Amol Thanky

• Developed quick serve online program generating $50k monthly for restaurant
• Designed seasonal menus featuring California produce with Mediterranean influence
• Crafted fresh handmade pastas and sauces to elevate retail offerings
• Maintained food cost of 25%
• Labor cost under 20%

• Secured Michelin guide recognition in 2020 and maintained status through 2026, elevating restaurant profile.
• Fresh and interesting menus resulted in an increase of sales by 300%.
• Executed banquets and special events, contributing to significant revenue growth.
• Led and trained kitchen staff to ensure consistent dish execution, enhancing overall dining experience.
• Maintained labor cost of 19% to maximize business profitability.
• Decreased food waste to under 2%, food cost under 24%.

Consultant at Hotel Republic:

• Executive Chef on property for 4 months: redefined standards, trained culinary staff, elevated culinary program.
• Re-conceptualized and implemented culinary program in all F&B outlets.

Opened The Patio Marketplace at Axiom, 400 Spectrum, and Intersect

• Designed and executed hybrid concept restaurants that encompassed: a la carte, scratch made grab and go, events, and off site catering.
• Spearheaded commissary kitchen to maximize G&G production and enhance revenue through area distribution system.

• Conceptual menu engineering for future projects, differentiated brands and levels of sophistication: progressive fine dining, modern upscale casual, Baja inspired, SoCal coastal, smoked meats&sausages, and simple approachable fare
• Worked directly with sales and marketing to create brand image, increase brand awareness, and drive online brand presence

• Managed ordering for all outlets and delegated production priorities to cooks to ensure timely service.
• Assessed production volume across outlets and created prep schedules for cooks to optimize workflow.
• Uphold Chef's standards to deliver consistent product quality across all areas.
• Upheld Chef's standards to deliver consistent product quality across all areas.

• Executed high-volume dishes consistently in a fast-paced environment to meet demand.
• Collaborated with team to efficiently execute diverse tasks in a high-pressure kitchen setting.
• Executed special events including brunches and lunches during prep time, and off sites.
• Conducted inventory assessments to ensure optimal stock levels and minimize shortages.

• Executed quality control measures and met strict deadlines in a high-pressure environment.
• Developed vendor relationships to secure high-quality products and optimize purchasing costs.
• Led team of over 20 in 3 project areas, fostering collaboration and efficiency.
• Collaborated with sales team to implement innovative strategies that enhanced sales revenue.

• Operated high-volume sauté station to deliver quality dishes during peak hours.
• Expedited orders for efficient service both inside and outside the restaurant.
• Creating and executing weekly specials.
• Executing banquets and special events.
• Managed ordering and inventory to maintain adequate stock levels and minimize waste.

• Contributed to culinary excellence at premiere restaurant on property.
• Oversaw garde manger and grill stations, ensuring consistent quality and presentation.
• Fabricated proteins for meal preparation, enhancing dish quality and flavor.
• Executed sauce work and produced soups daily.
• Conducted charcuterie production for menu offerings.
• Creating daily amuse bouche and special items for tasting menu.