Amol Thanky

• Fresh and interesting menus resulted in increase of sales by 60%.
• Earned a spot in the Michelin guide my first year, and maintained it.
• Lead and trained the kitchen staff to consistently execute dishes.
• Maintained labor cost of 19% to maximize business profitability.
• Decreased food waste to under 2%, food cost under 24%.
• Executed banquets and special events to increase revenue.

Consultant at Hotel Republic:

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

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.
• Spear headed commissary kitchen in order to maximize G&G production; drove revenue through area distribution system.
• Used creative resource management; Average 25% food cost, 19% labor cost, 2% waste

Additional Projects:

FS design/redesign for nine upcoming projects in San Diego, Irvine, and LA.

• 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

• Experienced in operations of all outlets; banquets, restaurants, IRD.
• Ordering responsibilities in all outlets, and delegation of production priorities to cooks.
• Determined production volume in all outlets and wrote prep schedules for cooks.
• Enforced the Chef's standards to execute consistent product in all areas.
  

• Executed dishes at a fast pace and high volume consistently and at a high rate of speed.
• Participated in inventory.
• Part of a team which executed a wide variety of tasks in a fast-paced kitchen.
• Executed special events including brunches and lunches during prep time, and off sites.

• Managed a team of over 20 people in 3 project areas.
• Responsible for quality control and met strict deadlines in a high pressure environment.
• Worked with sales team to increase sales revenue through implementation of new and innovative strategies.
• Established vendor relationships, to ensure purchase of high quality products and reduction of costs.
  

• Working high volume sauté station.
• Creating and executing weekly specials.
• Inside and outside expediting.
• Executing banquets and special events.
• Ordering and inventory management.

• Premiere Restaurant on property.
• Garde manger and grill stations.
• Charcuterie Production.
• Protein fabrication.
• Sauce work and soup production.
• Creating daily amuse bouche and special items for tasting menu.