Aditya Anil Bhujbal
Pune
Summary
Dynamic Head Chef with a proven track record at POULT, Bellona hospitality services, excelling in effective leadership and artful food presentation. Mastered ingredient sourcing and inventory oversight, significantly enhancing dining experiences and operational efficiency. Demonstrates exceptional communication skills and a flair for flavor analysis, ensuring high guest satisfaction and cost control.
Overview
12
12
years of professional experience
Work History
Head Chef
POULT, Bellona hospitality services ltd
Pune
01.2024 - Current
- Creating menus and ensuring the quality and variety of the dishes
- Managing the kitchen operations and staff, including assigning tasks, planning work schedules, and supervising the food preparation process
- Controlling and directing the food budget, purchasing, and costing
- Checking and polishing dishes before they are served to customers
- Maintaining food safety and hygiene standards in the kitchen
- Liaising with the FOH staff to ensure operations runs smoothly
Sr.Demi Chef De Partie
Rocomamas operated by Hoggers Paradise pvt ltd
Pune
10.2022 - Current
- To take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the management
- To follow the instructions and recommendations from the immediate superiors to complete the daily tasks
- To ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
- To be aware of all menu items, their recipes, methods of production and presentation standards
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty
Commis 1
Rocomamas operated by Hoggers Paradise pvt ltd
Pune
07.2021 - 09.2022
- Operating stations such as grill, griddle and building
- Looking after purchase of raw materials
- Assisting Sous Chef and Chef De Partie in daily kitchen operations
- Able to prepare and sells food within recommended time frames to meet Guest expectations
- Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking
- Set-up the station with par stocks of menu items, and prepare the dishes designated for that station
- Checks supplies and prep lists and ensures all items are prepped in a timely fashion
- Replenishes service lines as needed and restocks and prepares the workstation for the next shift
Kitchen Supervisor
Aditya Enterprises
Pune
05.2019 - 03.2020
- Supervising kitchen operations and delivery
- Menu planning for industrial catering
- Purchasing raw material
- Check and ensure the correctness of the temperature of appliances and food
- Serve food in proper portions on to correct serving vessels and plates
- Maintain correct portion size and quality of the food to the hotel's standards
- Minimise waste and maintain controls to attain forecasted food cost
Commis 1
Mount Machi resort
Gaud Dara Pune
04.2017 - 05.2019
- Assisting head chef in daily projects and kitchen operations
- To be Able to produce quality product in a timely and efficient manner for the guests or staff
- Responsible to maintain cleanliness, sanitation at the assigned work area
- Responsible for preparing and cooking all food items by the recipe and to specification
Commis 2 (Line Cook)
Omni Amelia plantation resort
Florida
02.2016 - 02.2017
- Slice, grind and cook meats and vegetables using a full range of cooking methods
- Worked in banquets for corporate functions
- Worked in sprouting projects (tasting menu, Chefs Table)
- Worked at various stations such as grill, griddle and pantry
- To assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management
- Review status of work and follow-up actions required with the Head Cook before leaving
Commis 2
The Central Park hotel
Pune
12.2014 - 02.2015
- Worked as commis 2 chef, assisting superiors in taking any such responsibilities as assigned from time to time
- To ensure prep mis-en-place as required for the ala carte menu and menu for daily buffet
Hotel Operational Trainee (commis 3)
The Central Park hotel
Pune
06.2013 - 11.2014
- Worked as commis 2 chef, assisting superiors in taking any such responsibilities as assigned from time to time
- To ensure prep mis-en-place as required for the ala carte menu and menu for daily buffet
Education
Bachelor of science - Hospitality studies
Metropolitan IHMCT
Pune, India04.2013
Higher Secondary school (HSC) - Science
Vidyadham Prashala Jr College of science, commerce and arts
Pune, India02.2010
Skills
- Effective Leadership Abilities
- Effective Communication
- Artful Food Presentation
- Flavor Analysis
- Ingredient Sourcing Knowledge
- Inventory Oversight
- Expense Management
- Stock Control
- Food spoilage prevention
Hobbies and Interests
- Love to cook
- Listening to music
- Travelling
Languages
Hindi
First Language
English
Advanced (C1)
C1
Spanish
Beginner
A1
Marathi
Proficient (C2)
C2
Timeline
Head Chef
POULT, Bellona hospitality services ltd
01.2024 - Current
Sr.Demi Chef De Partie
Rocomamas operated by Hoggers Paradise pvt ltd
10.2022 - Current
Commis 1
Rocomamas operated by Hoggers Paradise pvt ltd
07.2021 - 09.2022
Kitchen Supervisor
Aditya Enterprises
05.2019 - 03.2020
Commis 1
Mount Machi resort
04.2017 - 05.2019
Commis 2 (Line Cook)
Omni Amelia plantation resort
02.2016 - 02.2017
Commis 2
The Central Park hotel
12.2014 - 02.2015
Hotel Operational Trainee (commis 3)
The Central Park hotel
06.2013 - 11.2014
Bachelor of science - Hospitality studies
Metropolitan IHMCT
Higher Secondary school (HSC) - Science
Vidyadham Prashala Jr College of science, commerce and arts
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