Amit Kaintura
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Cook
Hot House
10.2022 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Demi Chef De Partie
Carnival Cruise Lines
07.2017 - 08.2022
- Worked side by side with the chef de Partie to prepare the menu items and plate presentations interacting with Guest and Improving guest satisfaction
Chef De Partie
Airways hotel
10.2016 - 01.2017
- Got the opportunity to do cross training in Bacchus Specialty Restaurant Kitchen and taking care of Gardemanger
- Other duties and responsibilities which might be assigned from time to time by the Executive chef
Commis I
Radisson Blu Hotel
12.2014 - 06.2016
- Worked side by side with the Sous Chef to create unique cold dishes menu items and plate presentations
- Authority to order for perishable, meats and sea Foods for day to day operations
Commis II
Radisson Blu Hotel
02.2012 - 12.2013
- Handling Banqueting functions, Executive Lounge (VVIP) and Responsible for Coffee Shop Buffet
Commis III
The Coffee Bean & Tea Leaf
10.2011 - 02.2012
- Assist the chef in-charge to set-up daily mise-en-place
- Ensures and meets the hygiene standards, maintains and monitors work areas, equipment, utensils and cold room
Training chef
Sayaji Hotel
05.2010 - 10.2010
- Assist the chef in-charge to set-up daily mise-en-place
Education
Diploma - Food Production
National Council For Hotel Management And Catering Technology
12.2010
Intermediate -
C.B.S.E Board
2009
High School -
C.B.S.E Board
2007
Skills
- Menu Planning
- Food Plating and Presentation
- High-Volume Production Capabilities
- Proper Food Storage
- Proper Food Temperatures
Languages
English
Professional Working
Hindi
Native or Bilingual
Certification
IHMD(26th November 2009)
The chief minister's function
Prepare food for 500 guests with Chef
Personal Project
- Fez Mediterranean bar work as ( Commis I ) get opportunity to contribute to the implementation of a new menu.
- Sandy's Cocktails & Kitchen work as ( Commis I ) get opportunity to contribute to the opening of a new restaurant.
hobbies
- Gardening
- Photography and visual arts
- Travelling
Timeline
Cook
Hot House
10.2022 - Current
Demi Chef De Partie
Carnival Cruise Lines
07.2017 - 08.2022
Chef De Partie
Airways hotel
10.2016 - 01.2017
Commis I
Radisson Blu Hotel
12.2014 - 06.2016
Commis II
Radisson Blu Hotel
02.2012 - 12.2013
Commis III
The Coffee Bean & Tea Leaf
10.2011 - 02.2012
Training chef
Sayaji Hotel
05.2010 - 10.2010
Diploma - Food Production
National Council For Hotel Management And Catering Technology
Intermediate -
C.B.S.E Board
High School -
C.B.S.E Board
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