Chandrakant (Chan) Ghude ServSafe Certified

**** ********* **, *** **** CA 95131 603-***-**** adxygl@r.postjobfree.com PROFESSIONAL GOAL

Mastering Culinary Arts, excelling in food production, kitchen management and business operations while continuously enhancing knowledge and skills to create exceptional dining experiences. Dedicated to professional growth, innovation, and leadership in the culinary industry.

EDUCATION and CREDENTIALS

• Bachelor of Science in Hospitality Studies and Catering Services, Kohinoor College Of Hotel & Tourism Management Studies, Mumbai, India, 08/2011 to 05/2014

• Chef Apprenticeship Program (two semesters), Johnson County Community College, Overland Park, KS, 01/2016 to 12/2016

FORMAL TRAINING SKILLS

• Educated in the arts and science of cooking as an essential part of Hospitality

• Mastery and advanced training of kitchen operations specializing in Culinary Arts

• Hotel kitchen operations using state-of-the-art equipment

• Presentation and garnishment of elaborate international cuisine including French, Italian, Indian, Oriental, American and Mexican

• Quantity and quality food preparation and presentation for banquets and parties WORK HISTORY

Silicon Valley Capital Club, San Jose, CA Sous Chef, Oct 2022 to Current Responsibilities included:

• Collaborating with the executive Chef to develop menu concepts and deliver high- quality dishes.

• Contributing menu planning for parties and special occasions hosted at the club.

• Monitor Inventory and ordering new ingredients as needed

• Ensuring a safe and sanitary environment by enforcing kitchen staff's adherence to health and safety codes.

• Recruit and train new kitchen employees to help restaurant reach its goals. Stirrups Restaurant @World Equestrian Center, Ocala, FL Culinary Supervisor, July 2021 to Aug 2022

Responsibilities included:

• Professional food presentation

• Institution and batch cooking

• Excelled at all stations for fine dining restaurant including Garde Manger, saute, grill, inside expo, and outside expo.

• Train and supervise kitchen staff in preparation of menu items, equipment handling and safety measures.

• Visually inspect, select and use only the highest quality product in preparation of menu items.

• Assist with maintaining and improving departmental operation standards.

• Promote good team member morale,team values and ensure a high level of commitment and pride.

Topeka Country Club, Topeka, KS Grill & Line Cook Feb 2019 - June 2021

• Responsible for all grilled, sautéed and fried food preparation and cooking including beef, poultry, pork, and seafood in accordance with recipes.

• Duties included various kitchen cleaning and organization tasks.

• Organize and execute daily production and prep lists via approval by the Sous Chef.

• Trained and mentored new kitchen staff.

Olive Garden (Darden Group) Miami, FL and Topeka KS Server May 2018 - Oct 2018 and Nov 2018 – March 2019

• Market appetizers, wine pairing selections and dessert choices when appropriate

• Obtain and timely serve accurate beverage, appetizer, entree and dessert orders Assist team members to ensure service exceeds all guests' expectations

• Resolve guest concerns in a professional manner

• Communicate with kitchen staff or Manager as necessary Omni Mount Washington Resort, Bretton Woods,NH

Internship Dec 2014- Dec 2015

• Station set up in accordance with hotel standards

• Safe and proper use of specialized equipment and different type of foods served

• Maintain clean work station, utilizing good sanitation and organization skills

• Prepare and serve breakfast, lunch and dinner

JW Marriott Hotel, Mumbai, India Trainee, Dec 2012- March 2013

• Station set up in accordance with hotel standards

• Safe and proper use of specialized equipment and different type of foods served

• Maintain clean work station, utilizing good sanitation and organization skills

• Mise en place for various courses of the restaurant, such as menus for pastas

• Salad preparations with various dressings

PERSONAL SKILLS

• Strong attention to safe food handling

• Time management

• High energy and adaptability

• Flexible schedule capability

• Committed team player

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