BHAVESH PRADIP TAMBE
Badlapur West
Summary
Dynamic Corporate Chef with a proven track record at Aspect Hospitality, Kamats group, Chinese wok specializing in innovative menu development and vendor management. Expert in HACCP compliance and team training, I have successfully enhanced dining experiences across multiple brands, driving operational efficiency and quality assurance in over multiple numbers restaurants. Organized individual poised to work in high-volume environments. Supervising large kitchens with tact and great composure. Pursuing a Corporate Chef position for an establishment that appreciates great cuisine. Talented individual remains composed and calm under extreme pressure in busy kitchen environments. Compassionate leader supports exemplary kitchen teams in large corporate kitchens. Known for dynamic management and great dish creation. Innovative Corporate Chef known for high productivity and efficiency in task completion. Possess specialized skills in menu development, culinary team management, and food safety standards. Excel in communication, leadership, and creativity, ensuring exceptional dining experiences and kitchen operations.
Overview
17
17
years of professional experience
Work History
Corporate Chef
Aspect Hospitality
MUMBAI
09.2025 - Current
- Developed innovative seasonal menus for three brands, enhancing dining experiences.
- Managed food preparation and presentation to uphold high-quality standards.
- Coordinated vendor management and supplier sourcing for fresh, local ingredients.
- Conducted product photo shoots to promote menu items visually.
- Provided production support and training for 50 restaurants in West Region India.
- Oversaw new restaurant openings and conducted regular store visits for quality assurance.
- Executed inventory management and site surveys to optimize operations.
- Implemented HACCP training to ensure compliance with safety protocols.
Executive Chef
Vits Kamats Group
04.2024 - 08.2025
- Developed and launched new menus for Kamats Legacy, Vitthal Kamat Restaurants, and Vits Hotels.
- Managed food preparation processes to ensure safety and hygiene standards.
- Managed food costing processes to optimize profitability across all brands.
- Provided production support and training for 170 restaurants in West Region India.
- Conducted product photo shoots to enhance marketing materials.
- Oversaw vendor management to ensure quality supply chain operations.
- Executed new restaurant openings and performed audits on existing stores.
- Monitored customer feedback and followed up with restaurants regarding product performance.
- Facilitated HACCP training sessions to ensure compliance with safety standards.
Executive Sous Chef
East India Hotels Ltd - Oberoi Flight Services
08.2023 - 03.2024
- New Menu Planning and Menu development.
- Food Costing.
- Conducting Photo shoot for products.
- Manning Budgeting and team handling, recruitment control attrition
- Vendor Management.
- Presentation and Product developement as per client requirements
- Inventory management.
- New Menu Training, Product Training
- International Air services Audits for Food Safety
- HACCP Trainings
- Part in P & L
Regional Chef
Lenexis Food works Pvt Ltd
10.2018 - 07.2023
- New Menu Planning and Menu development.
- Handling 5 Brands – Chinese Wok, Big Bowl Company, The Momo Co., Jashne E Biryani, Rolls and Bowls
- Food Costing.
- Production support and training to West Region India 170 Restaurants
- Conducting Photo shoot for products.
- Manning Budgeting and team handling, recruitment control attrition
- Vendor Management.
- New restaurant opening and Existing Store Visit.
- Follow up from restaurants about products, customers feedbacks.
- Inventory management.
- New site survey.
- New Menu Training, Product Training
- Store visits and Audits.
- HACCP Trainings
- Part in P & L
- Chinese Wok - QSR RESTAURANT CHAIN
EXECUTIVE SOUS CHEF
THE LAGOONA RESORT LONAVALA
06.2017 - 09.2018
- Responsible for all ala carte operations, brunch set up(breakfast, lunch & dinner).
- Ensuring correct stock rotation & minimization of wastage.
- Maintaining proper hygiene & grooming as per standards.
- Reports any faulty equipments which needs repairs or maintenances.
- Interacting with guests for recommending them specialities & handling food complaints if any
- Arrange training programmes for junior and trainees.
- Reports all daily productivity and programme's to Management
SOUS CHEF
THE Ambassadors SKY CHEF (NARANG INTERNATIONAL HOTELS)
08.2015 - 03.2017
- Responsible for all Food Production as per load.
- Daily Food Tasting and sampling
- Ensuring correct stock rotation & minimization of wastage.
- Maintaining proper hygiene & grooming as per standards.
- Reports any faulty Equipment’s which needs repairs or maintenances.
- Responsible Food Dispatching
- Arrange training programmes for junior and trainees.
- Reports all daily productivity and programme's to Executive Chef.
KITCHEN EXECUTIVE
OBEROI FLIGHT SERVICES (EIH)
04.2014 - 08.2015
- Executed daily tasks with precision to enhance operational efficiency.
- Delivered exceptional customer service through in-person and phone interactions.
- Contributed innovative solutions that elevated team performance and outcomes.
- Trained kitchen staff on food preparation and sanitation protocols to ensure compliance.
- Prioritized tasks effectively to meet service objectives in a timely manner.
- Collaborated with diverse teams to achieve goals and resolve product-related issues.
- Engaged customers using strong interpersonal skills to build positive relationships.
- Provided guidance to colleagues, fostering a collaborative work environment.
CDP
MARS HOSPITALITY PVT LTD
02.2012 - 03.2014
- EAT AROUND THE CORNER
Commi 1
CAFE MANGII
08.2009 - 02.2012
- FINE DINE ITALIAN REST.
CHEF TRAINEE
DISH CENTRAL KITCHEN
08.2008 - 01.2009
- Assisted senior chefs in preparing diverse dishes for large-scale operations.
- Maintained cleanliness and organization of kitchen tools and workstations.
- Followed food safety standards to ensure quality in meal preparation.
- Collaborated with team members to optimize workflow during peak hours.
- Prepared ingredients by chopping, marinating, and measuring as instructed.
- Engaged in team discussions to enhance menu offerings and presentation styles.
Education
B SC - Tourism and Hotel Management
HOTEL & TOURISM MANAGEMENT
MUMBAI, IHTM JJ01.2009
Skills
- MULTICUISINE
- Menu development
- Food costing
- Vendor management
- HACCP compliance
- Quality assurance
- Inventory management
- Team training
- Operational efficiency
- Budget management
- Food presentation
- Effective communication
- Leadership skills
- Problem solving
- Nutritional advice
- Culinary techniques
- Recipe creation
- Culinary staff operations
- Menu pricing
- Food cost analysis
Mobile Numbers
- 7045429909
- 8530433312
Personal Information
- Date of Birth: 11/04/88
- Gender: MALE
- Marital Status: MARRIED
Disclaimer
I hereby declare that all the statements made above are true, complete and correct to the best of my knowledge and belief.
Industrial Achievements
- Three months Training in Rajbhavan with Govt. Of Maharashtra.
- Awarded for Best Food Presentation by Cathy Pacific Airlines.
- Work with Master chef Ranveer Brar for Nature's Basket New Meals.
- Member of Wica
- Nominated for Best chef West region in Ahar ways 2022-2023.
Other Qualifications
- Basic Computer Course
- MSCIT
Timeline
Corporate Chef
Aspect Hospitality
09.2025 - Current
Executive Chef
Vits Kamats Group
04.2024 - 08.2025
Executive Sous Chef
East India Hotels Ltd - Oberoi Flight Services
08.2023 - 03.2024
Regional Chef
Lenexis Food works Pvt Ltd
10.2018 - 07.2023
EXECUTIVE SOUS CHEF
THE LAGOONA RESORT LONAVALA
06.2017 - 09.2018
SOUS CHEF
THE Ambassadors SKY CHEF (NARANG INTERNATIONAL HOTELS)
08.2015 - 03.2017
KITCHEN EXECUTIVE
OBEROI FLIGHT SERVICES (EIH)
04.2014 - 08.2015
CDP
MARS HOSPITALITY PVT LTD
02.2012 - 03.2014
Commi 1
CAFE MANGII
08.2009 - 02.2012
CHEF TRAINEE
DISH CENTRAL KITCHEN
08.2008 - 01.2009
B SC - Tourism and Hotel Management
HOTEL & TOURISM MANAGEMENT