Desired Job Title
Sr. CDPCommis ChefChef De PartieCommis 1Commis ChefWork Type
Full TimeConsultingLocation Preference
On-SiteLocation: Mumbai , India
Open to relocation: Yes
Open To Work
Hi, I’m
Ashwin Tiwari
Mumbai
Work Preference
Summary
A culinary professional with progressive experience in leading kitchen operations across premium hospitality environments. Knows how to deliver exceptional food quality, optimize kitchen performance, controlling costs, and mentoring culinary teams Strong knowledge of international food safety standards, modern cooking techniques, and large-scale food production. Recognized for reliability, attention to detail, and the ability to perform under pressure in demanding service environments.
Overview
8
years of professional experience
1
Certificate
Work History
Circle 69Mumbai, India
Jr. Sous Chef
04.2026 - Current
Job overview
- Assisted the Executive Chef in overseeing daily kitchen operations and service execution.
- Supervised and coordinated kitchen teams to ensure consistency, quality, and efficiency.
- Managed food production, menu execution, and presentation standards across all service outlets.
- Controlled food costs, portioning, wastage, and inventory levels to meet budget targets.
- Conducted staff training, performance monitoring, and skill development programs.
- Ensured compliance with HACCP, food safety, sanitation, and hygiene standards.
- Assisted in menu planning, recipe standardization, and new dish development.
Circle 69
Sr. CDP
04.2025 - 04.2026
Job overview
- Led a designated kitchen section and ensured smooth daily operations.
- Supervised Chef de Partie, Commis Chefs, and trainees within the section.
- Maintained food quality, consistency, and presentation standards.
- Organized mise en place and production schedules for efficient service.
- Assisted in menu development and recipe implementation.
- Monitored stock levels, requisitions, and inventory control.
- Reduced wastage through effective portion control and stock management.
Circle 69Mumbai, India
Chef De Partie
04.2024 - 04.2025
Job overview
- Managed daily operations of an assigned kitchen section.
- Prepared and presented dishes according to established recipes and standards.
- Coordinated mise en place and service preparation.
- Maintained cleanliness and organization within the work area.
- Assisted in inventory management and stock rotation procedures.
- Ensured proper storage and handling of food products.
Circle 69Mumbai, India
Commis Chef
06.2023 - 04.2026
Job overview
- Learned basic of cold section, salad prep and more.
- Performed cleaning, washing, and sanitation duties.
- Prepared ingredients according to chef instructions.
- Maintained cleanliness of kitchen equipment and workstations.
- Followed food safety, hygiene, and workplace safety standards
ZIMA Mumbai
Commis 1
11.2022 - 04.2023
Job overview
- Prepared ingredients and dishes under the supervision of senior chefs.
- Assisted in maintaining quality and consistency during service.
- Managed mise en place and workstation readiness. Learned Mediterranean and labnesse cuisine
- Followed standardized recipes and production procedures.
- Assisted with inventory checks and stock replenishment.
- Ensured cleanliness and sanitation of equipment and work areas.
SEESAWMumbai
Commis Chef
10.2021 - 11.2022
Job overview
- Working as a commis chef in pizza and pan section and responsible for the mise-en-place for the pizza and grill section.
- Assisted with basic food preparation and kitchen setup.
- Performed cleaning, washing, and sanitation duties.
- Prepared ingredients according to chef instructions.
- Maintained cleanliness of kitchen equipment and workstations.
- Assisted in receiving and storing supplies.
Ranveer Brar Kitchen StudioMumbai
R&D Chef
05.2018 - 10.2020
Job overview
- Oversaw inventory materials monitoring, requisitions and supply re-stocking.
- Doing the recipe mise-en-place & preparing the accompaniments for the dishes
- Understanding of menu and recipe development technique
St. Regis MumbaiMumbai
Internship Student
05.2018 - 09.2018
Job overview
- Worked in all four core department
- Received three appreciation letter while training tenure
Education
I.T.M Institute of Hotel ManagementMumbai
Bachelor of Arts from B.A in Hospitality And Tourism Management
05-2020
University Overview
C.B.S.E Board Mumbai
High School Diploma
04-2017
University Overview
Skills
- Attention to details
- Inventory Management
- Food Preparing, Plating and Presentation
- Teamwork and Communication
- Fast Learner
- Menu Development
- Stock Rotation
Timeline
Jr. Sous Chef
Circle 69
04.2026 - Current
Sr. CDP
Circle 69
04.2025 - 04.2026
Chef De Partie
Circle 69
04.2024 - 04.2025
Commis Chef
Circle 69
06.2023 - 04.2026
Commis 1
ZIMA
11.2022 - 04.2023
Commis Chef
SEESAW
10.2021 - 11.2022
R&D Chef
Ranveer Brar Kitchen Studio
05.2018 - 10.2020
Internship Student
St. Regis Mumbai
05.2018 - 09.2018
C.B.S.E Board
High School Diploma
I.T.M Institute of Hotel Management
Bachelor of Arts from B.A in Hospitality And Tourism Management
Certification
SERVSAFE CERTIFIED - CALIFORNIA FOOD HANDLER
Languages
English
Advanced (C1)
Hindi
Bilingual or Proficient (C2)