Chinese Executive Chef

RESUME

Have ** years rich experience in making delicious healthy dishes in star hotels and

leading restaurants. Expert in making food at reduced cost without compromising on quality and taste. Have got training from chefs of various star hotels and so expertise in quality procedures and regulations to be followed while making food. Also specialized in preparing menu for the day, with good combinations to attract customers. Can handle high pressure environments and make dishes of good taste and health for large volumes in stipulated time efficiently. Also efficiently managing a team of chefs and cooks and conducted training for them to handle tasks efficiently, confidently and make good delicious dishes.

Prasad Ashok Pawar

301 Shantinathji Apartment,

Bhavani Shankar Road,

Dadar Mumbai 400028

Cell nos – +91-989*******/913-***-****

Email id – *************@*****.***

Objective:

To utilize my abilities and experience of managing a team making special variety dishes of different countries in a professional rewarding environment. Education:

Diploma holder in Trade Test of Food Production in May 2003 with first class Internship in TAJ STATS AIR CATERERS Mumbai for 2 year (From June 2003 to June 2005) .

Completed certified American Culinary foundation course in January 2012 with first class.

Achievements and skills:

Have the ability and experience to prepare quality variety dishes in the stipulated time.

Have expertise in variety of techniques in cooking to prepare healthy tasty dishes

Have excellent managerial ability and have managed various teams with great efficiency.

Have ability to produce cost-effective quality healthy delicious dishes by appropriate

planning

Have experience of managing all operations related to dish in star hotels.

Have got many appreciation and certification, for making excellent new delicious dishes.

Strengths:

Can handle and prepare delicious quality healthy food to handle large orders in stipulated time.

Efficient in making different delicious menu charts to attract customers

Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the organization as well as satisfactions to customers

Work History:

Current Job Position:

Vikings Ocean

Position – Chef de partie

Tenure – 8

th

June 2018 till date

Responsibilities:

1. In charge of Station head &Responsible of managing and delivering quality delicious food by managing a team of 5 cooks & direct reporting to Executive chef. 2. U.S.P.H. Rules & regulation are followed under the company policy& also ensure that the same guidelines are followed by the team.

3. I specialize in presenting delicious Indian, Continental cold food and Chinese foods. 4. I take the responsibility of maintaining all the inventories required for food department..

5. Responsible of assigning menus for the day and present different variety menus on different days.

Royal Caribbean International Cruise Company, USA (MIAMI) Commii II from 20th June 2008 to 10

th

September 2009

Commii I from 15th October 2009 to 20

th

June 2014

CDP temporary position commenced dated 10the October 2014 & got the permanent position in 20

th

December 2015

Chef de partie – From 20

th

December 2015 till 25

th

February 2018.

Contract from 1st August 2017 till 1st February 2018 Contract from 1st October 2016 till 1st June 2017

Responsibilities:

1. Responsible of managing and delivering quality delicious food by managing a team of 10 cooks.

2. I specialize in presenting delicious Indian, Continental cold food and Chinese foods. 3. Responsible of maintaining all the inventories required for food department. 4. I am responsible of assigning menus for the day and present different variety menus on different days.

Mars Hotel Group, INDIA (MUMBAI)

Commii I from 12

th

January 2008 to 25

th

May 2008

Responsibilities:

1. As a chef I took the responsibility of making new delicious healthy dishes for breakfast, lunch, and dinner.

2. Manages the team of 5 cooks and was reporting to chief chef. 3. I was appreciated for establishing clear rules and regulations while making dishes which helped the team mates to follow guidelines and prepare healthy delicious dishes. Qatar Airways, DOHA QATAR

Commii III 10th

July 2005 – 18

th

September 2007

Responsibilities:

1. Took the responsibility of entire dish making process along with the team of 15 chef and delivered quality, delicious dishes.

2. I specialized in making Chinese dishes and sea foods in the restaurant which was favorite dish among customers visiting the Aeroes.

.

Rodas Hotel Group, INDIA ( MUMBAI )

Commii III, 21st March 2004 – 31

st

May 2005

Responsibilities:

1. As a cook I was assigned the responsibilities of making dishes mainly sea foods and meats.

2. Expertise in roasting, grilled foods and baking dishes which are favorite dishes of customers of RODAS.

3. Apart from non-vegetarian also expertise in making vegetarian dishes and was assigned the task of making side items using vegetables and fresh fruits juices of various varieties.

4. I used my innovative style in making the fresh fruit juices by adding heath complements like herbs and spices which adds apart from health taste and flavor. Languages Known:

English, Hindi, Marathi & Spanish

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