Amruta A. Ganvir
Elmhurst
Summary
Dynamic culinary professional with extensive experience at The Mark Restaurant By Jean-Georges, excelling in food preparation and team management. Proven expertise in quality assurance and sanitation practices, consistently delivering exceptional dining experiences. Adept at training staff and implementing efficient kitchen operations, ensuring high standards and customer satisfaction.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Line Cook
The Mark Restaurant By Jean-georges
New York
06.2023 - Current
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Adhered to sanitation policies at all times when handling food products.
- Communicated effectively with other staff members regarding orders and menu changes.
- Cooked multiple orders simultaneously during busy periods.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
Assistant Chef
Baar Baar Gastropub
New York City
04.2018 - 08.2020
- Worked with celebrity chef Sujan sarkar, in Appetizers and Entree'.
- Learnt Molecular Gastronomy and Indian Contemporary cuisine.
- Oversaw food preparation and production during COVID-19 ensuring 100% of food Safety.
- Prepared food based specific diets(e.g. gluten free, vegan, etc.)
- Properly stored ingredients, received food items, and leftovers labeling use by date and following FIFO.
- Trained servers and hosts on proper food handling, safety and customer expectations.
- Assist in the development of a safe and clean working environment.
Line Cook
Hyatt Regency, Chesapeake Bay
Cambridge
03.2017 - 03.2018
- Worked in seafood specialty restaurant, pastry and banquets.
- Prepared foods items consistently and in compliance with recipes, portioning cooking and waste control guidelines.
- Learnt American style of cooking, and standards of food handling safety.
- Instructed new staff in proper food preparation, storage, kitchen equipment handling, sanitation and storage.
- Ordered, restocked and maintained inventories for kitchen.
- Clean, sanitized and organized kitchen as well as tools and other equipment.
Chef De Partie
Radisson Blu
10.2016 - 03.2017
- Worked in all day dining, looking after breakfast and lunch operation, setting the buffet, a'la carte and banquets.
- Ordering dry store, produce, protein for future operation.
- Training staff for maintaining cleanliness and hygiene of kitchen, operating equipment in safe manner.
- Talking to the guests in the restaurant about their requirements, their stay, problem solving, or if they are facing any uncomfortable circumstances and working towards making their experience delightful in our hotel to meet maximum customer satisfaction.
- Managing staff of 6 and their duties in the western food section, being the head.
Demi Chef De Partie
Dubai Marine Beach Resort and Spa
Dubai
01.2015 - 10.2016
- Started working in the main kitchen for six months.
- Transferred to an Italian kitchen 'la cappana nova', as dcdp.
- Responsible for ala carte main course operation, staying organized in service hours.
- Indenting ingredients, ordering requirement for future operation., checking mise-en-place for peak hours food operation.
- Assisted a head chef in pre-opening restaurant, planning its menu, menu tasting, food plating and presentation, staffing.
- Maintaining all the records related to temperatures and HACCP.
- Training staff about menu food preparation, food safety, storage and receiving, operating equipment.
- Supervising utility staff for proper cleaning ans sanitization of kitchen.
Commi 1
Novotel Accor Group
Fujairah
12.2013 - 01.2015
- Worked in the pre-opening property, in the main kitchen as well as in an italian kitchen.
- Checking chillers, preparing mise-en-place for a'la carte' operation.
- Turning on ovens, tandoor, stove range pilots first thing in the morning.
- Maintaining cleanliness and following HACCP in the kitchen.
Commi 1
The Leela Kovalam
Kovalam
02.2013 - 12.2013
- Managed inventory and supplies to ensure materials were available when needed.
- Learnt different Ayurvedic food forms.
- Worked effectively in team environments to make the workplace more productive.
- Identified needs of customers promptly and efficiently.
Hotel Operation Chef
Ista Group of Hotels
01.2011 - 01.2013
- Attending all kind of hotel operation trainings, learning different techniques.
- Learning basic to trending kitchen service practically, practicing team work.
- Keeping kitchen, chillers, working tables, equipment, etc clean all the time.
- Assisting chefs in kitchen duties, delivering orders on time, organizing commissary and pantries.
Education
Bachelors - Hotel Management and Catering Technology
L.A.D. Institute of Technology
06-2011
Skills
- Food preparation and portioning
- Knife safety
- Team management
- Knowledge of culinary techniques and ingredients
- Food safety,Sanitation practices
- Quality assurance and control
Certification
- NYC food handlers certificate
- HACCP Certified Intermediate Level
- Secured 2nd place in International Accor Professionals challenge in culinary
- French Cheese and Wine Training - Certified
- U.S. Poultry Training - Certified
Training
- Industrial training for 6 months working and learning in all core departments of a 5 star hotel.
- Attended trainings for U.S. Poultry, French cheese and wine.
- Worked as a social media handler and event manager for 'Cousin's Maine Lobster' truck.
- Worked as a food delivery driver for a restaurant, for more than a year.
- Volunteered in many community services back in India.
References
- Chef Sujan Sarkar, +1 212 228 1200, chef@sujans.com
- Chef Tom Olson, +1 410 901 1234, jacquelyn.wongus@hyatt.com
Languages
- English
- Hindi
Timeline
Line Cook
The Mark Restaurant By Jean-georges
06.2023 - Current
Assistant Chef
Baar Baar Gastropub
04.2018 - 08.2020
Line Cook
Hyatt Regency, Chesapeake Bay
03.2017 - 03.2018
Chef De Partie
Radisson Blu
10.2016 - 03.2017
Demi Chef De Partie
Dubai Marine Beach Resort and Spa
01.2015 - 10.2016
Commi 1
Novotel Accor Group
12.2013 - 01.2015
Commi 1
The Leela Kovalam
02.2013 - 12.2013
Hotel Operation Chef
Ista Group of Hotels
01.2011 - 01.2013
Bachelors - Hotel Management and Catering Technology
L.A.D. Institute of Technology
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