Atharva Dabare
Nagpur
Summary
A dedicated Culinary Arts graduate with international kitchen experience in India and the United States, I am seeking to advance my academic and managerial skills through a Master’s program in Hospitality Management. My background in food production, service operations, and high-volume hotel environments has strengthened my discipline, teamwork, and adaptability. I am highly motivated to deepen my understanding of global hospitality standards, leadership, and guest experience management, and to contribute actively to the university’s professional learning environment.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Commis Chef
Aayush Resort
Navi Mumbai
01.2024 - 11.2025
- Prepared and cooked meals following recipes and presentation standards.
- Assisted senior chefs in food preparation and kitchen operations.
- Maintained cleanliness and organization of the kitchen workspace.
- Operated kitchen equipment safely and efficiently during food preparation.
- Collaborated with team members to ensure smooth service flow.
Cook
Grand Bohemian Hotel Charleston
09.2022 - 09.2023
- Prepared dishes in a fast-paced environment working with teammates to maintain a high customer satisfaction rate.
- Followed established procedures and requirements for safe food handling, storage and service.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Assistant Cook
The Live Kitchen
01.2021 - 06.2021
- Assisted head chef by chopping and preparing cooking ingredients.
- Prepared food for service based on daily specials and chef's needs.
- Washed preparation utensils, tools and machinery by hand or industrial dishwasher.
- Verified freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
Education
Bachelor of Science - CULINARY ARTS
D.Y. PATIL SCHOOL OF HOSPITALITY & TOURISM STUDIES
NAVI MUMBAI, MAHARASHTRA11-2023
Higher Secondary Certificate (H.S.C) - Science
ST Paul Junior And Senior College
Nagpur02-2020
Secondary School Certificate (S.S.C) - General Education
Tejaswini Vidya Mandir
Nagpur03-2018
Skills
- Dish Preparation
- Proper Food Storage
- Cutting and Slicing Techniques
- Safe Food Handling
- Bulk Food Preparation
- Portion Control Cleaning and Sanitation
Certification
- FOSTAC License, 2021
- Wedding Cakes Training, 2021
- Classic Indian Dishes with U.S Poultry Training, 2021
Accomplishments
- Internship at The Live Kitchen for 5 months during lockdown
- Extra curricular achievement: Part of Esports team (2017-2020)
Personal Information
Hobbies and Interests
Gaming, Cricket, Cooking, Reading
Languages
- English
- Hindi
- Marathi
Activities
Fostac training
Timeline
Commis Chef
Aayush Resort
01.2024 - 11.2025
Cook
Grand Bohemian Hotel Charleston
09.2022 - 09.2023
Assistant Cook
The Live Kitchen
01.2021 - 06.2021
Bachelor of Science - CULINARY ARTS
D.Y. PATIL SCHOOL OF HOSPITALITY & TOURISM STUDIES
Higher Secondary Certificate (H.S.C) - Science
ST Paul Junior And Senior College
Secondary School Certificate (S.S.C) - General Education
Tejaswini Vidya Mandir