Amlendu Kashyap

Amlendu Kashyap

Sous Chef at Hyatt Regency Chennai
Lives in Chennai, India

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About me

Perused Bachelor’s in hotel management at the renowned IHM Chennai, I earned degree in culinary arts and hotel administration in the year 2012. Following this i joined Hyatt regency Chennai as commis chef in Chinese kitchen and worked for over 3 years under various native Chinese chefs and learned the traditional Chinese food. After got interested in sushi and learned the basics of it meanwhile got an opportunity to work on project of Japanese pop-up restaurant Yakiniku in hotel. Got trained under vast experienced japanese chef from Japan and opened Yakiniku restaurant in Hyatt regency chennai. Ran the operation of the restaurant next 2 years and got awarded as best japanese restaurant for 2 consecutive years 2016 and 2017. In the year 2016 got an opportunity to participate in sushi workshop and National sushi championship in delhi which was major boost in brushing up my sushi skills. Currently heading operations of Japanese restaurant and looking after the Asian food in banquets and coffee shop.

Experience

7 years and 8 months

  • Sous Chef

    Hyatt Regency Chennai - Chennai, India

    F&B kitchen
    November 2017 - Now · 2 years and 2 months

  • Chef de partie

    Hyatt regency - Chennai, India

    F&B kitchen
    March 2016 - October 2017 · 1 year and 9 months

  • DCDP

    Hyatt regency - Chennai, India

    F&B kitchen
    October 2014 - February 2016 · 1 year and 5 months

  • Commis

    Hyatt regency - Chennai, India

    F&B kitchen
    May 2012 - September 2014 · 2 years and 5 months

Education

  • Bachelors degree

    IHM Chennai | Institute of Hotel Management Catering Technology and Applied Nutr - Taramani, Chennai, India

    June 2009 - May 2012

Languages

2 languages

  • English

    Native or fluent

  • Hindi

    Native or fluent

Personal information

Nationalities

  • Indian

Skills

19 skills

  • Banquets
  • Chinese
  • Dim Sum
  • food promotion
  • Goal oriented
  • Indian
  • IScala
  • Japanese
  • Kitchen hygiene
  • main course
  • Menu costing
  • Menu planning
  • MS Office
  • Outlook
  • Pre opening
  • Staff-training
  • standard recipe
  • Strong hospitality
  • Thai cooking
Connections
Arun KS
Outlet Manager at Hyatt Regency Chennai
Ranjith Kumar
Alumni from IHM Chennai | Institute of Hotel Management Catering Technology and Applied Nutr
Jerome Powell
United Nation army mobile agants at InterContinental Geneva Hotel
Following
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Faro District, Portugal
La Cantine du Faubourg Dubai
Dubai, United Arab Emirates
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