KAUSTUBH ASHOK KAMBLE

• Established quality standards in the kitchen.
• Facilitated consistent team discussions for addressing menu modifications, safety guidelines, and performance feedback.
• Instructed staff on safety protocols and regulations in the kitchen.
• Ensured kitchen remained stocked with essential items through consistent supply orders.
• Ensured employees followed sanitation protocols in compliance with health regulations.
• Generated weekly schedules for kitchen staff according to expected business needs.
• Handled customer issues quickly, maintaining an upbeat attitude throughout.
• Performed regular equipment checks to determine necessary maintenance.
• Directed meal preparation, cooking methods, and portion sizes.
• Oversaw employee guidance and discipline management.
• Partnered with culinary experts to design fresh, innovative dishes from local produce.
• Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
• Trained new employees on kitchen procedures and policies.

• Ensured compliance with health and safety standards during food preparation in the kitchen area.
• Managed lunch buffet production.
• Monitored operations at deli sandwich bar, pizza kitchen, sushi bars, and burrito bar.
• Managed food preparation teams to ensure consistent, high-quality output.
• Maintained consistent monitoring of temperatures in prepared food and cold-storage areas.
• Implemented hygiene standards to prevent the spread of germs.
• Executed routine assessments of kitchen zones, tools, implements, and storage spaces to verify compliance with sanitation standards.
• Created event-specific menus, maintaining consistency with recipes and quality guidelines.
• Arranged prepared meals focusing on presentation aesthetics and required decorations.
• Ensured prompt resolution of food quality issues.
• Managed inventory levels, ordering supplies as needed to maintain stock.
• Created diverse sauces tailored to customer preferences.
• Maintained hot food logs for accurate tracking.
• Managed records of cold food logs in line with USPH guidelines.
• Monitored log entries for every section.
• Logged information for all cold units in assigned kitchen each day.

• Collaborated with Head Chef on daily food preparation.
• Ensured top-notch quality and freshness of food products.
• Upheld high hygiene protocols within the culinary environment.
• Assisted chef de partie in daily tasks.

1. *Roast Cook*: Prepare and cook roasted meats, poultry, and vegetables to perfection, ensuring proper seasoning, temperature, and presentation.
2. *Fish Cook*: Prepare and cook fish and seafood dishes, including filleting, scaling, and cooking to the correct doneness, while maintaining high standards of food safety and hygiene.
3. *Sauce Cook*: Prepare and cook a variety of sauces, including marinades, emulsions, and reductions, to support menu items, and enhance flavors and presentation.
4. *Soup Cook*: Prepare and cook soups, including clear soups, creamy soups, and chowders, to the correct consistency, flavor, and temperature, while maintaining high standards of food safety and hygiene.

• Operated as line cook.
• Assisted in timely delivery of food during buffets.
• Managed breakfast stations such as pancakes and omelets.
• Prepared and managed breakfast production.
• Oversaw morning production of oats, grilling sausages and roasting potatoes.
• Prepared breakfast buffet with garnishes and maintained appropriate food temperature.
• Maintained detailed hot food logs for temperature accuracy.
• Ensured compliance with USPH standards through meticulous upkeep of cold food logs.

• Core Team Member: Selected as part of the elite pre-opening team, contributing to the successful launch of the property by setting up kitchen workflows, equipment sourcing, and menu standardization.
• SOP Development: Assisted in establishing Standard Operating Procedures (SOPs) for the Indian and South Indian sections to ensure Taj’s signature gold standard of quality.

Culinary Expertise

• Indian Tandoor & Kebabs: Mastered the art of traditional clay oven cooking, specializing in high-volume production of premium kebabs, tikkas, and artisanal Indian breads.
• Curry & Gravy Station: Managed the preparation of complex mother gravies and authentic regional curries, maintaining consistent flavor profiles and spice balances.
• South Indian Specialty: Expertly handled the South Indian breakfast and meal service, ensuring authenticity in fermented batters, sambars, and regional delicacies.
• Pantry & Cold Kitchen: Oversaw the pantry section, managing the preparation of salads, appetizers, and accompaniments with a focus on fresh ingredients and artistic plating.

Banqueting & Volume Cooking

• Large-Scale Operations: Executed high-end banquets and corporate events for up to 700+ guests, ensuring timely service and impeccable food presentation under high-pressure conditions.
• Waste Management: Monitored food costs and portion control across all sections to minimize wastage while maintaining luxury quality standards.

• Cuisines: North Indian (Tandoor/Curry), South Indian, Kebabs, Pantry.
• Operational: Pre-opening experience, Menu Planning, Volume Catering (Banquets).
• Compliance: HACCP & Food Safety Standards, Inventory Management.

• Coordinated staff deployment for high-profile door events to ensure seamless operations.
• Managed duty assignments and event schedules, optimizing workforce efficiency.
• Trained new staff on food handling and compliance standards to maintain safety protocols.
• Monitored guest satisfaction levels throughout dining room, addressing concerns promptly.

• Contributed to operations across front office and housekeeping departments.
• Mastered food production processes during four-month tenure in hotels and restaurants.
• Assisted chef in managing receipt of butchery and vegetable supplies efficiently.
• Improved kitchen operations through effective handling of butchery tasks.
• Supported setup and presentation of buffets at event venues.
• Adapted production workflows to align with team goals and enhance efficiency.
• Maintained organization and productivity by sorting components systematically.