Abhinav Sharma

  • A1/125 Safdar Jung Enclave ,New Delhi India 

Work History

Work History
Apr 2014 - Present


Sutra The Gastro Pub
Gurgoan, India Award Winning Restaurant Sutra the Gastro Pub is 170 Cover Causal fine dining restaurant serving Italian, Mediterranean, American, and Modern European Cuisine. I'm currently working as Corporate Executive Chef and have 55 staff working under me. Have been a part of Pre-opening team and had design the kitchen and equipment's. Responsible for planning the layouts of new kitchen. Responsible for the operational management of the kitchen. Ensuring food cost is under control under 27% Owners Goal are 30% and preparing costing sheet Making sure that all health and safety requirements are meet according to HACCAP. In charge of overlooking and supervising the cooking, preparation and serving of meals and refreshments. Keeping the kitchen is always well organised. Ensuring the kitchen is a safe environment to work in. Advising new cooking techniques and equipment to kitchen staff, Giving them training and showcasing them new innovative dish and encouraging them to do the same Carry out the preparatory work for creating dishes. Prepare and present dishes so they are ready for guests at the right time. Ensure all the food produced is of the very highest standard and delicious. Responsible for food stock control, ordering high quality vegetables and meat. Introducing & developing new dishes & measuring consistency and performance. Meal preparation and menu planning. Ensuring the kitchen is maintained and cleaned to the highest level. Creating Seasonal Menus and Day Special Menu.
May 2012 - Apr 2014

Head Chef

Amsterdam Kitchen and Bar
Amsterdam Kitchen and Bar is 48 seat cover Restaurant with Modern contemporary European food and drink menu, Worked as Head Chef and had 45 staff working under me Menu Planning and Designing. Looking after the food cost controlling Making Weekly specials Training of the kitchen staff Ensuring highest standards of Development and Guest satisfaction Looking after health and hygiene. Organizing staff Rotas Keeping track on food Orders Making sure supply chains are followed To be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policies consistently To work with the kitchen brigade to develop menus and offers which reflect customer demand and support the objectives of the contract Through the effective use of company documentation ensure that all relevant control procedures are in place to deliver accurate production records and effective waste management To manage the agreed food cost targets in line with the agreed budget. Record and maintain accurate pricing data for all commodities on the unit stock sheets
Dec 2010 - May 2012

Jr Sous Chef

The Lalit Barakhamba
Lalit Hotel Were Formerly PART of IHG(InterContinental Hotels Group) Worked as. Jr Sous Chef in fine dining restaurant called The Grill Majorly Serving French Cuisine and Steaks Responsible for food costing Ensuring the food cost limits to standards of organization Taking personal guest feed Back Ensuring the maximum use of staff Training and development of staff below me Making New menus for different occasion and festivals
Sep 2008 - Nov 2010


Mansion House Uk. Started working as Commi 2 and got promoted gradually as Chef De partie(CDP). Responsible for preparing food items on the restaurant menu. Assisting with conference and banqueting. Ensuring that the standards of hygiene are maintained & improved were possible. Training and development of commis/Kitchen assistants. Ensuring correct stock rotation & minimization of wastage Assisting other areas of the Restaurant when require Areas Of Expertise CULINARY Possessing a high level of personal cleanliness and a comprehensive understanding of how to comply with all relevant food and safety standards Keeping abreast of developments in the catering field Writing professional reports and giving feedback to the Board of directors Developing and motivating kitchen teams to do better Having considerable knowledge of healthy foods and nutritional matters Ensuring that food is always ready on time and to the required standards. Knowledge of specialties recipes for complete meals, sauces, soups, pastries, meat, vegetables, salads, fish and poultry dishes PERSONAL Able to not only operate but also thrive in a pressure cooker, high volume environment Willing to work evening, weekends and through holidays and festive seasons Always having a professional, safe and hygienic appearance whilst on duty. Well mannered and behaving in a friendly and hospitable manner to colleagues, guests and customers alike. Paying attention to detail, and able to work to a very high standard
May 2007 - Oct 2007

Industrial Trainee

Hyatt Regency
Industrial Training New Delhi, India Worked as Industrial Trainee in F&B production and service in the Hotel's Indian restaurant‘ Agaan' and Italian restaurant‘ Lapiaza'; Front Office; House Keeping and Human Resource in this five star establishment. Duties included assisting permanent employees in these various departments with their duties. Also serving as F&B assistant in the Hotels banquets catering on average to 500 people. Training included an oversight into the inner workings of a five star hotel.
Dec 2006 - Jan 2007


Hyatt Regency
New Delhi, India Worked as Vocational Trainee in F&B production in the award winning restaurant‘ The China Kitchen'. Duties included preparing the mise en place for the Chefs and aiding them in the preparation of oriental cuisine. Training included learning the kitchen mise en place of the large commercial kitchen and the basics of oriental food production.


2006 - 2009


Queen Margaret University
2002 - 2006


Queen Margaret University