HARSHIT GIRISH AHIRE
kalwa thane
Summary
Highly motivated and skilled culinary professional currently excelling as a J1 trainee in a fast-paced hotel kitchen. Experienced in high-volume food preparation, precise mise en place, expert plating, and maintaining top-tier kitchen efficiency. Adept at banquet operations, inventory management, and strict food safety compliance. A proactive team player with a passion for excellence, innovation, and delivering outstanding dining experiences. Eager to leverage hands-on expertise and strong work ethic in a full-time role within a dynamic kitchen environment.
Overview
4
4
years of professional experience
Work History
J1 trainee
Art ovation hotel autograph collection
05.2024 - 05.2025
- I gained hands-on experience in food preparation, working alongside experienced chefs to create delicious dishes and maintain high kitchen standards
- I've had the chance to assist in prepping ingredients, plating meals, and ensuring everything runs smoothly during service
- In the banquet kitchen, I was tasked with preparing and organizing all necessary mise en place, ensuring that all ingredients and equipment were ready for seamless service
- I worked closely with the culinary team to maintain efficiency and uphold the quality standards of the kitchen operations
- Helped out in the kitchen with food prep, cooking, and plating, making sure everything looked and tasted great
- Learned and practiced a variety of cooking techniques, from knife skills to sauce making, while working in a busy kitchen
- Assisted with inventory, helping track ingredients and making sure we always had what we needed for service
- Maintained cleanliness and organization of kitchen stations, adhering to safety and sanitation protocols to ensure a safe working environment
- Made sure food was served up to standard, keeping portions consistent and quality high
- Followed food safety guidelines, ensuring everything was stored and handled properly to prevent contamination
Commis Chef
The Green Doors
07.2023 - 03.2024
- Rotated food stock, using up older items first and rejecting expired goods.
- Operated standard commercial kitchen equipment safely following manufacturer's instructions.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Followed proper plate presentation techniques when serving dishes.
- Checked quality of food products to meet high standards.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Controlled usage of all products to reduce wastefulness.
Industrial trainee
Holiday inn international Airport mumbai
10.2021 - 11.2021
- In the housekeeping department, I was responsible for ensuring the cleanliness and maintenance of guest rooms, adhering to high standards of hygiene and comfort
- Additionally, I handled guest requests promptly and efficiently, providing excellent customer service to enhance the guest experience
Education
Bachelor's degree - hospitality studies
Rivzi college of art science and Commerce
Mumbai02.2024
Skills
- Time Management
- Creativity
- Attention to Detail
- Team Collaboration
- Food Safety
- Knife Skills
- Culinary Techniques
Hobbies and Interests
- Enjoying music
- Embracing running
Reference
Ken Shiro Lumpkin
Executive Chef
Art Ovation Hotel Autograph Collection
1255 N. Palm Avenue, Sarasota, FL 34236
941-316-0808
Klumpkin@artovationhotel.com
Harita Wadke
Holiday Inn Mumbai International Airport
+91 2240851800
reservations.himia@ihg.com
Chef Amit nazare
Rizvi college of hospitality studies
faculty@rizvihmct.com
Timeline
J1 trainee
Art ovation hotel autograph collection
05.2024 - 05.2025
Commis Chef
The Green Doors
07.2023 - 03.2024
Industrial trainee
Holiday inn international Airport mumbai
10.2021 - 11.2021
Bachelor's degree - hospitality studies
Rivzi college of art science and Commerce