Ashish Sharma
Chef
New Delhi
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Mediterranean & Italian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
High-performing Chef offering 8 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Astute Chef de Partie highly skilled in plating and designing elaborate food garnishes. Talented individual offering extensive culinary abilities and thriving on mentoring newly hired kitchen personnel. Exceptional banquet displays, dessert table creation and ice sculpture design ideas.
Overview
11
11
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work History
Chef De Partie
Niyama Private Island (Minor Hotels)
Dhaalu Atoll
03.2021 - Current
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Rotated stock to use items before expiration date.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
1st Cook
Intercontinental Regency Bahrain (IHG HOTEL)
Manama
10.2019 - 02.2021
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Prepared food items in compliance with recipes and portioning control guidelines.
Service Associate
Shangri-la hotel and resorts
muscut
10.2018 - 10.2019
- Unloaded, loaded and stocked merchandise.
- Developed process improvements to enhance overall delivery of service.
- Followed up with customers to offer additional support and check resolution satisfaction.
- Handled customer issues with confidence, using complex problem solving to provide effective resolution.
- Documented problems and corrective actions to maintain records.
- Maintained high customer satisfaction standards to meet or exceed targets.
Commi 1
Hyatt regency
New Delhi
09.2018 - 10.2018
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
Commi 2
Shangri-la Eros hotel
New Delhi
08.2016 - 03.2018
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Planned and directed high-volume food preparation in fast-paced environment.
Commi 2
Jamie's Italian By jamie Oliver (Dolomite Restaurant)
New delhi
09.2015 - 08.2016
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Placed orders to restock items before supplies ran out.
- Participated in food tastings and taste tests.
Commi 2
Crowne Plaza Hotel & Resorts (IHG HOTEL)
Greater noida
01.2015 - 08.2015
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Kitchen Trainee
The Oberoi Hotels & Resorts
New Delhi
09.2014 - 11.2014
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
Industrial Trainee
Park Plaza Hotel ( Carlson Group)
New delhi
05.2012 - 09.2012
- Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
- Minimized communication issues between managers and workers by effectively maintaining records.
- Repaired, cleaned and maintained equipment.
- Collected, arranged, and input information into database system.
- Store Pickup.
- Maintained FIFO
Education
Bachelor of Science - Hospitality Administration And Management
IHM KURUKSHETRA
Haryana 06.2011 - 05.2014
High School Diploma -
Govt. Senior Secondary School
Timar Pur 03.2010 - 03.2011
Skills
& AttributesGood Communication and Interpersonal SkillsA committed team player with flexible approach to work with the ability to manage projects with perfectionHardworking, Enthusiastic and Honest Team PlayerMaintaining spirit of Leadership and Teamwork
Food spoilage prevention
Portion standards
Proper food handling
Freezer/refrigerator temperature oversight
Recipes and menu planning
Special requests
Plating
Mediterranean Cuisine
Italian Cuisine
Menu development
Affiliations
Worked as a trainee in all major departments at Park Plaza by Carlson Group New Delhi for 17 weeks.
2 months training in kitchen department at The Oberoi , New Delhi.
Certification
HACCP/SFS(Shangri-la Food Safety Management System)
Timeline
Chef De Partie
Niyama Private Island (Minor Hotels)
03.2021 - Current
1st Cook
Intercontinental Regency Bahrain (IHG HOTEL)
10.2019 - 02.2021
HACCP/SFS(Shangri-la Food Safety Management System)
07-2019
Service Associate
Shangri-la hotel and resorts
10.2018 - 10.2019
Commi 1
Hyatt regency
09.2018 - 10.2018
Commi 2
Shangri-la Eros hotel
08.2016 - 03.2018
Commi 2
Jamie's Italian By jamie Oliver (Dolomite Restaurant)
09.2015 - 08.2016
Commi 2
Crowne Plaza Hotel & Resorts (IHG HOTEL)
01.2015 - 08.2015
Kitchen Trainee
The Oberoi Hotels & Resorts
09.2014 - 11.2014
Industrial Trainee
Park Plaza Hotel ( Carlson Group)
05.2012 - 09.2012
Bachelor of Science - Hospitality Administration And Management
IHM KURUKSHETRA
06.2011 - 05.2014
High School Diploma -
Govt. Senior Secondary School
03.2010 - 03.2011