GANESH SARGAR
Chef
Navi Mumbai
Summary
Hospitality in it's Soul, Sincerity in it's Hard Work.
Overview
8
8
years of professional experience
39
39
years of post-secondary education
3
3
Languages
Work History
Demi Chef
ROYAL CARRIBEAN GROUP
08.2023 - Current
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
Demi Chef
ROYAL CARRIBEAN GROUP
10.2022 - 05.2023
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated with team members to prepare orders on time.
Line Cook
O Pedro Restaurant
10.2021 - 04.2022
- Goan Cuisine
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Plated and presented all dishes to match established restaurant standards.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
COOK
Ballis Chinese and Snacks Corner
12.2020 - 09.2021
- Street Style Snacks
- Developed relationships with local suppliers to obtain freshest ingredients available.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
COMMIS 3
Theobroma Pvt Ltd
10.2018 - 11.2020
- Hot & Cold Kitchen
- Followed food safety practices and sanitation guidelines.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
Internship Training
Vivanta by Taj President
06.2016 - 10.2016
- Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
- Assisted in the planning and execution of company events, resulting in increased employee engagement and satisfaction.
- Sorted and organized files, spreadsheets, and reports.
- Maintained overall safe work environment with employee training programs and enforcement of safety procedures.
Education
Bachelor of Science - Hotel Management
IHM-Hyderabad
Hyderabad, India 04.2001 - 04.2018
Higher Secondary Education - Science Education
Atomic Energy Junior College Mumbai
Mumbai, India 04.2001 - 04.2011
Secondary School Certificate - Education
Atomic Energy Central School No-4
Mumbai, India 04.2001 - 04.2013
Skills
- Food Preparation
- Sanitation
- Cleanliness and sanitation
- Portion Control
- Hospitality services
- Listening Skills
- Customer Service
- Telephone Etiquette
- Hospitality best practices
- Oral and writing communication
- Computer Proficiency
Activities
- Elementary Drawing Grade Examination
- National Cadet Corps (NCC)
- Largest Facial Yoga Class by BEING WOMEN 2015
- Participation in COLORS OF YOUTH MTV season6
- Participation in Events held By RACHNOUTSAV
- Dominos Junior Pizza Maker Certificate
- Participated in GLOBAL ENTREPRENEURSHIP SUMMIT (GES2017)
Disclaimer
I Hereby Declare That All The Information Mentioned Here Is True And Very Verifiable At Any Point Of Time.
Dancing, Outdoor Games, travelling and hosting events.
Power of communication , strength of anticipation, love for English language and extrovert by nature. Enthusiasm for outdoor games and vivacious not only in my dancing skills but also in my work ethics makes me Ganesh Sargar.
Timeline
Demi Chef
ROYAL CARRIBEAN GROUP
08.2023 - Current
Demi Chef
ROYAL CARRIBEAN GROUP
10.2022 - 05.2023
Line Cook
O Pedro Restaurant
10.2021 - 04.2022
COOK
Ballis Chinese and Snacks Corner
12.2020 - 09.2021
COMMIS 3
Theobroma Pvt Ltd
10.2018 - 11.2020
Internship Training
Vivanta by Taj President
06.2016 - 10.2016
Bachelor of Science - Hotel Management
IHM-Hyderabad
04.2001 - 04.2018
Higher Secondary Education - Science Education
Atomic Energy Junior College Mumbai
04.2001 - 04.2011
Secondary School Certificate - Education
Atomic Energy Central School No-4
04.2001 - 04.2013
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