospitality and Hotel administration -

Institute of Hotel Management Catering Technology And Applied Nutrition
IHM Lucknow
06-2008

12th -

H.D. Jain College
Patna,Bihar
06-2002

10th -

V.N.H. School
Patna,Bihar
07-2000

Skills

  • Budgeting and cost control
  • Business operations oversight
  • Food spoilage prevention
  • Food preparation techniques
  • Food plating and presentation
  • Banquets and catering
  • Recipes and menu planning
  • Fine dining
  • Customer service
  • Strong work ethic
  • Workflow optimization
  • Recipe development
  • Food safety
  • Hygiene policy implementation
  • Plating and garnishing
  • Kitchen staff management
  • BOH operations
  • Problem and complaint resolution
  • Resource management
  • Menu planning
  • Recipe creation
  • Inventory management
  • Kitchen management
  • Operations management
  • Restaurant operations
  • Hiring, training, and development
  • Catering and events
  • Food service safety training
  • Food stock and supply management
  • Vendor relationship management
  • Performance improvement

Culinary Skills

  • Identifying ways to improve the profitability of meals.
  • Ability to quality adapt to a customer 'specific requirements.
  • Environmentally aware and having comprehensive knowledge of food hygiene regulations.
  • Can quickly adapt to different working environments and conditions.
  • Possessing the patience and personality to deal with awkward staff and customers.
  • Willing to take ownership for all duties, tasks and responsibilities.

Area Of Expertise

  • Kitchen administration
  • Ordering food
  • High value catering
  • Fine dining
  • Advanced food hygiene
  • Food cost control
  • Supervising
  • A La carte menus
  • Food tasting
  • Equipment maintenance

Personal Information

  • Date of Birth: 01/13/86
  • Gender: Male
  • Nationality: Indian
  • Marital Status: Married

Hobbies and Interests

Listening music, Creative cooking

Certification

Standards of Training, Certification, and Watchkeeping for Seafarers.

Languages

English
First Language
English
Advanced (C1)
C1
Hindi
Advanced (C1)
C1

Websites

References

References available upon request.

Timeline

Pre Opening Executive Chef

ECSTASYHABITAT LLP(CELESTIAL MANOR)
12.2024 - Current

Group Executive Chef

Hotel Rivatas by Ideal and the Amayaa
07.2021 - 11.2024

Executive Chef

Hotel Levana
10.2019 - 04.2021

Executive Chef

The Centurion
10.2018 - 10.2019

Sous Chef

Golden Tulip
04.2016 - 10.2018

Area Chef

Cremica Food Industries Ltd
01.2015 - 03.2016

Chef De Partie

P&O Cruise
09.2011 - 11.2014

1st Commis

Taj Exotica
06.2008 - 03.2011

Cruise Galley Operation -

C.A.I Hyderabad

B.SC In Hospitality and Hotel administration -

Institute of Hotel Management Catering Technology And Applied Nutrition

12th -

H.D. Jain College

10th -

V.N.H. School

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