Amit Tyagi Email & Phone Number

Gurgaon

• Manage day to day operation of kitchen• Partner with the following teams: Supply Chain Management, Quality Assurance, customer care, Tech team ,Distribution centres, Culinary Operations and Marketing to design recipes that meet all required operational, food safety, quality and marketing needs.• Creating product formulas for large-scale production/batch production.• Product development and Shelf life testing – which include multiple trials like CnC trials, UPCH trials and Regeneration trial.• Organize and conduct product/recipes analysis, food sampling, food product tastings and presentations.• Drafting recipes and specs for portioning - Create and modify existing recipes related to new technology and equipment specifications and communicate effectively with all internal departments• Works within pre-determined cost structure to ensure profitability by controlling food cost and labour cost.

Gurgaon

• Wholly responsible and Oversee all kitchen operation in high volume setting of 35 restaurants and banqueting including quality, execution and financial responsibly. Oversee a brigade of 350 to 400 kitchen staff, including Regional chefs, Sous chefs, CDPs and junior kitchen staff.• Plan menu of all the outlets of group and develops standard recipes and techniques for food preparation and presentation which, is economical and technically correct and within budgeted labour cost goals.

London, United Kingdom

• Efficiently re-launched one of its kind, Morden Indian style brassiere kitchens of MASALA ZONE in central London.• Research work in market about customer likes and competition.• Worked on new menu, food trail, staff training for relaunch of restaurant• Kitchen planning

Gurugaon

• Accountable for:o Standardizing recipes, cost & food trailso Ordering & purchasing ingredients and equipment• Designed opening menu of the restaurant• Imparted pre-launch training of kitchen staff• Supervised quality, quantity & presentation of the cuisine(fusion cuisine)• Analyzed competition in the market and set standards to achieve excellence• Developed recipes based on the type of food to be prepared

New Delhi , India

• Supervised VVIP flights of Honorable Prime Ministers & Presidents of India and other countries• Carried out periodic meal sampling of all international & domestic airlines for menu specification• Efficiently provided exotic catering for Ms. Sonia Gandhi, Mr. Anil Ambani, Mr. Ratan Tata, Mr. Abdul kalam and other VIP delicates of the country

New Delhi , India

• Handled activities related to:o Management of highest Hazard Analysis Critical Control Point of kitchen & foodo Quality of food, garnishing and porting size• Supervised VVIP flights of Honorable Prime Ministers & Presidents of India and other countries• Carried out periodic meal sampling of all international & domestic airlines for menu specificationHighlight:• Efficiently provided exotic catering for Ms. Sonia Gandhi, Mr. Anil Ambani, Mr. Ratan Tata, Mr. Abdul kalam and other VIP delicates of the country

Bsc In Hospitality Management, Hotel Management, A

ihm gwalior

Commerce