Nikhil Amburle

Experienced Sushi Chef with over 15 years of expertise in Japanese cuisine, live sushi bars, menu development, food costing, and kitchen leadership. Strong background in luxury hotels, international cruise lines, and high-volume restaurants. Committed to quality, hygiene standards (HACCP), team leadership, and culinary innovation.

Line Cook - INK ENTERTAINMENT, Akira Back Restaurant - Toronto, Ontario

(2024-03 - 2026-04)

• Handle Sushi Roll section and prepare a wide variety of maki and specialty rolls.
• Prepared variety of grilled dishes including seafood, meats and vegetable.
• Ensure consistent quality, portion control, and presentation during service.
• Complete sushi orders efficiently while maintaining high standards.
• Maintain cleanliness and organization of food preparation areas.
• Assist with inventory checks and report shortages or quality issues.

Jr. Sous Chef - PVR Makers Maxity - Mumbai, India

(2021-11 - 2024-01)

• Kitchen in-charge for Simply Sushi operations.
• Menu planning and food costing for cinema outlets.
• Staff training and recipe standardization.
• Implemented modern food technologies and menu engineering strategies.

Sous Chef Sushi - MIZU IZAKAYA Restaurant - Mumbai, India

(2020-12 - 2021-10)

Led live sushi bar operations and introduced sushi menu concepts. Maintained high cleanliness standards across preparation areas. Collaborated with Executive Chef for new menu development.

• Manage stock provisions, assist alternative stations, inventory and stocking

Sushi Chef - IHCL SeleQtions - Taj President - Mumbai, India

(2017-03 - 2020-11)

• Worked at WINK Bar handling japanese cuisine.
• Menu planning for restaurants and banquets.
• Food cost control and revenue development.
• kitchen standards as per HACCP guidelines.

Sr. CDP (Sushi Chef) - Massive Restaurants - PA PA YA (Pre-Opening) - India

(2015-06 - 2017-03)

• Section in-charge for live sushi bar.
• Handled raw fish preparation and sushi production.
• Responsible for mise-en-place and menu coordination.

Sushi Chef - MAIDO Enterprises (Sushi & More) - India

(2014-06 - 2015-05)

• Managed sushi bar and take-away menu development.
• Introduced banquet menu offerings.

Sushi Chef Commis 2 - Royal Caribbean International – IZUMI Restaurant, Cruise Line - Cruise Line

(2013-07 - 2014-03)

• Worked in specialty live sushi restaurant.
• Prepared sushi, appetizers and rice dishes.
• Conducted sushi demonstrations for guests.

Service Associate, Sushi Chef - Shangri-La Hotels & Resorts - Mumbai, India

(2012-07 - 2013-07)

• Part of pre-opening team for Seven Kitchen.
• Handled Japanese buffet including sushi, nigiri, soups, and cold appetizers.
• Maintained a clean and organized sushi bar to ensure a safe and sanitary work environment

Service Associate - Vivanta by Taj President - Mumbai, India

(2006-06 - 2009-09)

• Pre-opening team member for Thai Pavilion Restaurant.
• Assisted senior chef in meal preparation and stock rotation.

Bachelor of Hospitality - Hospitality - Atharva College of Hotel Management (2009 - 2012)

Industrial Training - Trident Hotel Mumbai (2010-11 - 2011-04)

Higher Secondary Education - Thakur College (2003 - 2004)