Executive Chef
Kamlesh Joshi
Sheraton Grand Hotel, Dubai
sasketchwan,Saskatoon
21
years of professional experience
Forward-thinking professional offering more than 18 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven leadership skills.
Work History
Executive Sous Chef
4 Years 5 Months- Successfully managing a multinational team of 54 kitchen staff
- Launched Brunches, Seafood nights, Indian and Asian Theme nights in All day dining restaurant
- Responsible for Main kitchen, All day dinning, Banqueting, Restaurant and Bar’s Operation
- Developed new and seasonal menus in all above operations
- Strengthened culinary group members by training, instructing and mentoring.
Chef De Cuisine
9 Months- World tallest five star hotel with 1608 rooms and 14 renowned outlets
- Won PRO CHEF OF THE YEAR 2021 for middle east
- Promoted as Chef De Cuisine (Multi outlet chef)
- Oversee kitchen operations, which must be done in accordance with the organization’s standards
- Properly monitor cooks’ working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation
- Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the organization
- Provide the all-important training to newly recruited cooks and take note of how they progress
- Maintain consistency and quality in food taste in line with photos and recipes made available by the organization’s management
Sous Chef
3 Years 9 Months- To ensure that high level of kitchen hygiene, cleanliness and safety is maintained throughout all kitchen areas at all times
- To evaluates food products and ensure that company quality standards are consistently attained
- To plan the ala cart and theme night menu in the restaurant
- Ensure that customers are served well and effectively
- Maintain high food quality and presentation
- Supervise the preparation and service of food
- Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties
Master Chef
4 Years 9 Months- Promoted as Master Chef
- Multi Outlet Chef also responsible for, Japanese fine dinning, Banquets and All day Dinning
- Display solid knowledge of Japanese ingredients and special preparation as well as skillfully apply culinary techniques
- Maintain menu knowledge with the kitchen professionals and attention to detail plate presentation
- Leading the six sigma team
- Training and learning of the associates.
Kitchen Executive
1 Year 10 Months- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
Chef De Partie
1 Year 1 Month- Trained under Chef Miyazaki well renowned Japanese chef
- Preparing, cooking and presenting high quality dishes within the specialty section
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Preparing meat and fish
- Assisting with the management of health and safety
- Assisting with the management of food hygiene practices
- Managing and training any Commis Chefs
Commis Chef
1 Year 10 Months- Ranked 54th best restaurant in the world in 2010
- Worked under the tutelage of Iron chef Masaharu Morimoto
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
Commi Chef
2 Years 8 Months- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Education
Hotel Management - Food And Beverage Studies
Food & Nutrition - Food Safety Management
Bachelors of Commerce - Accounting And Finance
High School Diploma
Skills
Microsoft Office
Computer Skills
Teamwork
Effective Time Management
Ability to Work Under Pressure
Attention to Detail
Communication
Staff Training
Team Leadership
Kitchen Staff Management
Accomplishments
- With The Raindrop Cake Chef Kamlesh Joshi Is Breaking All The Rules In Japanese Food | Explocity Guide To Bangalore | People, Culture, Cuisine, Shopping, News
- BANGALORE BITES - uppercrustindia
- Chef Kamlesh Joshi – Plate To Please (wordpress.com)
- A Japanese serenade | Deccan Herald
- EVERYDAY HEROES ! : FROM ITC GARDENIA, BENGALURU (kesavamallia.blogspot.com)
- Nippon Art on a Platter @Edo, ITC Gardenia (worldofari.com)
- times15 | Truly Rubilicious (wordpress.com)
- The divine taste of temple food (indiatimes.com)
- A Beginners Guide to Eating Sushi - NDTV Food
Timeline
Executive Sous Chef
Sheraton Grand Hotel, Dubai
04.2022 - CurrentRead More
Chef De Cuisine
Izakaya Social Sushi and Aqua Pool Bar and Wanderlust Brunch at JW Marriott Marquis, Dubai
07.2021 - 04.2022Read More
Sous Chef
IZAKAYA SOCIAL SUSHI, JW Marriott Marquis, Dubai
10.2017 - 07.2021Read More
Master Chef
EDO IZAKAYA, ITC Gardenia Bangalore, A luxury 5-star collection
12.2012 - 09.2017Read More
Kitchen Executive
EDO IZAKAYA, ITC Gardenia Bangalore, A luxury 5 Star Collection
02.2011 - 12.2012Read More
Chef De Partie
EDO IZAKAYA, ITC Gardenia
01.2010 - 02.2011Read More
Commis Chef
WASABI BY MORIMOTO, Taj Mahal Hotel, New Delhi
03.2008 - 01.2010Read More
Commi Chef
Marriott Welcome Hotel, New Delhi
06.2005 - 02.2008Read More
Central Board of School Education, Kendriya Vidyalaya No. 1
High School Diploma
Read More
University Of Delhi
Bachelors of Commerce from Accounting And Finance
Read More
Food Safety And PIC Certification
Food & Nutrition from Food Safety Management
Read More
Institute of Hotel Management
Hotel Management from Food And Beverage Studies
Read More