Sameer Sharma
Saharanpur,India
Summary
Dynamic and focused professional with a strong foundation in kitchen management and team facilitation. Demonstrates comprehensive problem-solving abilities and excellent verbal and written communication skills. Known for innovative thinking and a keen willingness to learn, with the ability to adapt quickly to changing work environments and customer preferences. Thrives in fast-paced, deadline-driven settings while remaining calm under pressure. Career goals include leveraging these skills to enhance operational efficiency and customer satisfaction in culinary environments.
Overview
11
11
years of professional experience
3
3
years of post-secondary education
1
1
Certification
Work History
Sous chef
Inglewood Manor hotel by Boutique hotel group
Ellesmere Port, Cheshire
07.2024 - Current
- Ensured quality control with strict adherence to hygiene regulations.
- Developed chefs to run stations efficiently during peak service periods.
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Inspected completed work and stations to verify conformance with standards.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
- Catered events with 300+ guests with specialised menus.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Reduced customer complaints by enforcing strict quality control procedures.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Successfully delivered on tasks within tight deadlines.
Jr sous chef
Nunsmere Hall hotel by Boutique hotel group
Northwich, Cheshire
02.2024 - 07.2024
- Trained junior kitchen staff in food preparation and hygiene practices.
- Inspected completed work and stations to verify conformance with standards.
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Developed chefs to run stations efficiently during peak service periods.
- Checked food portioning for optimal presentation and cost control.
- Assisted cooks to determine freshness and quality of dishes.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Catered events with 300+ guests with specialised menus.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
Senior Chef De Partie
Nunsmere Hall hotel By Boutique Hotel Group
Northwich, United Kingdom
11.2022 - 01.2024
- One of three hotels by Boutique Hotel Group, Nunsmere Hall is home to 28 stunning bedrooms and eight luxurious suites, each combining timeless elegance with modern comfort
- Twice voted ‘County Restaurant of the Year’ by The Good Food Guide, enjoy an elegant and memorable culinary experience at The Restaurant
- Expect rich and flavorful dishes created from the freshest of ingredients, taking familiar foods and adding a contemporary and refreshing twist
- Assisted in stock control to reduce waste and increase profitability.
Kitchen Executive
The Park Hotels
Kolkata, India
10.2021 - 10.2022
- The Park Hotels is a collection of contemporary luxury five-star boutique hotels in India belonging to the Apeejay Surrendra Group, headquartered in Kolkata
- The Park Hotel, Kolkata has 149 rooms, 4 Restaurants and 4 Night Clubs
- With 7 Banquet halls accommodating a total of approximately 800 Guests, The Park is one of the most preferred destinations in the city
CHEF DE PARTIE
JW Marriott Hotel
New Delhi, India
06.2019 - 07.2020
- With 511 rooms, 5 restaurants and 1 Night Club in New Delhi Aero city, JW Marriott is a luxury hotel brand, owned by Marriott International
- Currently operates over 30 brands and 8000+ properties across 139 Countries and Territories
DEMI CHEF DE PARTIE
Andaz A Concept of Hyatt
New Delhi, India
06.2018 - 06.2019
- luxury lifestyle brand of Hyatt family with 401 rooms in New Delhi, Andaz hotels tap into its surrounding local culture to deliver a truly multi-sensory experience
- luxury lifestyle brand of Hyatt family with 401 rooms in New Delhi, Andaz hotels tap into its surrounding local culture to deliver a truly multi-sensory experience
DEMI CHEF DE PARTIE
The Leela Group of Hotels
Gurugram, India
02.2016 - 05.2018
- The Leela Palaces, Hotels and Resorts, founded in 1986, is an Indian Luxury Hotel chain, headquartered in Mumbai, India, with 322 rooms in its Gurugram property
- The Leela Palaces, Hotels and Resorts, founded in 1986, is an Indian Luxury Hotel chain, headquartered in Mumbai, India, with 322 rooms in its Gurugram property
COMMIS
The Oberoi Trident
Jaipur, India
06.2014 - 01.2016
- The Oberoi Group, founded in 1934, is a global hotel company with its head office in New Delhi
- Currently, it owns or operates 30+ hotels and two cruisers in five countries
Education
B.Sc. Degree - Hotel and Hospitality Administration
Institute of Hotel Management, Catering Technology and Applied Nutrition
India 06.2011 - 05.2014
Skills
- Comprehensive problem-solving abilities
- Excellent verbal and written communication skills
- Innovative and keen willingness to learn
- Ability to work well in fast paced, deadline driven environment
- Ability to remain calm and composed under stress and strict timelines
- Ability to quickly adapt to changing work environment and customer tastes
- Team facilitator
- Focused
- Kitchen management
Languages
Hindi
Advanced
English
Fluent
Punjabi
Intermediate
Affiliations
- Love to watch Bollywood movies
- love to watch cricket
Accomplishments
- Participated and won bronze award in AHP Hospitality challenge in 2017, Delhi NCR.
- Successfully completed 12 weeks LDP program with the Leela Ambience Hotel Gurugram may to July 2017.
Certification
- Completed 17 weeks of Industrial Training from The Centaur Hotel IGI Airport New Delhi-37.
Custom
- Completed 17 weeks of Industrial Training from The Centaur Hotel IGI Airport New Delhi-37.
- Participated and won bronze award in AHP Hospitality challenge in 2017, Delhi NCR.
- Successfully completed 12 weeks LDP program with the Leela Ambience Hotel Gurugram May to July 2017.
Personal Information
- Date of birth: 09/11/92
- Gender: Male
- Nationality: Indian
Timeline
Sous chef
Inglewood Manor hotel by Boutique hotel group
07.2024 - Current
Jr sous chef
Nunsmere Hall hotel by Boutique hotel group
02.2024 - 07.2024
Senior Chef De Partie
Nunsmere Hall hotel By Boutique Hotel Group
11.2022 - 01.2024
Kitchen Executive
The Park Hotels
10.2021 - 10.2022
CHEF DE PARTIE
JW Marriott Hotel
06.2019 - 07.2020
DEMI CHEF DE PARTIE
Andaz A Concept of Hyatt
06.2018 - 06.2019
DEMI CHEF DE PARTIE
The Leela Group of Hotels
02.2016 - 05.2018
COMMIS
The Oberoi Trident
06.2014 - 01.2016
B.Sc. Degree - Hotel and Hospitality Administration
Institute of Hotel Management, Catering Technology and Applied Nutrition
06.2011 - 05.2014
- Completed 17 weeks of Industrial Training from The Centaur Hotel IGI Airport New Delhi-37.
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