Summary
Overview
Work History
Education
Skills
Timeline
Barista
Avinash Kumar

Avinash Kumar

Executive Sous Chef
Motihari

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with various cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles.

Self motivated Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Organized and reliable with outstanding menu creation capabilities.

High-performing Chef offering more than10 years of hotel and cruise line experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams, working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times.

Overview

12
12
years of professional experience

Work History

Executive Sous Chef

Norwegian Cruise Line
Miami
12.2023 - Current
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
  • Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Organized special events and catering services, showcasing culinary expertise to a wider audience.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Participated in food tastings and taste tests.
  • Assisted with menu development and planning.

Chef Tournant

Norwegian Cruise Line
Miami
10.2019 - 12.2023
  • Trained, supervised and relieved chefs at variety of food preparation stations.
  • Shared my knowledge with others to improve efficiency and quality of food served in the outlets.
  • Followed company standard recipes and presentation guidelines to assemble high-quality dishes.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.

Cook

Norwegian Cruise Line
Miami
12.2017 - 09.2019
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Mentored staff in expectations and parameters of kitchen goals and daily work.
  • Prepared estimated orders simultaneously during peak periods with 100% accuracy rate, maximizing customer satisfaction and repeat business.

Assistant Cook

Norwegian Cruise Line
Miami
09.2015 - 11.2017
  • Prepared and expedited food orders to support waitstaff and other team members.
  • Worked with chef to prepare daily food specials and other supplies.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Adapted menus to changing seasons and supply inventories to decrease food waste.

Commis Chef

Accor
Kolkata
08.2014 - 11.2014

Hotel Operational Trainee

Royal Orchid Hotels Ltd.
Bangaluru
07.2012 - 09.2013

Industrial Trainee

ITC Sonar
Kolkata

Education

B.Sc. in Hospitality And Hotel Administration - Hospitality, Travel And Tourism

Institute Of Hotel Management

I.Sc. - Physics, Chemistry, Biology.

M. S. College

Skills

  • Fine Dining Expertise
  • Employee Training
  • Food Preparation and Safety
  • Vendor Relations
  • Kitchen Equipment Operation
  • Restaurant Industry Trends Awareness
  • Regulatory Compliance
  • Performance Review
  • Delegating Work
  • Catering and Events
  • Food Service Safety Training
  • Work Area Inspections
  • Kitchen Operations Oversight
  • Problem and Complaint Resolution
  • Restaurant Operation
  • Workflow Optimization
  • Operations Management
  • Productivity Optimization
  • Recipe Development
  • Cost Control
  • Customer Retention
  • Hygiene Policy Implementation
  • Inventory Control
  • Hospitality Service Expertise
  • Coaching and Mentoring
  • Quality Assurance and Control
  • Food Stock and Supply Management

Timeline

Executive Sous Chef

Norwegian Cruise Line
12.2023 - Current

Chef Tournant

Norwegian Cruise Line
10.2019 - 12.2023

Cook

Norwegian Cruise Line
12.2017 - 09.2019

Assistant Cook

Norwegian Cruise Line
09.2015 - 11.2017

Commis Chef

Accor
08.2014 - 11.2014

Hotel Operational Trainee

Royal Orchid Hotels Ltd.
07.2012 - 09.2013

Industrial Trainee

ITC Sonar

B.Sc. in Hospitality And Hotel Administration - Hospitality, Travel And Tourism

Institute Of Hotel Management

I.Sc. - Physics, Chemistry, Biology.

M. S. College

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