Amritsingh 6uall

An experienced and talented professional Sous chef with more than 9 years of experience in the field of culinary and kitchen management. Skilled at preparing Indian cuisine, Western hot/cold, Arabic Cuisine, Thai Cuisine, Asian cuisine, and Japanese cuisine, has proven to make great food that will have people wanting more. Highly proficient in following food safety and sanitation. To obtain a permanent position in the Culinary field by applying my Determination, Desire, and Skills.

HEAD CHEF - COFFEESHOP COMPANY BY BACK TO FRONT HOSPITALITY

(2026-01)

All day dining destination offering delicious French inspired cuisine using the very best local produce. Breakfast / Brunch / Lunch

• All kitchen operations
• Driving and creating revenue
• Reaching set budgets
• Scheduling of staff
• Purchase of all goods for the kitchen
• Controlling and optimizing food costs and staff budgets
• Creating new menus, all food offers, and menu engineering accordingly
• Securing HACCP and improving general food quality

HEAD CHEF - BEAN SAHAB CAFÉ BY BACK TO FRONT HOSPITALITY

(2024-01 - 2025-12)

All day dining destination offering delicious French inspired cuisine using the very best local produce. Breakfast / Brunch / Lunch

• All kitchen operations
• Driving and creating revenue
• Reaching set budgets
• Scheduling of staff
• Purchase of all goods for the kitchen
• Controlling and optimizing food costs and staff budgets
• Creating new menus, all food offers, and menu engineering accordingly
• Securing HACCP and improving general food quality

KITCHEN IN CHARGE - THE PERCH CAFÉ & BAR BY BACK TO FRONT HOSPITALITY

(2023-01 - 2024-12)

All day dining destination offering delicious French inspired cuisine using the very best local produce. Breakfast / Brunch / Lunch / Dinner

• All kitchen operations
• Driving and creating revenue
• Reaching set budgets
• Scheduling of staff
• Purchase of all goods for the kitchen
• Controlling and optimizing food costs and staff budgets
• Creating new menus, all food offers, and menu engineering accordingly
• Securing HACCP and improving general food quality

CHEF DE PARTIES - Park Hyatt Maldives Resort - Maldives

(2021-01 - 2023-12)

Escape to A Rare Barefoot Luxury Maldives Resort with 51 Villa. All Purpose Fine Dining / Breakfast Ala-Carte Buffet / Room Service / Private Dinners / Cooking Classes / Theme Buffet

• All kitchen operations
• Driving and creating revenue
• Reaching set budgets
• Purchase of all goods for the kitchen
• Controlling and optimizing food costs and staff budgets
• Creating new menus, all food offers, and menu engineering accordingly
• Securing HACCP and improving general food quality
• Setup kitchen and create a new menu
• Food Promotion and Food Presentation
• Daily ordering and inventory of all items
• Executing and controlling all kitchen operations in the outlets
• Purchase of goods and controlling food cost
• Creating new monthly promotion menus and all food

DEMI CHEF DE PARTIE - THE OBEROI BEACH RESORT AL ZORAH - UAE

(2018-01 - 2020-12)

Escape to A Rare Barefoot Luxury Resort with 51 Villa And 112 Room. In charge of Hot/cold kitchen. All Day Dinning Restaurant. In-Villa dining/Bar. Cooking Class

• All kitchen operations in all outlets and kitchen departments
• Securing HACCP and general food quality/administration of the kitchen
• Training to Commis
• Controlling and optimizing food costs and staff budgets
• Daily ordering and inventory of all items
• Ordering and Inventory
• Receiving of all goods for kitchen

Chef - THE IRISH HOUSE

(2017-01 - 2018-12)

Worked under top rated chefs to produced excellent dishes and create new interactive with culinary stations for restaurant affairs. Maintained a sanitary and safe work environment.

• All kitchen operations in all outlets and kitchen departments
• Prepared Menu Items
• Maintaining Food Safety Training
• Maintain food quality to reached Customer demand
• Ordering and Inventory
• Receiving of all goods for kitchen

Commis Chef (Banquet Kitchen) - THE DELLA RESORT AND ADVENTURE

(2015-01 - 2017-12)

150 Spacious Rooms and Suites & Restaurant and Bar. Weddings and Functions and Corporate Meeting. Four Party Areas and Capacity have more than 2000 pax.

• All kitchen operations in all outlets and kitchen departments
• Securing HACCP and general food quality/administration of the kitchen
• Controlling and optimizing food, order and Product
• Making Continental/Indian Food for Buffet (Breakfast/Lunch/Dinner)

3 Year Diploma - All Core Department - International Institute of Hotel Management (2012-03 - 2015-04)

Co-ops on job Training - Kitchen - J.W Marriott (2013-08 - 2013-11)