CHETAK GHEGADMAL

• Studied market to determine optimal pricing of goods and capitalize on emerging opportunities.
• Developed Online Home Chef course for client Who wanted to start food business from Home
• Course is approved by * Skill India "
• Conducting Offline crash course in salad / Multi-cuisine Food
• Training social Media marketing for small entrepreneur
• Formed senior leadership team through rigorous interviews and extensive candidate research

• Conducted regular Theory and Practical classes for 3rd year and 2nd year students
• In charge of food festival
• Responsible for conducting exams as per University rule
• Authorized by Mumbai university for evaluating Exam papers
• Identified issues, analyzed information and provided solutions to problems
• Managed inventory and receiving operations to maintain optimal stock levels and meet expected demands.

• Designed Multi cuisine Menu ( Continental+ Mexican + Oriental) For a la carte as well as for Banquettes
• Responsible for entire kitchen operation
• Menu planning for regular Buffet & banquette function
• Job training to staff
• Responsible for food cost controlling
• Verified compliance in preparation of menu items and customer special requests.

• In charge of restaurant named as Bar & grill
• Responsible for entire kitchen operation
• Menu planning for regular Buffet & banquette function
• Job training to staff
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Monitored line processes to maintain consistency in quality, quantity and presentation.

• Of the Blue, Khar, Mumbai (Italian specialty restaurant), In charge of Italian specialty restaurant
• Duties include
• Design the Manpower duty roster for 50 employees
• Planning & ordering the food materials
• Budgeting & food cost controlling
• Keep track of the quality & quantity of the product
• Complaint & query handling of guests

· Major Topics instructed – International cuisine,

· Arranged Theme Dinners, Study Tours, Guest Lectures

· Was a recruitment coordinator

· Also handled a Student Council

· Visiting other institute as external examiner for conduction of practical exam

• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Operated all kitchen equipment safely to prevent injuries.