Resume

Santosh Patil

E***, poonam Orchid,

Yashwant Nagar, Virar, West,

Mumbai (401203)

Email - ac6eqf@r.postjobfree.com

Mobile - 0091 – 973*******

Personal Statement

Experienced and innovative culinary professional with over 15 years experience of working in a variety of establishments that include more that 3000 capacity passenger’s cruise ship and 4 and 5 star Hotels. An experienced Sous chef fuelled with passion & creativity. Hardworking and self motivated with a proven record of responsibility. Possessing excellent organisational skills and highly efficient with a keen eye for detail. A good team spirit and deadline orientated able to efficiently manage kitchen operations and supervise staff. Fully aware of health and safety issues, HACCP, sanitation and cleanliness. Ready and qualified for the next stage in a successful career and currently looking for a suitable chef role with an ambitious and exciting company controls.

Personal Achievements

Opening team member of biggest ship in the fleet Britannia.

Set up and launch of new Fathom Brand.

Participated in Bacardi Chef Competition.

Best quality food, Service and CSQ Team Award.

Awarded as runner up for the best Diet Chef Food.

Participated Nestle young star chef competition.

Areas of Expertise

Menu planning & production, Kitchen management.

Fusion cooking,Team building skills.

Wastage control,portation control.

Commissary kitchen,Menu Enginerring.

Inventory and stock control.

Staff recruiting,staff training.

Employment History

Presently working as Head chef in Krishna Palace Hotel Mumbai

Oversees food operations for fine dining restaurant,room service,banquets .

Directly manage 62 staff,including traning and development of team .

Responsible for delivering high quality and great tasting food .

Creative and innovative with presention of food for guest .

Prepaid menu for corporate events,wedding and birthday parties .

Organize utilizing the best way to save cost and manage time whether preparing simple short orders.

worked as Sous Chef, Fathom Brand, Carnival .

Oversee food operations for buffet and speciality outlets .

Directly manage a team of 22 staff,including training and development of team .

Review and update menu on regularly .

Achievements:

Introduced a formal development programme for trainee chefs.

Follows procedure to maintain USPH standards and good hygiene.

Maintain the food cost well with the minimum wastage and recycling of food.

Reviewed processes within the galley and implemented improvements resulting in

Improved service delivery times.

Worked as Snr. CDP Select, ( jnr sous chef) P&O Cruises, Carnival UK

In charge of the fine dining restaurant

Worked personally with Celebrity Chef Marco Pierre White, James Martin,

Gary Rhodes and Atul Kocher.

Representative for the HESS through galley department.

Ships Welfare Committee member.

Asst Cook, Taj Mahal Hotel, Palace and Tower, Colaba Mumbai

Worked on the live counters, preparation and production of food.

Worked in Fine Dining Ala Carte Restaurant

Apprentice Cook, The Ambassador Hotel, Mumbai .

Worked as a general cook in various kitchens and gained experience from my senior chefs.

Previous roles

Sous chef

Fathom brand carnival

On Board

Snr CDP Select ( jnr sous chef)

P&O Cruises (Carnival UK)

On Board

Asst Cook

Taj Mahal Hotel, Palace and Tower

Mumbai

Apprentice Cook

The Ambassador Hotel

Mumbai

Education

Professional Qualifications

HYGIENE LEVEL 3 Completed (On Board)

FOOD PRODUCTION GENERAL (N.C.V.T) (3 Years Course)

Basic Fire Fitting Course completed

First Aider

College/School

HSSC B - Grade (In year 2000)

SSC B – Grade (In year 1998)

Completed basic computer course MS-OFFICE from sky computer education.

Windows, Ms –paint, Word pad, Office word, Office excel, Power point

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