Bajarang Gavhare
Ashford,SA
Summary
A seasoned culinary professional, I bring a rich tapestry of experience from roles including Executive Chef at TDS Restorant and Lounge, Colocal Chocolate and Cafe where I spearheaded menu development and kitchen operations management. My expertise in culinary expertise and staff coordination has consistently enhanced dining experiences and operational efficiency, achieving significant cost savings and elevating food quality standards.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Casual Chef
Lake Breeze Wines
07.2024 - Current
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Sous Chef
SORA
01.2024 - 07.2024
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
Head Chef
The Old Bakehouse
08.2023 - 12.2023
- Arranged for kitchen equipment maintenance and repair when needed.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Created recipes and prepared advanced dishes.
- Obtained fresh, local ingredients to lower grocery costs.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained kitchen staff to perform various preparation tasks under pressure.
Sous Chef
SKYCITY Casino
09.2022 - 07.2023
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed close relationships with suppliers to source best ingredients.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Sous Chef
Mediterranean Cafe Ristorante
01.2022 - 08.2022
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Set up and broke down kitchen for service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
Executive Chef
TDS Restorant and Lounge
09.2021 - 12.2021
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef Manager
Sodexo Remote Sites
02.2021 - 08.2021
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Recruited and hired employees to build effective culinary team for maximum annual revenue-producing restaurant.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
Executive Chef
Colocal Chocolate and Cafe
09.2020 - 12.2020
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Chef De Partie
Wilpena Pound Ressort
06.2019 - 12.2019
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, sautéing, frying, and baking.
Chef De Partie
Marella Cruises
11.2017 - 05.2019
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, sautéing, frying, and baking.
- Plated meals paying special attention to garnishes and overall presentation.
- Rotated stock to use items before expiration date.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Demi Chef De Partie
Disney Cruise Lines
07.2013 - 05.2017
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Commis Chef
Four Points By Sheraton Hotel
12.2011 - 02.2013
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Commis Chef
De Gushtibus Hospitality Ltd
07.2011 - 12.2011
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Ordered new ingredients and supplies to meet expected needs.
- Planned and directed high-volume food preparation in fast-paced environment.
Commis Chef
The Corinthians Ressort and Club
06.2010 - 06.2011
- Maintained well-organized mise en place to keep work consistent.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Placed orders to restock items before supplies ran out.
Education
Bachelor of Science - Hotel And Tourism Management
YCMO University
Nashik MH India06.2011
Graduate Diploma - Hotel, Motel, And Restaurant Management
HMCT
Nagpur MH India06.2010
Skills
- Staff Coordination
- Workflow Optimization
- Vendor Relations
- Meal Preparation
- Regulatory Compliance
- Cost Control
- Purchasing
- Business Management
- Pantry restocking
- Resource Management
- Signature dish creation
- Equipment Maintenance
- Menu development
- Sanitation Guidelines
- Knife Skills
- Performance Assessments
- Performance Improvement
- Food Service Operations
- Complex Problem-Solving
- Seafood Preparation
- Kitchen Operations
- Food safety and sanitation
- Portion and cost control
- Food Storage
- Sauce preparation
- Kitchen equipment operation and maintenance
- Forecasting and planning
- Order delivery practices
- Banquets and catering
- Fine-dining expertise
- Culinary expertise
- Recipes and menu planning
- Process Improvements
- Recipe Development
- New Hire Training
- Menu Planning
- Sanitation Practices
- Grilling Techniques
- ChefTec
- Service cycle
- Cooking techniques
- Made-to-order meals
- Menu Supervision
- Food presentation
- Food quality
- World cuisine knowledge
- Food plating and presentation
- Recipe creation
- Hospitality service expertise
- Kitchen Management
- Operations Management
- Food spoilage prevention
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Designed whole new menu, including meal selections, beverages and pricing.
- Created signature dish which generated high-interest and became best-selling dinner entrée.
- Reduced food costs by 10% by sourcing and securing new meat, seafood, frozen, vegetable and fruits supplier.
Certification
- Certified food Safety, Victoria State Gov./ Department of health - Aug 2022
- Food Safety and Quality Management, Open Learning Ltd - 13 Sep 2020
- Certified certificate iii in Asian Cookery, Vetassess - June 2017
- Certified Pre Commis Chef, World Chef Academy - Dec 2020
Languages
English
Full Professional
Hindi
Native or Bilingual
Marathi
Native or Bilingual
Timeline
Casual Chef
Lake Breeze Wines
07.2024 - Current
Sous Chef
SORA
01.2024 - 07.2024
Head Chef
The Old Bakehouse
08.2023 - 12.2023
Sous Chef
SKYCITY Casino
09.2022 - 07.2023
Sous Chef
Mediterranean Cafe Ristorante
01.2022 - 08.2022
Executive Chef
TDS Restorant and Lounge
09.2021 - 12.2021
Chef Manager
Sodexo Remote Sites
02.2021 - 08.2021
Executive Chef
Colocal Chocolate and Cafe
09.2020 - 12.2020
Chef De Partie
Wilpena Pound Ressort
06.2019 - 12.2019
Chef De Partie
Marella Cruises
11.2017 - 05.2019
Demi Chef De Partie
Disney Cruise Lines
07.2013 - 05.2017
Commis Chef
Four Points By Sheraton Hotel
12.2011 - 02.2013
Commis Chef
De Gushtibus Hospitality Ltd
07.2011 - 12.2011
Commis Chef
The Corinthians Ressort and Club
06.2010 - 06.2011
Bachelor of Science - Hotel And Tourism Management
YCMO University
Graduate Diploma - Hotel, Motel, And Restaurant Management
HMCT
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