SHUBHAM C. SAWANT
MUMBAI
Summary
Dynamic culinary professional with more than 5 years of experience in the hospitality industry, dedicated to enhancing guest satisfaction through exceptional food presentation and quality. Proficient in managing kitchen operations and inventory, ensuring fresh ingredients and seamless service.
Strong colaborative skills, having successfully worked alongside head chefs to develop innovative menu plans. Committed to maintaining high standards in food preparation and presentation, fostering a positive dining experience for all guests. Ready to bring creativity and expertise to a chef position, driving culinary excellence and guest delight.
Overview
1
1
year of professional experience
Work History
Commi Chef
NORWEGIAN CRUISE LINES
11.2023 - Current
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
DCDP
OLIVE BAR AND KITCHEN PVT LTD
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
COMMI 1
OLIVE BAR AND KITCHEN PVT LTD
COMMI
PRAGO THE ITALIAN BY RTC GROUP OF RESTAURANT
- Current
TRAINEE
RENAISSANCE BY MARRIOTT
- Current
Education
BSC IN HOSPITALITY
RIZVI COLLEGE
Mumbai07.2016
High School Diploma -
RIZVI COLLEGE
MUMBAI UNIVERCITYSkills
- Food spoilage prevention
- Plating and presentation
- Food cost control
- Menu development
Jobapplication
DEMI CHEF DE PARTI, ANY TIME
Timeline
Commi Chef
NORWEGIAN CRUISE LINES
11.2023 - Current
DCDP
OLIVE BAR AND KITCHEN PVT LTD
COMMI 1
OLIVE BAR AND KITCHEN PVT LTD
COMMI
PRAGO THE ITALIAN BY RTC GROUP OF RESTAURANT
- Current
TRAINEE
RENAISSANCE BY MARRIOTT
- Current
BSC IN HOSPITALITY
RIZVI COLLEGE
High School Diploma -
RIZVI COLLEGE
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