Consistent culinary excellence and adherence to food safety standards. Experienced with diverse culinary techniques and creating innovative dishes. Utilizes precise menu planning and kitchen management to drive success. Track record of fostering teamwork and maintaining high standards in fast-paced environments.
Hi, I’m
KAMAL KISHORE
Sunnyvale,CA
Summary
Overview
21
years of professional experience
1
Certification
Work History
MARIGOLD INDIAN CUISINE RESTAURANT,CHANDI GROUP
CHEF
11.2024 - Current
Job overview
- Preparation of Dishes / A-La-Carte.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
GANESHA INDIAN TANDOORI RESTAURANT
Cook Specialist
04.2022 - 09.2024
Job overview
- Elevated presentation standards with creative plating techniques, enhancing visual appeal alongside taste quality.
- Routinely inspected all equipment for proper functionality, promptly reporting any issues or concerns to management.
- Efficiently executed large catering orders, ensuring accurate preparation within tight time constraints for seamless event service.
- Increased repeat business by consistently executing delicious meals that exceeded guest expectations.
INDIAN TANDOORI RESTAURANT
Cook Specialist
07.2021 - 04.2022
Job overview
MASALA DARBAR RESTAURANT
Cook Specialist
10.2020 - 04.2021
Job overview
- Provided exceptional support during peak hours to maintain fast-paced service without compromising dish quality or presentation.
- Improved communication between front-of-house staff and kitchen team members, resulting in smoother restaurant operations overall.
- Participated in menu planning meetings with management to develop a cohesive strategy for seasonal offerings and specials.
- Focused on continuous improvement through ongoing study of current culinary trends and techniques, sharing knowledge with fellow team members to elevate overall kitchen performance.
AM ROSENANGER
Cook Supervisor
07.2020 - 10.2020
Job overview
- Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
- Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
- Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
- Collaborated with management to develop innovative menu offerings that catered to diverse customer preferences.
HOTEL PIATRA MARE
Cook's Assistant
06.2019 - 07.2020
Job overview
- Cleaned and maintained work areas, equipment and utensils.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Followed food safety practices and sanitation guidelines.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
TAAMRA RESTAURANT
Executive Chef
11.2017 - 06.2019
Job overview
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
SATTA BAZAR
Executive Chef
01.2016 - 11.2016
Job overview
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
HOTEL IMPERIAL EXECUTIVE
Executive Chef
01.2012 - 01.2016
Job overview
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
NITA MEHTA KELONG
Sous Chef
03.2012 - 12.2012
Job overview
LODHI CLUB
Sous Chef
12.2010 - 02.2012
Job overview
HOTEL IVORY RETREAT
Executive Chef
01.2010 - 11.2010
Job overview
HOTEL MAHARAJA REGENCY
INDIAN CURRY COMMI 1
08.2008 - 09.2009
Job overview
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
ENCHANTED WOODS CLUB NIRVANA
INDIAN CURRY COMMIE 2
07.2006 - 08.2008
Job overview
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
HOTEL MAJESTIC PARK PLAZA
INDIAN CURRY COMMIE- 3
05.2005 - 05.2006
Job overview
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
HOTEL KANHA SHYAM
Industrial Trainee
09.2004 - 02.2005
Job overview
- Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
- Enhanced product quality through rigorous testing procedures and data analysis, leading to higher customer satisfaction ratings.
- Supported team in industrial work completion, gaining experience in cross-functional positions and processes.
- Monitored and tracked team performance to identify and target deficiencies.
Education
H.N.B. GARHWAL UNIVERSITYSRINAGAR UNIVERSITY IN INDIA
Master of Arts from Art History
07-2010
University Overview
H.N.B. GARHWAL UNIVERSITYSRINAGAR, UNIVERSITY IN INDIA
Bachelor of Arts from Arts Education
07-2008
University Overview
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Smart working, Good behavior with colleagues, to achieving targetAlways smiling face with giving respect to all
- Food quality and quantity maintain
- Kitchen management
- Food presentation
- Meal preparation
- Attention to detail
Accomplishments
Accomplishments
PROFESSINAL QUALIFICATION
- 1Year 6 month's Diploma in cookery Operation from FOOD CRAFT INSTITUTE OF DEHRADUN.
EXTRA -CURRICULAR ACTIVITIES
- Complete Industrial Training in Food and Beverage Production at HOTEL KANHA SHYAM, ALLAHABAD.
- Completed 6 month's Course of Computer Appplication from SILICON INSTITUTE OF COMPUTER EDUCATION,
(RISHIKESH).
Certification
- HOTEL MANAGEMENT DIPLOMA CERTIFICATE.
Languages
English
Professional Working
Hindi
Native or Bilingual
Punjabi
Professional Working
Additional Information
Additional Information
PASSPORT DETAILS
PASSPORT DETAILS
PASSPORT DETAILS
- Passport Number :- N1314696
- Date of Issue :- 24-July-2015
- Date of Expiry :- 23-July-2025
- Place of Issue :- BAREILLY
DECLARATION
I hereby declare that all the information furnished on my Resume is true and correct to the best of my knowledge.
( KAMAL KISHORE )
Timeline
CHEF
MARIGOLD INDIAN CUISINE RESTAURANT,CHANDI GROUP
11.2024 - Current
Cook Specialist
GANESHA INDIAN TANDOORI RESTAURANT
04.2022 - 09.2024
Cook Specialist
INDIAN TANDOORI RESTAURANT
07.2021 - 04.2022
Cook Specialist
MASALA DARBAR RESTAURANT
10.2020 - 04.2021
Cook Supervisor
AM ROSENANGER
07.2020 - 10.2020
Cook's Assistant
HOTEL PIATRA MARE
06.2019 - 07.2020
Executive Chef
TAAMRA RESTAURANT
11.2017 - 06.2019
Executive Chef
SATTA BAZAR
01.2016 - 11.2016
Sous Chef
NITA MEHTA KELONG
03.2012 - 12.2012
Executive Chef
HOTEL IMPERIAL EXECUTIVE
01.2012 - 01.2016
Sous Chef
LODHI CLUB
12.2010 - 02.2012
Executive Chef
HOTEL IVORY RETREAT
01.2010 - 11.2010
INDIAN CURRY COMMI 1
HOTEL MAHARAJA REGENCY
08.2008 - 09.2009
INDIAN CURRY COMMIE 2
ENCHANTED WOODS CLUB NIRVANA
07.2006 - 08.2008
INDIAN CURRY COMMIE- 3
HOTEL MAJESTIC PARK PLAZA
05.2005 - 05.2006
Industrial Trainee
HOTEL KANHA SHYAM
09.2004 - 02.2005
H.N.B. GARHWAL UNIVERSITY
Master of Arts from Art History
H.N.B. GARHWAL UNIVERSITY
Bachelor of Arts from Arts Education
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