Amol Thanky Email and Phone Number

Consultant at Hotel Republic: Executive Chef on property for 4 months: redefined standards, trained culinary staff, elevated culinary programRe-conceptualized and implemented culinary program in all F&B outletsOpened The Patio Marketplace at Axiom, 400 Spectrum, and IntersectDesigned and executed hybrid concept restaurant that encompassed: a la carte, scratch made grab and go, events, and off site cateringSpear headed commissary kitchen in order to maximize G&G production; drove revenue through area distribution systemUsed creative resource management, effectively controlled operating costs and managed waste; Average 27% food, cost, 15% labor cost, 2% wasteAdditional Projects:FS design/redesign for nine upcoming projects in San Diego, Irvine, and LA.Conceptual menu engineering for future projects, differentiated brands and levels of sophistication: progressive fine dining, modern upscale casual, Baja inspired, SoCal coastal, smoked meats and sausages, and simple approachable fare. Worked directly with sales and marketing to create brand image, increase brand awareness, and drive online brand presence

Worked with Sales Department to provide subject matter expertise (regarding food, product, and labor) when the Company launched a new initiative. Introduced new workflow process based on labor and product cost analysis. Used multiple data points to provide daily to monthly forecasts of restaurant patronage, in order to optimize utilization of product and labor.Reduced duplicate work company-wide by coordinating communication between four independent departments and senior management resulting in increased efficiency.

Maximized revenue by assisting in creation of new menu items reflecting industry trends.Minimized costs via extreme inventory control.Part of a 10-person team which executed a wide variety of tasks in a fast-pacedkitchen.Reduced overall costs by using historical data to accurately forecast inventoryneeds.

Managed a team of over 20 people in 3 project areas.Responsible for quality control and met strict deadlines in a high pressureenvironment.Worked with sales team to increase sales revenue through implementation ofnew and innovative pricing and consumer management strategies.Established vendor relationships, to ensure purchase of high quality products andreduce costs.

Designed, tested, and standardized menu items.Optimized kitchen for maximum workflow efficiency.Created standard operating procedures for all staff members, and then hired,trained and developed them accordingly.Built ordering systems to develop staff autonomy.Created the city’s hottest nuclear wing sauce recipe.

Working high volume sauté stationCreating weekly specialsInside and outside expeditingExecuting banquets and special eventsSauce work and soup productionOrdering and writing prep lists

Premiere Restaurant on propertyWorked garde manger and grill stationsCharcuterie ProductionProtein fabricationSauce work and soup productionCreating daily amuse bouche and special items for tasting menu

First professional kitchen jobWorked garde manger and wood fired oven stationsClassic Tuscan cuisineBread production on the weekends