Kamlesh Joshi
Saskatoon,Sasketchwan
Summary
Chef de cuisine with 18+ years of experience at high-end hotels and restaurants. Skilled in developing Japanese and Asian classical and fusion menus. Successful in maintaining efficiency, quality and productivity in high-paced operations. In-depth knowledge of developing the menu to reflect the local taste within the prescribed budget.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Delta Hotel, Saskatoon, Canada
04.2023 - Current
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
Executive Sous Chef
Sheraton Grand Hotel, Dubai
04.2022 - 10.2022
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Mentored junior chefs and provided constructive feedback for professional growth.
Chef De Cuisine
Izakaya Social Sushi and Aqua Pool Bar & Grill at JW Marriott Marquis
07.2021
- World tallest five star hotel with 1608 rooms and 14 renowned outlets
- Promoted as Chef De Cuisine and looking after two outlets
- Oversee kitchen operations, which must be done in accordance with the organization's standards
- Properly monitor cooks' working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation
- Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the organization
- Provide the all-important training to newly recruited cooks and take note of how they progress
- Maintain consistency and quality in food taste in line with photos and recipes made available by the organization's management.
Sous Chef
IZAKAYA SOCIAL SUSHI, JW Marriott marquis
10.2017 - 07.2021
- To ensure that high level of kitchen hygiene, cleanliness and safety is maintained throughout all kitchen areas at all times
- To evaluates food products and ensure that company quality standards are consistently attained
- To plan the ala cart and theme night menu in the restaurant
- Ensure that customers are served well and effectively
- Maintain high food quality and presentation
- Supervise the preparation and service of food
- Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties.
Master Chef
EDO IZAKAYA, ITC Gardenia, A Luxury Collection
12.2012 - 09.2017
- Promoted as Japanese Master Chef and started heading the authentic and renowned Japanese rest
- EDO IZAKAYA also looking after the entire south East Asian cuisine in banquets and coffee shop
- Display solid knowledge of Japanese ingredients and special preparation as well as skillfully apply culinary techniques
- Maintain menu knowledge with the kitchen professionals and attention to detail plate presentation
- Leading the six sigma team
- Training and learning of the associates.
Kitchen Executive
EDO IZAKAYA, ITC Gardenia, A Luxury Collection
02.2011 - 12.2012
- Worked as a kitchen executive with I.T.C Gardenia, Bangalore
- Opening team member of EDO IZAKAYA an authentic Japanese restaurant
- To meet all guest expectations and maintain level of productivity
- Ensure that food safe standards are in place & upheld.
Chef De Partie
EDO IZAKAYA, ITC Gardenia, A Luxury Collection
01.2010 - 02.2011
- Trained under Chef Miyazaki well renowned Japanese chef
- Preparing, cooking and presenting high quality dishes within the specialty section
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Preparing meat and fish
- Assisting with the management of health and safety
- Assisting with the management of food hygiene practices
- Managing and training any Commis Chefs.
Commi 1
WASABI BY MORIMOTO, Taj Mahal Hotel
03.2008 - 01.2010
- Ranked 54th best restaurant in the world in 2010
- Worked under the tutelage of Iron chef Masaharu Morimoto.
Commi Chef
PANASIAN, Marriott Welcome Hotel
06.2005 - 02.2008
Education
Bachelors of Commerce -
University Of Delhi
New Delhi, India04.2009
Hotel Management -
Institute Of Hotel Management
New Delhi, India01.2005
Central Board of School Education -
Kendriya Vidyalaya No. 1
Faridabad, India05.2003
Skills
- Microsoft Office
- Computer Skills
- Teamwork
- Effective Time Management
- Ability to Work Under Pressure
- Attention to Detail
- Communication
- Leadership Skills
- Kitchen Sanitation
- Food Safety
- Inventory management
- Nutrition knowledge
Websites
- Media Impressions :-
- https://bangalore.explocity.com/articles/with-the-raindrop-cake-chef-kamlesh-joshi-is-breaking-all-t
- https://platetoplease.wordpress.com/tag/chef-kamlesh-joshi/
- https://www.deccanherald.com/content/485976/a-japanese-serenade.html
- https://kesavamallia.blogspot.com/2014/12/from-itc-gardenia-bengaluru.html
- https://kesavamallia.blogspot.com/2014/12/from-itc-gardenia-bengaluru.html
- https://rubichakravarti.wordpress.com/times15/
- https://rubichakravarti.wordpress.com/times15/
- https://food.ndtv.com/food-drinks/a-beginners-guide-to-eating-sushi-768367
- https://food.ndtv.com/food-drinks/a-beginners-guide-to-eating-sushi-768367
- https://bangalore.explocity.com/articles/with-the-raindrop-cake-chef-kamlesh-joshi-is-breaking-all-t
Accomplishments
- Trained under Iron Chef and Michelin star Chef Masaharu Morimoto.
- Worked in worlds tallest 5 star Hotel, JW Marriott Marquise, Dubai, UAE with 1600 Rooms and 14 different Food and beverage outlets.
- Awarded PRO CHEF OF THE YEAR MIDDLE EAST AND AFRICA in 2022 for BEST JAPANESE CONTEMPORARY CHEF.
- Won national level Olympic gold medal in Culinary at ITC Hotels in India.
Languages
Japanese
English
Hindi
Personal Information
- Date of Birth: 04/26/85
- Nationality: Indian
- Canadian Status : Permanent Residence
Certification
- Food safety Level 3 certified.
- PIC (Person in charge) Certification
- Basic food hygiene Certification
Timeline
Executive Sous Chef
Delta Hotel, Saskatoon, Canada
04.2023 - Current
Executive Sous Chef
Sheraton Grand Hotel, Dubai
04.2022 - 10.2022
Chef De Cuisine
Izakaya Social Sushi and Aqua Pool Bar & Grill at JW Marriott Marquis
07.2021
Sous Chef
IZAKAYA SOCIAL SUSHI, JW Marriott marquis
10.2017 - 07.2021
Master Chef
EDO IZAKAYA, ITC Gardenia, A Luxury Collection
12.2012 - 09.2017
Kitchen Executive
EDO IZAKAYA, ITC Gardenia, A Luxury Collection
02.2011 - 12.2012
Chef De Partie
EDO IZAKAYA, ITC Gardenia, A Luxury Collection
01.2010 - 02.2011
Commi 1
WASABI BY MORIMOTO, Taj Mahal Hotel
03.2008 - 01.2010
Commi Chef
PANASIAN, Marriott Welcome Hotel
06.2005 - 02.2008
Bachelors of Commerce -
University Of Delhi
Hotel Management -
Institute Of Hotel Management
Central Board of School Education -
Kendriya Vidyalaya No. 1
- Food safety Level 3 certified.
- PIC (Person in charge) Certification
- Basic food hygiene Certification
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