Overview
Work History
Skills
Languages
Timeline
Generic
Atul Tapkir

Atul Tapkir

Mumbai

Overview

2026
2026
years of professional experience

Work History

Industrial Trainee

ITC Grand Central
  • Enhanced product quality through rigorous testing procedures and data analysis, leading to higher customer satisfaction ratings.
  • Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
  • Supported team in industrial work completion, gaining experience in cross-functional positions and processes.
  • Monitored and tracked team performance to identify and target deficiencies.

Head Chef

Verandah
10.2023 - Current
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Created recipes and prepared advanced dishes.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.

Demi Chef De Partie

L'apicio Global Kitchen
04.2022 - 03.2023
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
  • Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
  • Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
  • Developed strong relationships with suppliers, ensuring access to top-quality ingredients at competitive prices.
  • Participated in regular tastings to refine flavors and improve overall culinary offerings.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Demi Chef De Partie

Marmalade Gourmet & Grape
09.2019 - 03.2022
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.

Commis Chef

Barometer
06.2018 - 08.2019
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Placed orders to restock items before supplies ran out.
  • Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.

Skills

  • Cooking techniques
  • Kitchen management
  • Food presentation
  • Kitchen operations
  • Recipes and menu planning
  • Food plating and presentation
  • Menu development
  • Staff coordination
  • Menu planning
  • Culinary expertise

Languages

English
Upper intermediate (B2)
Marathi
Bilingual or Proficient (C2)
Hindi
Bilingual or Proficient (C2)

Timeline

Head Chef

Verandah
10.2023 - Current

Demi Chef De Partie

L'apicio Global Kitchen
04.2022 - 03.2023

Demi Chef De Partie

Marmalade Gourmet & Grape
09.2019 - 03.2022

Commis Chef

Barometer
06.2018 - 08.2019

Industrial Trainee

ITC Grand Central

Similar Profiles

CREATE PROFILE
Atul Tapkir