Amit Kumar Email & Phone Number

Dubai, AE

Dubai, United Arab Emirates

F&B Leadership, Airport lounge operationsRetail restaurant & bar operations,Room dining experience,Catering,P&L - Budget & Forecast, Revenue optimization, Cost management, Hygiene & Safety management, Customer feedback and satisfactionHR coordination & recruitment,Team performance, engagement and evaluation.

Dubai, United Arab Emirates

• Accountable to support in pre-opening of the hotel and kitchen & restaurants & bar set-up along with recruitment, menu creation, recipe development and HACCP and Food Hygiene practises.
• Creating the highest standards in the culinary & F&B operations with a diverse team of 25 multi-national professionals to achieve the highest level of guest satisfaction scores.
• Plan and direct administration of the departments to meet the daily needs of operation.
• Initiate and plan in coordination with the Sales & Marketing team, the Monthly/Yearly F&B promotions planner and execute successfully.
• CAPEX, FF&E and OS&E planning and requisition.
• Assign and delegate responsibilities and authority for the operation of the kitchen & F&B service department to Senior Sous Chef and Sous Chefs. Restaurant & Bar Managers.

Dubai, United Arab Emirates

• Ensure all the operational activities adhere to and support the brand standards.
• Planning, organising and directing all processes of the brand and ensure quality and consistency of F&B service.
• Assist in development of F&B and Culinary associates for their career development.
• Ensure all outlet processes follow and practise all food hygiene standards and safety measures.
• Conduct and regulate team briefings and meetings.
• Actively seek and review guests feedback with regards to food quality, service and overall satisfaction and take appropriate and timely action.

Ajman, UAE

• Key Accomplishments:
• With 4% growth on revenue against last year;o Decreased food cost by 3.2% against last year and in line with the budget.o Led 34% growth on department profitability against last year.
• Achieved the yearly target of F&B Guest Satisfaction scores.
• Revamped menus for all the outlets and meetings & events.
• Selected to be a member of the RHG breakfast group, headed by the Regional Operations Head to improve and standardize the ‘Super Breakfast’ set-up in UAE.Key Responsibilities:
• Accountable for achieving the highest standards in the F&B operations with a diverse team of 52 F&B, Kitchen & Stewarding professionals to achieve profitable results.

Business Bay, Dubai, UAE

Bur Dubai, Dubai

Abu Dhabi

• Holiday Inn Abu Dhabi
• Advanced HACCP certification (On-going)
• Extensive knowledge of Korean cuisine and the first hotel in Abu Dhabi to serve Korean A la Carte menu and high profile banqueting events
• Two years On-site catering to the US embassy for upto 200 persons for breakfast and lunch
• Menu planning and caterings for special diet meals for various sporting events and teams like, International cricket, Ice hockey and UAE’s Football leagueGeneral Responsibilities:
• Fully in charge of all aspects in the kitchen operation, handling a team of 28 chefs and 15 kitchen stewarding staff of diverse nationalities.

Abu Dhabi

Overall Kitchen operation with menu planning, events and theme nights, Recruitment, training and development, Recipe costing and standardizing, HACCP and Hygiene and Food safety practice, Duty roster, etc

A 62 rooms property with 2 F&B outlets, Banqueting and In Room Dining, catering to both corporate and leisure customers. Part of Oberoi Group of Hotels- premier hospitality chain in India.Overall responsibility of kitchen administration:Team of 22 chefsPlanning and conceptualizing food promotions and theme nightsRecipe, menu planning and standards of food.

-Major contribution in implementing HACCP practices and procedure. More awareness of food safety and hygiene standards amongst the team.- Introducing theme nights and food festival at various outlets- Organized volume based banqueting and outdoor events- Recruitment, training and developement of team- PR and marketing coverage through various media sources

Dubai, U.A.E.

• With 310 rooms and 186 furnished resident apartments, 9 F&B outlets. Awarded the Best New Business Hotel of the World for the year 2004 and 2005.
• Joined as an opening team member.
• Managed an informal contemporary show kitchen concept dining restaurant with 165 covers & a team of 15 chefs.
• Looked after the executive floor lounge
• Planning and standardizing of Indian menu for room service, all day dining and banqueting events
• Organized various successful food promotions and theme nights with some most popular cuisines like Asian, Mexican, Indian, Aussie BBQ, Christmas, New years, etc.

1. Re-opening of an African themed club restaurant's like Cigar & cognac bar, English pub and Steak house terrace.2. Involved in All day dining and Banqueting operation with various theme nights and events.3. Food requisition and cost control4. Duty rostering and leave planning5. Menu planning and recipe standardizing.

As a part of the pre-opening team, had worked in various outlets ranging from Banqueting (upto 400 pax), In Room Dining, Brasserie and French Fine Dining..