MEHUL MADHUKAR THALE
MUMBAI
Summary
Dedicated hospitality professional focused on delivering exceptional guest experiences and memorable culinary offerings. Proven track record in driving restaurant growth through innovative menu development and high-quality service. Extensive knowledge of kitchen operations, equipment, and adherence to health and safety standards.
Overview
15
15
years of professional experience
Work History
Chef de Partie
saven sea regent by NCL
09.2024 - Current
- Prepared and presented high-quality dishes in line with culinary standards.
- Supervised kitchen staff to ensure efficient workflow and collaboration.
- Maintained cleanliness and organization of kitchen workstations and storage areas.
- Assisted in menu planning by providing input on seasonal ingredients and trends.
- Monitored inventory levels, ensuring adequate supply of ingredients for daily operations.
Chef de Partie
royal hometel suites
mumbai
01.2023 - 06.2024
- Supervised kitchen staff to ensure efficient workflow and collaboration.
- Prepared and presented high-quality dishes in line with culinary standards.
chef de partie
ROYAL CARIBBEAN INTERNATIONAL
mumbai
03.2018 - 03.2023
- Prepared groundwork for daily menu items with minimal supervision, adhering to provided recipes and guidelines.
- Contributed to culinary operations as chef de partie on MS Brilliance of the Seas.
- Ensured consistency in food quality by following established recipes and operational standards.
kitchen crew member & SOP trainer
NANDOS PERIPERI RESTAURANT LLC
05.2015 - 03.2018
- My responsibility is preparing all recipe according to company SOP.
- A fast food chain that specializes in flame-grilled peri-peri style chicken.
commi 1
GRAND SAROVAR PREMIERE
Mumbai
01.2014 - 01.2015
- I stated my kitchen career as a commi 3 chef it is my work is help and learn from my all superiors.
- 5 star hotel in Mumbai, India.
bartender
MOTI MAHAL
Mumbai
05.2013 - 01.2014
- I work as bar as well as cook it is fine dining restaurants there is always shortage of bar staff and I have a knowledge cocktails and liquor service.
- Fine dining restaurant in Mumbai, India.
industrial training
MARRIOTT INTERNATIONAL HOTEL
05.2011 - 10.2011
- Created training programs for hospitality staff to achieve service excellence.
- Facilitated workshops to improve team skills in guest services and hospitality knowledge.
Education
B.sc - HOTEL MANAGEMENT
RIZVI college
Mumbai01.2013
H.S.C -
SAILEE COLLEGE
MUMBAI, MAHARASHTRA, INDIA01.2010
S.S.C -
MAYEKER SCHOOL
MUMBAI, MAHARASHTRA, INDIA01.2008
Skills
- Fitness training
- Inventory management
- Kitchen supervision
- Food presentation
- Recipe development
- Culinary standards
- Menu planning
- Swimming proficiency
- Documentary analysis
- Culinary literature
- Language acquisition
Accomplishments
- Completed first contract with ratings of 3 means effective in work.
- Completed food & hygiene exam in Dubai, UAE.
- Completed food & safety program in Sharjah, UAE.
- Opened new Nando's restaurant in Dubai Festival City and trained all staff on company food & hygiene safety prevention, standard operating procedure & food preparation.
- Awarded employee of the month in March 2017 at Nando's restaurant in Dubai Festival City, UAE.
- Awarded employee of the month in September 2016 at Nando's restaurant in Sharjah, UAE.
- Received two appreciations for best trainee at Marriott International Hotels Mumbai.
Languages
- Hindi
- Marathi
- Nepali
- English
- Hindi
- Marathi
- Nepali
Personal Information
Date of Birth: 03/12/92
Extracurricular Activities
Won 2nd prize in Asian Jeetkune Do karate fight. Won bronze medal in karate championship. Won 2nd prize in quiz competition in India.
Hobbies And Skills
- Going gym
- Swimming
- Watching documentaries
- Reading cooking books
- Learning new languages
Roles And Responsibilities
- In RCL, responsible for preparing the groundwork for daily menu items under minimal supervision of section leader or manager, following recipes and guidelines provided.
- At Nando's, responsible for preparing all recipes according to company SOP.
- At Grand Sarovar Premiere Hotel Mumbai, started kitchen career as a commi 3 chef, helping and learning from all superiors.
- At Moti Mahal Mumbai, worked as a bartender and cook in a fine dining restaurant, knowledgeable in cocktails and liquor service.
Timeline
Chef de Partie
saven sea regent by NCL
09.2024 - Current
Chef de Partie
royal hometel suites
01.2023 - 06.2024
chef de partie
ROYAL CARIBBEAN INTERNATIONAL
03.2018 - 03.2023
kitchen crew member & SOP trainer
NANDOS PERIPERI RESTAURANT LLC
05.2015 - 03.2018
commi 1
GRAND SAROVAR PREMIERE
01.2014 - 01.2015
bartender
MOTI MAHAL
05.2013 - 01.2014
industrial training
MARRIOTT INTERNATIONAL HOTEL
05.2011 - 10.2011
B.sc - HOTEL MANAGEMENT
RIZVI college
H.S.C -
SAILEE COLLEGE
S.S.C -
MAYEKER SCHOOL