Sanjay Joshi

• Taking full charge of the kitchen in the absence of the head chef, maintaining continuity of service, and quality.
• Assisted and directed kitchen staff in meal preparation, creation, plating, and delivery, maintaining total control to maximize guest satisfaction and team cohesion.
• Designed seasonal menus in collaboration with the Head Chef, focusing on sustainable and local ingredients to enhance the dining experience.
• Monitored food quality, reviewing plating and presentation to maintain the highest quality standards.
• Demonstrated exceptional leadership and team motivation skills to ensure timely and precise food delivery in fast-paced kitchen environments.
• Kept up to date on current allergen information, and monitoring orders to accommodate dietary restrictions.

Wavehouse (Casual dining restaurant)

• Managed kitchen operations during service, overseeing the preparation and presentation of dishes to maintain high standards.
• Spearheaded the development of innovative menu items, consistently elevating the dining experience and customer satisfaction.
• Monitored kitchen cleanliness, enforced adherence to procedures in alignment with company policies, and the HACCP plan.
• Conducted inventory checks and placed orders for kitchen supplies, maintaining budget constraints, and minimizing waste.
• Collaborated with the head chef to refine and update the menu, keeping offerings fresh and aligned with current culinary trends.
• Managed ingredient replenishing, from counting stock to ordering supplies, and restocking to correct inventory placements.

Azure (Signature Mediterranean Restaurant)

• Responsible for the daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel.
• Ensures that all recipes, food preparation, and presentations meet the hotel's specifications and commitment to quality.
• Train and educate staff on new menu items and changes in procedures for current menu items, monitor, and hold staff accountable for implementing the changes.
• Responsible for the training and development of each staff member to work independently and to be more efficient.
• Manage inventories, food costs, requisitioning, and the issuing of supplies and equipment for food production.
• Ensure the kitchen is HACCP-compliant with the regulatory requirements for food handling, sanitation, and cleanliness.

The Copper Lobster Restaurant (Copper Lobster, award-winning specialty restaurant)

• Taking care of the charcoal grill and garnish section in a high-end seafood specialty restaurant.
• Menu plating and recipe card development for the seafood specialty restaurant under the guidance of the Sous Chef.
• Ensuring that proper hygiene practices are followed in the workplace, with proper records.
• Supervised and trained kitchen staff to ensure quality standards of food production.

Amici (Italian Signature Restaurant)

• Assisting the chef de cuisine for new menu launches at Amici.
• Handled special customer requests to meet dietary needs, and mitigate allergen risks.
• Monitored line production to achieve consistent quality.
• Collaborated with the sous chef to create innovative, seasonal menus for special events.
• Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.

18 Degree (Signature Mediterranean restaurant)

• Assisting the chef de cuisine in redeveloping the entire menu for 18 Degrees Restaurant.
• Observe very strict kitchen sanitation and hygiene standards, as per the ADFCA.
• Created a regional Italian menu for a Mediterranean-style Friday brunch.
• Demonstrated capacity to be responsible for the overall Wine & Cheese Nights.

Da-Luigi (Italian Restaurant)

Da-Luigi was awarded the 100% Italian Award, recognition for the most authentic Italian restaurant in India, by The Indo-Italian Chamber of Commerce and Industry (IICCI) in 2013

• Prepared and cooked high-quality Italian food, following recipes and menu guidelines.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.