ASHISH SHARMA
Summary
Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
14
14
years of professional experience
Work History
Vocational Training
Hotel Radisson
- Worked as part of pre-opening team
- Assisting chef de cuisine in new menu trials
- Responsible for requisitions and assisting the chef for preparing duty roasters
- Daily checking of mise-en-place of orders
- Maintaining hygiene in the section as per standards
- Develop checklist for work flows in my section
- Part of team, responsible for training and developing the new team members to provide training on exclusive and totally personalized service to guest with extremely good and consistent guest feedback.
Sous Chef
Double Tree by Hilton Wellington New Zealand
05.2023
Sr. Sous Chef
Hotel JW Marriott New Delhi
04.2022
- Accountable for the quality, consistency, and production of the specialty restaurant kitchen
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
- Coordinates menus, purchasing, and staffing and food preparation for the property's specialty restaurant
- Works with team to improve guest and employee satisfaction while maintaining the operating budget
- Must ensure sanitation and food standards are achieved
- Develops and trains team to improve results.
Sous Chef
Hotel JW Marriott New Delhi
04.2019
- Accountable for the quality, consistency, and production of the specialty restaurant kitchen
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
- Coordinates menus, purchasing, and staffing and food preparation for the property's specialty restaurant
- Works with team to improve guest and employee satisfaction while maintaining the operating budget
- Must ensure sanitation and food standards are achieved
- Develops and trains team to improve results.
Jr. Sous Chef
Hotel JW Marriott New Delhi
04.2018 - 03.2019
- Was taking care of hot and cold Kitchen, Butchery & Commissary
- Coordinated annual procurement activities
- Plan, formulate, distribute and follow-up on working schedules for kitchen employees
- Review food cost work sheet and daily issues with department head
- Plan any corrective actions accordingly
- To ensure the ongoing and scheduled training of all kitchen employees
- Monitor quality and specification of all items received to ensure company standards are adhered to
- Implementing cost control techniques in the kitchen to complete the whole process within the pre allocated budget & successfully calculating the yield of raw materials
- In depth understanding, conceptualizing & implementing policies & procedures in establishing the Brand Standard.
CDP
Hotel JW Marriott New Delhi
01.2016 - 01.2018
- Responsible for daily preparation and setting up of the kitchen
- Follow proper food handling methods and maintain correct temperature of all food products
- Clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
- Consistently taste, smell and observe all dishes to ensure they were visually appealing and prepared correctly
- Established and maintained open, collaborative relationships with the kitchen item
- Creating menus for special brunches.
DCDP
Hotel Pullman & Novotel New Delhi
01.2015 - 01.2016
- Hands-on experience in modern European cuisine.
DCDP
American based carnival cruise lines
01.2011 - 01.2015
- Sauce & roast are the main specialty in hot sections.
Continental cuisine
Hotel Le Meridien
01.2007 - 01.2011
- Young energetic hospitality personal with a passion to perform
- Hands on experience in continental cuisine
- 3 years and 2 months of work experience in the hotel industry with specialization in continental cuisine
- Successfully completed two years of Chef Training Program with Specialization in Continental cuisine in Hotel Le Meridien from 2008-2010 and got a post of DCDP
- Successfully completed one year of Kitchen Training Program in Hotel Le Meridien from 2007-2008
- Then worked in all day dining restaurant called {The one} with 124 covers operational for three meals a day
- Worked in live kitchen set up a new standard for my cooking and hygiene knowledge
- Our philosophy is to entertain the guest by enjoying the different flavors and aroma of the food in front of him
- Satisfy the guest by cooking food through his way includes dishes {pizza, pasta, main course items}
- Live kitchen also includes Teppanyaki coking.
Industrial Training
Hotel Intercontinental Eros
01.2005 - 01.2006
Education
Skills
- Professional and Courteous
- Safety Training and Awareness
- Cost Control
- Team Leadership
- Complex Problem-Solving
- Product Management
- Work Planning and Prioritization
- Menu Planner
- Vocational Training Support
- Food Safety Program Training
Accomplishments
- Won best trip advisor comments of the month in 2021 and 2022
- Won manager of the month award in 2019
- Won a bronze medal in AAHAR FOOD COMPETITION held at New Delhi in 2010.
- Nominated best of the employee in the hotel le meridian.
- Handling hot live kitchen of all day dining restaurant for last 2 years with guest comment score of 95% aggregate.
- Actively participated in food competition inside the hotel as well as outside.
Languages
English, Hindi, working knowledge of French
Personal Information
- Father's Name: Mr. S. B. Sharma
- Mother's Name: Mrs. Suman Sharma
- Date of Birth: 11/25/86
Personal Characteristics
- Self-motivated with good inter-personal relationship skills.
- Guest centric attitude; maintain a cool composure under pressure, skilled in food production.
- Upholding and enhancing standards, maintaining strong systems, procedures and proper organization are my other strengths.
Extracurricular Activities
Secured 1st position in athletics in school level. Secured 2nd position in football tournament at C.B.S.E level. Active member of school sports team. Awarded trophy for securing 1st position in Interline club relay competition.
Hobbies and Interests
- I have great passion for cooking.
- I love to interact with intellectual people and share their experience.
- I really enjoy travelling & playing games.
Timeline
Sous Chef
Double Tree by Hilton Wellington New Zealand
05.2023
Sr. Sous Chef
Hotel JW Marriott New Delhi
04.2022
Sous Chef
Hotel JW Marriott New Delhi
04.2019
Jr. Sous Chef
Hotel JW Marriott New Delhi
04.2018 - 03.2019
CDP
Hotel JW Marriott New Delhi
01.2016 - 01.2018
DCDP
Hotel Pullman & Novotel New Delhi
01.2015 - 01.2016
DCDP
American based carnival cruise lines
01.2011 - 01.2015
Continental cuisine
Hotel Le Meridien
01.2007 - 01.2011
Industrial Training
Hotel Intercontinental Eros
01.2005 - 01.2006
Vocational Training
Hotel Radisson