HRITVIK SHAILESH HATISKAR
COMMI 2
MUMBAI
Summary
Aspiring chef committed to making a meaningful impact in the hospitality industry through creative culinary skills and the embrace of new challenges. Passionate about delivering exceptional dining experiences, with a strong focus on innovation and refinement of techniques within a dynamic kitchen environment. Equipped with foundational culinary techniques and expertise in kitchen safety, hygiene, and food preparation, while consistently introducing innovative flavors and efficient service. Over two years of experience in fast-paced kitchens, adept at maintaining focus and productivity under pressure, ensuring calmness during busy service periods.
Overview
2
2
years of professional experience
4
4
Languages
Work History
COMMI CHEF 2
ADITYA BIRLA NEW AGE HOSPITALITY
01.2026 - Current
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
COMMI 2
CARNIVAL RESORTS
02.2025 - 12.2025
- Helps to prepare orders according to the standard procedures.
- Picked up the food requisition from the store and arranged all the items according to the FIFO system.
- Cleaning and tidying up the walk-in chiller for fresh items.
- Adheres strictly to the cleanliness of the kitchen area, as well as the equipment and machines.
- Maintain a proper personal appearance.
- Adheres strictly to the standard recipes for the various dishes, and avoids wastage.
- Checking and refilling the buffet items.
- To cut and clear food items from the buffet.
- Pay attention to the safety, security, and energy-saving rules.
- To avoid the wastage of food items.
Kitchen Trainee
Sofitel BAHRAIN ZALLAQ THALASSA SEA & SPA
12.2023 - 12.2024
- Maintained a clean and organized kitchen, ensuring work areas were sanitized and clutter-free.
- I was also in charge of the breakfast shift with a team of four members.
- Worked in the Room, Dining, Kitchen.
- Assisted the senior chef in the preparation of diverse dishes, following precise recipes to maintain consistency and quality.
- Received deliveries, checked goods against order lists, and stored items correctly to preserve freshness.
- Used time management skills to efficiently juggle multiple tasks simultaneously, ensuring all preparations were completed as scheduled.
- Clean and prepare all basic food items, mise en place, for both à la carte and buffet.
Education
Bachelor of Science - Hospitality and Tourism Studies
Rizvi College of Hospitality Studies
Mumbai, India07.2023
High School Diploma -
Kirti M. Dongursee
Mumbai, India 04.2001 -
No Degree -
I.E.S Ashlane Modern English School
Mumbai, India 04.2001 -
Skills
Hygienic food preparation
Basic food preparation
Operational proficiency with equipment
Proper storage and preservation
Team collaboration
Productivity optimization
Effective communication
Personal Information
- Height: 5.7
- Weight: 65 kg
- Date of Birth: 20th OCTOBER 2002
- Gender: MALE
- Nationality: INDIAN
- Marital Status: SINGLE
HOBBIES
1] SWIMMING
2] SPORTS
3] LEARNING NEW LANGUAGES
4] TRYING DIFFERENT CUISINE
Timeline
COMMI CHEF 2
ADITYA BIRLA NEW AGE HOSPITALITY
01.2026 - Current
COMMI 2
CARNIVAL RESORTS
02.2025 - 12.2025
Kitchen Trainee
Sofitel BAHRAIN ZALLAQ THALASSA SEA & SPA
12.2023 - 12.2024
High School Diploma -
Kirti M. Dongursee
04.2001 -
No Degree -
I.E.S Ashlane Modern English School
04.2001 -
Bachelor of Science - Hospitality and Tourism Studies
Rizvi College of Hospitality Studies