Summary
Overview
Work History
Education
Skills
Accomplishments
PERSONAL PROFILE
Timeline
WORK of :Unit Training
WORK SECTION
VIP CATERING
Hobbies and Interests
Generic
ATUL SHARMA

ATUL SHARMA

Rotorua,BOP

Summary

Looking for a high opportunity in a professionally managed, dynamic organization, providing a good working environment along with suitable opportunities of professional development.

Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus. Utilizes in-depth understanding of culinary techniques and kitchen logistics to streamline operations. Track record of effective team leadership and maintaining consistent quality standards.

Knowledgeable [Desired Position] with rich background in leading culinary teams and crafting innovative menus. Proven ability to enhance kitchen operations and cultivate dynamic kitchen environment. Demonstrated expertise in menu development and staff training.

Culinary expert with strong experience in leadership roles within high-pressure kitchen environments. Skilled in menu development, food safety, and inventory management, ensuring exceptional dining experiences. Known for fostering teamwork and adapting to changing needs, consistently achieving high standards and results.

Overview

15
15
years of professional experience

Work History

Head Chef

Chimney Indian Restaurant
11.2023 - Current
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

DCDP

Le Meridien Hotel
07.2017 - 10.2023
  • Previously worked at Le Meridien Hotel as a DCDP from July 2017 to till date.
  • Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
  • Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.

Commi-II

The Royal Plaza Hotel Banquet Kitchen
03.2011 - 12.2016
  • Worked with in The Royal Plaza Hotel Banquet Kitchen in India Curry Department as a Commi-II from March 2011 to Dec 2016.
  • Skilled at working independently and collaboratively in a team environment.
  • Proven ability to learn quickly and adapt to new situations.
  • Excellent communication skills, both verbal and written.
  • Worked well in a team setting, providing support and guidance.

Education

12th Passed -

C.B.S.E Board
01.2006

10th Passed - undefined

N.I.O.S Board
01.2004

Skills

  • Basic Knowledge of Computer
  • Food safety
  • Kitchen management
  • Team management
  • Menu development
  • Menu planning
  • Waste reduction
  • Culinary expertise

Accomplishments

  • Designed whole new menu, including meal selections, beverages and pricing.
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.

PERSONAL PROFILE

English & Hindi

Timeline

Head Chef

Chimney Indian Restaurant
11.2023 - Current

DCDP

Le Meridien Hotel
07.2017 - 10.2023

Commi-II

The Royal Plaza Hotel Banquet Kitchen
03.2011 - 12.2016

10th Passed - undefined

N.I.O.S Board

12th Passed -

C.B.S.E Board

WORK of :Unit Training

  • 3 Years Apprentice Course of Cook (Food Production) from 2007-2010.
  • Six Month Apprentice ship in Jaipur Ashoka Hotel.
  • Two Year Apprentice ship in Ashoka Hotel Chankyapuri Delhi.
  • Six Month Apprentice ship in Samrat Hotel Chankyapuri Delhi.
  • Three Month Job Training in Royal Plaza New Delhi from 23.03.2011 to 22.06.2011.

WORK SECTION

Indian Curry, Chinese, Continental.

VIP CATERING

  • Hyderabad House.
  • Prime Minister House.
  • President House.

Hobbies and Interests

Reading Books & Making Food

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ATUL SHARMA