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D.H.M.C.T 3 years diploma in hotel management with over 10 years of experience in: Kitchen Operation, Cruise lines, Bulk production, Profit maximization, Outlet designing, live counters, smart point of sales, Enhancing SOP'S, IPL hospitality services, food safety and hygiene, HACCP, Buffet setup, Banquets party, menu compiling, Customer experience.
JUNIOR SOUS CHEF positions in Hospitality Industry with an organization of high repute preferably in FOOD & BEVERAGE Department.

To be in a challenging position in your reputed organization which involves Innovation and scope for growth. To accomplish the given task without most dedication and sincerity.
Successful Executive with over [Number] years of demonstrated ability in delivering mission-critical results. Offering outstanding communication and cross-cultural team management skills. Entrepreneurial attitude for optimal profitability. Ambitious team leader adept at creating strategic alliances with organizational leaders and effectively aligning with and supporting key business initiatives.
Results-oriented professional with extensive leadership experience in high-stakes environments. Skilled in strategic planning, operational optimization, and organizational growth. Known for fostering team collaboration and delivering results under changing conditions. Key strengths include strategic vision and stakeholder management.
Qualified [Desired Position] with proven track record of leading high-performing teams and driving strategic initiatives. Successfully managed large-scale projects and implemented innovative solutions to improve operational efficiency. Demonstrated expertise in financial oversight and stakeholder engagement.

Detail-oriented Operations and Compliance Management Professional with 10+ years of customer relations experience and 6+ years of progressive management and leadership experience, including oversight of teams of up to 100 employees. Trained alongside the location auditor, gaining hands-on exposure to operational auditing, compliance reviews, identifying discrepancies, evaluating procedures, and ensuring adherence to company standards.
Experience in conducting operational reviews, monitoring compliance with company policies and safety standards, analyzing labor and inventory controls, identifying process deficiencies, and implementing corrective actions to improve performance and reduce operational risk. Proven ability to evaluate procedures, maintain accurate documentation, investigate discrepancies, and ensure consistent adherence to established standards. Strong background in high-volume operations, employee performance management, quality assurance, inventory control, cost management, and process improvement. Analytical, organized, and results-driven professional seeking to leverage extensive operational leadership experience in an Auditing, Compliance, Quality Assurance, or Risk Management role.

Experienced Executive Sous Chef with exceptional skills for developing and delivering a complete range of dining services in a large scale operation with emphasis on continued revenue enhancement and cost controls. Seeking a position that will utilize my talent, skill, and experience to develop a compelling menu, engaged staff, and create a positive, memorable dining experience for customers while upholding the highest standards. 
ACCOMPLISHMENTS
Client relations specialist Team management Skilled multi-tasker
Training and development Focused on customer satisfaction
Meticulous attention to detail Business goals oriented
SUMMARY
  Lead an instrumental role in increasing customer satisfaction ratings index from 42% to 96% within 1 year as the Executive Chef for The Southern New Yorker Eatery. 
 Reduced staff turnover by 45% in one year by implementing several training and employee moral building programs.
 Responsible for coordination of training staff in a corporation that has over a total of 1.5 billion in revenue at Panera Bread Bakery Company.
 Supported all kitchen and front of house operations by creating an ongoing management training program.
 Directed the operation and organization of department and all
food-related activities, including the presentation and sales at Whole Foods, Inc.

Dinesh Sitaram Pawar

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TRAVEL AND TOURISM - Tourism Management

10 Th Pass Certificate - Secondary Education

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