CURRICULUM VITAE

Name: VIVEK P.SAWANT

ADDRESS : ** ******* **** *******,**, l3s1c8, CANADA.

DATE OF BIRTH : 19th APRIL 1983

GENDER : MALE

MARATIAL STATUS: MARRIED

PHONE NO : 647-***-****

E-MAIL ID : accwh8@r.postjobfree.com

EDUCATIONAL QUALIFICATIONS : Bachelor Of Science, Diploma in Hotel

Management (Culinary Chef) .

LANGUAGE PROFICIENCY: ENGLISH, HINDI .

PROFESSIONAL QUALIFICATION:

In 2003 procured a certificate of Diploma in computer software

management.

In 1999 procured a certificate of Diploma in Food /sanitary /

Hygiene (health) inspector.

In 2005 procured a certificate in serve safe (HACCP) accredited by

the American National Standards Institute - Conference for Food

Protection.

In 2007 procured a certificate in International Hotel management

Diploma from CANADA, Program jointly organized by IHM, Mumbai

India and Niagara on the Lake Culinary School Ontario ( CANADA)

OBJECTIVES:

To be a part of a very spirited and challenging environment

where my Knowledge and Experience can be shared and enriched.

Undertake challenging tasks and crave for learning new things.

Looking for opportunities where I can improve my leadership and

Managerial skills.

Skills / Knowledge

. International food strategy development And planning

. Planning and Organizing mass Food,production operations

. Assist All types of customer queries related to Food

Gourmet Food critic.

. Hiring and Training to all food service Staff.

. Marketing of gourmet products

. Research & Development of new food Techniques

Expertise in understanding of all types of foreign food

product.

. Practice innovation and NEW PRODUCT DEVELOPMMENT in gourmet product

stuff.

. Meat Fabrication,Nutritional Cooking,Food preservation techniques.

. Expertise in balance diet

. Consulting on all type of cuisines & healthy nutritious food.

EXPERIENCE:

1.February 2004 to march 2006:

Worked as a Chef in Good Man Caf an Italian restaurant,Lamington road,

Girgaon chowpatty.

Job Responsibilities:

. Preparing All traditional Italian menus

.

. Take party orders and do the caterings.

Reporting to the Owner of

restaurant.

2. January 2007 to December 2007:

Worked as Chef De Partie in HOTEL GIARDANO (Vintage group of hotels),

QueenStreet, Niagara on the Lake, Ontario, CANADA.(Evening Session)

Job Responsibilities:

. Preparing All Kinds of Italian foods

Pastas, Continental

Soups,Italian Panini's, Meat

Sauces, Italian Breads, Cooking

meats in Italian

and Continental style, Meat

Lasagna,Italian

Pizza's, Italian Salads.

. Maintain high quality hygiene standard

in the caf

. Interact with the guest in order to

help them understand menu etc.

. Keep records related to

purchase,wastage, stock balance and

ordering.

. Make special order for the guest on

prior request.

3. January 2007 to December 2007:

Worked as Chef De Partie in Shaw Caf Hotel (queens landing hotel group)

And Gourmet store NOTL CANADA ( morning session)

Job Responsibilities:

. Preparing different variety of

Sandwiches, salads and pastas

. Interact with the guest in order to

help them

understand menu etc.

. Keep records related to

purchase,wastage, stock

balance and ordering.

. Reporting to the exe.chef.

4.January 2008 to march 2008 :

Worked as BAKER in TIM HORTONS, ALBION RD, Toronto, Canada ( morning

session)

Job Responsibilities:

. Maintain high quality performance

Standard in

the kitchen

. Reporting to the branch manager

related to

Entire operation, food

quality and food cost .

. Successfully train,mentor and

motivate

kitchen

staff to provide high quality service.

5. November 2008 to January 2010:

Worked as EXE. SOUS CHEF IN Caf Basilico, INDIA (Awarded top 5

restaurants Of the year 2009)

Job Responsibilities:

. In overall charge of busy kitchen

operations.

Organizing staff restaurant

schedule & Menu

planning weekly and monthly kitchen

operations and activities

. Managing and maintaining high

Performance.

. Successfully train, mentor and

motivate kitchen

staff

to provide high quality service

Keep records related to purchase,wastage, stoc

balance and ordering.

6. January 2010 to may 2011:

Worked as Chef (R & D) / Food specialist in "Chenab impex" Leading

International Gourmetfood importing organization, INDIA.

Job responsibilities:

. Study the customer demand of

international food Products & Market

research .

. Organised the seminar related to

gourmet food and help people to

understand about the

international foods benefits.

. Study the imported gourmetfood and

understand the Quality

. Solve all types of customer queries

related to food .

. Maintain overall hygiene and

sanitation in store area & keep them

healthy .

. Manage entire operation of food

demonstration and Other activity and

make it smooth.

. Train and educate all the staff

about the

handling of All types of food products and to

minimize wastage. Maintain healthy relation

with the customer/client,

This is key of success.

. Train our promoter's how to

Interact With client when they are

promoting in

retail Stores. Also visit chefs of high end

restaurants and Hotels and help them

introduce our products in their recipes

. Conduct seminars of healthy &

nutritional food diet.

7. May 2011 to Jan 2013 :

Working as Chef in Future Group Retail pvt. Ltd.INDIA

Job Responsibilities:

. In overall charge of busy kitchen

operations.

Organizing staff schedules and menus

. Planning weekly kitchen operations

and activities

. Managing and maintainining high

Performance

. Successfully train, mentor and

motivate staff to provide high

quality service

. Keep records related to purchase,

wastage, stock balance and ordering.

8. Jan 2013 - Nov 2013:

Worked as Chef / Sr. Executive (R & D) New Product Development &

Production Manager (Snacks - International Division) for Hindustan

Unilever Limited, Nasik, India .

Job Responsibilities:

. Forming product development process

-Discovery - development - iteration

- documentation .

. Developing new recipe processes,

packaging alternatives, updating

manufacturing process.

. Handling all international clients

projects, following R & D processes

in order to expand product range and

business .

. Have had develop no. of Indian and

international product range like

chutneys, curry paste, spices mix, soup mixes, snacks and

commercialized them .

. Preparing commercial non.veg snacks

for foreign customers like meat

cutlets, samosa, wrap etc.

. After innovating new food product

order required machinery / resources

to commercialize and freeze the

Project.

. Discuss and identify raw material

(ingredients) alternatives.

. Work out cost and time estimates.

. The creative conversion of body of

knowledge in to relevant lab

samples, validated through tasting

panels.

. Converting lab samples in to

commercial products through rigorous

tasting and analysis.

. Finalizing product for buyer /

marketing after commercial trial,

observation period, testing and

analysis .

. Work out transition from lab trial

to factory commercial

9. Nov 2013 - till

Working as Centralised Production Chef in ARAMARK CANADA ( MNC).

Hobbies & Interest : Food Critic, Nutritional Cooking, Debates, Reading,

Travelling.

I, hereby confirm that the above information is accurate at full of my

Knowledge .

Regards,

Vivek P.Sawant

CEll: 647-***-****

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