AMRIT SOHAL
COPENHAGEN
Summary
Ambitious and dedicated Sous Chef offering 15 years' experience in Italian restaurants. Knowledgeable about sanitation and food safety, customer relations and storage procedures. Clear communicator and decisive manager with expertise in all areas of the kitchen.
Hard worker with dynamic time management skills and in-depth menu knowledge. Pizza Maker with experience preparing dough by hand, operating cooking equipment and plating fresh pizza and other specialties.Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Junior Sous Chef
BLOOM LISBON
08.2024 - 02.2025
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Led team by example in preparing items accurately and according to high-quality standards.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
- Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
Pizza Chef
PORTO BAY IL BASILICO ITALIAN RESTAURANT
02.2020 - 03.2024
- Worked well in a team setting, providing support and guidance.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- Supported senior chefs with creative meal planning and recipe development.
- Trained new kitchen staff on proper food handling and preparation techniques.
- Followed food safety practices and sanitation guidelines.
- Created specialty pizzas to diversify menu and promote restaurant.
2nd Chef
SABOR MANEIRO
03.2017 - 10.2018
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Assistant Manager
VENEZIA RESTAURANT
01.2013 - 11.2016
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Developed strategy to increase sales and drive profits.
Chef Assistant
CASA ITALIA
06.2008 - 10.2012
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
Head Waiter
Va Bene
01.2006 - 04.2008
- Upheld high standards of professionalism when dealing with customer issues, supporting serving staff, and waiting on tables.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Answered customers' questions, recommended items, and recorded order information.
Education
Hospitality And Tourism
Birmingham College of Food And Tourism
NVQ 3 Hospitality Supervision
Birmingham College of Food
High School Diploma -
ORIENT DAY SCHOOL
04.2004
Skills
- Team building/staff training
- Pizza Preparation
- Customer Service / Guest Relation
- Purchasing /Inventory Management
- Creating New Menu / Seasonal dishes
- Food quality control
- Noted for Excellent Communication skills, both with guests and staff: resolve problems quickly and equitably to ensure happy customers and happy employees
Certification
NCFE LEVEL 1 Certificate in Creative Craft in International cooking
LEVEL 2 Health and safety in the work place
Intermediate certificate in food safety
Languages
Punjabi, Hindi, Bengali
Native language
English
Advanced
C1
Portuguese
Intermediate
B1
Timeline
Junior Sous Chef
BLOOM LISBON
08.2024 - 02.2025
Pizza Chef
PORTO BAY IL BASILICO ITALIAN RESTAURANT
02.2020 - 03.2024
2nd Chef
SABOR MANEIRO
03.2017 - 10.2018
Assistant Manager
VENEZIA RESTAURANT
01.2013 - 11.2016
Chef Assistant
CASA ITALIA
06.2008 - 10.2012
Head Waiter
Va Bene
01.2006 - 04.2008
NVQ 3 Hospitality Supervision
Birmingham College of Food
High School Diploma -
ORIENT DAY SCHOOL
Hospitality And Tourism
Birmingham College of Food And Tourism
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