Head Chef and Kitchen Operations Leader

Sheetal Raghavji Patel

Customer Service Hospitality Professional

Wilmington, MA, USA 716-***-**** ***************@*****.*** Objective

Customer-focused hospitality professional with 6+ years of experience in high-volume service environments. Proven ability to manage teams, resolve issues under pressure, and deliver exceptional guest experiences. Seeking to transition into a customer service role where strong communication and problem-solving skills can enhance customer satisfaction.

Education

Rizvi College of Hotel & Tourism Management – Mumbai, India April 2017 Bachelor of Science in Hospitality

Gurukul College of Commerce – Mumbai, India April 2014 Bachelor of Commerce

Key Skills

Customer Service & Guest Experience

Conflict Resolution & Problem Solving

Team Leadership & Staff Training

High-Pressure Decision Making

Communication & Interpersonal Skills

Time Management & Multitasking

Operations Coordination

Quality Control & Attention to Detail

Professional Experience

Head Chef (Cloud Kitchen) Boneyard Wings – Boston, USA Aug 2025 – Oct 2025

Managed operations for a high-volume kitchen serving 300+ daily orders, ensuring timely and accurate fulfillment.

Led and trained a 13-member team, improving coordination and service efficiency.

Resolved order and workflow issues in real-time to maintain service quality and customer satisfaction.

Streamlined processes, reducing food waste by 20% and improving overall service speed. Line Cook Brown Social House – British Columbia, Canada July 2024 – July 2025

Delivered consistent and timely service in a high-volume environment serving 150+ guests daily.

Collaborated with front-of-house teams to ensure smooth order flow and positive guest experiences.

Maintained accuracy and quality across multiple orders during peak service hours.

Monitored inventory and product quality, reducing spoilage by 15% and ensuring reliable service delivery.

Supported multiple stations simultaneously, improving team coordination and minimizing service delays. Prep Lead Brown Social House – British Columbia, Canada June 2022 – June 2024

Supervised and trained team members, improving performance and ensuring consistent service quality.

Coordinated preparation across stations to maintain efficient service flow and timely delivery.

Managed inventory and operations, reducing waste by 15% and improving cost efficiency.

Ensured 100% compliance with food safety standards, maintaining customer trust and reliability.

Contributed to menu planning and operational improvements, increasing revenue by 10%.

Streamlined workflows and staff scheduling, improving overall efficiency by 20% and reducing service delays.

Demi Chef de Partie (DCDP) IBC Independent Brewing Company, India Sept 2021 – May 2022

Led operations during peak service, ensuring timely and accurate delivery in a high-volume, customer- driven environment.

Supervised a team of 4+ staff, improving coordination and maintaining 95% order accuracy.

Partnered with front-of-house teams to gather and act on customer feedback, contributing to a 20% increase in guest satisfaction.

Maintained seamless service flow with zero downtime while ensuring compliance with health and safety standards.

Kitchen Supervisor Hilton Hotel – Tennessee, USA Mar 2019 – Mar 2020

Oversaw multi-station operations in a high-volume hospitality setting, ensuring consistent service quality and customer satisfaction.

Used guest feedback and service trends to improve offerings, contributing to a 12% increase in satisfaction scores.

Trained and onboarded 8–10 team members, enhancing service consistency and team performance.

Collaborated cross-functionally to streamline operations, improving efficiency and reducing delays during service.

Line Cook The Finch – Mumbai, India Oct 2017 – Mar 2019

Supported high-volume service across multiple stations, ensuring timely order fulfillment and quality standards.

Delivered catering services for events with up to 300 guests, maintaining strong attention to customer experience.

Managed inventory and stock rotation, ensuring product quality and minimizing service disruptions. Cook Intern JW Marriott – Mumbai Sahar, India May 2015 – Sept 2015

Prepared high-quality desserts and bakery items for large-scale events and VIP guests, ensuring premium customer experience.

Maintained strict quality standards for a 5-star clientele, ensuring consistency and presentation excellence.

Assisted in interactive cooking sessions and demonstrations, enhancing guest engagement and satisfaction.

Supported onboarding and training of new interns, improving team efficiency and service readiness. Certifications & Awards

2 Employee of the Month – Hilton, USA

EpiPen Certification – American Red Cross, 2025

Learn2Serve Food Handler Certification, 2025

Food Safety Certificate – Thompson Rivers University (2023)

Food Hygiene and HACCP Training – JW Marriott, India

Fire Drill Training – The Finch, India

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