Rutvik Rane

Austin Texas *****, 541-***-****, +91-917*******

adx6o5@r.postjobfree.com

Professional Summary

Determined Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over 3.5 years of experience in busy, high-end restaurant environments. Talented continental, Italian, Mediterranean and Indian cuisine Chef with knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activities in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities. Capable of handling a whole restaurant and banquet team.

Skills

• Food Preparation Menu Development

• High hygiene Standards Special Preparation Request

• Stocking and Replenishing Commanding Leadership Style

• Menu Planning\ Wine Pairing Operations Support

• Professional Platting Skills Managing Associates

• Food Spoilage Prevention Training Freshers

• Duty Chart Preparation Cultural Activities participation Work History

JW Marriott, Austin Texas. 25.01.2022- Current

• Handling Multiple Sections Of the all day dining restaurant. (Corner)

• Food Preparation and plating.

• Daily Preparations and Execution of food.

• Working for high quantity Banquet functions (Buffet & Platted)

Trident Hotel Mumbai, Nariman Point

• Demi chef de Partie 15.12.2018- 17.12.2021

• Prepared daily menu items to quickly deliver guests upon request.

• Ordered new ingredients and supplies to meet expected needs.

• Assisted the Sous Chefs with ingredients preparation in support of recipes designed by the Head chef.

• Rotated through all prep stations to learn different techniques.

• Planned and directed high-volume food preparation in fast pace.

• Maintained well-organized mise- en-place to keep work efficient and consistent.

• Produced Revolutionary multicuisine menu offerings to put the establishment on the local and national map.

• Performed Stock rotation and inventory control to provide list of low stock kitchen items.

• Learned specific cutting techniques for vegetables and different types of meats.

• Organizing and cleaning counter tops, work space, kitchen floor, coolers and freezers.

• Prepared different types of meats, poultries and fish with different cooking techniques.

• Rotated stock daily for according to FIFO method. Education

• B.Sc. Hospitality Studies 2015-2018

Anjuman-i-Islam IHMCT, Mumbai University

• HSc 2013-2014, Maharashtra State Board

Accomplishments

• Won “employee of the quarter” award for excellent Performance in Menu planning food Preparation and Quality Service.

• Created a complete Menu of the Mediterranean Restaurant alongside the Executive Chef.

• Managed a team of 7 members with well efficiency. Reference

• Rohan Malwankar- Executive Chef, Courtyard Marriott Bangalore. +91-992*******.

• Swapnil Chandawale- Executive Chef, Hyatt Pune. +91-983*******.