nitin kshirsagar
Mumbai
Summary
Skilled professional Chef with over 20 years of experience, seeking to leverage expertise in enhancing project outcomes. Committed to joining an organization that promotes professional growth and values individual contributions in a competitive environment.
Overview
22
22
years of professional experience
Work History
Sous Chef
Taj Mahal Palace
Mumbai
01.2003 - Current
- Belonging to the Taj Group, India's largest and finest hotel chain, Taj Mahal Palace enhances luxury hospitality worldwide with 90 hotels in 40 South Asian locations and 15 international properties.
- Led as the group's flagship and pioneered luxury hospitality in India.
- Assisted Executive Sous Chef in maintaining smooth operations of Banquets
- Managed cost control and profitability by planning and executing special banquet events, creating menus, and conducting training.
- Procures equipment, establishes standards and procedures, conducts training, and successfully initiates operations.
- Played a key role in implementing and upholding ISO 22000:2005 standards, resulting in continual hotel certification since 2011.
- Assist the Executive Chef and Executive Sous Chef in research and development of innovative, fine dining concepts, menus, recipes, and high-end banqueting.
- Successfully planned and executed the Millet food festival for the government of India.
Sous Chef
The Taj Mahal Palace
Mumbai
01.2022 - 01.2023
- Revamped dynamic meeting spaces for corporate getaways and incentive retreats at The Taj Mahal Palace, Mumbai.
- Managed an annual budget of $1,500 million to cater to events including dinners, weddings, fashion shows and charity galas
- Successfully managed the operations of DIOR, an exclusive exhibition to promote the brand.
- Planned and executed Consulate of Western Australia event while collaborating with MasterChef Australia's Chef Kishwar Chaudhury.
- Planned bulk production in accordance with scheduled events
- Designed power breakfast, working lunch, fine dining sit-down, and buffet menus tailored to members' requests.
- Managed a wide range of events including weddings, corporate events, themed buffets, outdoor lunch breakfast rolls, and specialty high teas.
- Demonstrated expertise in handling the cooking responsibilities for different types of food from Indian, Italian, French, Oriental, and Mediterranean cuisine.
- Planned menus, implemented quality control measures and reduced wastage.
- Conceptualized, planned and delivered outdoor catering events for elite clientele including sit-downs for intimate gatherings as well as grand multi-cuisine buffets with striking buffet displays.
- Implemented and enforced HACCP and ISO:22000 hygiene standards throughout the kitchen
- Managed daily food ordering and costs, while implementing efficient waste management practices
- Developed strategic staffing plans to meet demands
- Ensured seamless coordination of daily events by collaborating with the sales department.
- Implemented measures to control wastage and maintain standardized production processes.
- Maintained hygiene and safety in the workplace
Junior Sous Chef
The Taj Mahal Palace
Mumbai
01.2014 - 01.2022
- Planned bulk production according to scheduled events
- Managed diverse events including weddings, corporate gatherings, themed buffets, outdoor lunches, and specialty high teas.
- Collaborated with fellow cooks to ensure timely completion of orders for diverse cuisine types
- Maintained effective quality control measures by implementing planned menus
- Planned and executed outdoor catering for high profile clients, including lavish multi-cuisine buffets with buffet ornaments for sit-downs ranging from 20 to 500 guests
- Ensured adherence to HACCP and ISO:22000 hygiene standards across all kitchen areas
- Ordered and maintained food cost on a daily basis
- Organized workforce in alignment with specifications
- Streamlined event planning process by working closely with sales department
- Implemented effective measures to minimize waste and uphold optimum production levels
- Ensured a safe and hygienic working environment.
Chef De Partie
The Taj Mahal Palace
Mumbai
01.2012 - 01.2014
- Served Contemporary Chinese food from the Sichuan region at Golden Dragon, a 109-cover restaurant
- Maintained average of 200 daily covers resulting in monthly revenue of 6 million rupees.
- Achieved a revenue record of 60 million rupees for Golden Dragon in the financial year 2004-2005.
- Achieved the distinction of being Mumbai's top-rated Chinese restaurant, consistently recognized as the Best by the renowned Times Good Food Guide for over 15 years.
- Planned menus for the restaurant, food promotions, special occasions, and new outlets.
- Produced consistently high quality and imaginative food items.
- Enhanced team performance through effective training and motivation strategies.
- Monitored operating costs and implemented corrective measures to reduce expenses.
- Maintained high standards of hygiene and cleanliness in the kitchen by strictly adhering to HACCP principles
- Remain updated on market trends through guest interactions, competition analysis, and future market projections
Assistant Chef
The Taj Mahal Palace
Mumbai
01.2008 - 01.2012
- Headed kitchen operations for the Garde manger before joining Golden Dragon.
- Specializing in terrine, hors d oeuvres, pate, canapés, salads and appetizers
- Prepared and presented irresistible cold buffet at various locations including coffee shops, banquets, lounges and luxury events
- Ensured hygiene and safety in the kitchen
- Trained staff on standards and quality of food production.
- Staff planning and Inventory management
- Delivering exceptional guest satisfaction through personalized food preparation
Hotel Operations Management Trainee
The Taj Mahal Palace
Mumbai
01.2006 - 01.2008
- Assisted CDP and Sous Chefs in various kitchen areas such as garde manger, butcher shop, bakery, pastry, and banquet
- Organized daily mis-en-place activities in collaboration with head chef to ensure smooth functioning of kitchen operations
- Complied with all production standards and safety regulations at the workplace
- Assisted in inventory management as sous chef
- Implemented successful dishes for restaurant patrons
Apprentice Cook
The Taj Mahal Palace
Mumbai
01.2004 - 01.2006
- Created an inviting atmosphere for customers looking for a good time, while introducing unique fusion dishes combining California and Indian flavors
- Completed necessary training as required
- Maintained cleanliness in the workplace while adhering to food safety regulations.
- Ensured highest quality in food production
Apprentice Cook
The Taj Mahal Palace
Mumbai
01.2003 - 01.2004
- Company Overview: Staying true to its name Souk is a bustling market of cultures, cuisines and tantalizing flavours
- The restaurant celebrates the finest courses in Eastern Mediterranean in a contemporary setting
- Supported senior chefs in food production
- Ensured timely preparation of allocated dishes adhering to set parameters
- Ensured exceptional guest experiences at all times
Education
Bachelor of Commerce -
Mumbai University
01.2012
Master - tourism and hospitality
Madurai kamraj university
01.2011
Bachelor - hotel and tourism management
Institute of Hotel and Tourism Management, government polytechnic Bandra
01.2010
Diploma - Hotel Administration and Food Technology
Sophia Polytechnic
01.2006
12th Std -
New English Junior college
Vasai01.2003
Skills
- Menu Optimization
- Culinary Recipe Design
- Vendor Selection Analysis
- Teamwork Across Departments
- Budget Optimization
- Hygiene Management
- Quality Assurance
- Effective Team Leadership
- Culinary Preparation Skills
- Customer Engagement
- Food Safety Compliance
- Inventory Oversight
- Workforce Scheduling
- Mentoring and Coaching
- Creative Plating Techniques
- Farm to table
Accomplishments
- Nominated for the Business Excellence Champions Program.
- Planned and executed the Grand sit-down dinner for the centenary celebration of the Hotel.
- Core team member for successful outdoor functions catering to over 25,000 guests.
Personal Information
- Date of Birth: 01/23/86
- Nationality: Indian
- Marital Status: Married
Timeline
Sous Chef
The Taj Mahal Palace
01.2022 - 01.2023
Junior Sous Chef
The Taj Mahal Palace
01.2014 - 01.2022
Chef De Partie
The Taj Mahal Palace
01.2012 - 01.2014
Assistant Chef
The Taj Mahal Palace
01.2008 - 01.2012
Hotel Operations Management Trainee
The Taj Mahal Palace
01.2006 - 01.2008
Apprentice Cook
The Taj Mahal Palace
01.2004 - 01.2006
Sous Chef
Taj Mahal Palace
01.2003 - Current
Apprentice Cook
The Taj Mahal Palace
01.2003 - 01.2004
Bachelor of Commerce -
Mumbai University
Master - tourism and hospitality
Madurai kamraj university
Bachelor - hotel and tourism management
Institute of Hotel and Tourism Management, government polytechnic Bandra
Diploma - Hotel Administration and Food Technology
Sophia Polytechnic
12th Std -
New English Junior college
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