Dushyant Sawant
Dubai
Summary
Dynamic culinary leader with extensive experience, excelling in recipe development and inventory control. Proven track record of enhancing kitchen efficiency and fostering team collaboration. Adept at managing cloud kitchen operations, achieving significant sales growth while maintaining food costs. Passionate about delivering exceptional dining experiences through innovative menu design.
Overview
19
19
years of professional experience
Work History
Head Chef
Calo Inc
Manama
07.2025 - 04.2026
- Collaborated with suppliers to consistently source premium ingredients for menu development.
- Supervised kitchen staff, ensuring consistency in high-quality food preparation.
- Managed inventory, optimizing stock control and minimizing waste.
- Created and maintained a positive work environment for team members.
Chef de Cuisine
Al Habtoor Polo Resort
Dubai
11.2024 - 06.2025
- Developed seasonal menus featuring fresh, local ingredients for diverse clientele.
- Led kitchen staff in food preparation and service to maintain high standards.
- Developed training programs for new culinary team members to build essential skills.
- Streamlined kitchen workflows to enhance service efficiency during peak times.
- Ensured compliance with health and safety regulations in food handling.
Sous Chef
Zaabeel House The Greens by Jumeirah
Dubai
03.2024 - 11.2024
- Implemented new menus and brunch concepts, leading team of 9 chefs to achieve seamless execution and positive guest feedback.
- Directed daily operations, developed menus and recipes, managed costing, procured supplies, and trained team to enhance service quality.
- Positioned 42 Midtown as a restaurant reflecting North American and New York culinary traditions, attracting diverse clientele.
Chef de Cuisine
Majid Al Futtaim Theatre by Akira Back
Dubai
06.2021 - 03.2024
- Developed Japanese/Korean menu inspired by Chef Akira Back for luxury cinema dining experience.
- Led team of 10 chefs to create high-quality dishes and maintain kitchen operations.
- Developed seasonal menus featuring local ingredients and culinary trends.
- Supervised kitchen staff and ensured compliance with health standards.
- Coordinated food preparation and presentation for special events and functions.
Research and Development Sous chef
Cloud restaurants
Dubai
05.2020 - 06.2021
- Managed daily operations of 8 brands, generating average sales exceeding AED 1 million while maintaining food costs at 25-26%.
- Developed menus and recipes for existing and new brands, enhancing culinary offerings.
- Developed and launched 3 online-only delivery brands, expanding market reach.
- Led daily dark kitchen, central, and research kitchen operations with a team of 25 chefs across 3 locations.
Sous Chef
Miyagi & The Scene by Simon Rimmer
Dubai
11.2018 - 04.2020
- Led team of 14 chefs in daily kitchen operations for two restaurants.
- Collaborated with celebrity chef Simon Rimmer to manage operations of a British gastro pub and a Pan Asian restaurant.
- Implemented daily specials and festive menus, enhancing guest experience during occasions like Valentine's, Christmas, and Thanksgiving.
Jr. Sous Chef
Majid Al Futtain Theatre by Gary Rhodes
Dubai
09.2015 - 10.2018
- Assisted head chef in launching four identical concept restaurants across Dubai, Abu Dhabi, and Qatar.
- Designed and executed business lunch menus for corporate events and town hall banquets.
- Led a team of 8-10 chefs to manage daily mise en place and operations for optimal kitchen workflow.
- Curated classic British cuisine in collaboration with Chef Gary Rhodes for luxury cinema dining restaurant.
Demi Chef de Partie
Madinat Jumeirah Al Qasr
Dubai
09.2012 - 08.2015
- Commenced role as commis 1 at Pier chic restaurant in Al Qasr Hotel, contributing to kitchen operations and service excellence.
- Assisted CDP and Jr. sous in daily operations of Al Fayrouz lounge and in-room dining, ensuring timely service and quality standards.
- Supported a la carte order preparation for Arboretum restaurant, enhancing guest dining experience.
Commis 1
The Fontainebleau Miami Beach Resort
Miami
11.2010 - 05.2012
- Collaborated with team to organize high-profile events and banquets for celebrities, Miami Heat team, and Kosher dietary event during Passover, enhancing guest experiences.
- Prepared sauces and created hot canapés for events, ensuring quality and flavor consistency.
- Initiated culinary career in banquet kitchen at Miami beach resort, specializing in high-quality meal preparation for diverse clientele.
Internship
Conrad
Miami
07.2010 - 10.2010
- Completed internship training at Atrio Restaurant, specializing in international cuisine and local delicacies.
- Executed daily duties with accuracy and efficiency.
- Proposed innovative ideas to improve team performance and outcomes.
- Collaborated effectively with a diverse group of coworkers to achieve goals and resolve product-related issues.
Industrial Trainee
Goa Marriott Resort
Goa
05.2007 - 10.2007
- Successfully completed 6 months of industrial exposure training as part of bachelor's degree program in Hotel Management.
- Acquired hands-on experience across core hotel management departments: culinary, front office, food and beverage service, and housekeeping.
- Assisted in daily operations of guest services and front desk management.
- Coordinated with food and beverage teams to ensure timely service delivery.
- Supported housekeeping staff in maintaining cleanliness and organization throughout the resort.
Education
Associates of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Miami, FL04-2011
Bachelor of Science - Hotel and Hospitality Administration
Institute of Hotel Management and Catering Technology
India05-2009
Skills
- Culinary team leadership
- Recipe and menu development
- Food safety compliance
- Cost control and inventory management
- Casual and all-day dining operations
- In-room dining services
- Gastro pub management
- Inventory management software
Languages
English
Proficient (C2)
C2
Hindi
Native
Native
Marathi
Proficient (C2)
C2
Spanish
Beginner
A1
Timeline
Head Chef
Calo Inc
07.2025 - 04.2026
Chef de Cuisine
Al Habtoor Polo Resort
11.2024 - 06.2025
Sous Chef
Zaabeel House The Greens by Jumeirah
03.2024 - 11.2024
Chef de Cuisine
Majid Al Futtaim Theatre by Akira Back
06.2021 - 03.2024
Research and Development Sous chef
Cloud restaurants
05.2020 - 06.2021
Sous Chef
Miyagi & The Scene by Simon Rimmer
11.2018 - 04.2020
Jr. Sous Chef
Majid Al Futtain Theatre by Gary Rhodes
09.2015 - 10.2018
Demi Chef de Partie
Madinat Jumeirah Al Qasr
09.2012 - 08.2015
Commis 1
The Fontainebleau Miami Beach Resort
11.2010 - 05.2012
Internship
Conrad
07.2010 - 10.2010
Industrial Trainee
Goa Marriott Resort
05.2007 - 10.2007
Associates of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Bachelor of Science - Hotel and Hospitality Administration
Institute of Hotel Management and Catering Technology