Commis Chef with Continental Expertise for Cruise Ships
Resume:
DOCUMENT
WORK EXPERIENCE
CONTACT INFO
EDUCATION
near S. L. Raheja hospital, Mahim
Mumbai
**************@*****.***
Rizvi College of Hotel Management,
Randra.
Shardashram Vidyamandir
Commerce
Shardashram Vidyamandir
Technical High School
Bsc. in Hotel Management
HSC
SSC
2017 - 2020
2016 - 2017
2016
SKILLS
Adaptable to new culinary trends
and technology
Eye for detailing and improvement.
Ability to multitask and manage
time.
knife-handling abilities
Expert in multiple cuisine styles
Effective communication and
motivational skills
Passport
STCW certificate
CDC
SID card
Commi l 2025
I’m a dedicated and passionate chef with a strong background in Continental cuisine, developed during my time as a Commis II at The St. Regis, Mumbai. Currently, I run my own restaurant, where I apply my love for food, creativity, and commitment to high standards every day. I take pride in precision, presentation, and maintaining top hygiene and food safety practices. I enjoy exploring new techniques, learning continuously, and bringing joy to people through thoughtfully prepared meals
Working as a Commis Chef in a 45-cover restaurant specializing in multty mins cuisine. Actively supporting daily kitchen operations, food preparation, and service. Preparing dishes with consistent taste, portion size, and presentation under senior supervision. Assisting in menu refinement based on customer feedback. Maintaining a clean, organized workstation in strict compliance with HACCP and food safety standards. Demonstrating speed, discipline, and efficiency during prep and service to ensure smooth operations with no service interruptions.
Commi II 2023-2025
The St. Regis, Mumbai.
2022-2023
Commi III
Reliance Jio World centre
Commi III 2021- 2022
Irish House
Worked in the Continental section of the banquet kitchen, gaining hands-on experience in large-scale food preparation and high- volume service. Skilled in buffet presentation and management, with a strong eye for detail, aesthetics, and flow. Experienced in planning and setting up themed buffet layouts, ensuring both visual appeal and efficient service. Able to coordinate with kitchen and service teams to maintain food quality, timely replenishment, and guest satisfaction.
Experienced in commercial kitchen operations and butchery, skilled in meat preparation, trimming, and inventory management. Knowledgeable in maintaining hygiene standards, managing stock levels, and selecting quality cuts to minimize waste. Worked at The Irish House Café, an à la carte restaurant, specializing in handmade pizzas and gourmet burgers. Gained skills in dough preparation, grilling, plating, and maintaining kitchen hygiene GAURANG
VINDE
SELF EMPLOYED
ABOUT ME
The Nutcracker
REFERENCES
Chef Sushil
Email- *************@*****.***
P no. +91-969**-*****
Chef Manish
Email- ***************@*****.***
P no. +91-998*******
Contact this candidate