Amit Gusain is an experienced chef seeking a position as a food production professional. He has over 10 years of experience working in hotels in India, the Middle East, Europe, and Asia. His most recent role was as a Junior Sous Chef at Double Tree by Hilton in Doha, Qatar, where he planned operations and ensured standards. He has a Bachelor's degree in Hospitality and Hotel Administration and an Advanced Diploma in Culinary Arts. He is skilled in menu planning, training staff, and maintaining health and safety standards.

1. Amit Gusain
214 block II, Vijay colony, Hathibarkala, Dehradun- 248001, Uttrakhand, India.
Mobile:+974-50019818; Landline: 01352744751
E-mail: amitgusain_doon@yahoo.co.in
Personal Statement I am a person with an industrious temperament and a sense of
commitment, equipped with positive mental attitude and a keen learning oriented approach. I
want to carve a career for myself as an accomplished food production professional by harnessing
my capabilities and ameliorating my knowledge and skills.
Career History
Double Tree by Hilton,Doha,Qatar August 2015 till Present
Junior Sous Chef – Planning and directing food operations, ensuring standards are being
followed, scheduling of staff, training team members, menu planning , staff appraisals and
performance reviews, keeping kitchen environment safe and hygienic
JW Marriott Hotel, Bengaluru, India Jan 2015 till July 2015
Sr.Chef de Partie- Handling the restaurant operations, indulging in preparation of modern
contemporary food, ensuring strict health and hygiene standards , taking briefs ,upkeep of
records related to hygiene and kitchen, menu planning ,providing proper training to staff,
participating in the performance appraisals, helping in grooming of proper staff for next position.

2. Movenpick Hotels and Spa, Bengaluru, India Jan 2011 till November2014
Chef de partie -To oversee the preparation, cooking and presentation of food, ensuring
strict health and hygiene standards, solving problems arising in kitchen, menu planning, handling
of banquet operations, preparing requisitions, handling the restaurant operations in absence of
Sous Chef, assigning duties and shifts, training and monitoring junior staff.
Park Rotana Hotel (Abu Dabhi, U.A.E) June 2010 – November 2010
Demi Chef De Partie – preparing and presentation of food, ensuring strict health and hygiene
standards, keeping of administrational records, ensure stock maintainance, labelling and rotation
system, preparing requisitions, handling the section in absence of Chef De Partie.
Cafe Du Centre, Geneva, Switzerland April2009 – April 2010
Trainee - Handling larder and pastry sections, helping staff in preparing A la carte and Du jour
menus, carrying out mise en place for hot section.
Al Hamra Fort Hotel, Ras Al Khaimah, U.A.E, July 2007 – February 2009
COMMIS - Contributed to customer satisfaction by playing my part in preparing food according
to hotel standards, maintaining hygiene, preparing buffets, worked in A la Carte and Steak House
specialty restaurants, prepared inventory for outlets, reduction of wastage by observing control.
Additional Information:
Special Experience: Resort experience, Asia work experience, Europe work experience,
Middle East work experience, pre-opening experience.

3. Key Competencies andSkills
Culinary
 Extensive knowledge of food safety and health regulations.
 Providing guidance and direction to subordinates, including setting performance
standards and monitoring performance.
 Experience of cooking in high volume outlets.
 Keeping abreast of developments in the catering field.
 Developing and motivating kitchen teams to do better.
Personal
 Ability to follow detailed instructions and procedures.
 Can quickly adapt to changing situations and flexible with shifts
 Creative flair, self motivated, determined to learn, good communication skills.
Academic Qualifications
 2009 – 2010 - Advanced Diploma in Culinary Arts ; BHMS Business and Hotel
Management School,Luzern,Switzerland
 2004 – 2007 - Bachelor Of Sciences in Hospitality and Hotel Administration ;Institute
Of Hotel Management, Gurdaspur,Punjab ,India
 1992-2004 - St. Joseph’s Academy, Dehradun
Personal Informational
Date of Birth: 10th of April 1986
Father Name: Mr.S.C.K Gusain
Marital status: Single
Languages: English, Hindi
Interests: Travelling, learning about different cultures, music

4. Reference:
Chef Mayur Ramachandran – Executive Chef, The Deltin Hotel and Casino, Daman
Ph No. +91-9538865681
Chef BinitPandey - SousChef,Double tree byHilton,Doha,Qatar
Phno. +974-33406798
Date:
Place: Bangalore (Amit Gusain)