Mandar Kulkarni
Pune,MH
Summary
Hotel management acumen, I firmly believed that the value of Happy and satisfied guest in a far more than the monetary profit derived from the sale. Having associated with culinary since last 20 years, a simple soul enhancing a food is far more satisfactory than a complicated science driven articulate plated food. The below synopsis is just a jest of my passion and love, which is eternal to me and my life.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Executive Chef
The Fern Residency Hotel
03.2022 - Current
- Company Overview: The Fern Group of Hotels is a wide group of hotel chains with a volume of more than 100+ hotels in India
- The Fern Residency Hotel (Satara) has a capacity of 60 rooms with 3 categories
- Had successfully designed new ala carte menu for coffee shop and has also introduced new plating for same also designed new banquet menu
- Had passed internal audit for consecutive two years (2023-2024) with approx 93%
- Had passed third party FSSAI audit with grade of A++
- Always focused on guest satisfaction
- Actively responds and handle guest complaints and problems
- Had passed auditor exam in the year 2023
- Proper track and control on FNB production cost
- Reviews weekly monthly schedules to meet forecast and budgets
- Conducted internal chefs competition in the kitchen for staff motivation
- Conducted frequent training sessions for kitchen staff for their motivation and internal development
- Had catered successfully VVIP outdoor caterings up to 100 to 150 pax and also catered outdoor catering for 500 to 600 pax with buffet setups
- Had conducted more than 8 food festivals
- Performing administrative tasks, taking stock of food, equipment supplies & doing purchases and orders
- Ensures proper grooming & hygiene standards for all Kitchen & KST staffs
- Ensures disciplinary procedures & documentation are completed according to hotel operational standard & management policy
- Interacts with guests to obtain feedback on food quality presentation & service levels
- Trains, develops, motivates supervisors culinary staff to meet & exceed established food preparation standards on a consistent basis
- Review & comment cards for guest satisfaction results & other data to identify areas of improvement
- Provides & supports services behaviors that are above & beyond for customer satisfaction & retention
- Had actively participated in negotiation with vendors along with Purchase team for proper negotiable pricing of materials
- The Fern Group of Hotels is a wide group of hotel chains with a volume of more than 100+ hotels in India
- The Fern Residency Hotel (Satara) has a capacity of 60 rooms with 3 categories
Corporate Chef
Hotel Shriniwas
09.2020 - 02.2021
- Company Overview: Multi cuisine casual dining restaurants and bars in Pune
- In-charge for following 6 outlets and Central kitchen for the same company
- In-charge for Shriniwas Veg (Vimannagar) - involved in designing menu, dining restaurant serving multi cuisine delicacies
- In-charge for Bar to (Resto Fine Dining) named Spice and Tonic (Wakad) which comes under consultancy of Shriniwas groups of hotel - involved in designing menu, multi cuisine family bar restaurant serving authentic Italian, Oriental, and Indian cuisine along with liquor
- In-charge for Shriniwas Veg (Baner) - involved in designing menu, dining restaurant serving multi cuisine delicacies
- In-charge for Shriniwas Veg (Jejuri) - involved in designing menu, dining restaurant serving North Indian and Oriental delicacies
- In-charge for Shriniwas Authentic Maharashtrian Food Casual Dining (Kothrud) - involved in designing menu, authentic Maharashtrian food restaurant with veg non-veg choice
- In-charge for multi cuisine bar named Shatanand Resto to Bar (Katraj) - involved in designing menu, authentic North Indian, Italian, Oriental delicacies restaurant
- In-charge for multi cuisine bar named Shatanand Resto to Bar (Hadapsar) - involved in designing menu, veg/non-veg kebab serving restaurant
- Multi cuisine casual dining restaurants and bars in Pune
Sous Chef
Orange County (Evolve Back)
06.2016 - 04.2017
- Company Overview: A luxurious 5-star resort
- Responsible for coffee shop restaurant named Tuluva and Indian specialty restaurant Bahamani
- While working with Orange County (Evolve Back) guests have appreciated me on TripAdvisor more than 20 times
- Taking care of both restaurants whole and sole responsible for everything
- Keeping a written record of recipes and methods used in the production of menu items in the main kitchen and make them available to any other chef on request
- Indenting stores, butchery & vegetable for the outlet & keeping track for the same to maintain standardized food cost laid by the management
- Assuring appropriate sanitation practices are followed
- Assisting in overseeing all kitchen operational areas
- Oversee the seasonings, portions and appearance of food served in restaurant and functions in banquets
- Always interacting with guest for guest satisfaction
- A luxurious 5-star resort
Jr. Sous Chef
Radisson Blu
08.2015 - 06.2016
- Company Overview: A hotel with multiple dining options including a coffee shop and Indian specialty restaurant
- Responsible for coffee shop, banquet and The Great Kebab Factory (Indian specialty restaurant)
- Was a part of pre-opening team to open The Great Kebab Factory outlet at Hotel Radisson Blu Pune
- Keeping a written record of recipes and methods used in the production of menu items in the main kitchen and make them available to any other chef on request
- Involved in menu planning and food photography
- Preparing of market list and having a liaison with the suppliers to have an idea of all the ingredients available in the market which would assist in developing the new menus from time to time
- Involved in making the trial run menus for 'TGKF' which is an Indian specialty restaurant
- Planning menu for different food festival held in restaurant by doing research on particular Indian regional cuisine
- Indenting stores, butchery & vegetable for the outlet & keeping track for the same to maintain standardized food cost laid by the management
- Assist department chef in making duty roasters and resource allocation
- One of the key points of contact for coordination and communication between management & staff across functions and divisions
- A hotel with multiple dining options including a coffee shop and Indian specialty restaurant
Senior Chef De Partie
The Park Hotel
03.2014 - 01.2015
- Company Overview: A hotel with a capacity of 990 pax for Indian ala carte and banquets
- Supervising and coordinating production of mis-en-place at all times
- Responsible for implementing standards set by the Sous chef on food quality, preparation and presentation in the kitchen
- Providing the highest quality food for the restaurant and functions in the hotel
- Keeping a written record of recipes and methods used in the production of menu items in the main kitchen and make them available to any other chef on request
- Ensuring the highest quality of product within cost constraints by managing and overseeing food preparation
- Assisting in overseeing all kitchen operational areas
- Laid the authentic flavours of freedom festival for the food promotion at West 1 coffee shop
- Laid the authentic Maharashtrian buffet for the food promotion at West 1 coffee shop
- Supervising in proper set up and readiness of each item on menus
- Oversee the seasonings, portions and appearance of food served in restaurant and functions in banquets
- Storing unused food properly to minimize waste and maximize quality assuring appropriate sanitation practices are followed
- Assuring smooth kitchen operation by coordinating with related Food and Beverage department
- Taking appropriate action to maintain the competitive status and profitability of the operation
- Assuring appropriate standard to food safety act sanitation practices are followed
- Adjust menu periodically to create a point of difference in the market place
- A hotel with a capacity of 990 pax for Indian ala carte and banquets
CDP
Radisson Blu
09.2009 - 08.2013
- Company Overview: A hotel with multiple dining options including a coffee shop and Indian specialty restaurant
- Part of opening team, actively involved with the food production and implementation of the same with the staff under each section
- Involved in menu planning and food photography
- Training staff on hygiene, menu knowledge, operating procedures
- Worked on different menus to plan the final menu for coffee shop and banquets
- Organized the entire kitchen with setting of equipment to the final trial runs with quality assurance of every single product leaving the kitchen & going on the table
- Preparing of market list and having a liaison with the suppliers to have an idea of all the ingredients available in the market which would assist in developing the new menus from time to time
- Involved in making the trial run menus for 'TGKF' which is an Indian specialty restaurant and Mexican restaurant named 'Bridge'
- Planning menu for different food festival held in restaurant by doing research on particular Indian regional cuisine
- Indenting stores, butchery & vegetable for the outlet & keeping track for the same to maintain standardized food cost laid by the management
- Assist department chef in making duty roasters and resource allocation
- One of the key points of contact for coordination and communication between management & staff across functions and divisions
- A hotel with multiple dining options including a coffee shop and Indian specialty restaurant
DCDP
Hotel O
11.2008 - 08.2009
- Company Overview: A five-star business property at Koregaon Park, Pune
- Handling A-la-Carte orders
- Handling Buffet and Parties
- Responsible for maintaining high standard of hygiene
- Planning organization different theme buffets
- Ensuring the proper quality control of the production
- Training under kitchen staff
- A five-star business property at Koregaon Park, Pune
Kitchen Management
Enjoy
03.2008 - 06.2008
- Company Overview: A fast food joint in Sangli
- Preparation mis-en-place
- Handling A-la-Carte orders
- Handling Buffet and Parties
- A fast food joint in Sangli
Commis Chef
Hotel Intercontinental The Grand (Lalit)
11.2005 - 02.2008
- Company Overview: A five-star grade deluxe hotel that has 400 guest rooms and 7 F & B outlets
- Make sure food quality and quantity is correct
- Make sure all food is prepared by recipes designated by supervisor
- Notify supervisor of any problems or complaints when they arise
- To work in another area when needed and take part of cross training when directed
- To assist in same day prep and advanced prep for other stations as instructed by the supervisor
- Follow 'clean as you go' policy and keep work area clean at all times
- All food items for storage must be covered with cling film, dated, labeled and initiated by person who made it or used it first
- A five-star grade deluxe hotel that has 400 guest rooms and 7 F & B outlets
Commis Chef
Hotel Lotus (VITS)
01.2003 - 11.2004
- Company Overview: A five-star hotel
- Food preparation
- Handling all types of order
- Co-ordination with team members
- Handling Room service section
- Responsibility of Larder section, Dessert and Hot section
- A five-star hotel
Education
Diploma - Hotel Management & Catering Technology
Bharati Vidyapeeth
03.2002
H.S.C. - undefined
Maharashtra state board
03.1998
S.S.C. - undefined
Maharashtra state board
03.1996
Skills
- Food spoilage prevention
- Food and beverage pairing
- Forecasting and planning
- Banquets and catering
- Food preparation techniques
- Sanitation coordination
- Signature dish creation
- Business operations oversight
- Budgeting and cost control
- Recipes and menu planning
- Food plating and presentation
- Waste reduction
- Food safety
- Cost control
Certification
- A successful TAC Auditor for the CHPL Group (Fern Hotels).
- While working with Orange County (Evolve Back) guests have appreciated me on TRIPADVISOR more than 20 times.
- Awarded by BRAVO Certificate twice, at Radisson Hotel Pune for performing more than exceptions of Chef.
- Got first prize in internal CHEF’S COMPETITION which was held in Radisson Blu hotel Pune.
- Awarded as the best employee for the month June 2007 for best performance.(Hotel Intercontinental The Grand, Mumbai)
- Certified as a best employee for working hard for the day 31st Dec 2007. (Hotel Intercontinental The Grand, Mumbai)
- Awarded as the best employee for the day 31st Dec 2003-04 as working Continuously for 48 hrs.(Hotel Lotus(VITS) Mumbai)
- Attended the program 'The Spirit of Hospitality' which was held in Lotus suites.
- Contributed in various theme dinners held in the preliminary years at the hotel School.
Languageability
Fluent, Excellent, Excellent
Personal Information
Date of Birth: 09/19/80
Hobbies and Interests
- Listening to Music
- Cricket
Training
- Majorda Beach Resort, Goa, 05/15/00, 06/14/00
- Ratna International, Sangli, 05/25/99, 06/05/99
Areas Of Interest
Food Production (KITCHEN)
Languages
Hindi
English
Marathi
Timeline
Executive Chef
The Fern Residency Hotel
03.2022 - Current
Corporate Chef
Hotel Shriniwas
09.2020 - 02.2021
Sous Chef
Orange County (Evolve Back)
06.2016 - 04.2017
Jr. Sous Chef
Radisson Blu
08.2015 - 06.2016
Senior Chef De Partie
The Park Hotel
03.2014 - 01.2015
CDP
Radisson Blu
09.2009 - 08.2013
DCDP
Hotel O
11.2008 - 08.2009
Kitchen Management
Enjoy
03.2008 - 06.2008
Commis Chef
Hotel Intercontinental The Grand (Lalit)
11.2005 - 02.2008
Commis Chef
Hotel Lotus (VITS)
01.2003 - 11.2004
H.S.C. - undefined
Maharashtra state board
S.S.C. - undefined
Maharashtra state board
- A successful TAC Auditor for the CHPL Group (Fern Hotels).
- While working with Orange County (Evolve Back) guests have appreciated me on TRIPADVISOR more than 20 times.
- Awarded by BRAVO Certificate twice, at Radisson Hotel Pune for performing more than exceptions of Chef.
- Got first prize in internal CHEF’S COMPETITION which was held in Radisson Blu hotel Pune.
- Awarded as the best employee for the month June 2007 for best performance.(Hotel Intercontinental The Grand, Mumbai)
- Certified as a best employee for working hard for the day 31st Dec 2007. (Hotel Intercontinental The Grand, Mumbai)
- Awarded as the best employee for the day 31st Dec 2003-04 as working Continuously for 48 hrs.(Hotel Lotus(VITS) Mumbai)
- Attended the program 'The Spirit of Hospitality' which was held in Lotus suites.
- Contributed in various theme dinners held in the preliminary years at the hotel School.
Diploma - Hotel Management & Catering Technology
Bharati Vidyapeeth
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