Summary
Overview
Work History
Education
Skills
Certification
References
Languages
References
Timeline
Generic
AMIT CHAND THAKUR

AMIT CHAND THAKUR

Mumbai

Summary

Highly trained Executive Chef with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies. I love food creation with new challenges, and I always follow the trend mark of the culinary market. I travel a lot on my free time to other countries just for Gourmet tasting and new culinary experiences. Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Expert professional experienced at overseeing and handling several of kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations. Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers. Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Innovative Executive Chef known for high productivity and efficient task completion. Possess specialized skills in menu development, kitchen team management, and food safety protocols. Excel in time management, creative problem-solving, and leadership, ensuring smooth kitchen operations and exceptional dining experiences. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.

Overview

16
16
years of professional experience
1
1
Certification

Work History

Executive Chef

MirayInt
Gemini - Pax Vessel
03.2025 - 05.2025
  • Tracked sales figures for each dish served in order to identify popular items.
  • Provided guidance and support for Sous Chefs during peak service hours.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Participated in industry conferences and culinary competitions as a representative of the restaurant.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Coordinated with front-of-house staff regarding reservations and table management.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Collaborated with suppliers to source high-quality ingredients at competitive prices.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Monitored quality, presentation and quantities of plated food across line.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.

Executive CHEF

FRED OLSEN CRUISE PVT LTD
03.2022 - 02.2025
  • As executive chef the last 3 years on Fred Olsen Ships I was part of 2 different menu renewal on for Breakfast Buffet and Dinning room, and one renewal in all the Dinner menus (cycle of 55 days) with brand new desserts under the command and the supervision of the Traveling Executive Chef, Mr Georgopoulos Panos
  • On the same time together with the Traveling Chef we establish menu for room service that was not exist before.
  • In charge for all total food production for all outlets included the 2 thematic restaurants.
  • Monitoring in daily base all the food stores working with Fidelio for food requests and keep the requisitions always on budget.
  • Checking daily the Public Health standards in all food preparation area.
  • Working daily 'Hands On' with the team by having weekly training targets (every week I was training cooks in different sections)
  • Attending Hotel Manager meeting in daily base.
  • Training the team so everyone can have a fair chance to get promoted.

Sous Chef- Executive Sous Chef

P&O CRUISES PVT LTD
02.2013 - 01.2022
  • Managing all guests with special requests and food allergies, or food items in tolerance.
  • Working and training the team daily according to the recipe cards.
  • Following up all the public health standards and to keep all outlets ready for USPH Inspection.
  • Approving requisition on Crunch Time system according to the budget that was given by executive chef.
  • Checking the stores daily and rotate and use food items in critical condition.
  • Training the galley assistants to the galley environment and to learn all the basic cooking techniques.
  • Checking all the recipes and procedures in Thematic restaurants.

CHEF DE PARTIE

TGI FRIDAY
Mumbai
01.2012 - 01.2013
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.
  • Operated all kitchen equipment safely to prevent injuries.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
  • Supervised and enhanced work of Number-person team producing more than Number plates per day.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Placed orders to restock items before supplies ran out.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Sanitized all counters properly to prevent food-borne illness.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

INDUSTRIAL TRAINEE

DARIYA DARSHAN HOTEL
Daman
10.2009 - 01.2010
  • Improved worker protections by helping revamp safety instructions and gear use protocols.
  • Evaluated current methods to identify opportunities to reduce costs and eliminate waste.
  • Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
  • Disassembled and assembled equipment for repair, cleaning and maintenance.
  • Frequently inspected production area to verify proper equipment operation.
  • Boosted customer experiences by delivering superior customer service, issue resolution and merchandising.
  • Observed packing operations to verify conformance to specifications.
  • Gathered, organized, and input information into digital database.
  • Collected, arranged, and input information into database system.
  • Managed database of Type and Type data to aid senior managers in effective decision-making.

INDUSTRIAL TRAINEE

SUBWAY
Mumbai
12.2008 - 02.2009
  • Evaluated current methods to identify opportunities to reduce costs and eliminate waste.
  • Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
  • Disassembled and assembled equipment for repair, cleaning and maintenance.
  • Frequently inspected production area to verify proper equipment operation.
  • Boosted customer experiences by delivering superior customer service, issue resolution and merchandising.
  • Observed packing operations to verify conformance to specifications.
  • Gathered, organized and input information into digital database.
  • Generated reports detailing findings and recommendations.
  • Educated staff on organizational mission and goals to help employees achieve success.
  • Collected, arranged and input information into database system.

Education

TY B.Sc. - Hotel And Tourism Management

S.P.More
Mumbai
04.2011

Higher Secondary - Commerce

Mumbai University
Mumbai
04.2007

Skills

  • Inventory management
  • Food safety
  • Cost control
  • Menu development
  • Recipe creation
  • Team leadership
  • Culinary training
  • Vendor relations
  • Customer feedback analysis
  • Process optimization
  • Sanitation compliance
  • Sanitation standards
  • Quality assurance
  • Food spoilage prevention
  • Time management
  • Culinary techniques
  • Coaching and mentoring

Certification

Certified Advanced Good Hygiene, P&O Cruises

References

Panos Georgopoulos, Corporate Executive Chef, +306953004899, panosgeor2009@gmail.com

Languages

English, Native Speaker

References

References available upon request.

Timeline

Executive Chef

MirayInt
03.2025 - 05.2025

Executive CHEF

FRED OLSEN CRUISE PVT LTD
03.2022 - 02.2025

Sous Chef- Executive Sous Chef

P&O CRUISES PVT LTD
02.2013 - 01.2022

CHEF DE PARTIE

TGI FRIDAY
01.2012 - 01.2013

INDUSTRIAL TRAINEE

DARIYA DARSHAN HOTEL
10.2009 - 01.2010

INDUSTRIAL TRAINEE

SUBWAY
12.2008 - 02.2009

TY B.Sc. - Hotel And Tourism Management

S.P.More

Higher Secondary - Commerce

Mumbai University

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