SATISH KAMBLE
Auckland
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Sous Chef
The Westin Mumbai Powai Lake
Mumbai
04.2023 - Current
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour.
- Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Recorded waste on company inventory system to account for stock loss.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
- Deep cleaned preparation tables, workspaces and floors to reduce hazards and support sanitation requirements.
- Maximised customer satisfaction and team performance through command-based structure.
- Kept up-to-date on current allergen information, monitoring orders to accommodate dietary restrictions.
- Stepped into diverse kitchen roles to maintain team productivity and restaurant quality.
Chef De Partie
The Taj Mahal Palace
Mumbai
01.2022 - 03.2023
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisting with management of food hygiene practices and audits.
- Completing required paperwork before shift end.
- Plated meals paying special attention to garnishes and overall presentation.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Maintained well-organized place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Placed orders to restock items before supplies ran out.
Chef De Partie
Tryp by Wyndham- Lola Taberna
Dubai
12.2020 - 12.2021
- Supervise main / outlet kitchen in preparation and presentation of all food items in accordance with hotel’s SOPs and standardized menu guidelines.
- Monitor regular standards of production to ensure highest level of quality.
- Participate in drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical.
- Ensure HACCP standards are always implemented and follow appropriate hygiene standards as per Municipality requirements.
- Ensure consistent on the job training session for culinary colleagues and promote health & safety.
Chef De Partie
FOGO DE CHAO- Brazilian Steakhouse
Dubai
11.2017 - 11.2020
- Improved productivity to work under tight constraints for Brunch, Lunch and dinner service
- Kept kitchen clean and organized with easy-to-access ingredients
- Organized team activities in kitchen maintenance, stock management, and food rotation to eliminate issues with product expiration
- Reduced waste by improving inventory management and implementing strict portion control standards
- Led kitchen staff by example, keeping workstations clean and overseeing food preparation and presentation
- Built positive relationships with customers by visiting tables and engaging in friendly conversations
- Kept staff working efficiently and productively to achieve total guest satisfaction
- Consistently prepared the same dishes with the same quality to delight customers and keep them coming back again and again
- Demonstrated correct cooking techniques to staff to keep all team members operating as solid unit.
Robata & Grill Chef
ZUMA-Contemporary Japanese cuisine
Dubai
01.2017 - 11.2017
- Managed daily tasks consistently and sought out opportunities to go beyond requirements and support business targets
- Followed established guidelines and procedures
- Completed assigned tasks with little or no supervision
- Maintained good working relationship with co-workers and management
- Kept work area organized and clutter-free.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.
Demi Chef De Partie
Chamas, Crowne Plaza
Dubai
12.2012 - 01.2017
- Introduced completely new menu, achieving increase in sales and overwhelmingly positive customer feedback
- Organized team activities in kitchen maintenance, stock management, and food rotation to eliminate issues with product expiration
- Supervised menu planning and verified prep and line cook compliance with recipes
- Created new recipes, working with executive chef to offer unique menu
- Led kitchen staff by example, keeping workstations clean and overseeing food preparation and presentation
- Demonstrated correct cooking techniques to staff to keep all team members operating as solid unit
- Monitored operation of kitchen to check for proper sanitation.
Commis Chef
IHG Holiday Inn
Pune
02.2011 - 12.2012
- Seasoned and marinated cuts of meat, poultry and fish.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Rotated food regularly, removing outdated items for proper disposal.
- Assisted with routine stock rotation to keep ingredients fresh.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Rotated through all prep stations to learn different techniques.
- Maintained well-organized mise en place to keep work consistent.
Food and Beverage Associate
Sun N Sand Hotel
Nagpur
11.2009 - 01.2011
- Completed assigned tasks with little or no supervision
- Followed established guidelines and procedures
- Reviewed activities regularly to identify opportunities for improvement
- Maintained good working relationship with co-workers and management
- Kept work area organized and clutter-free., by purchasing and receiving kitchen inventory items and administering kitchen schedule
- Kept kitchen clean and organized with easy-to-access ingredients
- Plating and presenting meal items as per Chef de Partie's instructions.
Education
B.SC - Catering & Hotel Administration
ALAGAPPA UNIVERSITY
MumbaiDiploma - Hotel Management & Catering Technology
Mumbai University
MumbaiHigh School Diploma -
Shirodkar College Parel
MumbaiSkills
- Motivational team management
- Farm to table
- Workflow optimization
- Equipment usage
- High-quality ingredients
- Compliance
- Budgeting
- Portion and cost control
- Cleaning and sanitizing methods
- Recipes and menu planning
- Documentation
- Positive and professional
- Food inventories
- Forecasting and planning
Accomplishments
- Created complete Brazilian & European restaurant menu alongside executive chef.
- Increased productivity by revamping workflow and restructuring line.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
Certification
Certified Person-in-Charge (PIC) by Dubai Municipality Food Control Department
Timeline
Sous Chef
The Westin Mumbai Powai Lake
04.2023 - Current
Chef De Partie
The Taj Mahal Palace
01.2022 - 03.2023
Chef De Partie
Tryp by Wyndham- Lola Taberna
12.2020 - 12.2021
Certified Person-in-Charge (PIC) by Dubai Municipality Food Control Department
12-2017
Chef De Partie
FOGO DE CHAO- Brazilian Steakhouse
11.2017 - 11.2020
Robata & Grill Chef
ZUMA-Contemporary Japanese cuisine
01.2017 - 11.2017
Demi Chef De Partie
Chamas, Crowne Plaza
12.2012 - 01.2017
Commis Chef
IHG Holiday Inn
02.2011 - 12.2012
Food and Beverage Associate
Sun N Sand Hotel
11.2009 - 01.2011
B.SC - Catering & Hotel Administration
ALAGAPPA UNIVERSITY
Diploma - Hotel Management & Catering Technology
Mumbai University
High School Diploma -
Shirodkar College Parel
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