Mahesh Chinde
Mumbai
Summary
Passionate chef with 16 years of culinary experience seeks the opportunity to work as a senior chef de partie in bakery, pastry, and confectionery. Seasoned Senior Chef de Partie with proven record in successful, high-volume kitchens. Known for comprehensive knowledge of international cuisine and innovative menu development. Brings strong leadership skills to orchestrate efficient kitchen operations, maintain food safety standards, and mentor junior culinary staff. In previous roles, contributed to significant boost in customer satisfaction through creative culinary solutions and consistent delivery of high-quality dishes.
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Senior Chef De Partie Confectionery and Bakery
Fern Ecotel Goregaon Hotel
Mumbai
06.2025 - Current
- Preparing a variety of confectionery and bakery items
- Managing and maintaining high-quality standards
- Collaborating with the team to deliver exceptional buffets and desserts
- Experimenting with new recipes and presentation styles
- I am thrilled to be working at Fern Ecotel Goregaon Hotel, where I have been gaining valuable experience in various aspects of confectionery, bakery, chocolate, desserts, and buffets.
- Developed seasonal menus focusing on local ingredients and sustainability practices.
- Organized weekly menus with the Head Chef in accordance with customer demand and budgetary constraints.
- Developed new dishes and recipes in collaboration with other members of the team, while maintaining high standards of quality.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Chef De Partie Pastry & Bakery
Peninsula Grand Hotel
Mumbai
12.2024 - 05.2025
- I'm passionate & professional as well as a variety of different Bakeries, Patisserie, Desserts, Confectioners and buffets in the hotel.
- I have still been working at Cocoamya Patisserie.
- Assisted in training junior chefs on cooking techniques and kitchen procedures.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Demi Chef De Partie Pastry & Bakery
Taj Santacruz
Mumbai
10.2016 - 11.2024
- Follow the instructions and recommendations from supervisors to complete the daily tasks.
- Managed daily kitchen operations and food preparation processes.
- Ensured food quality and presentation met Taj Santacruz standards.
- Implemented safety and sanitation practices in the kitchen environment.
- Monitored stocks of all food items, ensuring adequate supplies at all times.
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
- Developed recipes to meet consumer tastes, nutritional needs, and budgetary considerations.
Pot Porri
Commis Chef
Navi Mumbai
11.2015 - 11.2016
- Completed day-to-day duties accurately and efficiently.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Operated equipment and machinery according to safety guidelines.
- Exceeded customer satisfaction by finding creative solutions to problems.
Demi Chef De Partie
Mirachi and Mime
Mumbai
01.2015 - 05.2015
- Chef carrier dish lightly on the shoulder as puts together a portion of Desserts and Buffets.
- Prepared high-quality dishes using fresh, seasonal ingredients in a fast-paced kitchen.
- Monitored stocks of all food items, ensuring adequate supplies at all times.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Checked freshness of ingredients used in dishes prior to cooking them.
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
DCDP Pastry & Bakery
Theobroma
Mumbai
08.2013 - 09.2014
- Ensuring high-quality service with optimum resource utilization, resulting in customer delight.
- I create & modify new products for the A'Ala Carte menus.
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Communicated effectively with waitstaff regarding orders placed by customers.
- Followed complex recipes to create delicious pastries, cakes and baked goods for pastry chefs.
- Collaborated with other chefs to develop new menu items and improve existing ones.
- Adhered to state and local health and safety regulations for food handling and disinfection of kitchen surfaces.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Commis - I
Orchid Ecotel
Mumbai
05.2012 - 05.2013
- True to the Orchid ecotel, brand the and spa epitomize understanding luxury and gracious service in an intimate, offering guests a distinctively inspiring experience.
- Helped train new kitchen staff on proper techniques and safety practices.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Improved performance of team members resulting in high-quality meals produced daily.
Trainee
Taj Mahal Hotel Mumbai
Mumbai
02.2008 - 04.2012
- As part of Campus recruitment, joined the Taj Group of Hotels as part of the 4 years of Taj hospitality.
- The training program was posted at the Taj Mahal during the program and was then confirmed in the same hotel.
- Utilized document management system to organize company files, keeping up-to-date and easily accessible data.
- Wrote and submitted reports on industry trends, prompting managers to develop business plans.
- Worked closely with human resources to support employee management and organizational planning.
- Collaborated with kitchen staff to deliver timely food service.
Education
HSC - Second Division
SVHI COLLEGE
MUMBAI06-2011
SSC - First Division
SVHI SCHOOL
MUMBAI05-2007
Diploma in Hotel Management and Catering Technology -
Radhakrishna Hospitality Service Pvt Ltd
Maharashtra, India02-2008
Skills
- Guest handling
- Team player
- Quality & service excellence
- Innovative recipes
- Cost-effective kitchen management
- Food safety standards
- Culinary experience
- Bakery
- Pastry
- Confectionery
- Food presentation
- Culinary techniques
- Pastry production
- Recipe creation
Languages
English
Personal Information
- Passport Number: U4816987
- Date of Birth: 04/20/85
- Nationality: Indian
Certification
Achievement of the House Winner.
Accomplishments
Certificate to Work of Long for the Service Taj Santacruz FOR 10 YEARS
Affiliations
PASSIONATION TO PRFOESSIONAL IN SOUS CHEF CONFECTIONERY & BAKER
Timeline
Senior Chef De Partie Confectionery and Bakery
Fern Ecotel Goregaon Hotel
06.2025 - Current
Chef De Partie Pastry & Bakery
Peninsula Grand Hotel
12.2024 - 05.2025
Demi Chef De Partie Pastry & Bakery
Taj Santacruz
10.2016 - 11.2024
Pot Porri
Commis Chef
11.2015 - 11.2016
Demi Chef De Partie
Mirachi and Mime
01.2015 - 05.2015
DCDP Pastry & Bakery
Theobroma
08.2013 - 09.2014
Commis - I
Orchid Ecotel
05.2012 - 05.2013
Trainee
Taj Mahal Hotel Mumbai
02.2008 - 04.2012
HSC - Second Division
SVHI COLLEGE
SSC - First Division
SVHI SCHOOL
Diploma in Hotel Management and Catering Technology -
Radhakrishna Hospitality Service Pvt Ltd