Avinash Gupta
Austin,USA
Summary
Accomplished culinary professional with extensive expertise in vegetarian and vegan cooking, certified in food safety, and proficient in restaurant inventory software. Demonstrates exceptional culinary creativity, adherence to hygiene standards, and kitchen safety protocols. Skilled in kitchen schedule coordination, shift management, and employee coaching. Adept at maintaining kitchen equipment, ensuring plating quality assessments, and managing portion control. Proficient in basic computing with knowledge of Microsoft Word and Excel. Career goal: to leverage culinary skills and leadership abilities to enhance kitchen operations and drive culinary excellence.
Experienced kitchen professional focused on team leadership and operational efficiency. Achieves high standards of food quality and safety through strong organisational skills and attention to detail. Enhances team productivity and morale with effective training and clear communication.
Overview
10
10
years of professional experience
8
8
years of post-secondary education
1
1
Certification
Work history
Kitchen supervisor
ALOFT HOTEL DOWNTOWN
Austin, Texas
07.2023 - 08.2025
- Supervised daily kitchen operations ensuring compliance with health and safety regulations.
- Coordinated with kitchen staff to streamline food preparation and service processes.
- Trained new team members on cooking techniques and safety protocols to enhance efficiency.
- Implemented inventory management practices to reduce waste and optimise ingredient usage.
- Trained new staff on baking procedures, food safety standards, and equipment operation.
- Coordinated inventory management to maintain optimal stock levels of baking supplies.
- Created unique cookie recipes by experimenting with various ingredients and techniques.
- Implemented quality control measures to ensure consistency and excellence in product output.
- Maintained cleanliness and organisation of kitchen space to uphold health and safety regulations.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Carried out day-to-day duties accurately and efficiently.
- Successfully delivered on tasks within tight deadlines.
- Supported team by demonstrating respect and willingness to help.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Consistently arrived at work on time and ready to start immediately.
- Increased customer satisfaction by resolving issues.
Line chef
Marriott Hotels
Austin, Texas
02.2023 - 06.2023
- Prepared high-quality poke bowls by selecting fresh ingredients and following recipes.
- Carried out day-to-day duties accurately and efficiently.
- Successfully delivered on tasks within tight deadlines.
- Worked flexible hours, covering nights, weekends and bank holidays.
- Operated fryer equipment efficiently to ensure consistent food quality and safety standards.
- Monitored cooking processes to maintain optimal temperatures and prevent food wastage.
- Implemented best practices for food handling to minimise cross-contamination risks.
- Maintained cleanliness and organisation of fryer station to comply with health regulations.
- Ensured consistent cooking times for customer satisfaction.
- Managed live counter operations during peak hours to ensure seamless customer service.
- Kept counter area well-stocked for seamless service delivery.
Line chef
HORSESHOE BAY RESORT
Austin, Texas
12.2021 - 12.2022
- Prepared and cooked a variety of dishes in accordance with established recipes and portion sizes.
- Managed kitchen operations during peak service hours to ensure timely food delivery to customers.
- Collaborated with front-of-house staff to coordinate service timing and enhance customer satisfaction.
- Maintained cleanliness and organisation of kitchen equipment and workstations following health and safety standards.
- Paid attention to detail whilst plating dishes, enhancing overall dining experience.
- Maintained cleanliness of pantry and kitchen area whilst following strict health guidelines.
Kitchen manager
REDISSON BLUE HOTEL & RESORT,
KARJAT, MUMBAI, INDIA
12.2020 - 12.2021
- Supervised kitchen staff to ensure adherence to food safety and hygiene standards.
- Coordinated daily meal preparations to maintain high-quality food production.
- Trained new kitchen employees on operational procedures and equipment usage.
- Managed inventory levels and conducted regular stock checks to minimise waste.
- Supervised kitchen staff to maintain a smooth workflow during peak service periods.
- Coordinated with suppliers to source fresh ingredients while managing inventory effectively.
- Delivered consistent taste across all dishes by meticulously following recipe instructions.
- Maintained a high level of food quality for all banquets, ensuring customer satisfaction.
- Scheduled staff shifts efficiently to meet service demands without sacrificing quality.
Chef assistant
HYATT
HYDERABAD, GACHIBOWLI , INDIA
04.2019 - 09.2019
- Prepared sushi dishes using traditional techniques and high-quality ingredients.
- Collaborated with kitchen staff to create seasonal menu items that reflect current trends.
- Trained junior chefs on sushi preparation techniques and kitchen safety protocols.
- Maintained cleanliness and organisation of sushi station to uphold health and safety standards.
- Assisted in inventory management to ensure sufficient stock levels of sushi essentials.
- Specialised in sashimi slicing techniques, resulted in visually appealing presentations.
- Eliminated risk of cross-contamination by maintaining strict food hygiene practices and allergy awareness in team.
Kitchen supervisor
MARI GOLD HOTEL BY GREEN PARK
HYDERABAD , INDIA
08.2017 - 01.2019
- Supervised kitchen staff to ensure adherence to food safety standards and hygiene practices.
- Coordinated daily kitchen operations to maintain efficient workflow and service quality.
- Assisted in training new kitchen team members on equipment usage and food preparation techniques.
- Monitored inventory levels and assisted in ordering supplies to ensure adequate stock for operations.
- Prepared various types of sushi using traditional techniques and fresh ingredients.
Industrial trainee
Winter Park Resort,
Colorado City, Colorado
12.2015 - 04.2016
- Assisted in learning safe operation of machinery and tools to support production processes.
- Participated in training sessions to understand workplace safety protocols and regulations.
- Supported team members in completing routine tasks to ensure smooth workflow within operations.
- Assisted in preparation of ingredients for daily menu items ensuring freshness and quality.
- Provided support tenor chefs, improving speed of service delivery.
- Collaborated with team members for smooth kitchen operations.
- Ensured proper portion control reducing unnecessary wastage.
- Followed recipes meticulously, ensuring consistent dish quality.
- Organised storage areas for easy access to ingredients during busy periods.
- Enhanced customer satisfaction with timely meal preparation.
- Assisted in large-scale catering events, ensuring successful execution.
- Met high standards of food hygiene and safety.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
Education
SECONDARY SCHOOL 10th - 10th
JHARKHAND ACADEMY COUNCIL
JHARIA / INDIA 03.2006 - 05.2007
HIGHER SECONDARY 12th - SCIENCE
M,M COLLEGE,
BHAGALPURE, BIHAR, INDIA 05.2012 - 05.2014
Bachelor of Science - HOTEL MANAGEMENT
INSTITUTE OF ADVANCED HOTEL MANAGEMENT (IAM)
KOLKATA, INDIA 07.2014 - 05.2017
MS MANAGEMENT - BUSINESS MANAGEMENT
STFRANCIS COLLEGE (SFC)
Brooklyn, New York 01.2024 - 08.2025
Skills
- Culinary creativity
- Vegetarian and vegan cooking
- Kitchen safety protocols
- Certified in food safety
- Hygiene standards adherence
- Kitchen schedule coordination
- Culinary knife skills
- Shift management
- Employee coaching
- Cooking expertise
- Chef onboarding
- Knowledge of (Microsoft word / excel)
- Portion control
- Quality control commitment
- Kitchen equipment maintenance
Languages
English
Advanced
Hindi
Fluent
Spanish
Beginner
Accomplishments
I GOT 3 YEARS 100% ATTENDANCE AND PERFORMANCE AWARD
BEST TEAM MEMBER AWARD
BEST SUPERVISOR AWARD
Certification
SERVSAFE FOOD SAFETY
Affiliations
COOKING
LISTENING TO SONG
TRAVEL
Timeline
MS MANAGEMENT - BUSINESS MANAGEMENT
STFRANCIS COLLEGE (SFC)
01.2024 - 08.2025
Kitchen supervisor
ALOFT HOTEL DOWNTOWN
07.2023 - 08.2025
Line chef
Marriott Hotels
02.2023 - 06.2023
Line chef
HORSESHOE BAY RESORT
12.2021 - 12.2022
Kitchen manager
REDISSON BLUE HOTEL & RESORT,
12.2020 - 12.2021
Chef assistant
HYATT
04.2019 - 09.2019
Kitchen supervisor
MARI GOLD HOTEL BY GREEN PARK
08.2017 - 01.2019
Industrial trainee
Winter Park Resort,
12.2015 - 04.2016
Bachelor of Science - HOTEL MANAGEMENT
INSTITUTE OF ADVANCED HOTEL MANAGEMENT (IAM)
07.2014 - 05.2017
HIGHER SECONDARY 12th - SCIENCE
M,M COLLEGE,
05.2012 - 05.2014
SECONDARY SCHOOL 10th - 10th
JHARKHAND ACADEMY COUNCIL
03.2006 - 05.2007
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