Dynamic culinary professional with effective leadership and communication skills. Proven expertise in flavour analysis, ingredient sourcing, and inventory oversight. Ready to enhance kitchen operations and innovate menu offerings.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Jr. Sous Chef
Hippie at Heart, NIBM
Pune
07.2025 - Current
Developed and tested new recipes for seasonal menu changes.
Coordinated with front-of-house staff to streamline service flow.
Assisted head chef in menu planning and recipe development for seasonal offerings.
Managed inventory, ensuring all ingredients were fresh and properly stored.
Monitored food quality and presentation before serving to customers.
Ensured compliance with health and safety regulations during food handling.
Supervised kitchen staff to ensure efficient food preparation and service.
Head Chef
POULT, Bellona hospitality services ltd
Pune
01.2024 - 07.2025
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 - 12.2024
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
Intern
Hyatt Regency, Pune
Pune
12.2011 - 04.2012
Assisted chefs in food preparation and ingredient organization.
Maintained cleanliness and sanitation of kitchen equipment and workspaces.
Collaborated with team members to streamline meal service processes.
Followed recipes to prepare various dishes under chef supervision.
Education
Bachelor of science - Hospitality studies
Metropolitan IHMCT
Pune, India
04.2013
Higher Secondary school (HSC) - Science
Vidyadham Prashala Jr College of science, commerce and arts
Pune, India
02.2010
Skills
Effective leadership abilities
Effective communication
Artful food presentation
Flavor analysis
Ingredient sourcing knowledge
Inventory oversight
Stock control
Food spoilage prevention
Recipe development
Food quality control
Inventory management
Certification
BSST - Basic STCW safety training. (7 jun 2025)
Personal Information
Hobbies and Interests
Love to cook
Listening to music
Travelling
Languages
Marathi
First Language
English
Proficient (C2)
C2
Spanish
Beginner
A1
Hindi
Proficient (C2)
C2
Timeline
Jr. Sous Chef
Hippie at Heart, NIBM
07.2025 - Current
Head Chef
POULT, Bellona hospitality services ltd
01.2024 - 07.2025
Sr.Demi Chef De Partie
Rocomamas operated by Hoggers Paradise pvt ltd
10.2022 - 12.2024
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
Intern
Hyatt Regency, Pune
12.2011 - 04.2012
Bachelor of science - Hospitality studies
Metropolitan IHMCT
Higher Secondary school (HSC) - Science
Vidyadham Prashala Jr College of science, commerce and arts
Lecturer, Accounting and Finance Department at The National Institute Of Business Management-NIBMLecturer, Accounting and Finance Department at The National Institute Of Business Management-NIBM