English, Marathi. Hindi
Sushil Rajaram More
Food Production
Palghar,Maharashtra
Summary
To enhance the performance of the company for better output through a disciplined organized and progressive way with my sincerity, creativity, hard work and utmost endeavors in the task entrusted to me.
Overview
1
1
28
28
years of professional experience
Work History
SOUS CHEF
ANANT PALACE
01.2021 - Current
- Currently working in ANANT PALACE as a SOUS CHEF from 5th May 2023.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Developed and implemented new recipes to enhance menu offerings.
- Supervised kitchen staff to ensure timely and efficient meal preparation.
Jr Sous Chef
PLANET HOLLYWOOD
09.2022 - 05.2023
- Worked with PLANET HOLLYWOOD as a C.D.P. from 3rd September 2022 to 4th May 2023.
- Managed inventory levels, reducing waste through efficient stock rotation practices.
- Trained junior kitchen staff in cooking techniques and equipment operation.
junior sous chef
HOTEL RAMADA, Powai
12.2009 - 03.2020
- Collaborated with HOTEL RAMADA, Powai as junior sous chef, overseeing kitchen operations from December 2009 to March 2020.
- Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
- Collaborated with head chef to develop new menu items and improve existing recipes.
- Managed inventory and ordered supplies to maintain optimal stock levels for kitchen operations.
Indian D.C.D.P.
TUNGA PARADICE
12.2009 - 03.2020
- Worked with TUNGA PARADICE as an Indian D.C.D.P. from 04th December 2009 to 22nd March 2020.
- Led kitchen team in preparation and presentation of high-quality dishes.
- Developed new menu items, enhancing guest experience and culinary offerings.
- Trained junior chefs on techniques, maintaining consistency and quality standards.
Commi-ll
TENDULKAR GOURMENT RESTAURANT PVT. Ltd
02.2004 - 12.2004
- Assisted in food preparation and kitchen operations at TENDULKAR GOURMET RESTAURANT PVT. Ltd as COMMIS II, contributing to efficient service and quality standards.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
Indian Commi
TUNGA PARADISE
08.1998 - 01.2004
- Worked with TUNGA PARADISE as an Indian Commi from 5th august 1998 to 31st January 2004.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Worked well in a team setting, providing support and guidance.
Education
S.S.C -
Maharashtra State Board
Dapoli Ratnagiri01-1997
Skills
Specialty Indian cuisine
Supervises food production activities
Oversee day-to-day production and operations in kitchen
Menu planning
Food cost control
Conducts and coordinates inventories
Food safety understanding
Banquet production
Staff scheduling
Quality control
Interests
Listening Music
Timeline
Jr Sous Chef
PLANET HOLLYWOOD
09.2022 - 05.2023
SOUS CHEF
ANANT PALACE
01.2021 - Current
junior sous chef
HOTEL RAMADA, Powai
12.2009 - 03.2020
Indian D.C.D.P.
TUNGA PARADICE
12.2009 - 03.2020
Commi-ll
TENDULKAR GOURMENT RESTAURANT PVT. Ltd
02.2004 - 12.2004
Indian Commi
TUNGA PARADISE
08.1998 - 01.2004
S.S.C -
Maharashtra State Board
Declaration:-
I hereby declare that above information is correct up to my knowledge.
Refrance
Chef Bhuvnesh-Executive chef (Pune) Contact-9930990329, Chef Nana Shalunke - Executive chef ( MAhindra Club ) Contact -959474171.
Place
- PlaceBandara (BKC)
Date Signature