My name is Tushar Mhatre, I am 41 years old, married, energetic and able to do a teamwork. I have a total of 20 years of experience in the cruise industry, Right now I have been working as an ex-sous chef at Holland America Line since 2011 till now.
Hi, I’m
TUSHAR MHATRE
Executive Sous Chef
Mumbai ,Maharashtra
Summary
Overview
20
years of professional experience
1
Certification
Work History
Holland America Line Seattle,USA
Demi Chef De Partie
02.2011 - 08.2013
Job overview
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- 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.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
Royal Caribbean Cruise LineMiami,USA
Commis Cook
12.2004 - 10.2010
Job overview
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Hotel Taj Lands End Mumbai,India
Commis Chef
05.2004 - 11.2004
Job overview
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Seasoned and marinated cuts of meat, poultry and fish.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Holland America LineSeattle,USA
Chef De Partie
08.2013 - 08.2017
Job overview
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- 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.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Rotated stock to use items before expiration date.
- Sanitized all counters properly to prevent food-borne illness.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
Holland America Line Orlando, USA
Sous Chef
08.2017 - 05.2022
Job overview
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
Disney Cruise Line Orlando, USA
Chef De Cuisine
07.2022 - 08.2022
Job overview
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
Holland America Line Seattle,USA
Executive Sous Chef
09.2022 - Current
Job overview
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
Education
Mumbai UniversityHotel Taj Lands End Mumbai Bandra
Apprenticeship from Culinary Arts
04.2004
University Overview
Thomas Baptism Junior College Vasai,Maharashtra
Bachelor Of Arts from Arts
06.1999
University Overview
Skills
Budgeting
Recipes and menu planning
Operations management
Forecasting and planning
Menu planning
Fine-dining expertise
Signature dish creation
Performance improvement
Employee training and development
Food spoilage prevention
Food plating and presentation
Food preparation and safety
Problem-solving
Staff Management
Baking and broiling skills
Certification
STCW
Timeline
Executive Sous Chef
Holland America Line
09.2022 - Current
Chef De Cuisine
Disney Cruise Line
07.2022 - 08.2022
STCW
07-2022
Sous Chef
Holland America Line
08.2017 - 05.2022
Chef De Partie
Holland America Line
08.2013 - 08.2017
Demi Chef De Partie
Holland America Line
02.2011 - 08.2013
Commis Cook
Royal Caribbean Cruise Line
12.2004 - 10.2010
Commis Chef
Hotel Taj Lands End
05.2004 - 11.2004
Mumbai University
Apprenticeship from Culinary Arts
Thomas Baptism Junior College
Bachelor Of Arts from Arts