Santosh Pundalik Wadekar

Resi. Address: *, Shri ganesh chs,ganesh nagar, Sanman Singh road, Near

navjeevan polytechnic, Bhandup (W), Mumbai - 400 078. India Mobile: +919*********

Email : ady2um@r.postjobfree.com

Skype ID: SantoshPWadekar

Completed advanced STCW COURSES 2021 & holds INDIAN, Bahamas, Bermuda seaman books & valid USA C1D VISA Expiring 2024,INDIAN CDC NO:10ZL7781 expiring on 2028.

Career Objective: Seeking a position to utilize my skills and abilities in Royal Caribbean cruise line that offers professional growth while being resourceful, innovative and flexible.

Educational History:

Mumbai University in the year 2006-- Passed B.A (Sociology). Institute of hotel management and catering technology, applied Nutrition, Dadar, Mumbai, 2002-03-- Completed six weeks certificate course of Distance Education in Cookery

Naval Institute of Technology, Colaba, and Mumbai.1999-2003-- Three- year full time Diploma in Hotel Management and catering technology examination held by M.S.B.T.E.

Maharastra state board in the year 1998-- Passed Higher Secondary School Certificate Examination

Maharashtra State Board in the year 1994-- Passed S.S.C. Examination. Professional Experience:

CMI Cruises as(500836) Chef de Partie from feb 18th 2022 till august 08th 2022 as butcher,griller,roast cook and hot appetiser man P&O Cruises as (Id 815949) Chef de Partie from December 20th 2018 till 26th November 2019.

G&P River ship management from 27th June 2018 till 5th september 2018 on board working as a junior chef with English/German passenger of capacity 180 guest Global Cruises onboard ship Marco polo as a sauce cook from24th December2016 till 1st august 2017.

Sky sea golden era as a 2nd cook from 18th July 2015 till 12th march 2016 in special orders & rice and pasta station

Celebrity Cruises,(Id 883776)from 1st july 2014 till 1 st march 2015, ship Silhouette,(solstice class) catering for 4000+ passengers registered i n Malta, worked as 2nd cook.

●Worked for Lido outlet in Asian s tation (Indian curries) for almost 1000 plus guest, further was transferred to qsine specialty restaurant through the contract.

●Responsible for ordering raw materials & collecting them on daily basis. Making mise en place of my station, l ike making all gravies and curries starters, veg preparation, marinating of food finally cooking and plating the food before service in large volumes for around 200 guests on daily basis.

●Attended the boat drills and safety exercises as required by maritime laws and company.

●Had interacted with guest following celebrity star policy.

●Followed USPH hygiene and sanitation standards very strictly. Al Manzil Hotel, Bahrain worked as Sous Chef for this apartment hotel located in Bahrain since 18th may 2013 till august 2013

● Plan menu & indenting, ordering & receiving of raw materials, check s tock, s trict monitoring of wastage.

● Check punctuality, hygiene &, mise en place of every department and plan accordingly.

● Control departmental expenses including food costs and other, in l ine with business levels If any discrepancy regarding s tandard, food complains, hygiene, safety, and punctuality report to executive chef to take corrective measure.

● Maintain all files of production department on regular basis. Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction through daily guest meeting personally.

● Ensure all equipments &utensils working properly and do accordingly. Control on the expenses of raw materials, fuels and gas supply.

● Stand on the pickup counter monitor all ala Carte order and ensure proper delivery of the food. & Buffet food. Check buffet replenishment on time.

● Check the personal grooming and hygiene standard of the kitchen. Close the shift in night and maintain nice coordination between f & b service & production. Any official or personal disputes of s taff, which can affect our operation, discuss the same with management.

● Maintain FIFO. Plan the shift as per requirement with prior information of chef de partie.

● Check the mise en place of Indian department. Prepare buffet menu dish and gravies as per standard recipe.

● Maintain hygiene, safety, cleaning in the department.

● Meet the guest occasionally and take the feedback about his preparations. Receiving of fruits, vegetables, & other raw materials. Avoid wastage in the department.

● Stand on the pickup counter monitor all ala Carte order and ensure proper delivery of the food. & Buffet food.

The Roa Hotel, Mumbai Sous Chef, since 1st Dec 2012 till 14th may 2013, mainly in charge of the entire operation of the food production area of this 3 star property reporting to the director and executive chef.

● Responsible for staffing, Menu Planning, training, food cost controlling and smooth functioning of the entire Food & Beverage production. Organizing menu for banquet function, Guiding teamwith leadership, procuring and eliminating wastage.

● Maintaining hygiene procedure in the kitchen, proficient, for preparing ready mass international versed H.A.C.C.P. standard quality system.

● Responsible for Interviewing and hiring new talents.

● Responsible for planning and enhancing menus and creative cuisine preparation in line with the international standards.

● Involvement in menu and product research and development. Also organizing food trials and standardizing of recipes.

● Responsible for the market survey for different suppliers and finalizing vendors.

● Setting up the buffet stations and the Props for the restaurant.

● Responsible for imparting sanitation training to kitchen personnel via regular meetings, conducting training and motivation programs & maintaining the highest standards of health and hygiene. Ensuring consistency, quality, cost effectiveness and highest level of sanitation.

● Supervise activities of all kitchen staff, responsible for performance management of staff including discipline.

● Entrusted with the task of Planning and implementing effective skills training programs in conjunction with the Training Manager and Departmental Trainers.

● Equipment performance monitoring, demonstrate use of new equipment.

● Other responsibilities include upkeep, maintenance and hygiene of the Kitchen, ensures appropriate health and safety standards, FOOD SAFE practices; food forecasting, ordering of food supplies on board & maintaining optimum levels of food inventories.

Harilela Hospitality, Singapore, Chef de Partie, and promoted as Sous chef, April 30, 2010 – Oct 2012.

●Worked in the Changi International Airport, Singapore Indian section in departure transit area

● Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction through daily guest meeting personally.

● Ensure all equipments and utensils working properly and do accordingly. Control on the expenses of raw materials, fuels and gas supply.

● Stand on the pickup counter monitor all ala Carte order and ensure proper delivery of the food. & Buffet food.

● Check buffet replenishment on time.

● Check the personal grooming and hygiene standard of the kitchen. Close the shift in night and maintain nice coordination between f & b service & production. Any official or personal disputes of staff, which can affect our operation, discuss the same with executive chef.

● Maintain FIFO. Plan the shift as per requirement with prior information of Sous chef& exec.chef.Check the mise en place of Indian department.

● Prepare buffet menu dish and gravies as per standard recipe.

● Maintain hygiene, safety, cleaning in the department.

● Meet the guest occasionally and take the feedback about his preparations.

● Receiving fruits, vegetables, & other raw materials. Avoid wastage in the department. Stand on the pickup counter monitor all ala carte order and ensure proper delivery of the food. & Buffet food.

● Handling the kitchen in the absence of sr. sous chef and executive chef.

● Responsible for smooth function of the kitchen, preparation, cooking, presentation of the meal in the outlet.

● Enforcing strict health and hygiene standards with regards to (CAAS) civil aviation authority of Singapore & HACCP.

● Responsible for ordering of meats, fruits, vegetables, dry stores, dairy products.

● Responsible day to day operations of the kitchen Hemant decorator & caterers,chef 8th June 2008 till 3rd April 2010

● Responsible for the banqueting operations mostly for marriage functions and reporting directly to the proprietor.

● Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction through daily guest meeting personally.

● Ensure all equipments and utensils working properly and do accordingly.

● Control on the expenses of raw materials, fuels and gas supply.

● Stand on the pickup counter monitor and ensure proper delivery of the buffet food. Check buffet replenishment on time.

● Check the personal grooming and hygiene standard of the kitchen.

● Maintain FIFO.

● Plan the shift as per requirement with prior information of the function prospectus. Check the mise en place of Indian/Chinese department.

● Prepare buffet menu dish and gravies as per standard recipe.

● Maintain hygiene, safety, cleaning in the department.

● Meet the guest occasionally and take the feedback about his preparations. Receiving of fruits, vegetables, & other raw materials.

● Avoid wastage in the department.

● Ordering and requisitions of all banquet products

● Upkeeping of recipe database

● Seasonal menu planning for the event & costing of all banquet menus. Ambassador’s sky chef, Mumbai India, DCDP, 3rd January 2008 till 9th may 2008

● Had worked in continental, fruit cutting, butchery, veg cutting department

● Assisting chefs in preparation of meals in that particular shift and making mis-en- place for the next shift.

● Maintaining temperature logbook for each food prepared in the section.

● Following FIFO procedure in the dry stores and walk in chillers n freezers.

● Has worked in dishing out area where the food was preplated in the maintained temperature before loading into the airline by trucks. The Norfolk Hotel, Birmingham, U.K,send on trainee visa, but actually responsible for (commis position) running the shift…23rd sept 2006 till 3rd sept 2007.

● Check the mise en place and clean the section. Check the buffet replenishment. Give store requirements of raw materials.

●Maintain hygiene and personal grooming. Cleaning and care of personal belongings.

●Avoid mishandling and wastage of food& maintain dry s tore. Cleaning of refrigerator, working table, tiles & equipments and all food should be covered and labeled. Open the shift by proper hand over given by previous shift.

●Independently cooking English breakfast of maximum 350 pax daily. Has worked under the guidance of head chef following to work for TDH & Ala Carte menu of the restaurant.

●Has worked for carvery buffet, Worked making of various types of pizzas, pastas, sauces, meats, and soups.

Nando’s Peri Peri Restaurant from 23rd may 2005 till 28th may 2006

● Was send to Johannesburg, south Africa in their central kitchen to get trained about the product mainly chicken, which is grilled n basted with their secret peri peri sauce

(supplied all over in the world). Training was for a period of 45 days and became a pre opening team member of the nandos India to train the new employees.

● Had worked in both the section of the kitchen, front grill, where chicken was grilled to perfection in the open flame of the special oven, as demanded by the consumer. Well done. Well. Medium well and the choice of the sauce demanded like garlic peri peri or lemon peri peri etc…back grill was responsible for grilling various chicken offal’s, n burger patty, with the fusion of various cooking peri peri sauce. Frying, making of salads.

● Responsible for indenting the products from south Africa

● Responsible for well maininting the kitchen as per the South African hygiene standards.

The Club, Mumbai, Kitchen Operation Trainee from 20th sept 2003 till 20th march 2005

● Has worked in various section of the food production area as Indian, Indian banquets, pantry, butchery, and bakery,Chinese.

●Running errands in the kitchen.

● To complete the job before the dead line for the job allotted.

● Cleaning and arranging vegetable walk in and butchery walk in with appropriate date and date tags on the products.

● Helping the departmental chef in getting the indent complete from the dry store.

● Participating in the mis en place for the ala Carte n banquet function.

● Participated in live counters like pasta s and flambé Special Skills:

Comprehensive problem solving abilities, excellent verbal and written communication skills, ability to deal with people diplomatically, willingness to learn, team facilitator & hard worker.

Industrial training exposure & Achievements:

Trained at the Classique Caterers (Worli) for a period of one & half months, which involved cooking of Indian and Chinese cuisine.

Trained at the Club (D.N Nagar, Andheri) for a period of one month in the bakery department.

Trained at the Ambassador’s Sky Chef for a period of one month in the vegetable and fruit processing, butchery, continental section.

Awarded first prize in the chutney competition organized by SIL (Marico industries) in regional chutney category (Kokum).

Won orange and yellow belt in martial arts conducted by Bushido School of martial arts.

Had done a certification of hygiene course from WDA (work development agency) Singapore

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