Ashutosh Kumar

Work History

Sous Chef

Courtyard By Marriott

Siliguri

01.2022 - 08.2023

Planned and directed high-volume food preparation in fast-paced environment.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Mentored kitchen staff to prepare each for demanding roles.
Acted as head chef when required to maintain continuity of service and quality.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Collaborated with staff members to create meals for large banquets.
Coordinated with vendors to order supplies and maintain high quality standards.
Monitored food and labor costs to verify budget targets were met.
Planned promotional menu additions based on seasonal pricing and product availability.
Trained kitchen staff to perform various preparation tasks under pressure.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Trained and managed kitchen personnel and supervised related culinary activity.
Disciplined and dedicated to meeting high-quality standards.
Monitored food production to verify quality and consistency.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Jr Sous Chef

Radisson Blu

Ranchi

11.2021 - 10.2022

Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.
Monitored recipe portioning to control food costs.
Developed unique menu items and plating presentations.
Assisted sous chef with weekly schedule drafts for 42 kitchen staff.
Prepped daily menu items to quickly deliver upon request.
Ordered new ingredients and supplies to meet expected needs.
Completed kitchen product inventory as assigned.
Oversaw the cleanliness of each station in the kitchen.
Led team by example in preparing items accurately and according to high-quality standards.
Ordered food items for upcoming events per the sous chef's request.
Collaborated with staff members to create meals for large banquets.
Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.

Chef De Partie

The Lalit (Laid Off Due To Covid)

New Delhi

01.2020 - 09.2020

Supervise daily kitchen operations with over 40 staff members
Check the quality of cooked food served to the guests
Oversee food preparation and production, ensuring food safety procedures to
Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis
Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation
Follows good preservation standards for the proper handling of all food products at the right temperature.
Mentored kitchen staff to prepare each for demanding roles.
Maintained well-organized mise en place to keep work consistent.
Developed and cooked memorable dishes that brought new customers into the establishment.
Trained kitchen staff to perform various preparation tasks under pressure.
Modernized work processes to reduce guest wait times and boost daily output.
Sanitized all counters properly to prevent food-borne illness.
Rotated stock to use items before the expiration date.

Chef De Partie

Westin

Pune

04.2018 - 04.2019

Preparing, cooking, and presenting high-quality dishes within the specialty section
Assisting the Head Chef and Sous Chef in creating menu items, and recipes and developing dishes
Assisting with the management of health and safety
Assisting with the management of food hygiene practices
Managing and training any Commis Chefs
Monitoring portion and waste control
Overseeing the maintenance of kitchen and food safety standards
Trained kitchen staff to perform various preparation tasks under pressure.
Cooked memorable dishes that brought new customers into the establishment.
Complied with portion and serving sizes as per restaurant standards.
Modernized work processes to reduce guest wait times and boost daily output.
Planned promotional menu additions based on seasonal pricing and product availability.
Developed and cooked memorable dishes that brought new customers into the establishment.
Led daily staff meetings to communicate expectations and review safety procedures.
Monitored food and labor costs to verify budget targets were met.
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.

Demi Chef De Partie

Taj City Centre,

Gugu Gram

02.2016 - 03.2018

Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
Supported chef de partie in daily mise-en-place, assigned preparation projects, and inventory activities.
Assisted with the development of new menu items, researching and workshopping recipes compatible with the existing menu.
Coordinated effectively with service staff on the timing of meal plating and delivery to guarantee freshness and adequate food temperature.
Monitored stock levels of both ingredients and seasonings, notifying the head chef of low levels to support prompt ordering.
Adhered to food safety regulations and culinary best practices in the preparation of ingredients and meals.
Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.
Mentored kitchen staff to prepare each for demanding roles.
Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
Monitored food and labor costs to verify budget targets were met.
Maintained up-to-date knowledge of current culinary trends and techniques.

Commis Chef

IHG Intercontinental Hotels And Resorts

Chennai

06.2013 - 01.2016

Assisting in the food preparation process Cooking and preparing elements of high-quality dishes Preparing vegetables, meats, and fish Assisting other Chefs Helping with deliveries and restocking Assisting with stock rotation Cleaning stations Contributing to maintaining kitchen and food safety standards.
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.
Seasoned and marinated cuts of meat, poultry, and fish.
Rotated through all prep stations to learn different techniques.
Ordered new ingredients and supplies to meet expected needs.
Signed for deliveries, checked items into inventory, and stocked goods into proper locations.
Collaborated with staff members to create meals for large banquets.
Modernized work processes to reduce guest wait times and boost daily output.
Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Assisted other chefs with ingredient preparation in support of recipes designed by the head chef.
Planned and directed high-volume food preparation in a fast-paced environment.
Placed orders to restock items before supplies ran out.
Disciplined and dedicated to meeting high-quality standards.
Utilized culinary techniques to create visually appealing dishes.

Industrial Trainee

ITC My Fortune

Chennai

07.2011 - 11.2011

Trained in all sections of the kitchen operations.
Studied functional relationships between diverse operations to assess the impact of different decisions and protocols.
Wrote reports and papers for various levels of technical users.
Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
Supported team in industrial work completion, gaining experience in cross-functional positions and processes.
Minimized communication issues between managers and workers by effectively maintaining records.
Reviewed and updated standard operating procedures per specifications.
Repaired, cleaned, and maintained equipment.
Assisted with the implementation of new safety instructions and equipment protocols.
Adjusted machines to increase productivity for runs.
Performed general equipment maintenance and repair to minimize downtime.
Examined incoming materials and compared to documentation for accuracy and quality.
Made sure that products were produced on time and were of good quality.
Trained new production staff members on safe and efficient production procedures and proper machine operations.

Summary

Overview

Work History

Sous Chef

Jr Sous Chef

Chef De Partie

Chef De Partie

Demi Chef De Partie

Commis Chef

Industrial Trainee

Education

Bsc - Hotel Management

Skills

Additional Information

Accomplishments

Software

Interests

Timeline

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