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Head Chef. F&B

Mumbai, MH, India
As per company policy.
March 29, 2018

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Flat No-***, A Wing Shree Sai Shraddha CHS,

L.T Road No 4, Near Tiwari Hospital,

Goregaon (West), Mumbai - 400062

Mobile : +91-913*******

Email id :

Passport No. : M1343614 Expiry dt. : 17 Aug. 2024

Date of Birth : 17 Oct. 1974


Kitchen Setup Menu designing Customer Delight Engaging Employees Proactively


Offering over 23 years of experience as HOSPITALITY – KITCHEN.

Possess extensive knowledge in supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.

Experience in planning and directing food preparation in a kitchen.

Experience in plan and price menu items, order supplies, and keep records and accounts.

Possess motivational management style with a record of being able to deliver positive results independently & under pressure


I am looking ahead to work in a professional, growth oriented organization, where in one can make significant contribution to the success of the organization. Seeking a position that involves creativity, challenges and that provides me, an opportunity to constantly strive to explore, innovate & excel in attaining organizational and my individual goals. A consistently dependable team player, I can thrive in a high-pressure environment, enjoy the challenges of meeting deadlines and lead a team successfully.


Good analytical, interpersonal, communication & listening skills coupled with dedication and sincerity towards the assigned job .Good team leader, Team building, Problem solving, Budget requirement,Mentor, Good Supervision, Motivate the staff, Menu planning,Company’s value and proposition,Development and creativity, HACCP training to staff, Cost management, Daily reports to staff.


3 years apprentice cook training from Taj Mahal Luxurious Hotel in Mumbai.

Completed Secondary Board Examination in year 1993.

Completed MS Office – Basic Computer Course (MS Word, MS Excel, MS Power Point & Internet)

Completed Training of USPH/HACCP of food sanitation safety & microbiology.

Completed Training of environment management basics from Holland America Line.


Jasmi’s Corporation W.L.L in Le Chocolate Bahrain

(Head Chef - April 2017 to January 2018)

Le Chocolate, Bahrain is a ambience stepped in history, complemented by a richness of culture. This Company brings world class luxury with the warmth of Italian food in an experience that is unmistakably Majestic .It has Sister Company like, Tony Romas, Jasmis, Dejajo, Arabic cuisine called Marash. It has 5 Le.Chocolate outlets franchised under Jasmi’s Corporation. It is a HACCP approved Cuisine.

Worked as a Head Chef with a team of 18 Chefs a award winning repertoire for 10 years of Italian cuisine traditions. Le Chocolate specialize in Italian cuisine with Hot & Cold section. Jasper hot coal grill for non-vegetarian food to be ordered and prepared according to the guest requirements and special care is taken for potential allergens. Planning, enhancing menus and creating innovative food according to Italian cuisine with International standard.

Tulie Restaurant French cuisine ( Abu dhabi)

(Head Chef - April 2015 to November 2016)

In charge of running a Restaurant kitchen with a team of 16 Chefs. Responsible for ensuring that the restaurant operates efficiently and profitability that customers are given world class culinary experience.

Silver Sea Cruise Line ( USA) SIX STAR Cruise Line

(Senior Chef de partie - April 2010 to December 2014)

I was working here as Senior Chef de partie in Fish, Sauce, Veg & Roast section in main kitchen and sharing best culinary knowledge on kitchen menu. Menu planning, Maintain high class hygiene standards. Preparing world class menu with best quality of plate presentation for the VIP guest.

Holland America Cruise Line ( USA ) SIX STAR Cruise Line

(Chef de partie - January 2008 to January 2010)

A award winning restaurant kitchen called (PINNACLE) in Holland America Cruise Line in Veendam Ship. Pinnacle is a luxurious Restaurant where guest are inspired to relax and indulge the world class menu. From Atop a high view of overlooking the ocean.

I was solely responsible to prepare food orders in Hot section for 50 covers in Pinnacle restaurant. Pinnacle menu changes based on the season. A constantly evolving menu gives more knowledge to us.

MSC Cruise Line is a Italian cuisine Cruise Line based in Naples

(Junior Chef de partie – May 2007 to November 2007)

Team of 90 Chefs, Guaranteed top class service provided for the guests. Main comprehensive product knowledge including ingredients & equipment for appropriate adjustment to kitchen operation and establishing good working standards. Coordinating with other employees for good working atmosphere, helping team to build up sound congenial climate.

P & O Cruise Line ( United Kingdom)

(Junior Chef de partie - December 2002 to September 2006)

P&O Cruise Line is a British / American Cruise Line.

A team of 110 professional Chefs to give a top class service to the guest .Ensure that outstanding culinary technical skill are maintained, to maintained the highest standards of cuisine is produced.

Carnival Cruise Line. ( USA)

(Assistant cook - Jan 1999 to July 2002)

Managed all day to day tasks in the kitchen & assisted by Chef de partie. Monitor daily food cost flash and act accordingly to reduce cost.

Taj Mahal Luxurious Hotel

(Assistant cook - November 1996 to November 1998)

Managing the team within the kitchen. Prepare in advance food, beverage, material and equipment needed for the service.

Key Responsibilities

Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants

Chef In-charge of plating desserts for Lunch and Dinner for waterfront dining restaurant

Prepared different kinds of sauces and compotes that is required for plating desserts for the day

Ensured that the food is prepared at proper standards by maintaining good hygiene practices

Maintained Cleanliness at all times and ensured that all food products are labelled according to the company’s

standards and policy

Determine how food should be presented, and create decorative food displays.

Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Estimate amounts and costs of required supplies, such as food and ingredients.

Inspect supplies, equipment, and work areas to ensure conformance to established standards.

Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

Monitor sanitation practices to ensure that employees follow standards and regulations.

Order or requisition food and other supplies needed to ensure efficient operation.

Recruit and hire staff, including cooks and other kitchen workers.

Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.

Arrange for equipment purchases and repairs.

Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.

Meet with sales representatives in order to negotiate prices and order supplies.

Supervise and coordinate activities of cooks and workers engaged in food preparation.

Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.

Check the quality of raw and cooked food products to ensure that standards are met.

Check the quantity and quality of received products.

Demonstrate new cooking techniques and equipment to staff.

Record production and operational data on specified forms.

Coordinate planning, budgeting, and purchasing for all the food operations


Quick learner & adapts well to changes and pressure in work place

Managing relationships & working efficiently with diverse groups of people

Committed to meeting deadlines and schedules

Leadership skills to lead projects & handle work independently


English, Hindi, Marathi (Speak, Read, Write)


Reading, Making New Friends & Learning New Things

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