Summary
Overview
Work History
Education
Skills
Affiliations
Accomplishments
Languages
STRENGTHS
PERSONEL INFORMATION
PERSONNEL INFORMATION
DECLARATION
Timeline
Generic

Jitendra Birhade

Nashik

Summary

Dynamic Chef De Cuisine with extensive experience at Radisson Hotel & Spa, excelling in menu planning and culinary innovation. Proven track record in enhancing kitchen efficiency and quality control, leading teams to deliver exceptional dining experiences. Expertise in cost control and ingredient sourcing, driving profitability while maintaining high food safety standards.

Overview

13
13
years of professional experience

Work History

Chef De Cuisine

Radisson hotel & spa Nashik
Nashik
10.2023 - Current
  • Managed staff of cooks, dishwashers, and other kitchen personnel.
  • Planned menus based on seasonal availability of ingredients.
  • Ensured compliance with food safety regulations.
  • Developed strategies to increase efficiency in the kitchen.
  • Ordered supplies and equipment when necessary.
  • Supervised food production to ensure quality standards were met.
  • Conducted regular tastings to evaluate flavor profiles of dishes.
  • Developed and implemented new menu items to meet customer needs.
  • Analyzed financial statements to identify cost-saving opportunities.
  • Monitored inventory levels and placed orders as needed.
  • Maintained a clean and organized kitchen environment.
  • Reviewed customer feedback and identified areas for improvement.
  • Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
  • Tasted and modified recipes for menu at establishment.
  • Managed budget, labor, and direct operating expenses for operation.
  • Worked closely with other chefs and cooks and provided hands-on training and teaching.
  • Managed all kitchen employees, including bussers, dishwashers and waitstaff.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.

Sous Chef

Radisson Hotel& Spa
Nashik
02.2022 - 09.2023
  • Oversaw day-to-day operation of the banquet kitchen, ensuring timely and high-quality food production for events of up to 1,000 guests.
  • Coordinated with the executive chef and event team to design a customized menu for weddings, corporate functions, and high-profile events.
  • I led and trained a team of 25 kitchen staff, maintaining high standards of hygiene, safety, and food presentation.
  • Managed inventory, procurement, and cost control to maintain budget targets without compromising quality.
  • Streamlined kitchen workflows during large-scale events, improving service efficiency and reducing preparation time.
  • Ensured adherence to HACCP and food safety regulations throughout all banquet operations.

Sous Chef

Grape county Eco Resort
Nashik
02.2021 - 02.2022
  • Oversaw the daily operation of both a la carte and banquet kitchens in a high-volume, eco-conscious Indian and multi-cuisine restaurant.
  • Led a team of kitchen staff to ensure high standards of food quality, hygiene, and timely service.
  • Specialized in Indian cuisine while also managing diverse international menus to cater to a broad clientele.
  • Collaborated on menu development with a focus on sustainable ingredients and environmentally friendly practices.
  • Maintained cost control, inventory management, and vendor coordination to support efficient kitchen operation.

Sous Chef

Royal Carribean Cruiz line
Miami
01.2017 - 10.2019
  • Successfully managed and operated multiple dining venues, including an Italian restaurant, an American steakhouse, and a buffet on board.
  • Supervised daily restaurant operations, ensuring high standards of food quality, service, and hygiene.
  • Led and trained multicultural teams to deliver excellent guest experiences across all outlets.
  • Handled guest relations, resolved complaints, and ensured satisfaction in a high-volume, fast-paced environment.
  • Assistant in menu planning, inventory control, and coordination with kitchen and bar teams for smooth delivery.

Chef De Partie

Royal Carribean Cruiz line
Miami
06.2015 - 12.2016
  • Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
  • Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
  • Responded quickly and efficiently to any customer complaints regarding food quality or service.
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Supervised and trained kitchen staff to ensure quality standards of food production.
  • Maintained accurate records of stock levels, ordering new ingredients when needed.
  • Adhered to health and safety regulations while preparing food items in the kitchen area.
  • Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
  • Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Checked finished plates before they were served to guests, making sure all components met quality standards.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
  • Prepared a variety of sauces from scratch according to recipes or customer requests.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Cleaned and sanitized kitchen equipment, utensils, and workstations.

Commis Chef

Royal Carribean Cruiz line
Miami
07.2013 - 06.2016
  • Managed the roast cook and breakfast cook sections, ensuring high standards in food quality and presentation.
  • Sanitation in handling various meats (beef, lamb, poultry, pork, seafood), including preparations, marinades, roasting, and carving.
  • Operated the omelet stations during breakfast service, delivering high volume and customized orders with efficiency.
  • Assisted in overseeing the line cook team, ensuring smooth kitchen operations during peak service hours.
  • Rotated through and supported salad, mains, and soup stations, demonstrating versatility and knowledge of global cuisine.
  • Ensured adherence to food safety and hygiene standards (HACCP) and cruise line protocols.
  • Worked closely with sous chefs and executive chefs to maintain quality, consistency.

Commis Chef

Hotel Ibis viman Nagar
Pune
07.2012 - 03.2013
  • Assisted in the preparation and presentation of cold dishes and hot, continental cuisine.
  • Manages daily operations of buffet setups and breakfast service.
  • Supported à la carte service by preparing high-quality dishes according to menu specifications.
  • Maintained hygiene and food safety standards in compliance with HACCP guidance.
  • Collaborated with senior chefs and kitchen staff to ensure smooth kitchen operation during peak hours.

Education

BACHELOR IN HOTEL MANAGEMENT - HOTEL MANAGEMENT

MGV' S COLLEGE OF HOTEL MANAGEMENT
NASHIK
06-2011

Skills

  • Menu planning
  • Food safety
  • Inventory management
  • Quality control
  • Budget management
  • Culinary innovation
  • Team leadership
  • Cost control
  • Recipe development
  • Training staff
  • Leadership qualities
  • Food safety standards
  • Creativity and innovation
  • Budgeting and cost control
  • Kitchen operations
  • Culinary expertise
  • Allergen awareness
  • Menu development
  • Ingredient sourcing
  • International cuisine
  • Menu pricing strategy
  • Menu planning capability
  • Kitchen equipment safety
  • Food safety regulations
  • Kitchen management
  • Banquets and catering
  • Staff training
  • Food trend awareness
  • Signature dish creation
  • Food and beverage pairing
  • Cost reduction
  • Purchasing management
  • Seasonal menu planning
  • Waste reduction

Affiliations

  • Led and managed kitchen operations for large scale banquet events .
  • designed a customized menu for weddings, conferences, and corporate functions
  • coordinated with event planners to ensure seamless service
  • Supervised a culinary team of banquet chefs and kitchen staff
  • maintained high standards of food quality, presentations, and hygiene
  • trained kitchen staff in banquet-specific procedures and safety
  • Controlled food costs and managed inventory effectively
  • Execute high-volume meal preparations under tight timelines
  • Collaborated with front-of-house and service teams for smooth event executions

Accomplishments

  • Royal Caribbean Cruise Line 5 years' service certificate
  • Certificate of Accelerating Leadership Performance Series
  • certifies with culinary excellence and dedication
  • Certifies with appreciation for cultural beliefs in the Hotel Radisson
  • Certifies with chef examiner on college campus
  • Certifies with Emma Awards in Hotel Radisson

Languages

English
First Language
Marathi
Proficient (C2)
C2
Hindi
Advanced (C1)
C1

STRENGTHS

  • Teamwork and leadership
  • Strong menu planning and menu development

PERSONEL INFORMATION

Date of birth

06/01/1989

Marital status

MARRIED 

GENDER

MALE

PERSONNEL INFORMATION

  • NATIONALITY

      INDIAN

  • Father's name

      Puna Birhade

  • Permanent address

Nashik, Maharashtra, India

DECLARATION

I do hereby declare that the above information is true and correct

JITENDRA BIRHADE

Timeline

Chef De Cuisine

Radisson hotel & spa Nashik
10.2023 - Current

Sous Chef

Radisson Hotel& Spa
02.2022 - 09.2023

Sous Chef

Grape county Eco Resort
02.2021 - 02.2022

Sous Chef

Royal Carribean Cruiz line
01.2017 - 10.2019

Chef De Partie

Royal Carribean Cruiz line
06.2015 - 12.2016

Commis Chef

Royal Carribean Cruiz line
07.2013 - 06.2016

Commis Chef

Hotel Ibis viman Nagar
07.2012 - 03.2013

BACHELOR IN HOTEL MANAGEMENT - HOTEL MANAGEMENT

MGV' S COLLEGE OF HOTEL MANAGEMENT

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