Summary
Overview
Work History
Education
Skills
Accomplishments
Affiliations
Timeline
Generic

Hrishikesh Chalpe

Nagpur

Summary

Motivated professional offering BA in Culinart Arts. Adds value to any organization in need of great collaboration, interpersonal and multitasking abilities. Meets tight deadlines. Hardworking individual known for being honest and trustworthy.. Detail-oriented Prep Cook successful in high-volume fast food settings. Highly skilled in different stations, cooking methods and presentations. Brings strong commitment to teamwork.

Overview

5
5
years of professional experience

Work History

Trainee Chef

Marriott International
Dallas
01.2024 - 01.2025
  • Worked in banquet and bakery department. Cleaned and sanitized work areas, equipment and utensils.
  • Got an opportunity to handle breakfast and lunch Ala carte order for the restaurant known by the name " Good Graces" by marriott.
  • Prepared ingredients for cooking, including portioning, chopping, and storing food before use.
  • Cooked menu items in cooperation with the rest of the kitchen staff.
  • Developed unique recipes for pastries and desserts, using seasonal ingredients.
  • Monitored food quality and safety standards in the kitchen.
  • Developed menus and recipes for special events according to client specifications.
  • Prepared meals in accordance with health regulations, ensuring food safety standards were met.
  • Supervised a team of cooks, providing guidance and direction on preparation techniques.
  • Assisted in training new employees in the proper methods of food preparation, presentation and sanitation protocols.
  • Collaborated with other departments to coordinate banquet services for large groups or functions.
  • Determined appropriate plate presentations based on event type and theme.
  • Kept up-to-date with current trends in cuisine styles and flavors through research and experimentation.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cooked multiple orders simultaneously during busy periods.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Grilled and deep fried various foods from meats to potatoes.

Home Baker

bake_with_hrishi
Nagpur
05.2022 - 12.2023
  • Developed recipes for custom cakes, cupcakes, muffins, and other baked goods.
  • Created decorative elements for cakes and pastries using fondant icing and other ingredients.
  • Maintained detailed records of baking ingredients, supplies, and costs.
  • Prepared doughs, batters, icings, fillings and toppings according to established recipes.
  • Assisted in developing menus for special occasions such as weddings or birthday parties.
  • Monitored temperature settings on ovens to ensure proper baking timeframes.
  • Resolved customer complaints efficiently and courteously.

Chef Intern

TAJ SANTACRUZ
MUMBAI
01.2020 - 03.2020
  • Maintained well-organized mise en place to keep work consistent.
    Collaborated with staff members to create meals for large banquets.
  • Rotated through all prep stations to learn different techniques.
    Placed orders to restock items before supplies ran out.
  • Worked with Chef de partie to learn storage locations of fresh ingredients for
    daily use by station staff.
  • Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and
    freezers.
    Rotated food regularly, removing outdated items for proper disposal.
  • Worked in Halwai deparment and prepared high quality Indian desserts.
    Worked in continential kitchen.
    Handled live counters for events in Banquet kitchen.
    Responsible for starters.

Education

Bachelor of Arts - Culinary Arts

Manipal University, WGSHA
Manipal
10-2021

Diploma in Pastry And Confectionery - Bakery

ITM IHM
MUMBAI
05-2019

Skills

  • Portion Control
  • Menu Planning
  • Quality Control
  • Culinary creativity
  • Knife Skills
  • Kitchen Safety
  • Appetizer Preparation
  • Vegetable Cutting
  • Garnishing Techniques
  • Food Plating
  • Food Costing
  • Food Preparation
  • Measuring and portioning
  • Basic cooking methods
  • Grilling Techniques
  • Sauce making
  • Cooking equipment operation
  • High hygienic standards
  • Dessert creation
  • Kitchen Sanitation
  • Kitchen Organization
  • Multitasking and Organization
  • Work Planning and Prioritization
  • Team building
  • New Recipe Creation
  • Works Well Under Pressure
  • Recipe preparation
  • Plating and presentation
  • Bulk Food Preparation

Accomplishments

  • Service head in college simulation.
  • wine certification.
  • Got a chance to attend a masterclass by Le cordon blue with certification.
  • Got certification from a Cake masterclass by pastry chef Gunjan Vaidya.
  • Got selected as one of the best food photographer in college.
  • Won the tittle " MASTER OF CRAFTS" held by Marriott International in USA and was the 1st runner up.

Affiliations

  • backpacking
  • solo travelling
  • Baking
  • swimming
  • travelling
  • Workouts

Timeline

Trainee Chef

Marriott International
01.2024 - 01.2025

Home Baker

bake_with_hrishi
05.2022 - 12.2023

Chef Intern

TAJ SANTACRUZ
01.2020 - 03.2020

Bachelor of Arts - Culinary Arts

Manipal University, WGSHA

Diploma in Pastry And Confectionery - Bakery

ITM IHM

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