Prashant Shantaram Ramane
Mumbai
Summary
Experienced Executive Chef skilled in crafting diverse, high-quality menus that enhance dining experiences. Leads kitchen operations, trains staff, and upholds food safety standards. Sources fresh ingredients, optimizes costs, and consistently exceeds customer expectations in upscale environments. Specializes in blending traditional and modern culinary techniques to create memorable dishes.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Head Chef
Olive Bar and Kitchen
Mumbai
09.2025 - Current
Head Chef
Olive Bar and Kitchen
Mumbai
09.2025 - Current
- Created seasonal menus that highlighted fresh, local ingredients, enhancing dining experience for diverse clientele.
- Oversaw kitchen staff, enforcing strict food safety and sanitation standards to maintain high quality and compliance.
- Managed inventory to ensure optimal stock levels, reducing waste and supporting efficient kitchen operations.
Executive Chef
Ethiopian Airlines
Addis Ababa
03.2024 - 02.2025
- Leading a team of 270 culinarians, daily handling 119 international flights and 80 domestic flights, dishing out 60,000 meals per day
- Crafted varied yearly menus across all classes, aligning offerings with IATA standards to elevate service quality
- Developing and implementing seasonal menu concepts for four separate airport lounges, supervising their execution
- Showcased gastronomy and culinary craftsmanship by presenting structured menus at company-owned hotels, enhancing guest dining experiences
- Designed seasonal menus, adapting offerings to utilise fresh, local produce and meet customer demand
- Resolved customer discrepancies by collaborating with executive sous chefs and Quality Management team, improving customer satisfaction
- Ensured business compliance with safety and sanitary regulations.
Executive Chef
Hotel Grand Central
Mumbai
11.2020 - 01.2024
- Oversaw culinary operations, ensuring seamless execution and adherence to standards
- Managed menu flow to align with operational needs and optimize service delivery
- Devised seasonal and occasion-specific menus
- Ensured cost-efficient menu creations
- Conducted refresher courses to strengthen food safety protocols and compliance
- Conducted regular performance evaluations for subordinates, collaborating with the Food and Beverage Manager
- Performed comprehensive invoice reconciliation for accuracy and compliance
Head Chef
Sprout Gourmet Pvt
11.2016 - 09.2020
- Planned and delivered tailored subscription meals for prominent clientele with dietary considerations
- Executed corporate catering plans to meet global benchmarks and enhance client satisfaction
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours
- Led training sessions focusing on food safety and hygiene
- Coordinated and maintained essential paperwork from production to dispatch, ensuring HACCP compliance and operational integrity
- Led R&D efforts to create recipes tailored for Online QSR
- Cultivated positive working environment, fostering teamwork and promptly resolving conflicts to support staff morale
- Conducted regular appraisals for team members aligned with their achievements
Ex. Sous Chef
Kasbah lounge, (Chrome concepts restaurants)
11.2015 - 07.2016
- Advanced from the initial role of Executive Sous Chef to Executive Chef
- Oversaw daily kitchen operations to ensure smooth workflow and high-quality food service
- Managed food expenses and designed menus efficiently
- Conducted training sessions on food safety and hygiene practices to promote compliance and staff knowledge
- Conducted regular evaluations for subordinate staff in collaboration with Sous Chef
- Developed customized event-specific culinary offerings
- Executed invoice reconciliation to uphold financial accuracy and accountability
- Streamlined processes for effective menu management
Chef De Partie
Royal Caribbean Cruises
04.2006 - 03.2012
- Worked with Royal Caribbean Cruises as a Chef de partie at Giovanni's Table
- Executing dinner operations in coordination with the restaurant
- Organized and monitored inventory of supplies to ensure adequacy for restaurant operations.
- Trained subordinates and conducted menu knowledge tests to enhance service quality
- Ensuring HACCP standards followed throughout in compliance with U.S.P.H. regulations
Commis
P&O Cruises, UK
05.2004 - 02.2006
- Assisted in preparing daily mise en place to ensure efficient kitchen operations
- Organized storage areas and managed inventory levels
- Assisted chefs in food preparation and ingredient organization.
- Maintained cleanliness and hygiene standards in kitchen areas.
- Operated kitchen equipment safely and efficiently during service.
Culinary Associate
JW Marriott
Mumbai
11.2002 - 04.2004
- Collaborated with team members to meet service and quality objectives.
- Met service time and quality standards through effective teamwork.
- Prepared high-quality dishes following JW Marriott's culinary standards.
- Collaborated with team members to enhance kitchen efficiency and service quality.
- Maintained cleanliness and organization of kitchen workstations and storage areas.
Education
Certified Culinarian - Culinary Arts
Culinary Institute of America
Miami, U.S.ACertificate of Higher Education - food production, bakery and pastry
Institute of Hotel Management
Mumbai, IndiaHigher Secondary Education - Science
Bhavans College
Mumbai, IndiaSecondary School Certificate - School
St Xavier's High School
Mumbai, IndiaSkills
- Food health and safety
- Food safety compliance
- HACCP guidelines familiarity
- Food preparation techniques
- Culinary innovation
- Menu development
- Plating techniques
- Food inventories
- Inventory control
- Culinary trends awareness
- Customer satisfaction focus
- Leadership excellence
Certification
Certified Culinarian, American Culinary Federation
Awards
2nd place in Bacardi chef competition, Miami, 2011
References
Will be provided upon request.
Hobbies and Interests
- Listening to music
- Traveling
- Photography
- Automobiles and motorcycles
Projects
Chrome Concepts, 2015, Been a part of the core team to start up a casual lounge with all day dining, from the ground up. Curated the menu and formulated recipes along with implementation of S.O.P s. Sprout Gourmet, 2016, Curated biryani menu along with quirky fusion and traditional recipes. Planned bespoke meals for people with dietary requirements (VEGAN, GLUTENFREE, LACTOSE FREE, KETOGENIC, KOSHER etc) on subscription basis. Hotel Grand Central, 2020, Redesigned and reworked the entire menu to create a global appeal. Curated a health focused menu. Designed a seasonal bakery and pastry menu, keeping specials for calendar dates. Just Appetite Culinary School, 2022, Conducted day-classes for housewives and culinary enthusiasts. Special short duration class involving teaching cooking techniques and plate presentations for various cuisines like Thai, Italian, Mediterranean, Mexican, Indian, Caribbean etc.
Training
- Crowd Management, CMAT, AL-1020
- Certificate of Proficiency in Survival Crafts & Rescue Boats, BR05/450
Languages
- Hindi
- Marathi
- English
Websites, Portfolios and Profiles
https://www.linkedin.com/in/prashantramane-6595bb10b
Personal Information
- Date of birth: 06/04/82
- Gender: Male
- Nationality: Indian
- Marital status: Married
Languages
Marathi
First Language
English
Proficient
C2
Hindi
Upper Intermediate
B2
Timeline
Head Chef
Olive Bar and Kitchen
09.2025 - Current
Head Chef
Olive Bar and Kitchen
09.2025 - Current
Executive Chef
Ethiopian Airlines
03.2024 - 02.2025
Executive Chef
Hotel Grand Central
11.2020 - 01.2024
Head Chef
Sprout Gourmet Pvt
11.2016 - 09.2020
Ex. Sous Chef
Kasbah lounge, (Chrome concepts restaurants)
11.2015 - 07.2016
Chef De Partie
Royal Caribbean Cruises
04.2006 - 03.2012
Commis
P&O Cruises, UK
05.2004 - 02.2006
Culinary Associate
JW Marriott
11.2002 - 04.2004
Certified Culinarian - Culinary Arts
Culinary Institute of America
Certificate of Higher Education - food production, bakery and pastry
Institute of Hotel Management
Higher Secondary Education - Science
Bhavans College
Secondary School Certificate - School
St Xavier's High School