Summary
Overview
Work History
Education
Skills
Hobbies and Interests
Languages
Awards Accomplishments And Honors
Timeline
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Ajit Jadhav

Mumbai

Summary

Dynamic Head Chef with extensive experience at Spice Island Resort and Spa, renowned for creating innovative menus and enhancing guest satisfaction. Proven leadership in managing large kitchen teams, optimizing workflows, and implementing cost control strategies. Expertise in multi-cuisine preparation and staff training, driving culinary excellence and operational efficiency.

Overview

26
26
years of professional experience

Work History

HEAD CHEF

SPICE ISLAND RESORT AND SPA
ST. GOURGE
01.2025 - Current

Head Chef – Spice Beach Resort, Caribbean.

Luxury 5-Star Resort January 2025–Present

As the Executive Chef at Spice Beach Resort, a premier 5-star Caribbean destination, I spearhead all culinary operations by blending elevated international techniques with authentic Grenadian flavors. My leadership has helped position the resort as a top culinary destination, known for its innovation, sustainability, and consistent excellence.

Key Contributions & Responsibilities

  • Multi-Outlet Oversight: Led culinary services across two high-profile venues—Olive, a 120-cover fine-dining Italian restaurant, and Surf & Turf, a 150-cover relaxed Caribbean concept—as well as banquets (200-cover capacity), 24/7 in-room dining, and the 180-staff cafeteria.
  • Team Leadership: Directed a brigade of 30 chefs, overseeing hiring, training, and daily performance through structured briefings and development sessions.
  • HACCP & Compliance: Maintained full compliance with HACCP standards and West Indies public health regulations across all F&B touchpoints.
  • Sustainability & Cost Management: Delivered exemplary budget performance by minimizing wastage, optimizing local farm-sourced ingredients, enforcing strict portion control, and leveraging seasonal availability.
  • Culinary Innovation: Regularly updated menus across outlets; introduced continuous food festivals to elevate Grenadian-Caribbean cuisine and drive guest engagement.
  • Inventory & Procurement: Conducted weekly stock-takes, ensured accurate inventory management, and secured vendor relationships with a focus on local sourcing.
  • Administrative Leadership: Represented culinary operations in daily leadership meetings with the Managing Director and Manager; aligned kitchen performance with resort-wide strategy.
  • Labor Compliance: Executed all kitchen-related hiring and HR activities in line with West Indies labor laws and internal protocol.

HEAD CHEF

The Phesant Inn
Kielder Water
01.2023 - 01.2025
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Planned popular promotional menu additions based on seasonal pricing and product availability.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Incorporated customer feedback in experimentation and creation of new signature dishes.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Developed and delivered exciting, memorable dishes, increasing repeat business.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
  • Managed all aspects of the kitchen, ensuring smooth operation.
  • Adhered to strict dietary guidelines from customers, ensuring satisfaction.
  • Ensured high-quality dishes with meticulous attention to detail.
  • Directed the preparation of special dishes for events and holidays.
  • Collaborated with suppliers for fresh and quality ingredients procurement.
  • Instituted a rotation system to minimise food waste.
  • Maintained exemplary hygiene standards in the kitchen area.
  • Established strong rapport with team members through effective communication skills.
  • Monitored inventory levels, ensured timely replenishment of stock.
  • Coordinated with front-of-house staff to ensure seamless service delivery.
  • Delivered consistently tasty meals by adhering to recipe instructions.
  • Improved kitchen efficiency by streamlining cooking processes.
  • Developed seasonal menus to offer variety and freshness in dishes served.
  • Assisted restaurant manager in cost control strategies implementation.
  • Fostered a positive work environment, boosted team morale.
  • Trained junior staff for optimal performance and skill development.
  • Uphold health and safety regulations at all times in the kitchen.
  • Implemented new recipes for enhanced menu diversity.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Monitored kitchen operations to spot and correct issues impacting team performance or quality.
  • Built attractive displays of food items, enticing customers to make additional purchases.
  • Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Applied culinary expertise toward development of seasoned, complex and speciality foods.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Inspected completed work and stations to verify conformance with standards.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.
  • Considered seasonal product pricing and availability when developing new dishes.
  • Coordinated recruitment and training of kitchen staff to develop high-performing team.
  • Forecasted demand and orders optimum level of supplies to prevent spoilage.
  • Created estimates of food and labour costs to set accurate operating budgets.
  • Maximised restaurant capacity by coordinating seamless, efficient meal services.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.
  • Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
  • Assisted in developing marketing strategies aimed at increasing restaurant revenue.
  • Addressed customer complaints promptly and professionally while maintaining high standards of customer service.

SOUS CHEF

Cambridge beach resort and spa
Bermuda
04.2018 - 08.2022
  • Manage the team to ensure efficient & effective daily f&b operations Playing a key role in assisting Executive Chef & Executive Sous Chef Steering day-to-day operations of food & beverage production Ordering food and receiving proper food quality.
  • Restaurant Chef manager and overall In-charge of breeze restaurant.
  • Creating unique menu items & plate presentation; designing menu as per local availability of vegetables & fish.
  • Standardizing innovative production recipes to maintain consistent cuisine and guest satisfaction.
  • Participating in developing and implementing policies and procedures for smooth operations and food safety.
  • Successfully reduced wastage level and implemented SOP's & food cost track and strategies.
  • Spearheading a kitchen team of 40 personnel, for planning and execution of all catering activities for 1000+ pax event; provided every type of food service from fine dining to cafeteria and fast refreshments for large numbers of customers.
  • Contributed to revenue generation and cost management by implementing various techniques to enhance excellence, quality, cost and services.
  • Recognise the strengths within the team, maximising their potential.
  • Work successfully with the restaurant teams to deliver & enhance the guest satisfaction & experience.
  • Ensure the company standards are met & delivered, consistently.
  • Recruiting future culinary talents, train them for better team.
  • Maintain budgets, payroll & all key financials related to the kitchen.
  • Hands on the very highest standards of kitchen hygiene, food prep and presentation.
  • Demonstrate extensive knowledge of food safety and ensure compliance.
  • Lead, manage and work effectively as part of the overall team as well as being a key member of the Hotel HoD team.
  • Planning exciting and new menus and implement.

SOUS CHEF

Seabourn cruise line
Seattle
04.2017 - 03.2018
  • Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
  • Maintained total control to maximise guest satisfaction and team productivity.
  • Coached 50 staff to deliver top quality food service, consistent with brand guidelines.
  • Assisted Chef De Cuisine, Corporate Chef & Culinary Director.
  • Managed day-to-day operations of hot kitchen; ordered food & market list for Food & Beverages Departments.
  • Coordinated with Chef De Parties regarding day-to-day food ordering and production.
  • Acted as: Restaurant In-charge of 7 Michelin Star Chef Thomas Keller's Grill & his design menu for dining room.
  • In-charge of restaurant colonnade and patio grill.
  • In charge for food cooking demonstration and live cooking for guest.
  • Prepared all special requested food for special order apart from menu.
  • Designed menu for festival base on country cuisine and kind of festival.
  • Organized training programmed for the staff.
  • Imparted briefings on daily menu to food and beverage Maître De, Restaurant Manager and Waiters.
  • Supervised kitchen equipment maintenance.
  • Educated new staff about cleaning and hygiene standard of company as well brief and training about U.S.P.H.

HEAD CHEF

Yellow Banana Food company Pvt. Ltd
Mumbai
09.2016 - 03.2017
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • In-charge of Pop Tate's Pub & Restaurant, Timbuctoo Multi Cuisine Restaurant, Urban Tadka Fine Dine Indian Restaurant, Some like it hot Italian Restaurant.
  • Assisted Corporate Executive Chef and managed day-to-day F&B Operations.
  • Spearheaded 58 cooks & 80 kitchen staff in preparation of entrées, specialty dishes & desserts in a high-volume restaurant.
  • Created unique menu items and plate presentations.
  • Standardized innovative production recipes to maintain consistent cuisine and guest satisfaction.
  • Planned monthly staff & production schedules; monitored equipment maintenance & sanitation of kitchen.
  • Collaborated with Corporate Executive Chef on inventory control, employee concerns and operations.
  • Developed recipes and recommended menu item pricing.
  • Analysed and selected ingredients based on seasonal availability and quality.
  • Built and developed member, back-of-house team; provided performance feedback and additional instruction in biannual reviews and one-on-one counselling sessions.
  • Conducted interviewing, hiring, and training functions, ensured individual performance met the highest possible culinary standards.
  • Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, and product-rotation systems.
  • Enhanced employee retention and morale by tactfully promoting team environment, emphasizing guest relations, and instituting a positive means of dealing with stress in a high-volume operation.

EXECUTIVE SOUS CHEF

The edible creation
Hamilton Paget
08.2015 - 06.2016
  • Created recipes to maximise profit by delivering on target food costs per dish.
  • Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
  • Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
  • Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
  • Assisted Executive Chef in managing the day-to-day F&B Operations.
  • Interacted with Sous Chefs and Chef De Parties to prepare menu implementations, presentations and daily production requirements and challenges.
  • Coordinated with the Store Manager on stock rotation, maintenance of par level to avoid pilferage, spoilage.
  • Maintained Bermuda public health standards in the establishment.

SOUS CHEF

Carnival Cruise line
Miami
09.2006 - 01.2015
  • Assisted Chef De Cuisine, Corporate Chef & Culinary Director.
  • Managed day-to-day operations of hot kitchen.
  • Coached 150 staff to deliver top quality food service, consistent with brand guidelines.
  • Developed chefs to run stations efficiently during peak service periods.
  • Sanitised equipment and kitchenware to comply with hygiene protocols.
  • Planned and directed food preparation in fast-paced restaurant environments.
  • Catered daily events with 4000+ guests with specialised menus.
  • Supported head chef with stock control and rotation, minimising waste with FIFO systems.
  • Trained junior kitchen staff in food preparation and hygiene practices.
  • Assisted cooks to determine freshness and quality of dishes.
  • Built and maintained strong working relationship with staff across business.

SR. SECTION COORDINATOR

Le royal meridian Mumbai
Mumbai
03.2004 - 08.2006

CULINARY ASSOCIATE

J.W. Marriott Hotel
Mumbai
02.2003 - 03.2004

CULINARY APPRENTICE COOK

Ambassador Sky Chef
Mumbai
07.1999 - 07.2002

Education

Culinary Arts Apprenticeship 3 Yrs Certificate Program -

Elphistone Technical Institute
Mumbai, Maharashtra
09.2002

High School Diploma -

PRATHANA SAMAJ HIGH SCHOOL
MUMBAI, INDIA
06-1997

Skills

  • Accounting and computer skills
  • Menu planning and implementation
  • Food costing
  • Budgeting
  • Multi cuisine chef
  • Festive chef
  • Leadership
  • Commanding
  • Staffing
  • Recruiting staff
  • Food and Beverage operation
  • Hotel & Cruise Operations
  • Guest Servicing & Satisfaction
  • Menu Planning & Preparation
  • Safety / Sanitation Training & Team Management
  • Equipment Maintenance
  • Food preparation
  • Budget Management
  • Workflow optimisation
  • Haute cuisine
  • Employee training and development
  • Food and beverage pairing
  • Food hygiene enforcement
  • Event catering
  • Culinary expertise
  • Banquets and catering
  • Kitchen management
  • Budgeting and cost control
  • Food preparation techniques
  • Sanitation guidelines
  • Staff supervision
  • Food inventories
  • Kitchen equipment and tools
  • Cleaning and sanitizing methods
  • Portion and cost control

Hobbies and Interests

  • Football
  • Cooking
  • Gardening
  • Yoga
  • Swim
  • Jazz Music

Languages

  • English
  • Marathi
  • Hindi
  • Spanish

Awards Accomplishments And Honors

  • Best Chef of the Season 12/01/03 award by Le Meridien Hotel Mumbai.
  • Nestle Chef Competition 04/22/02 3 Gold Medals in Culinary Art Competition Mumbai Main Course, Hors d'oeuvres, Ice Carving.
  • 2008, 2011 Legend of the Year Award from Carnival Cruise Line USA.
  • 12/01/06, 06/01/07, 01/01/08 Employee of the Month Award from Carnival Cruise Line.
  • 2019 Award in recognition of outstanding achievement, exceptional dedication and commitment leading to this well-deserved victory in the category of Category Expert on 12/11/19.

Timeline

HEAD CHEF

SPICE ISLAND RESORT AND SPA
01.2025 - Current

HEAD CHEF

The Phesant Inn
01.2023 - 01.2025

SOUS CHEF

Cambridge beach resort and spa
04.2018 - 08.2022

SOUS CHEF

Seabourn cruise line
04.2017 - 03.2018

HEAD CHEF

Yellow Banana Food company Pvt. Ltd
09.2016 - 03.2017

EXECUTIVE SOUS CHEF

The edible creation
08.2015 - 06.2016

SOUS CHEF

Carnival Cruise line
09.2006 - 01.2015

SR. SECTION COORDINATOR

Le royal meridian Mumbai
03.2004 - 08.2006

CULINARY ASSOCIATE

J.W. Marriott Hotel
02.2003 - 03.2004

CULINARY APPRENTICE COOK

Ambassador Sky Chef
07.1999 - 07.2002

Culinary Arts Apprenticeship 3 Yrs Certificate Program -

Elphistone Technical Institute

High School Diploma -

PRATHANA SAMAJ HIGH SCHOOL
Ajit Jadhav