VISHWAS THAKOR
DAUND PUNE
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.
Overview
13
13
years of professional experience
Work History
Chef De Partie
COCOON HOTEL
Sangli
03.2024 - Current
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Organized the daily mise en place in order to prepare meals efficiently.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
Commi 1st
HOTEL GREAT MARATHA
Sangli
09.2022 - 01.2024
- Developed and implemented new menu items to meet customer needs.
- Ensured compliance with food safety regulations.
- Analyzed financial statements to identify cost-saving opportunities.
- Planned menus based on seasonal availability of ingredients.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Trained new hires in proper kitchen procedures.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
COMMI 2nd
HOTEL SEASON FOUR
Sangli
09.2017 - 04.2020
- Ensured all food was stored properly in accordance with safety regulations.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Checked quality of raw materials before use to ensure freshness.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Took initiative in suggesting new menu items or updating existing ones based on customer feedback.
Commi 3rd
HOTEL SAYAJI
KOLHAPUR
01.2017 - 08.2017
- Operated a variety of machinery and tools safely and efficiently.
- Managed inventory and supplies to ensure materials were available when needed.
- Worked effectively in team environments to make the workplace more productive.
F T C
HOTEL SAYAJI KOLHAPUR .
KOLHAPUR
10.2016 - 01.2017
- Ensured all food was stored properly in accordance with safety regulations.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Maintained a clean working area at all times in compliance with health codes.
Industrial Trainee
Le Meridien pune
Pune
03.2012 - 08.2012
- Supported team by operating equipment.
- Conducted regular inspections of facilities to identify potential safety hazards.
Education
DIPLOMA IN HOTEL MANAGEMENT - Hotel Management
KOHINNOR COLLEGE CATERING AN TECHNOLOGY
SANGLI04-2012
HIGHER SECONDARY SCHOOL - Science
Sheth Jyoti Prasad Vidyalaya Daund
DAUND PUNE 02-2011
SECONDARY SCHOOL - S S C
Mount Sinai English School
SANGLI 03-2008
Skills
- Portion standards
- Garnishes
- Proper food handling
- Food allergy safety
- Menu development
- Food presentation
- Fish cookery
- Poultry cookery
- Food cost control
- Food spoilage prevention
Languages
Marathi
First Language
English
Elementary (A2)
A2
Hindi
Advanced (C1)
C1
Timeline
Chef De Partie
COCOON HOTEL
03.2024 - Current
Commi 1st
HOTEL GREAT MARATHA
09.2022 - 01.2024
COMMI 2nd
HOTEL SEASON FOUR
09.2017 - 04.2020
Commi 3rd
HOTEL SAYAJI
01.2017 - 08.2017
F T C
HOTEL SAYAJI KOLHAPUR .
10.2016 - 01.2017
Industrial Trainee
Le Meridien pune
03.2012 - 08.2012
DIPLOMA IN HOTEL MANAGEMENT - Hotel Management
KOHINNOR COLLEGE CATERING AN TECHNOLOGY
HIGHER SECONDARY SCHOOL - Science
Sheth Jyoti Prasad Vidyalaya Daund
SECONDARY SCHOOL - S S C
Mount Sinai English School
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