Naveen Anand Amola
Helsinki
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
20
20
years of professional experience
Work History
Kitchen Manager
Ita Helsingin Ravintolat Oy
02.2024 - Current
- Directed kitchen operations, ensuring high-quality food preparation and presentation standards.
- Managed inventory levels, reducing waste through effective stock control and ordering processes.
- Trained and supervised kitchen staff, fostering a collaborative and efficient work environment.
- Ensured compliance with health and safety regulations, maintaining a safe working environment for all staff.
Shift supervisor
Fregatta Oy
08.2021 - 02.2024
- Supervised daily operations, ensuring efficient workflow and adherence to safety protocols.
- Trained new employees and delegated daily tasks and responsibilities.
- Monitored inventory levels, coordinating with procurement to maintain stock availability.
- Responded to and resolved customer questions and concerns.
- Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.
- Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
Shift Supervisor
Ita Helsingin Ravintolat Oy
06.2019 - 08.2021
- Supervised daily operations, ensuring adherence to company policies and safety standards.
- Trained new employees on operational procedures and customer service best practices.
- Implemented process improvements that streamlined workflow and reduced service wait times.
- Conducted inventory management, maintaining accurate stock levels to meet demand.
- Resolved customer complaints promptly, enhancing overall guest satisfaction and loyalty.
Cook
Ita Helsingin Ravintolat Oy
08.2015 - 06.2019
- Cook
- Prepared high-quality dishes according to menu specifications and food safety standards.
- Implemented cleanliness protocols ensuring compliance with health regulations in the kitchen environment.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Checked food temperature regularly to verify proper cooking and safety.
- Grilled meats and seafood to customer specifications.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Chef-De-Partie
Medium Well Done Steak House
11.2012 - 10.2015
- Collaborated with front-of-house staff to optimize service flow during peak hours.
- Operated all kitchen equipment safely to prevent injuries.
- Implemented quality control measures to maintain consistency in food presentation and flavor.
- Prepared items for roasting, sautéing, frying, and baking.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Coordinated with team members to prepare orders on time.
Commi-I
1600prime steak house
02.2011 - 08.2012
- Worked effectively in fast-paced environments.
- Proven ability to learn quickly and adapt to new situations.
- Maintained cleanliness and organization of grilling area to meet health standards.
- Cleaned and maintained kitchen equipment regularly.
- Reduced food waste by implementing proper portion control and efficient cooking techniques.
- Trained new cooks on grill operations, menu items, and safety protocols to maintain quality standards.
Clommi-II
Travel Food Service
06.2010 - 02.2011
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
- Paid attention to detail while completing assignments.
Commi-III
BJN Hotel LTD
08.2009 - 06.2010
- Skilled at working independently and collaboratively in a team environment.
- Worked flexible hours across night, weekend, and holiday shifts.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Maintained cleanliness and sanitation standards in kitchen areas and equipment.
- Prepared a variety of dishes following standardized recipes and presentation guidelines.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Prep. Cook
TGI Fridays
11.2008 - 08.2009
- Prepared ingredients by chopping, slicing, and dicing to ensure timely meal service.
- Maintained cleanliness and organization in food preparation areas to adhere to health standards.
- Assisted chefs in executing menu items with precision and consistency during peak hours.
- Operated kitchen equipment safely and efficiently, including mixers, ovens, and grills.
- Implemented portion control measures to minimize waste and optimize ingredient usage.
- Monitored inventory levels for freshness, reporting shortages to management promptly.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Kitchen Apprenticeship
Narang International Hotel, Ambassador Sky Chef
10.2005 - 10.2008
- Collaborated with team members to streamline meal preparation processes.
- Prepared diverse menu items with attention to food safety and quality standards.
- Operated kitchen equipment efficiently, ensuring optimal performance and maintenance.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Education
Bachelor of Arts - Arts
Delhi University
New Delhi, India08.2007
Kitchen Apprenticeship - Food Production
Basic Training Centre, PUSSA
New Delhi, India10.2008
Skills
- Multitasking
- Inventory management
- Food preparation
- Inventory control
- Waste reduction
- Problem-solving
- Safe food handling
- Ordering supplies
- Cleaning and sanitation
- Food production management
- Recipes and menu planning
- Cost control
Languages
English
Finnish
Hindi
Punjabi
Timeline
Kitchen Manager
Ita Helsingin Ravintolat Oy
02.2024 - Current
Shift supervisor
Fregatta Oy
08.2021 - 02.2024
Shift Supervisor
Ita Helsingin Ravintolat Oy
06.2019 - 08.2021
Cook
Ita Helsingin Ravintolat Oy
08.2015 - 06.2019
Chef-De-Partie
Medium Well Done Steak House
11.2012 - 10.2015
Commi-I
1600prime steak house
02.2011 - 08.2012
Clommi-II
Travel Food Service
06.2010 - 02.2011
Commi-III
BJN Hotel LTD
08.2009 - 06.2010
Prep. Cook
TGI Fridays
11.2008 - 08.2009
Kitchen Apprenticeship
Narang International Hotel, Ambassador Sky Chef
10.2005 - 10.2008
Bachelor of Arts - Arts
Delhi University
Kitchen Apprenticeship - Food Production
Basic Training Centre, PUSSA
Hobbies
Cooking, Listen music