Ritesh Barve
Pune
Overview
17
17
years of professional experience
Work History
Chef De Cuisine
The Westin Mumbai Powai Lake
Mumbai, India
10.2025 - Current
- Led culinary team in creating innovative seasonal menus aligning with brand standards.
- Trained and mentored junior chefs, enhancing kitchen efficiency and skill development.
- Streamlined food preparation processes, reducing waste and improving service times.
- Collaborated with local suppliers to source high-quality ingredients for menu offerings.
- Implemented cost control measures to optimize budget while maintaining food quality.
- Oversaw kitchen operations during peak hours, ensuring smooth workflow and guest satisfaction.
- Developed training programs for staff on culinary techniques and safety protocols.
Chef de Cuisine
The Westin Pune Koregaon Park | Marriott International
Pune, Maharashtra
02.2022 - Current
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
- Maximised customer satisfaction and team performance through command-based structure.
- Disposed of waste, recyclables and out-of-date stock into designated disposal systems.
- Deep cleaned preparation tables, workspaces and floors to reduce hazards and support sanitation requirements.
- Stepped into diverse kitchen roles to maintain team productivity and restaurant quality.
- Pre-prepared food ingredients for each shift, chopping vegetables, mixing marinades and stocking garnish stations.
- Recorded waste on company inventory system to account for stock loss. Kept up-to-date on current allergen information, monitoring orders to accommodate dietary restrictions.
- Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
- Supported head chef with training and mentoring new kitchen team members.
- Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Worked collaboratively to reduce food waste and implemented creative ways to give second life to ingredients.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
Sous Chef
Lamba Zambia Pvt Ltd.
Zambia
09.2018 - 02.2021
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
- Maximised customer satisfaction and team performance through command-based structure.
- Disposed of waste, recyclables and out-of-date stock.
- Recorded waste on company inventory system to account for stock loss.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Supported head chef with training and mentoring new kitchen team members.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Disposed of waste, recyclables and out-of-date stock, sorting into proper receptacles for pickup.
- Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.
- Pre-prepared food ingredients for each shift, chopping vegetables, mixing marinades and stocking garnish stations.
Sr. Chef de Partie– Asilo
St. Regis Mumbai | Marriott International
Mumbai, Maharashtra
12.2012 - 09.2018
- Enhanced working relationships by participating in team-building activities.
- Maintained clean, safe working environment to eliminate accident risks.
- Created plans and communicated deadlines to complete projects on time.
- Explored and created new ways to resolve problems with processes, technology or team members to improve overall efficiency.
- Handled customer concerns and escalated major issues to supervisor.
- Customised customer experiences to build brand loyalty.
- Guided teams in product merchandising and inventory management.
- Saved Monetary by implementing cost-saving initiatives.
- Oversaw daily operations over Number customer accounts with combined annual budget of Numbers.
- Engaged with customers to better understand needs and deliver excellent service.
- Managed bookings to optimise team availability.
- Built and maintained courteous and effective working relationships.
- Planned rotas to maintain high service levels while minimising payroll costs.
Commis Chef
Partie Smash Entertainment Pvt. Ltd.
04.2010 - 12.2012
- Sourced seasonal, local produce to create exceptional dishes.
- Modified recipes to accommodate customer needs and requests, increasing loyalty and satisfaction.
- Disposed of waste, recyclables and out-of-date stock, sorting into proper receptacles for pickup.
- Addressed spills and hazards promptly to maintain safe and clean work environment.
- Offered creative input on new dishes, suggesting enhancements or additions according to market trends, seasons or requests.
- Adhered to all regulatory standards regarding safe and sanitary food prep.
- Checked incoming deliveries against paperwork to verify receipt of proper items and quantities.
- Suggested potential new menu items with focus on using local and seasonal ingredients.
- Managed ingredient deliveries and stock rotation, maintaining optimum product quality.
Commis Chef
Bawa Group of Hotels
Mumbai, Maharashtra
05.2009 - 03.2010
- Communicating instructions clearly and effectively to staff
- Developing and preparing creative, interesting, and innovative recipes
- Having a keen sense of taste and smell to create meals that customers will enjoy
- Agility to handle knives and other cooking implements properly for cutting, chopping, and dicing
- The ability to work long shifts overseeing the preparation and serving of meals
- Time management skills to ensure efficiency in meal preparation and service.
- Assisted head chefs with menu creation, exercising creativity and forward-planning skills.
- Checked incoming deliveries against paperwork to verify receipt of proper items and quantities.
- Washed, peeled and chopped food before cooking preparation.
- Monitored supply inventory, rotating stock to promote freshness and reduce waste
- Sourced seasonal, local produce to create exceptional dishes.
Education
Diploma of Higher Education -
Kokonej Kohinooe Institute
Dadar, Mumbai01-2008
Skills
- Communication
- Seafood preparation
- Plating techniques
- Leadership qualities
- Food safety
- Kitchen sanitation
- Sanitation protocols
- Team management
- Kitchen operations
- Food presentation
- Creativity and innovation
- Butchery skills
- Culinary expertise
- Allergen awareness
- Grilling techniques
- Food safety standards
- Menu development
Accomplishments
- Manager of the Month May-2023
- IIHM International Hospitality Day Award 2023
- Premium Global Food Dining Award 2022-23
Interests
Manager of the Month May-2023
Language
English
Marathi
Hindi
Declaration
I herby declare that the above information provided is the best to my knowledge
Timeline
Chef De Cuisine
The Westin Mumbai Powai Lake
10.2025 - Current
Chef de Cuisine
The Westin Pune Koregaon Park | Marriott International
02.2022 - Current
Sous Chef
Lamba Zambia Pvt Ltd.
09.2018 - 02.2021
Sr. Chef de Partie– Asilo
St. Regis Mumbai | Marriott International
12.2012 - 09.2018
Commis Chef
Partie Smash Entertainment Pvt. Ltd.
04.2010 - 12.2012
Commis Chef
Bawa Group of Hotels
05.2009 - 03.2010
Diploma of Higher Education -
Kokonej Kohinooe Institute