Swapnil Kudekar
CHEF MANAGER
Pune
Summary
Accomplished Culinary Professional with over 21 years of experience across cruise liners, hotels, restaurants, catering, and pub lounge bars. Expertise in financial analysis, operational troubleshooting, and cost control implementation enhances culinary experiences while maximizing profitability. Dedicated to elevating culinary standards and promoting collaboration in high-pressure environments.
Overview
3
3
Languages
2
2
Certifications
22
22
years of professional experience
Work History
ASSITANT GENERAL MANAGER -OPERATIONS
WHITE COPPER HOSPITALITY PVT LTD
06.2025 - Current
- Directed operational strategies to optimize guest satisfaction and service quality.
- Implemented cost-control measures that enhanced profitability across multiple departments.
- Led team performance initiatives, fostering a culture of accountability and excellence.
- Streamlined workflows through process improvements, resulting in increased efficiency and staff productivity.
- Oversaw the entire kitchen and service department operations. Managed the catering vertical 'Keylime,' engaging with clients to finalize events. Created and curated menus tailored to guests' requirements. Conducted research and development to align offerings with current trends.
Culinary Director
Rushad Wadia Hospitality Management Pvt. Ltd.
02.2024 - 05.2025
- Directed company operations with a focus on new outlet openings from setup through operational management. Standardized recipes and implemented new menu changes for improved efficiency. Conducted staff training to uphold service standards across newly opened locations. Recently launched Joey's Bistro & Bar and Book Bar, contributing to business expansion.
- Oversaw kitchen operations, ensuring compliance with health and safety standards.
- Led menu planning and seasonal offerings to align with market trends and customer preferences.
- Collaborated with suppliers to source high-quality ingredients, optimizing cost management strategies.
- Collaborated with marketing teams on promotional campaigns that highlighted signature dishes or special events, driving increased traffic and revenue for the business.
Executive Chef
Inn Venue Hospitality Management
01.2021 - 01.2024
- Being part of a food & beverage company, I hold the responsibility of overseeing various aspects of the company operations. This includes managing the restaurant's kitchen, coordinating catering services, and supervising central bulk kitchen production. My role entails ensuring high-quality food preparation, maintaining consistency in taste and presentation, focusing on recipe standardization, and controlling food costs.
Executive Chef
Pub Le City (Poshmatrix Hospitality)
08.2017 - 01.2021
- As the Executive Chef in charge of the restaurant's operations, used to bear the responsibility for managing and overseeing the entire restaurant and kitchen operation. This encompasses a range of tasks, including menu creation, ensuring top-notch food quality, maintaining efficient kitchen processes, and leading a skilled team of culinary professionals.
Executive Chef and F&B Manager
Zip By Spree Spine Hotels & Resort (Apart mental Hotel With 10 Rooms)
10.2016 - 07.2017
- Used to oversee the seamless functioning of both the front-of-house and back-of-house areas. This involves not only ensuring the highest quality of food preparation and presentation but also managing the overall dining experience for guests. My expertise extended to supervising kitchen processes, menu development, and staff management, ensuring that both culinary offerings and service align with the hotel's standards of excellence.
Executive Chef
Hotel Royal Park (Unit of 7apple group – A Business Hotel with 64 Rooms.)
05.2014 - 10.2016
- Being the helm of the kitchen operation, ensuring the preparation and presentation of high-quality cuisine that meets the standards of the hotel. Additionally, I used to oversee the room service operation, ensuring prompt and efficient delivery of meals to guests' rooms.
Sr. Chef De’ Partie
P & O Cruises, Southampton
07.2010 - 01.2013
- Starting as a Commis 1, I embarked on a remarkable journey with P & O Cruise Company, steadily progressing to the role of Senior Chef de Partie within three years. Over time, I honed my skills and expertise across various culinary stations, serving as a Sauce Cook, Roast Cook, Soup Cook, assistant Butcher, and Larder Cook. One of my most significant roles was that of a Diet Chef, underscoring my commitment to catering to specific dietary needs. This journey reflects my dedication to culinary excellence and the ability to adapt and excel in diverse roles.
Commie 1
Hard Rock café
11.2007 - 01.2010
- I am responsible for ensuring that each dish prepared aligns perfectly with the established recipes. Additionally, I play a crucial role in setting up the kitchen line, ensuring all necessary ingredients and tools are in place for smooth operations. Daily ordering of ingredients also falls within my responsibilities, ensuring that the kitchen is well-stocked and equipped to meet the demands of the day.
Commie-II
Osho International Resort
11.2006 - 10.2007
Crew Member
Pizza Hutt Koregaon Park
06.2006 - 10.2006
Kitchen Trainee
Hotel Le-Meridian Pune, India
05.2005 - 01.2006
Kitchen trainee
Hotel Pride, P
04.2004 - 09.2004
Education
Diploma - Culinary Arts, Cruise Galley Management
Culinary Academy of India, Hyderabad
Hyderabad, IndiaDiploma - Hotel Management
India International Tread Center, Pune
PuneMCVC - undefined
Maharashtra State Institute Of Hotel Management & Catering Technology, Pune
PuneSkills
Operations management
Staff management
Team leadership expertise
Employee scheduling
Budget control
Food Cost Handling
Revenue generation
Inventory control
Food safety and sanitation
Culinary innovation
Menu design
Training development
Training skills
Customer management
Certification
STCW Hyderabad, India
Awards
Head Chef during consecutive internship, Member of a Pre – Supervisor academic College Food Festival
Timeline
ASSITANT GENERAL MANAGER -OPERATIONS
WHITE COPPER HOSPITALITY PVT LTD
06.2025 - Current
Culinary Director
Rushad Wadia Hospitality Management Pvt. Ltd.
02.2024 - 05.2025
Executive Chef
Inn Venue Hospitality Management
01.2021 - 01.2024
Executive Chef
Pub Le City (Poshmatrix Hospitality)
08.2017 - 01.2021
Executive Chef and F&B Manager
Zip By Spree Spine Hotels & Resort (Apart mental Hotel With 10 Rooms)
10.2016 - 07.2017
Executive Chef
Hotel Royal Park (Unit of 7apple group – A Business Hotel with 64 Rooms.)
05.2014 - 10.2016
Sr. Chef De’ Partie
P & O Cruises, Southampton
07.2010 - 01.2013
Commie 1
Hard Rock café
11.2007 - 01.2010
Commie-II
Osho International Resort
11.2006 - 10.2007
Crew Member
Pizza Hutt Koregaon Park
06.2006 - 10.2006
Kitchen Trainee
Hotel Le-Meridian Pune, India
05.2005 - 01.2006
Kitchen trainee
Hotel Pride, P
04.2004 - 09.2004
MCVC - undefined
Maharashtra State Institute Of Hotel Management & Catering Technology, Pune
Diploma - Hotel Management
India International Tread Center, Pune
Diploma - Culinary Arts, Cruise Galley Management
Culinary Academy of India, Hyderabad