+960*******

Dhaalu Atoll,Kandima Maldives

adfgek@r.postjobfree.com

linkedin.com/in/sanjay-joshi-186047ba

Sanjay Joshi

PROFILE

Started my career in the past 12 years ago, I thrived to challenge my skills as a chef who specialized in Italian, Mediterranean, European cuisines. working with the renowned luxury brand such as Hyatt, Marriott, Fairmont and many more has pushed me to thrived for the highest aspect of cooking techniques and work ethics. Engaging within different hotels and pre-opening several restaurants gave me a chance to experience a variety of unique cuisines methods such as Coastal Mediterranean, Modern European with gastronomy techniques, Poly Science Cuisines, and classic preparations.

Along the time, I gained deeper experiences and higher exposures to kitchen managing skills which include Food cost controlling, HACCP and ideal hygienic kitchen condition, as well as willingness to take upon tasks ownership and leading the fellow co-working and fostering strong teamwork.

● Responsible for the daily operations of the kitchen and provides professional leadership & direction to kitchen personnel.

● Ensures that all recipes food preparation and presentations meet the hotel’s specifications & commitment to quality.

● Train & educate staff on new menus items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.

● Responsible for the training and development of each staff to work independently and to be more efficient.

● Manage inventories, Food cost, requisitioning and the issuing of supplies and equipment for food production.

● Ensure the kitchen is HACCP compliance with the regulatory requirements for food handling, sanitation, and cleanliness.

Junior Sous Chef (Kitchen In-Charge)

Kandima Maldives 5*

Azure (Signature

Mediterranean Restaurant)

2019 OCT > Present

Resort,

EXPERIENCE

Fairmont Fujairah Beach Resort

Lava Beach Club and Restaurant

Fujairah, UAE

2017 NOV > 2019 OCT

Resort,

Chef de partie (Kitchen In-Charge)

First Beach Club to be opened in the Northern Emirates with mediterrAsian style cuisines.

- Awarded “The best beach club of the year” by Leaders in Hospitality 2018

- Awarded Leading Brunch Concept: Dupper; The Leaders in F&B Awards 2018 by Hotel & Catering News Middle East.

• A pre-opening kitchen team member, currently overlooking 6 Chefs and Stewarding in the shift.

• In-depth ability to develop taste recipes & techniques for food preparations / presentations.

• Maintained Hygiene Score by 98% per HACCP Standard since Oct 2018.

• Keeping open lines of communication regarding guest feedback on food quality.

• Expertise lies in working with A la carte restaurants, providing tip qualities service maintaining a professional demeanor.

• Personnel, providing team leadership, motivation & development.

Chef de partie

•Assisting Chef de cuisine for new menu launch of Amici and in his absence taking charge of the kitchen.

•Being departmental Trainer, I was responsible for Training the staff on a day to day basis about various things related to the kitchen.

•Managed daily kitchen operations with 10 staff members

•Assisting Chef de cuisine for Re-developed entire menu for 18 Degrees Restaurant at Hyatt Capital Gate Abu Dhabi

•Observe very strict kitchen sanitation and hygiene standards as per the ADFCA.

•Created Regional Italian menu for Mediterranean style Friday Brunch

•Demonstrated capacity to be responsible for the overall Wine & Cheese Nights.

Chef de partie

Hyatt Capital Gate Abu Dhabi

Abu Dhabi, UAE

18 Degrees signature

Mediterranean Restaurant

2015 SEP > 2017 JUNE

Yas Viceroy Hotel & Resorts

Abu Dhabi, UAE

Amici Italian signature restaurant

2017 JUNE > 2017 NOV

Chef de partie

Park Hyatt Goa Resort & Spa

Da-Luigi Fine dining Italian Restaurant

Goa, India

2015 JULY > 2015 SEP

Da -Luigi was awarded the 100% Italian Award, recognition for the most authentic Italian restaurant in India by The Indo-Italian Chamber of Commerce and Industry (IICCI) in 2013.

● Assisting Chef de cuisine for New Menu Launch of Da -Luigi and in his absence taking charge of the kitchen.

● To organize and sets up the assigned kitchen as effectively as possible to ensure smooth operation and maximize productivity.

● Responsible as Departmental Trainer for Italian Da -Luigi Kitchen.

● Maintains positive guest and colleague interactions with good working relationships.

Internship

Kitchen Apprentice

Commis Chef

Demi Chef de partie

Park Hyatt Goa Resort & Spa

Goa, India

2014 APRIL > 2015 JUNE

Park Hyatt Goa Resort & Spa

Goa, India

2012 NOV > 2014 MARCH

Park Hyatt Goa Resort & Spa

Goa, India

2009 OCT > 2012 OCT

Park Hyatt Goa Resort & Spa

Goa, India

2008 NOV > 2009 MAY

Amol Takkekar (Chef de Cuisine, Jumeirah Al Saadiyat Island Resort)

Email – adfgek@r.postjobfree.com, Mob : +971*********

Stefan Tanasijevic . (Chef de Cuisine, Edition by Marriott,Abu Dhabi)

Email – adfgek@r.postjobfree.com, Mob: +971*********

Diploma in Hotel Management & Catering Technology

Agnel Institute of Food & Culinary Science Verna,

Goa, India

2007-2008

WORK REFERENCE

AWARDS & ACHIEVEMENTS

• Awarded HYStar diamond for all the 4 quarters in Park Hyatt Goa in 2015.

• Cross exposure in Grand Hyatt Goa for 10 days in all the Kitchens of the Hotel.

• Part of various task force teams that went to Hyatt Regency Chennai, Grand Hyatt Goa.

• Secured 1st position in in-house Park Hyatt Goa Master Chef competition 2014.

• First Runner up in Goan Chef Challenge - Goan Chef Awards 2015 in the International Cuisine.

Languages literacy – English, Hindi (Speaking, Reading, Listening, Writing)

Computer literacy

Microsoft Office (Word, Excel, PPT, Outlook)

MICROS-Fidelio (Purchasing & Cost Control Purposes)

I Scala (Purchase Purpose)

EDUCATION

SKILLS & LITERACY

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