Devendra Sonavane
Finance
Sydney,NSW
Summary
Finance-focused professional transitioning from a 12-year career in hospitality, with strong experience in leadership, financial responsibility, cost control, operations and high-pressure decision-making. Currently developing advanced knowledge of investment management and financial markets through CFA studies. Seeking to leverage transferable commercial and analytical skills in a finance role and build a long-term career within the financial services industry.
Overview
2
2
Languages
11
11
years of professional experience
Work History
Café Manager/Supervisor
EUROPEAN BAKERY
08.2023 - 08.2026
- Participated in sales and marketing efforts for produce, enhancing customer engagement.
- Facilitated communication between managers and clients to address requests effectively.
- Handled cash transactions while overseeing team operations.
- Actively involved with sales and marketing of the produce.
Sous Chef
BLUE KANJI RESTAURANT
Queenstown, Otago
01.2023 - 08.2023
- Managed monthly ordering and inventory, developed rosters, and handled budgeting to ensure kitchen efficiency
- Led and supported a team of 7 chefs in daily operations and kitchen management
- Contributed to menu planning and design, aligning offerings with seasonal availability and customer preferences
Sous Chef
NOVOTEL
01.2021 - 01.2023
- Developed and costed menus, ensuring alignment with budgetary constraints
- Collaborated on menu planning and design to enhance culinary offerings
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Developed and refined menu items, enhancing culinary offerings and guest satisfaction.
- Collaborated with head chef on inventory management and procurement strategies.
Sous Chef
SOUTH SEA HOTEL
11.2018 - 01.2021
- Managed inventory and budget to ensure efficient resource allocation
- Delegated tasks and trained new chefs to enhance kitchen operations
- Assisted head chef with recruiting and interviewing applicants to build a strong team
Chef de Partie
MILLBROOK RESORTS
07.2016 - 11.2018
- Established foundational skills in management and food cost control
- Supervised kitchen staff to ensure adherence to food safety and quality standards.
- Developed and executed seasonal menus showcasing local ingredients and culinary trends.
- Trained junior chefs on cooking techniques, presentation, and kitchen best practices.
Internship
HOLIDAY INN
05.2015 - 05.2016
- Supported chefs with food preparation for functions Assisting senior chefs with the necessary mise-en-place as and when needed - Managed live kitchen operations during breakfast service.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
Education
Level 2 - Financial Analysis
CFA
United States 04.2001 -
MBA - culinary management
BHMS
Switzerland 04.2001 -
Bachelor of Science - hospitality management
Rizvi College of Hospitality Management
Mumbai 04.2001 -
Skills
- Intermediate in MS Excel, Word and Adobe premiere and lightroom
- Leadership and communication skills which I have acquired over my previous job experiences
- Avid musician, playing drum covers, like listening to Foo fighters, Iron maiden, Slayer
Accomplishments
- Collaborated with team of 7 in the development of Menu and food costing.
- Documented and resolved higher food costs which led to profitability.
Timeline
Café Manager/Supervisor
EUROPEAN BAKERY
08.2023 - 08.2026
Sous Chef
BLUE KANJI RESTAURANT
01.2023 - 08.2023
Sous Chef
NOVOTEL
01.2021 - 01.2023
Sous Chef
SOUTH SEA HOTEL
11.2018 - 01.2021
Chef de Partie
MILLBROOK RESORTS
07.2016 - 11.2018
Internship
HOLIDAY INN
05.2015 - 05.2016
Level 2 - Financial Analysis
CFA
04.2001 -
MBA - culinary management
BHMS
04.2001 -
Bachelor of Science - hospitality management
Rizvi College of Hospitality Management
04.2001 -