Culinary expert with one year of hands-on training at Taj Santacruz, proficient in bulk cooking, banquets, and live counters. Skilled in garde manger and bakery, with a focus on Franco-Italian and Mediterranean culinary styles. Demonstrates exceptional discipline and teamwork, thriving in high-pressure, luxury kitchen settings.
Hi, I’m
Satyajeet Sonar
Commis Chef
Loni,MH
Summary
Overview
1
year of professional experience
1
Certification
3
Languages
Work History
Taj Santacruz
Industrial Trainee
02.2025 - 02.2026
Job overview
- RIVEA Kitchen (Franco-Italian): Pasta, continental preparations, sauces.
- Tiqri – Continental Restaurant: À la carte & buffet operations.
- Banquets & Bulk Cooking: Managed banquets for 300-500 guests, worked up to 16-hour shifts.
- Garde Manger: Prepared daily mezze platters and Mediterranean dips like hummus and baba ganoush for buffet service. Breakfast & Brunch: Buffet setup, presentation, hygiene standards.
- Live Counters: Pizza, pasta, egg station, Asian wok.
Education
CII Institute of Hospitality – VET by EHL
Professional Diploma from Culinary Arts
University Overview
Maharashtra State Board
Higher Secondary Certificate (HSC)
01-2015
University Overview
GPA: 57.85%
Skills
Kitchen and banquet operations
Franco-Italian and Mediterranean cuisine
Garde manger and cold kitchen
Live cooking demonstrations
Knife skills and food preparation
Buffet setup and presentation
Time management and teamwork
HACCP and food safety
AREA OF EXPERTISE
AREA OF EXPERTISE
- Hot Kitchen
- Banquet Management
- Bulk Cooking
- Garde Manger
- Bakery
- Live Counters
Certification
Swiss Professional Diploma in Advance Culinary Arts VET BY EHL
Timeline
Industrial Trainee
Taj Santacruz
02.2025 - 02.2026
CII Institute of Hospitality – VET by EHL
Professional Diploma from Culinary Arts
Maharashtra State Board
Higher Secondary Certificate (HSC)