Hamad Amoodi
Richmond,TX
Summary
In the pursuit of culinary excellence, my professional objective is to immerse myself in the artistry of Culinary Arts, where my unwavering passion for gastronomy meets the ever-evolving landscape of innovation. I possess the inherent potential to absorb, comprehend, and collaborate seamlessly with seasoned culinary professionals, with an ardent love for cooking and an unwavering commitment to continuous learning. I am poised to contribute to and thrive within the dynamic realm of your esteemed culinary team, seeking a unique and enriching culinary experience that aligns seamlessly with my aspirations.
I am a passionate and versatile culinary professional and analytical thinker, melding over a decade of hands-on culinary mastery with refined expertise in business systems analysis. Adept at orchestrating high-volume operations, elevating menu innovation, and optimizing organizational processes. Recognized for leadership, creativity, and unwavering commitment to excellence. My coursework has encompassed a rich array of culinary techniques and fundamental skills, contributing to the refinement of my craft, and the elevation of my culinary prowess.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Business System Analyst
Caliber Home Loans
Dallas, USA
07.2021 - 10.2024
- Gathered, analyzed, and documented business requirements from stakeholders to create functional specifications for software development projects.
- Designed use cases, activity diagrams, and data flow diagrams per UML methodology with Rational Rose.
- Conducted user acceptance testing (UAT) for Broker/Dealer conversion integration.
- Implemented Agile methodology, enhancing application development workflows and activities.
- Collaborated with Quality Assurance to create test plans and conduct comprehensive testing.
- Developed project plans and coordinated change management processes across multiple initiatives.
- Troubleshot and resolved problems with programs and systems.
- Coordinated deployment activities across multiple environments.
HEAD CHEF
Ruchi Indian Cuisine
Sacramento, USA
05.2015 - 12.2020
- Spearheaded the management of two upscale dining establishments, each accommodating 80 patrons, with a keen focus on elevating operational efficiency and culinary excellence.
- Orchestrated the recruitment, training, and supervision of staff, ensuring a cohesive, high-performing team.
- Meticulously managed the entire invoicing process for food products and groceries, implementing rigorous cost-control measures to optimize financial prudence.
- Maintained an unwavering commitment to quality control, guaranteeing the delivery of exceptional culinary offerings.
- Crafted distinctive and memorable special occasion menus, showcasing a harmonious blend of fusion, modern, and traditional recipes.
- Distinguished expertise in both North and South Indian cuisine, with a particular mastery in the authentic preparation of Hyderabadi Biryani & Mughlai Cuisine.
- Functioned as a pivotal team leader in a high-paced culinary environment, fostering collaboration and unity to meet demanding operational requirements.
- Maintained an impeccably clean and organized workspace, consistently aligning with, and exceeding the stringent guidelines set forth by food and health departments.
- Conducted comprehensive inspections to ensure the highest standards of sanitation, cleanliness, and meticulous organization of products in both cooler and dry storage areas.
- Demonstrated exceptional culinary skills, going beyond traditional boundaries to create innovative fusion and contemporary presentations that delighted discerning patrons.
- Exemplified strong leadership and management acumen, seamlessly integrating organizational skills with a proficiency in computer applications to streamline kitchen management.
- Skillfully controlled budgets and worked with figures, implementing strategic financial measures to enhance profitability, while maintaining an unwavering commitment to culinary excellence.
- Proved adept at working under pressure, exhibiting a quick decision-making prowess to ensure the seamless operation of the kitchen during peak demand periods.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Accurately estimated amount of food to prepare for events.
- Created innovative recipes to enhance presentation of menu items at catered events.
- Developed menus, planned and ordered food supplies, and monitored budget for catering events.
- Discussed menu options, venue locations and event budget with clients to provide accurate service, food and beverage quotes.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
COOK II
Walt Disney World
Orlando, USA
11.2014 - 03.2015
- Demonstrated mastery across diverse culinary stations, including Grill, Sauté, Prep, Fry, Butchery, and Line.
- Collaborated seamlessly under the expert guidance of Sous Chefs, ensuring the precise execution of culinary tasks and maintaining the culinary standards set by the kitchen leadership.
- Exercised culinary artistry by crafting French delicacies from scratch, meticulously tailored to meet the unique preferences of patrons ordering from the À la carte menu.
- Functioned as a vital team member in a dynamic and fast-paced culinary setting, actively contributing to the collaborative effort required for efficient kitchen operations.
- Cultivated and maintained a positive and organized culinary workspace, ensuring a conducive environment for both fellow chefs and staff members to thrive in.
- Implemented rigorous inspections to guarantee the highest standards of sanitation, cleanliness, and systematic organization of products within coolers and dry storage areas.
- Actively engaged in ongoing learning and skill development, seeking opportunities to enhance culinary techniques and stay abreast of industry trends.
- Infused creativity into culinary practices, introducing innovative elements to traditional recipes, thereby contributing to the evolution of the kitchen's culinary offerings.
- Collaborated closely with kitchen operations, ensuring seamless coordination in the execution of culinary tasks and optimizing overall efficiency.
- Maintained a steadfast commitment to quality assurance, consistently delivering culinary creations that exceeded expectations and contributed to the overall satisfaction of patrons.
- Demonstrated adaptability and maintained composure in high-pressure culinary situations, making timely decisions to uphold the standard of culinary excellence.
- Actively engaged with patrons, providing insights into culinary offerings, responding to inquiries, and fostering a personalized and memorable dining experience.
Culinary Intern (Stagiaire)
Tru Restaurant
Chicago, USA
07.2014 - 10.2014
- Company Overview: 1 Michelin Star.
- Trained in the precise art of modern French-American hybrid cuisine.
- Executed intricate mise en place, fine-tuned sauce reductions, and maintained sobriety in plating to meet Michelin-level standards.
- Participated in daily chef’s table tastings, offering feedback that informed seasonal menu rotations.
- Assisted in coordinating multi-course tasting menus for VIP tastings, managing timing to optimize flavor progression.
- Documented SOPs for kitchen processes, contributing to a knowledge base that improved team efficiency by 15%.
Culinary Intern (Stagiaire)
Moto Restaurant
Chicago, USA
04.2014 - 06.2014
- Company Overview: Known for avant-garde, interactive dining experiences.
- Immersed in an experimental kitchen known for avant-garde, interactive dining experiences.
- Assisted in the execution of multi-sensory courses, incorporating molecular techniques (spherification, foams, gelification), to elevate guest engagement.
- Supported recipe development by sourcing and testing cutting-edge ingredients, documenting technique refinements, and plating standards.
- Rotated through pastry, savory, and cocktail pairing stations, gaining a holistic insight into back-of-house synergy.
- Collaborated with front-of-house staff on timing and presentation cues to ensure a seamless service flow.
- Known for avant-garde, interactive dining experiences.
TANDOOR CHEF, APPETIZER CHEF
India House
Chicago, USA
09.2013 - 03.2014
- Expertly curated a diverse array of Tandoori delights, including Naan breads, Roomali roti, Parathas, and perfectly grilled selections of Meat, Poultry, Seafood, and Vegetables.
- Played a pivotal role in preparing delectable dishes for catering events and large party orders, ensuring a seamless and memorable culinary experience for patrons.
- Specialized in crafting tantalizing appetizers such as samosas, Tikkis, and an assortment of salads.
- Assumed responsibility for the fabrication of meat and poultry specifically designated for the Tandoor station.
- Oversaw the stocking and meticulous storage of inventory, ensuring a well-supplied and organized kitchen.
- Maintained a positive and organized work atmosphere, fostering a conducive environment for both culinary colleagues and supporting staff.
- Conducted thorough inspections to uphold the highest standards of sanitation and cleanliness throughout the designated culinary area.
- Infused creativity into Tandoori and appetizer preparations, constantly exploring new culinary techniques and flavor profiles.
- Collaborated seamlessly with kitchen operations, ensuring the synchronization of tasks for timely and efficient culinary service.
- Demonstrated an unwavering commitment to quality assurance, consistently delivering Tandoori and appetizer creations that exceeded expectations.
Appetizer Chef and Curry Chef
Spice Café
Charlotte, USA
04.2012 - 11.2012
- Spearheaded culinary excellence as both the Appetizer Chef and Curry Chef, skillfully crafting essential Indian gravies, flavorful curries, and aromatic Biryani selections.
- Successfully prepared a diverse range of curries and appetizers, showcasing a mastery of nuanced flavors and culinary techniques.
- Played a pivotal role in preparing delectable dishes for catering events and large party orders.
- Demonstrated self-reliance by independently setting up and managing a dedicated culinary station.
- Tailored curries and appetizers according to specific order requirements.
- Assumed responsibility for the stocking and storage of essential ingredients and products.
- Fostered a positive and clean work atmosphere, contributing to the overall morale of both culinary colleagues and supporting staff.
- Conducted thorough inspections to uphold impeccable standards of sanitation and cleanliness.
- Infused creativity into curry and appetizer preparations, experimenting with flavors and presentations.
- Collaborated seamlessly with kitchen operations, ensuring effective communication and coordination.
Station Chef
Hotel Skyway Banjara
Hyderabad, India
05.2011 - 02.2012
- Worked diligently under the supervision of the Sous Chef, showcasing adaptability and dedication to culinary excellence.
- Independently organized and managed my culinary station, ensuring all prerequisites for orders were meticulously addressed.
- Expertly crafted a variety of curries and appetizers tailored to specific order requirements.
- Assumed responsibility for stocking and storing essential products, maintaining a well-organized inventory.
- Cultivated a positive and tidy work atmosphere, contributing to the overall morale of both culinary colleagues and supporting staff.
- Conducted comprehensive inspections to uphold impeccable standards of sanitation and cleanliness.
- Collaborated efficiently with kitchen operations, ensuring clear communication and coordination.
- Actively engaged in ongoing learning, seeking opportunities to enhance culinary techniques.
Apprentice Trainee
Novotel Convention Center
Hyderabad, India
10.2010 - 04.2011
- Engaged in industrial training, gaining foundational insights into kitchen operations and culinary fundamentals.
- Demonstrated competence in setting up stations for chefs, proficiently handling all preparation tasks.
- Acquired a solid foundation in Indian cuisine, encompassing the basics of sauces, curry bases, and the intricacies of Tandoor cooking.
- Maintained a positive and hygienic work atmosphere, fostering a conducive environment for both culinary mentors and fellow trainees.
- Actively familiarized oneself with diverse menus, gaining exposure to a variety of culinary styles.
- Participated in refining culinary techniques, focusing on precision in execution and the artistry of culinary presentation.
- Deepened understanding of ingredient characteristics, sourcing, and usage.
Education
Bachelor of Science - Business Administration (Management Information Systems)
Southern New Hampshire University
Manchester, New Hampshire12.2023
Associate of Applied Science - Business Administration
Sacramento City College
Sacramento, California12.2021
Associate of Applied Science - Le Cordon Bleu Culinary Arts
Le Cordon Bleu College of Culinary Arts
Chicago, IL03.2015
Associate of Applied Science - Culinary Arts & Food Service Management
Johnson And Wales University
Charlotte, NC11.2012
Skills
- Requirements gathering and analysis
- Problem-solving aptitude
- User acceptance testing
- Agile project management
- Stakeholder collaboration
- Software development life cycle
- Root-cause analysis
- Teamwork
- Information systems
- Business planning
- Agile methodology
- Marketing strategy
- Software testing
- Workflow optimization
- Attention to detail
- Fundamental cooking techniques
- Culinary and food service management
- Menu development
- Quality control
- Cost control
- Food safety
- Inventory management
- Customer service
- Recipe development
- Operations management
- Garnishing techniques
- Event planning and extensive catering background
- Butchery skills
- Process improvements
- Food safety oversight
- Kitchen operations
- Vegetarian cooking
- Vegan cooking
- Effective communications
- Knife skills
- Sanitation guidelines
- Waste control
- Culinary creativity
- Recipes and menu planning
- Recipe innovation
- Allergen awareness
- Nutrition
- Food cost analysis
- Flavor pairings
- Culinary techniques
- Food costing
- ServSafe certified
- Cleaning and organization
- Creative plating
- Regional cuisine
- International cuisine
- Recipe-based cooking
- Spice blending
- Ingredient knowledge
Certification
- American Culinary Federation Certified Culinarian
- Illinois Food Service Sanitation Manager Certification
- Salesforce Certified Admin
Affiliations
- Photography
- Cinematic Videography and Editing
- Aesthetic Decor and Devising
- Event Planning & Organizing
- Food Connoisseur
- Travel and Culture Exploration
Languages
English
Professional
Hindi
Professional
Spanish
Elementary
Timeline
Business System Analyst
Caliber Home Loans
07.2021 - 10.2024
HEAD CHEF
Ruchi Indian Cuisine
05.2015 - 12.2020
COOK II
Walt Disney World
11.2014 - 03.2015
Culinary Intern (Stagiaire)
Tru Restaurant
07.2014 - 10.2014
Culinary Intern (Stagiaire)
Moto Restaurant
04.2014 - 06.2014
TANDOOR CHEF, APPETIZER CHEF
India House
09.2013 - 03.2014
Appetizer Chef and Curry Chef
Spice Café
04.2012 - 11.2012
Station Chef
Hotel Skyway Banjara
05.2011 - 02.2012
Apprentice Trainee
Novotel Convention Center
10.2010 - 04.2011
Bachelor of Science - Business Administration (Management Information Systems)
Southern New Hampshire University
Associate of Applied Science - Business Administration
Sacramento City College
Associate of Applied Science - Le Cordon Bleu Culinary Arts
Le Cordon Bleu College of Culinary Arts
Associate of Applied Science - Culinary Arts & Food Service Management
Johnson And Wales University
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