ABOUT US
CHEF AMIT VOHRA
Chef Amit Vohra is a distinguished alumnus of the esteemed Taj Management Training Program. He is not only an accomplished chef but also a seasoned academician. Over the past twenty years, he has gained extensive experience in the hospitality, retail, and education sectors, having worked with esteemed brands such as the Taj Group of Hotels, ITC Welcomgroup, The Oberoi Group, and The Aditya Birla Retail Limited, to name a few.
With expertise in areas such as new product development, training, facility design, curriculum development, syllabus writing, designing assessment tools, assessment rubrics, training in delivering content, mentoring, teaching, and learning resource development, he also facilitates studies of bakery and pastry arts.
In addition to a Diploma in Hotel Management, he has a Master’s Degree in Hotel Management, a post-graduate degree in Hospitality Management, and a Bachelor’s Degree in Commerce. He is currently pursuing a Ph.D.
PICK YOUR BOOKS
KITCHEN MATHS by Chef Amit Vohra
- The commercial aspect of the kitchen: Covers processes from procurement to selling
- Yield concept: Purchase price, usable material price, and cost control
- Portion control: Impact on kitchen economics and recipe yield
- Standard recipe and costing: Importance and method of determining food cost
- Menu analysis: Profitability and popularity relationship, menu engineering
- Calculating break-even point: Determining profitability and margin of safety
- Easy-to-understand kitchen manual: Designed for students, professionals, and entrepreneurs with practical examples and exercises
FUNDAMENTALS OF BAKING by Chef Amit Vohra
- Detailed course text: Covers essential Fudiments of bakery and pastry
- Aligned with National Council syllabus: Prescribed for Food production subject
- Additional practical inputs: Beyond syllabus, real-world insights
- Study of ingredients: Explores bakery and pastry kitchen ingredients
- Techniques and basic recipes: Covers fundamental techniques and recipes
- Assessment section: Tests understanding objectively and subjectively
- Illustrated and pictorial resource: Precise guide for bakery professionals and hospitality students
KITCHEN MATHS DECODE by Chef Amit Vohra
- “Kitchen Maths Decoded”: Updated version of the original book
- A comprehensive exploration of commercial aspects of professional food production setups
- Emphasizes yield and the distinction between purchase cost and cost of usable materials
- Covers portion control, brand building, profit and loss management, standard recipes, and recipe cost calculation
- Analyzes food menus for profitability, calculates break-even point, and addresses sundry expenses
- Easy-to-understand guide for students, professionals, entrepreneurs, and F&B setup owners
- Includes professional formats, charts, review exercises, and solved numerical problems.