Vivek M. Bhuinjkar
Corporate Chef
Navi Mumbai
Summary
Leverage 25+ years of culinary expertise across Indian, Continental, and Pan-Asian cuisines to drive innovation, operational excellence, and guest satisfaction in a reputed organization.
Corporate culinary professional with proven track record in high-volume kitchens and fine dining establishments. Skilled in menu development, inventory management, and maintaining high standards of food quality and safety. Strong focus on team collaboration and delivering consistent results, adaptable to changing needs and environments. Reliable and effective in driving culinary excellence and innovation.
Overview
31
31
years of professional experience
Work History
Corporate Chef
Eco Hotels and Resorts Limited
09.2024 - Current
- Directed kitchen operations across multiple properties
- Achieved a 15% reduction in operational costs through effective budgeting
- Managed budgetary constraints effectively while maintaining high levels of customer satisfaction through creative menu planning and cost control strategies.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Managed all food supply orders with manufacturers and vendors and kept track of inventory.
- Assisted with menu development and planning.
- Collaborated with event planners to design customized menus, ensuring memorable dining experiences for clients.
- Introduced modern cooking techniques into traditional recipes to create innovative dishes while preserving cultural authenticity.
- Participated in community outreach programs as a culinary ambassador, conducting cooking demonstrations and sharing expertise with the public.
- Established a comprehensive food safety program, consistently achieving top ratings on health inspections.
- Contributed to company growth by constantly improving operational efficiency and providing exceptional customer service.
- Created signature dishes that became highly requested by clients, driving repeat business and positive word-of-mouth referrals.
- Managed kitchen operations for efficient production, maintaining high quality standards and minimizing food waste.
- Oversaw business operations, inventory control, and customer service for restaurant.
Operations Manager
Orient Crown Hotel
01.2024 - 09.2024
- Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
- Developed and implemented strategies to maximize customer satisfaction.
- Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
- Increased profit by streamlining operations.
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
- Managed budgets effectively, consistently delivering projects on-time and within financial constraints.
- Spearheaded process improvements, resulting in increased productivity and reduced operational costs.
- Assisted in recruiting, hiring and training of team members.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
Executive Chef
Ramee Panchshil
10.2022 - 12.2023
- Developed innovative seasonal menus to attract new clientele
- Increased banquet revenues by 25% through strategic planning
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Executive Chef
Hotel Yogi Executive
01.2020 - 01.2023
- Supervised food production and managed banquet services
- Enhanced guest feedback ratings by 30%
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
Sous Chef
Foodlink
01.2019 - 01.2020
- Managed high-volume kitchen operations with a focus on quality
- Delivered cost-saving strategies to improve profitability
Executive Chef
Ramee Guest line Hotel
01.2011 - 01.2019
- Directed culinary activities, including menu design and costing
- Led the team to maintain high food safety standards
Sous Chef
Grand Hometel
01.2009 - 01.2010
- Managed inventory and streamlined kitchen operations for efficiency
Kitchen Manager
Hotel President
01.2008 - 01.2009
- Company Overview: Managed international kitchen operations in a luxury hotel setting
- Managed international kitchen operations in a luxury hotel setting
Demi Chef
Radisson SAS
01.2004 - 01.2008
- Specialized in high-end buffet setups and à la carte dining
1st Cook
Holiday Inn
01.2002 - 01.2004
- Delivered exceptional results in the hotel’s main kitchen
Breakfast Cook
Sharjah Continental Hotel
01.1998 - 01.2002
- Managed breakfast service with a focus on quality and timeliness
Commis 3
Taj Air Caterers
01.1994 - 01.1997
- Assisted in airline catering operations, ensuring timely delivery
Education
Bachelor of Arts (B.A.) - undefined
Mumbai University
HSC - undefined
Mumbai Board
SSC - undefined
Mumbai Board
Diploma in Food Production -
Dadar Catering College
Skills
Culinary Expertise
Accomplishments
- Best Employee Award - Recognized for exemplary performance and dedication.
- HACCP Certified - Maintained rigorous food safety standards across operations.
- World Culinary Competition Participant - Represented culinary expertise on a global stage.
- Costing Expertise - Delivered budget optimization strategies that enhanced profitability.
Timeline
Corporate Chef
Eco Hotels and Resorts Limited
09.2024 - Current
Operations Manager
Orient Crown Hotel
01.2024 - 09.2024
Executive Chef
Ramee Panchshil
10.2022 - 12.2023
Executive Chef
Hotel Yogi Executive
01.2020 - 01.2023
Sous Chef
Foodlink
01.2019 - 01.2020
Executive Chef
Ramee Guest line Hotel
01.2011 - 01.2019
Sous Chef
Grand Hometel
01.2009 - 01.2010
Kitchen Manager
Hotel President
01.2008 - 01.2009
Demi Chef
Radisson SAS
01.2004 - 01.2008
1st Cook
Holiday Inn
01.2002 - 01.2004
Breakfast Cook
Sharjah Continental Hotel
01.1998 - 01.2002
Commis 3
Taj Air Caterers
01.1994 - 01.1997
Bachelor of Arts (B.A.) - undefined
Mumbai University
HSC - undefined
Mumbai Board
SSC - undefined
Mumbai Board
Diploma in Food Production -
Dadar Catering College
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