Amit Paul

To obtain position where I can prove myself and at the same time an ample opportunity to learn more in the field of kitchen industry.

Executive Chef - Villa Firenze - Calgary

(2020-11)

Fine Dinning Italian Restaurant with 72 Seating with Banquet, Capacity of 100 guest. Overall, in charge of other property of the company.

• Quality control of fresh item (Pasta, sausages, bread and desserts)
• Scheduling
• Food cost and Labor cost
• Budgeting and Forecasting
• Indoor and outdoor catering
• Wholesale and retail food for Co-op Calgary and others
• Overall in charge to final product control with the vendors

Executive Chef - Eagle River Casino Whitecourt - Whitecourt

(2019-01 - 2019-11)

Casino with two banquet with Timber Grill restaurant and Lounge seating capacity of five hundred

• Ordering
• Scheduling
• Food cost and labour cost
• Menu developing
• Budgeting and forecasting

Executive Chef - Radisson Hotel & Conference Centre Calgary airport - Calgary

(2015-04 - 2018-10)

Hotel with 120 rooms and seven banquet hall, two Executive board room and XS Lounge Grill & Bar

• Ordering
• Hiring and training
• Scheduling
• Food cost & labour cost
• Menu planning and developing for banquet & restaurant
• Inventory
• Over all in charge of the kitchen
• Budgeting & forecasting

Senior Sous Chef - Moxie's Grill and Bar

(2013-10 - 2014-11)

• Supervise the shift as Opening and Closing
• Labor Cost and Food Cost
• Store Ordering and Receiving
• Quality and Portion Control
• Paper works
• Inventory
• Working every section

Sous Chef - Clarion Hotel, Calgary Airport - Calgary

(2011-12 - 2013-09)

Formerly Known as Radisson Hotel, Calgary Airport. Hotel with 184 Rooms and Eight Banquet Hall and Three Executive Boardrooms. One Restaurant. Have been Awarded Leader of Fourth Quarter and Leader of the Year for 2012 by Radisson Hotel & SilverBirch Hotels and Resorts.

• Ordering and Receiving
• Inventory
• Making Schedule
• Quality and Portion Control and Check
• Paper Works
• Banquet (Preplated, Buffet)
• Forecasting payroll and making payroll
• Hire and trained the new staff
• Managing the kitchen in absence of Executive Chef for ten months

Sous Chef - Moxies Classic Grill

(2011-03 - 2011-11)

• Supervise the shift as Opening and Closing
• Labour Cost and Food Cost
• Store Ordering and Receiving
• Quality and Portion Control
• Paper works
• Inventory
• Working every section

Sous Chef - Westlock Inn And Conference Centre

(2010-10 - 2011-03)

Hotel with 62 Rooms, 3 Banquets, One Casual Dining Restaurant, One Fine Dining Restaurant, One Games Room and Night Club.

• In charge and supervise Breakfast and Casual Dining
• In charge of Fine Dining Restaurant
• Banquet (Preplated and Buffet)
• Hire and trained the new staff

Kitchen Supervisor - Moxie's Classic Grill

(2008-05 - 2010-10)

• Fry Salad
• Broiler and Sauté
• Flat top
• Expo
• Receiving Store
• Supervise the Shift as Opening and Closing

Food Production Faculty - NIMS School of Hotel Management

(2008-03 - 2008-05)

• Food Production Theory
• Food Production Practical

Food Production faculty - Assembly of Christ Academy Institute of Management

(2007-09 - 2008-03)

• Food Production theory
• Food Production practical

Chef De Partie - Hilton Nottingham - UK

(2007-03 - 2007-06)

4 Star Delux Hotel with 177 Rooms, 1 Fine Dining Restaurant, 16 Conference and Banquet Halls, 1 Bar, and Business Center.

• Breakfast Buffet
• Room Service and Bar
• Fine Dinning Larder and Sauce
• Banquet and Conference
• Indian Function and Barbeque

Chef De Partie - Marriott Hotel Manchester Airport - UK

(2006-06 - 2006-11)

4 Star Delux Hotel with 225 Rooms, 1 Fine Dining Restaurant, 12 Conference and Banquet Halls, 1 Bar, and Business Center.

• Breakfast Buffet
• Fine Dinning Larder and Sauce
• Room Service and Bar
• Banquet and Conference
• Indian Function and Barbeque

Commie Chef - Radisson SAS Hotel Manchester Airport - UK

(2005-03 - 2006-05)

4 Star Delux Hotel with 360 Rooms, 2A Rosette Restaurant, 32 Conference and Banquet Halls, Brasserie, 3Bars, and Business Center. Worked as trainee placement.

• Cold kitchen, Conference
• Runway brasserie (live kitchen)
• Breakfast Buffet
• Hot section of Runway brasserie
• Indian Function, Banquet
• Sauce and Larder (Rosette Restaurant)

Job trainee - Taj Residency in Ahmedabad - India

(2002-12 - 2004-01)

5 Star Delux Hotel with 108 Rooms, 1 Indian Specialty Restaurant, 24-Hour Coffee Shop, 9 Conference and Banquet Halls, Outdoor Catering Facilities, and Business Center.

• Worked in the production department in Chinese and Continental and Indian section
• Worked in night shift, solely responsible for breakfast buffet
• night café shop and night room service

Diploma - Hotel Management and Catering Technology and Applied Nutrition - NIPS School of Hotel Management (1999 - 2002)

Post Graduate Diploma - Hotel and Business Management - IHMES International Hotel School, Isle of Man

Higher National Diploma and Post Graduate Diploma - Hospitality and Tourism Management - EDEXEL BTEC

Bachelor of Commerce - Commerce