Commi
Resume:
CONTACT
****************@*****.***
Pune
SKILLS PORTFOLIO
Culinary Expertise:
Indian Cuisine
French Cuisine
American Cuisine
Spanish & Continental Food Preparation
Bulk Cooking
Banquet Operations
Kitchen Management:
Mise en Place
Food Safety (HACCP)
Inventory Control
FIFO
Hygiene Compliance
Technical Skills:
Knife Skills
Recipe Adherence
Station Setup
Cold & Hot Kitchen Coordination
Soft Skills:
Team Collaboration
Time Management
Adaptability High-Pressure Tolerance
ADDITIONAL DETAILS
• Languages: English (Professional),
Hindi (Fluent), Marathi (Native)
• Location: Vadgaon, Pune,
Maharashtra, India (Open to
relocation)
• Visa Status: Eligible for work permits
in target geographies.
SUMMARY
Detail-oriented Banquet Chef with 2+ years of experience in high-volume culinary operations across luxury resorts and banquet settings. Adept at Indian, French, American, Spanish, and Continental cuisine preparation with a strong focus on food safety, hygiene, and kitchen efficiency. Proven ability to manage mise en place, bulk food production, and banquet station setup while maintaining consistency and quality. Seeking Commis I/II roles in Australia, New Zealand, Italy, or cruise ships to leverage culinary expertise in dynamic environments.
NOTABLE HIGHLIGHTS
• Streamlined kitchen operations at Cook 2 Live! by Loews by optimizing food storage and reducing waste by 15% through systematic inventory checks.
• Enhanced banquet service efficiency by assisting in the preparation of 500+ covers/day while adhering to strict hygiene and safety protocols.
• Recognized for adaptability in mastering diverse cuisines (French, Spanish, Continental) under chef mentorship at Heritage Le Telfair, Mauritius.
• Improved food consistency by meticulously following standardized recipes and maintaining 100% compliance with HACCP guidelines. WORK EXPERIENCE
Banquet Chef Cook 2 Live! by Loews
St. Louis, Missouri, USA Jun 2024 – Jun 2025
• Bulk Food Preparation: Executed high-volume cooking for banquet events
(breakfast/lunch/dinner), ensuring adherence to quality standards and recipe accuracy.
• Kitchen Operations: Managed refrigerator/freezer organization, stock monitoring, and timely reporting of shortages to supervisors.
• Hygiene & Safety: Enforced food safety controls (FIFO, cross-contamination prevention) and maintained 5-star hygiene audit scores.
• Team Collaboration: Assisted chefs in mise en place, station setup, and staff training for seamless banquet service.
Kitchen Trainee Heritage Le Telfair Golf & Wellness Resort Bel Ombre, Mauritius Aug 2022 – Jan 2023
• Food Storage & Safety: Implemented FIFO systems, minimized spoilage, and ensured compliance with HACCP standards.
• Mise en Place: Prepped ingredients for 200+ daily covers across breakfast/dinner services in a fast-paced resort kitchen.
• Cleanliness Standards: Maintained spotless workstations and storage areas, aligning with luxury resort expectations.
ACADEMICS
Technical Cultural Homestay International Certification Live! By Loews - St. Louis, SAINT LOUIS - MO, USA 2024 to 2025 Specialization: CHI’s Intern Program In the field of Culinary Arts/Chef Training
Kitchen & Housekeeping Dept. Internship Heritage Le Telfair Golf & Wellness Resort, Bel Ombre, Mauritius 2022 to 2023
Bachelor of Science in Hospitality Management DY Patil University, Pune, Maharashtra
2020–2023 Specialization: Culinary Arts & Kitchen Operations Key Modules: Food Safety Nutrition Menu Planning Hospitality Law SWARAJ VANJARI
“Banquet Chef” with 2+ years of Experience
Contact this candidate