Rupesh D Jadhav
Melbourne,VIC
Summary
Creative, enthusiastic Exec Chef with strong interpersonal skills and culinary knowledge to create a memorable dining experience for clients.
Meticulous at monitoring inventory control and supervising the implementation of safety and security policies. Adept in working under different cultural environments and meeting the specified standards,
Superior communication and interpersonal skills with an ability to interact with diverse kinds of people giving the flexibility to work in a highly diverse atmosphere.
Overview
23
23
years of professional experience
Work History
Sous Chef
Dolton House
07.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Sr. Sous Chef ( HD Chef )
The Ivy Collection
08.2022 - 03.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Trained kitchen staff to perform various preparation tasks under pressure.
Executive Chef
Abu Dhabi National Hotels Compass ME LLC
06.2011 - 09.2022
- Managing restaurant alongside which sit200 guests, preparing daily lunch as well as events and gathering on regular basics
- Responsible for supervising/managing/overseeing the various kitchen operations with45 production staff,50 service staff &30 utility operators
- As well as managing a200 covers restaurant having international menu with a manpower of15 team members
- Thorough knowledge of the latest culinary trends I have been, maintaining food costs, implementing brand standards, menu engineering
- Ensuring health & safety standards are maintained and updated with current safety standards of the company
- HACCP certified
- Have experience in communicating, conducting daily briefings, training, and managing multilingual associates
- Liaise with the Operation Manager & HR department in matters relating to recruitment and associate concerns
- In charge of supervising approximately50 kitchens,35 stewarding and40 service associates
- Monitor and check guest satisfaction
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Executive Chef
Cafe Firenze
05.2010 - 06.2011
- Managed the preparation of Italian menu for guests in this high-volume (120 guests) in the busiest and famous coffee shop in town
- Training and implementing standards to all staff s and chefs in an expected standard of management excellence
- Provides all S.O.P
- Finding right staff
- Makes interview and chooses the best one
- Develop all menus for main dining and bar
- Designs with the modern and upbeat presentation of food
- Develop service and food for an international range of tastes and highest quality of service
- Taking care of2 outlets, working to open on3rd project in Al Dhar near Al Raha Beach Resort
- Developing the catering kitchen, doing outdoor catering for50 to300 guests
- Introduce daily menu of the day, doing promotions every month
- Create service contract with food and beverage suppliers
- Trains staff to maintain the Food Safety and Hygiene and makes the outlet the highest level of H.A.C.C.P
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Chef
Red Carpet Restaurant & Lounge ( Caviar Classis )
09.2010 - 05.2011
- Managed the kitchen in the restaurant and lounge with project budget of6 million dirham, which serviced80 seat main dining and20 seat bars
- Develop and implement menus and meal plans that fit the facility, restaurant, or kitchen needs and goals daily
- Direct and supervise kitchen operations and designated back of the house staff
- Train all related staff
- Work well as part of a team and contribute to a positive work environment
- Maintain a well-stocked inventory, and exercise wise cost control
- Engage with peers, colleagues and patrons in a manner that invites interaction and feedback
- Assist with long-term plans as they relate to cuisine and overall culinary experience
- Take Responsibility for all food preparation and handling methods
- Monitor hygiene and sanitation within kitchen and food-prep environment
- Conduct interviews - from Sous Chef to Commie1 as well as kitchen Stewarding Supervisors
- Trains staff to maintain the Food Safety and Hygiene and makes the outlet the highest level of H.A.C.C.P
- Standards
Chef De Cuisine in Italian Restaurant
Habtoor Grand Resort, Autograph Collection
01.2008 - 10.2009
- Chef de cuisine in Luciano restaurant (Italian restaurant), with8 kitchen brigades in a122 pax capacity restaurant
- A luxurious5-star deluxe destination in an unrivalled setting, this resort is a subsidiary of the UAE's leading hospitality group of Habtoor Hotels
- Ensuring that all food meets the highest quality standards and is served on time
- Planning the menu and designing the plating presentation for each dish
- Coordinating kitchen staff and assisting them as required
- Hiring and training staff to prepare and cook all the menu items
- Stocktaking ingredients and equipment, and placing orders as needed
- Enforcing best practices for safety and sanitation in the kitchen
- Creating new recipes to regularly update the menu
- Keeping track of new trends in the industry
- Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues
- Optimised kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
Sous Chef / Chef De Cuisine in Main Kitchen Opening Team
Dhow Palace Hotel
02.2006 - 12.2007
- Worked in a luxurious hotel having293 rooms with9 outlets and a banquet of1000 pax capacity as well as outside catering
- Member of24 Kitchen Brigadiers in main kitchen
- Opened an Italian restaurant (Soto Soto), which sit50-55 guests
- Created menus, done pasta, risotto, and pizza promotions, making recipes, taking care, and maintaining standard of the hotel policy
- Carried out promotion for pastas, pizza, game, and south European fish
- Develop and implement menus and meal plans that fit the facility, restaurant, or kitchen needs and goals daily
- Independent carrying out of orders in the food and non-food area
- Making daily orders from the Food Store and fill out the “Requisition” for the purpose correctly
- Observing the standard of service during the daily operating sequence
- Drawing up and coordinating work schedules for the relevant kitchen departments
- Attending kitchen briefings
- Ensuring the daily mise – en – place before start of the service
- Monitoring employee hygiene practice at work
- Maintaining clean standards according to the Law of Municipality
- Carrying out banqueting events and catering events from event planning to completion
- Effectively communicating with all employees in all kitchen areas
- Advice to guests and customers and immediate handling of complaints
Sr. Chef De Partie in Main Kitchen
Jumeirah Group / Jumeirah Hotels & Resorts
06.2005 - 01.2006
- Working for properties of420 rooms with17 outlets in it
- Doing main kitchen production from100 to5000 and10,000 pax functions
- Doing Ball rooms, functions, conference, and outside catering
- Members of16 kitchen brigade in main kitchen
- Monitoring the flow of goods as well as checking goods at the goods in point in cooperation with the Store Supervisor
- Checking whether goods from the store have been correctly delivered
- Draw the attention of the Chef De Cuisine to food items which are to be ordered and do not form part of the regular range
- Continuous monitoring of costs in relation to payroll, food costs and other expenses
- Always know the range of foods on offer, including activities and inform staffs on the post in detail and in good time
- Following the specified recipes and retaining the specified volume conditions, as well as the standard of quality so that the guests receive a consistent service
- Carrying out taste standard butchery production and refresher training courses
- Observe local competitors by competition checks
Demi Chef De Partie
Sheraton Hotels & Resorts
12.2001 - 07.2003
- Worked in the Italian fine dining Italian restaurant Ricardo in the fresh pasta, rotisserie and saucier sections and subsequently was taking care of the pass and plating section
- Responsibilities included duty schedules and assisting the chef in day-to-day operations
- Took active part in various Italian promotions conducted during my tenure
- Chef In-Charge for the English Tea Lounge - a60 cover lounge serving light snack menu of sandwiches and canapes
Education
Advance Diploma - Hospitality Management, Hospitality Administration/Management
Australian Skill Management Institute
01.2018
High School - undefined
Shet M A High School
Mumbai01.1992
Skills
- Menu Development
- Culinary Skills
- Catering
- Menu Engineering
- Food Safety
- Hygiene
- Food Quality
- Recipes
- Pre-opening
- Fine Dining
- Recipe Development
- Team leadership
- Supervising food prep
- Mentoring and coaching
Timeline
Sous Chef
Dolton House
07.2024 - Current
Sr. Sous Chef ( HD Chef )
The Ivy Collection
08.2022 - 03.2024
Executive Chef
Abu Dhabi National Hotels Compass ME LLC
06.2011 - 09.2022
Executive Chef
Red Carpet Restaurant & Lounge ( Caviar Classis )
09.2010 - 05.2011
Executive Chef
Cafe Firenze
05.2010 - 06.2011
Chef De Cuisine in Italian Restaurant
Habtoor Grand Resort, Autograph Collection
01.2008 - 10.2009
Sous Chef / Chef De Cuisine in Main Kitchen Opening Team
Dhow Palace Hotel
02.2006 - 12.2007
Sr. Chef De Partie in Main Kitchen
Jumeirah Group / Jumeirah Hotels & Resorts
06.2005 - 01.2006
Demi Chef De Partie
Sheraton Hotels & Resorts
12.2001 - 07.2003
Advance Diploma - Hospitality Management, Hospitality Administration/Management
Australian Skill Management Institute
High School - undefined
Shet M A High School
Awards
Executive Chef, Issued By: Food Competition, ADNH COMPASS ME. Chef of The Year2nd Runners Up (Oct2012.), October2012, Executive Chef, Issued By: Health and Safety Achievement, Certificate of Appreciation for successfully achieving the health & safety goal set by Atlantis Operation85%,2016., September2016, Executive Chef, Issued By: Excellence in Leadership Award, Excellence In Leadership Award for successfully leading the team throughout effective communication & coaching skills,2016. ADNH Compass (Atlantis Hotel Dubai), September2016
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