Atharva Ranjan
Pune
Summary
Motivated and disciplined Kitchen Management Trainee with a strong foundation in fine-dining and high-volume kitchen operations. Experienced across Indian, Continental, and Pan-Asian cuisines with hands-on exposure to mise-en-place, food preparation, and plating standards. Dedicated to maintaining the highest levels of hygiene, precision, and consistency, with a passion for learning under world-class chefs and contributing to a culture of culinary excellence.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Kitchen Management Trainee
The Park Hotels
Mumbai
06.2024 - Current
- Managing operations of the kitchen in the absence of the executive chef, and shadowing senior chefs to gain an understanding of organizational expectations and management techniques.
- Daily ordering, monitoring stock levels, and maintaining inventory records.
- Planning of menus that align with the restaurant's clientele and concept, including seasonal menus like Christmas, Halloween, and Valentine's Week menus, along with innovating new dishes for the Sunday brunch.
- Enforcing food safety, hygiene, and sanitation standards.
- Gained experience in the Indian Tandoor section, Continental, Pan-Asian (Wok & Dim Sum), and Sushi sections of the restaurant, and was also able to independently handle these sections.
- Assisted in coordinating hotel operations and guest services.
- Facilitated communication between departments to enhance service delivery.
Industrial Trainee
The Oberoi Group
New Delhi
02.2023 - 06.2023
- Managed and maintained the upkeep of the breakfast and lunch buffet at 360 (All-Day Dining Restaurant), and received a Kudos for the same.
- In charge of mise en place for the following day's lunch buffet at 360.
- Worked under Chef Andrew Wong at Baoshuan, one of India's Top 50 Restaurants.
- Interacted with and was part of the team that served Chef Heston Blumenthal and Vir Sanghvi.
Education
Bachelors - Catering Technology and Culinary Arts
Culinary Academy of India
Hyderabad07.2024
Intermediate - Maharashtra State Board of Secondary and Higher Secondary
S.N.B.P. Jr. College
Pune06.2021
Indian Certificate of Secondary Examination -
Wisdom World School
Pune03.2019
Skills
- Effective collaboration and people skills
- Mise-En-Place Production
- Maintaining hygiene and safety standards
- Preparation of food according to SOPs
- Team management and operation management
- Collaborate cross-functionally
Hobbies and Interests
- Playing basketball, cricket, soccer
Personal Information
- Date of Birth: 05/25/03
- Nationality: American
- Place of Birth: Norristown
Certification
- Science and Cooking: From Haute Cuisine to Soft Matter Science – HarvardX (2020)
- Personality Development Program – Expressions (2023)
Languages
English
First Language
Hindi
Proficient (C2)
C2
References
References available upon request.
Timeline
Kitchen Management Trainee
The Park Hotels
06.2024 - Current
Industrial Trainee
The Oberoi Group
02.2023 - 06.2023
Bachelors - Catering Technology and Culinary Arts
Culinary Academy of India
Intermediate - Maharashtra State Board of Secondary and Higher Secondary
S.N.B.P. Jr. College
Indian Certificate of Secondary Examination -
Wisdom World School
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