SIDDHESH KHARGE
Chef
Thane,MH
Summary
Dynamic culinary professional with over 7 years of experience in the culinary arts and a Bachelor of Hotel and Tourism Management from Mumbai University. Demonstrates expertise in multi-tasking and thriving under pressure while consistently meeting tight deadlines. Recognized for exceptional teamwork abilities and a talent for motivating colleagues to achieve common goals. Strong guest management skills enhance the overall dining experience, ensuring satisfaction and loyalty.
Successful Owner/Operator with expertise in fast food industry and insights on competitors and clientele. Dedicated leader maintains professional relationships and negotiates beneficial deals.
Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
12
12
years of professional experience
3
3
Languages
Work History
Owner/Operator
Mr. Vadya – Fast Food Business
11.2020 - Current
- Managing full operations including menu creation, costing, staff handling, and quality control.
- Ensuring hygiene standards, consistent taste, and fast-paced service for high footfall.
- Experimenting with fusion dishes and improving operational efficiency.
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Trained and motivated employees to perform daily business functions.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
chef de partie (pondicherry cafe & club millesime)
Sofitel Hotel & Resort, Mumbai (Accor Hotel Group) Job Lost During Covid
12.2018 - 07.2020
- Quality service to guest and handling food related guest issue
- Resolving departmental all issue through mail (Engineering, Purchase, Stewarding)
- Making food coast report and update outlet food recipes card in material management system
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Responsible for planning and directing food preparation in the kitchen as per standard recipes and procedures
- High quality hygiene and sanitation standards in the working kitchen
- Quality and portion control
- Indenting raw materials as per the production and requirement
- Checking the quality of received perishables foods
- Sunday brunch menu planning and buffet setup
- Buffet menu planning for daily Breakfast, lunch and dinner
- Maintaining food cost below the desired percentage
- Creating some fusion food e.g. Left over to some new one product.
- Every Sunday brunch creating something new thing in our outlet.
- Marinating HACCP policy according company low.
- Handling guest compliant and there requirement.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
chef de partie (the market multi-cuisine restaurant 24*7 coffee shop)
The Ritz-Carlton, Bangalore (The Ritz-Carlton Hotel Company)
07.2018 - 11.2018
- Responsible for planning and directing food preparation in the kitchen as per standard recipes and procedures
- Assisting senior Chefs de cuisine, sous chef, Jr sous research, menu planning and food trials
- Responsible for smooth operations
- High quality hygiene and sanitation standards in the working kitchen
- Quality and portion control
- Indenting raw materials as per the production and requirement
- Checking the quality of received perishables foods
- Sunday brunch menu planning and buffet setup
- Buffet menu planning for daily Breakfast, lunch and dinner
- Maintaining food cost below the desired percentage
- Creating some fusion food e.g. Left over to some new one product.
- Every Sunday brunch creating something new thing in our outlet.
- Marinating HACCP policy according company low.
- Handling guest compliant and there requirement.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
Demi chef de partie (nomad gastro bar & vista multi-cuisine restaurant 24*7 coffee shop)
Taj Lands End, Mumbai (Taj groups of hotel and resort)
03.2017 - 07.2018
- Responsible for planning and directing food preparation in the kitchen as per standard recipes and procedures
- Assisting senior Chefs in cuisine research, menu planning and food trials
- Responsible for smooth operations
- High quality hygiene and sanitation standards in the working kitchen
- Quality and portion control
- Indenting raw materials as per the production and requirement
- Checking the quality of received perishables foods
- Sunday brunch menu planning and buffet setup
- Buffet menu planning for daily Breakfast, lunch and dinner
- Maintaining food cost below the desired percentage
- Creating some fusion food eg. left over to some new one product.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
Demi chef de partie (long & short the gastrobar & multi-cusine restaurant 24*7 coffee shop)
Intercontinental Hotel Marin Drive (Mumbai)
02.2016 - 03.2017
- Responsible for planning and directing food preparation in the kitchen as per standard recipes and procedures
- Assisting senior Chefs in cuisine research, menu planning and food trials
- Responsible for smooth operations
- High quality hygiene and sanitation standards in the working kitchen
- Quality and portion control
- Indenting raw materials as per the production and requirement
- Checking the quality of received perishables foods
- Sunday brunch menu planning and buffet setup
- Buffet menu planning for daily Breakfast, lunch and dinner
- Maintaining food cost below the desired percentage
- Creating some fusion food eg. left over to some new one product.
- Food festival: gossip gastronomy, bucket list, food wheels fun, coastal street (seafood festival).
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Commis (lido kitchen & beach house restaurant chef Marco Pierre white(British celebrity chef & Michelin star chef))
p & o Cruise Uk
09.2014 - 01.2016
- Food preparation in the kitchen as per standard recipes and procedures.
- Maintained food cost below the desired percentage
- Coordinating with all work stations to ensure timely deliveries of freshly done orders
- High quality hygiene and sanitation standards in the working and serving kitchen
- Assist chef de parties in implementing and following standards on food quality, preparation, and presentation
- Contributed to a positive workplace culture through open communication and constructive feedback among team members.
- Maintained high levels of cleanliness and organization within the kitchen space, adhering to strict health code regulations.
commis - 2
Hotel Tunga Regency pvt ltd, navi Mumbai
05.2014 - 09.2014
- Setting up standard operating procedures in day today activites of kitchen
- Inventing, testing, modifying, launching and price structuring of new dishes according to local taste
- Food cost and wastage control
- Measuring dish ingredients and portion sizes
- Ensuing good hygiene and health and safety at all times
- Stock control, portion control and quality control
- Followed recipes and chef instructions to prepare food correctly.
- Plated and presented food following chef requirements.
commis -2
Shivanta Hospitality, Goa
08.2013 - 04.2014
- Food wastage control
- Measuring dish ingredients and portion sizes
- Ensuing good hygiene and health and safety at all times
- Stock control, portion control and quality control
- Pratical knowledge:
- Operating combi-oven activities (e.g. roasting, stimming, combi)
- All types sauces preparation
- Big part of meats cooking knowledge (e.g. sirloin beef, pork leg, gammon, baby pork, duck etc)
- Monocular gastronomy cooking.
- Bulk cooking preparation
Education
Bachelor of Science - hospitality studies
Anjuman-i-Islam Institute of Hotel Management And Catering Technology
05-2013
Skills
Personal Summary
- Date of birth: 08th August 1991
- Nationality: Indian
- Passport Number: M0406707
- Sex and Marital status: Male / married
- Address: kalwa (thane)
practical knowledge
- combi-oven oprations
- sauces preparation
- meat cooking expertise
- molecular gastronomy basice
- bulk cooking
Timeline
Owner/Operator
Mr. Vadya – Fast Food Business
11.2020 - Current
chef de partie (pondicherry cafe & club millesime)
Sofitel Hotel & Resort, Mumbai (Accor Hotel Group) Job Lost During Covid
12.2018 - 07.2020
chef de partie (the market multi-cuisine restaurant 24*7 coffee shop)
The Ritz-Carlton, Bangalore (The Ritz-Carlton Hotel Company)
07.2018 - 11.2018
Demi chef de partie (nomad gastro bar & vista multi-cuisine restaurant 24*7 coffee shop)
Taj Lands End, Mumbai (Taj groups of hotel and resort)
03.2017 - 07.2018
Demi chef de partie (long & short the gastrobar & multi-cusine restaurant 24*7 coffee shop)
Intercontinental Hotel Marin Drive (Mumbai)
02.2016 - 03.2017
Commis (lido kitchen & beach house restaurant chef Marco Pierre white(British celebrity chef & Michelin star chef))
p & o Cruise Uk
09.2014 - 01.2016
commis - 2
Hotel Tunga Regency pvt ltd, navi Mumbai
05.2014 - 09.2014
commis -2
Shivanta Hospitality, Goa
08.2013 - 04.2014
Bachelor of Science - hospitality studies
Anjuman-i-Islam Institute of Hotel Management And Catering Technology