Hi, I’m
HARSHAD POWALE
Senior Chef De Partie
Mumbai
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 7.5 year background in high-end 5 star hotel industry.
Overview
8
years of professional experience
3
years of post-secondary education
3
Certifications
Work History
Kuber Purpleberry LLC KitchenDubai
Senior Chef De Partie
11.2021 - 12.2022
Job overview
- Collaborated with the Chef de Cuisine, Executive Sous chefs and Executive Chef on the development of cost-effective recipes, to try new innovative dishes, and menu development
- Person in charge who was responsible for maintaining hygiene practices by following Hazard analysis critical control point (HACCP) guidelines
- Lead the kitchen team while coordinating with the front of the house (Service team) on buffet setup and food presentations, and keep tabs on all backups to ensure a smooth operation
- To prepare, cook and serve food delegated as your responsibility adhering to the dish specifications to achieve the correct quality, appearance and portion size
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
The LeelaMumbai
Chef De Partie
03.2020 - 11.2021
Job overview
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
The LeelaMumbai
Demi Chef De Partie
08.2018 - 03.2020
Job overview
- Ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to their highest level of service
- Maintaining all the food safety records as per HACCP guidelines (Sanitization record, Personal hygiene,
- Cooling temperature record, cooking temperature record, Thawing record, Cleaning Check list, Chiller temperature record, etc.) as a hygiene inspector
- Make sure that food is stored and cooked at the correct temperature by calibrating the oven, broilers, grills, and roasters
- Ordering vegetables, butchery, and food store as needed for functions while maintaining par stock
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
Taj Mahal PalaceMumbai
Commi 1
01.2016 - 08.2018
Job overview
- Experience in butchery, having skills in cutting, packaging and storing raw meat and sea foods
- Worked in A’ la carte restaurants and Banquet’s as well as outdoor catering
- Controlled daily inventory and coordinated food orders with purchase managers
- In charge of dispatching food from the kitchen in terms of quantity, quality, proper presentation, time, and temperature
- Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Taj Mahal PalaceMumbai
Commi 3
06.2015 - 01.2016
Job overview
- Perform the entire cutting, cleaning, mise en place all the ingredients for follow proper recipes
- Have knowledge about storage of raw meat, dry store and vegetables with first in first out as per
- Hazard analysis and critical control point’s guidelines
- Experienced in continental kitchen with proper date tagging, placing orders maintaining hotels standard time and temperature
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchenwares
- ACHIEVEMENT
- Awarded as successfully completion of 3 years in TAJ, Mumbai
- Nominated for employee of the month in Imperial Club by TAJ, Mumbai
- Nominated as a sous chef in food production department.
Education
Anjuman-I-Islam's Institute of Hotel Management & Catering TechnologyMumbai
Bachelor of Science from Hospitality Studies & Catering Technology (Hotel Management
07.2012 - 05.2015
Skills
Tech skill’s: iiko Software, Oracle I-Procurement Software (Taj Palace, Mumbai), Alif Software, Dyne-SMundefined
Accomplishments
Awarded as successfully completion of 3 years in TAJ, Mumbai.
Nominated for employee of the month in Imperial Club by TAJ, Mumbai.
Nominated as a sous chef in food production department.
Certification
Person-In-Charge (Advance level) Certified from TSI Quality Services, in Dubai, U.A.E.
Timeline
Person-In-Charge (Advance level) Certified from TSI Quality Services, in Dubai, U.A.E.
05-2022
BASIC FOOD SAFTY- FOOD SERVICE TRAINING, from GEM Quality Consultants, in Dubai, U.A.E.
01-2022
BASIC FIRE SAFETY TRAINING from TMC Management & Safety Training in Dubai, U.A.E.
01-2022
Senior Chef De Partie
Kuber Purpleberry LLC Kitchen
11.2021 - 12.2022
Chef De Partie
The Leela
03.2020 - 11.2021
Demi Chef De Partie
The Leela
08.2018 - 03.2020
Commi 1
Taj Mahal Palace
01.2016 - 08.2018
Commi 3
Taj Mahal Palace
06.2015 - 01.2016
Anjuman-I-Islam's Institute of Hotel Management & Catering Technology
Bachelor of Science from Hospitality Studies & Catering Technology (Hotel Management
07.2012 - 05.2015
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