Amit Rodrigues
Mumbai
Summary
Driven and creative culinary professional with passion for crafting exceptional dining experiences. Possesses knowledge of culinary techniques and food safety standards, coupled with expertise in menu planning and kitchen management. Aims to elevate guest satisfaction and achieve culinary excellence through innovative and high-quality dishes.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Executive Chef
The Apollo Group
03.2015 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment as per VSP and Ship San standards, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Disciplined and dedicated to meeting high-quality standards.
Asst. Chef De Partie
Carnival Cruise Lines
02.2012 - 01.2015
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Education
Bachelor of Science - BSc. in Catering And Hotel Administration
Anjuman- I- Islams,s Collage of Hotel Management.
Mumbai, India04-2010
High School Diploma -
Thomas Baptista Jr. College
India04-2007
No Degree - School
St. Anthony,s Convent High School
India04-2005
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Safe food handling
- Allergy awareness
- Operations management
- Kitchen staff management
- Staff scheduling
- Food presentation
- Food plating and presentation
- Recipe creation
Certification
- Food Allergy and Intolerance Training Certificate–Food Standards Agency food.gov.uk
- Plant forward Culinary Immersion- Culinary Institute of America
- STCW cerification
Cooking (Creating new food dishes)
I enjoy spending time in kitchens because each item has a tale to tell, and creating new meals with these ingredients brings joy to my soul.
Languages
Marathi, Hindi
Native language
English
Advanced
C1
Timeline
Executive Chef
The Apollo Group
03.2015 - Current
Asst. Chef De Partie
Carnival Cruise Lines
02.2012 - 01.2015
Bachelor of Science - BSc. in Catering And Hotel Administration
Anjuman- I- Islams,s Collage of Hotel Management.
High School Diploma -
Thomas Baptista Jr. College
No Degree - School
St. Anthony,s Convent High School
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