Amit Sharma

• Leading Kitchen operations, managing extensive outlets and large-scale catering for high-profile events.
• Achieved Gold Standard for Food Waste and maintained five-star hygiene ratings.
• Designed and rolled out new breakfast standards, business lunch formats, and pre-plated dinner services.Developed innovative menus that showcased seasonal ingredients and local flavours.
• Participate in industry events staying updated on current culinary trends.
• Host and maintain partnerships with major league football and rugby teams; collaborate with Sales to identify revenue opportunities and provide clients with tailored catering solutions.
• Ensure full compliance with food handling and sanitation standards to maintain a safe and high-quality dining experience.
• Develop and enforce purchasing and receiving controls that optimize efficiency and reduce operational risks.
• Manage departmental expenses, including food costs, supplies, and equipment, to maximize profitability.
• Champion service excellence by modelling and supporting behaviours that elevate customer satisfaction and retention. Interacting with Guests for feedbacks on product and services.
• Train and mentor kitchen associates in culinary fundamentals and final presentation to uphold brand standards.

• Led preopening and rebranding teams, standardizing F&B production and launching culinary programs.
• Led day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers.
• Implemented cost-saving strategies, achieving a 3.5% reduction in food costs.
• Increased guest engagement through interactive culinary events and outdoor festivals.
• Developed and implemented guidelines and control procedures for purchasing and receiving areas.
• Ensured compliance with food handling and sanitation standards.
• Trained kitchen associates on the fundamentals of good cooking and excellent plate presentations, buffet set ups.
• Organised special events catering; successfully executed large orders under pressure.
• Hired, trained and mentored staff resulting in a highly skilled kitchen team.
• The hotel went through major refurbishment & rebranded from Country Inn & Suites to Radisson in 2017 with added rooms, new restaurants, and public areas wherein I was part of the core project team.
• Was deputed to the below hotels to look after day-to-day kitchen operations, improvise the food standards and to set up F&B production standards and processes, meanwhile looking after Country Inn and Suites Udyog Vihar simultaneously.

1. As Task Force Executive Chef (October 2014 to February 2015)

2. As Task Force Executive Chef (April 2015 to June 2015)

• Supported daily operations and multiple outlets in a five-star luxury hotel with award-winning spa and extensive meeting/event space.
• Launched sensory dining experiences and themed nights, raising guest satisfaction scores.
• Mentored junior kitchen staff and contributed to the hotel’s renowned talent pipeline.

A boutique hotel with two Rosette restaurant and luxury wedding venues.

• Managed a fine dining restaurant, brasserie, and banqueting operations.
• A boutique hotel with two Rosette restaurant and luxury wedding venues.

A Five Star Luxury Hotel outside London, spread across five hundred acres with extensive restaurant and banqueting facilities.

• Supervised the larder section, catering to various outlets and banqueting requirements.

Trump Turnberry (A Luxury Collection Resort). Created in the grand style in the early years of the 20th century, Trump Turnberry Scotland is one of Scotland's finest luxury resorts with championship golf course and multiple restaurants and event spaces.

• Led the sauce and larder section, managing fine dining, room service, bar, and banqueting operations.

357 room Five Star Luxury Hotel with six restaurants and extensive meeting and event spaces.

• Oversaw Gardemanger and collaborated closely with the CDC in efficiently running the 24-hour Citrus restaurant and banqueting operations.
• Successfully introduced new buffet displays and concepts, introduced Spanish and mediterranean cuisine.

• Excelled in the award-winning The Grill restaurant and showcased versatility across various kitchens in the hotel.

Worked in Las Meninas, serving authentic Spanish cuisine under the supervision of a Spanish Master Chef.