Bajarang Gavhare
Ashford
Summary
Dynamic Executive Chef with a proven track record at TDS Restaurant and Lounge, excelling in menu development and cost control. Renowned for enhancing customer satisfaction through creative presentation and effective team collaboration. Committed to maintaining high food safety standards while training staff to elevate culinary skills and streamline kitchen operations.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Chef
Lake Breeze Wines
Langhorn Creek SA
07.2024 - Current
- Ensured consistent quality, quantity, and presentation in line processes.
- Implemented effective measures to avoid cross-contamination in cooking and plating processes.
- Crafted varied menus utilizing seasonal ingredients and local produce.
- Ensured adherence to food safety and sanitation guidelines.
Sous Chef
SORA
Adelaide
01.2024 - 07.2024
- Enhanced presentation of every plate to uphold the restaurant's esteemed reputation.
- Guided kitchen team in executing tasks under high-pressure conditions.
- Ensured accountability for safety, quality, and consistency.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
Head Chef
The Old Bakehouse
Williamstown SA
08.2023 - 12.2023
- Arranged for kitchen equipment maintenance and repair when needed.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Obtained fresh, local ingredients to lower grocery costs.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Managed stock levels of food, ingredients, and supplies to streamline vendor order preparation.
Sous Chef
SKYCITY Casino
Adelaide SA
09.2022 - 07.2023
- Demonstrated discipline in maintaining high-quality standards.
- Collaborated with team to ensure timely order preparation.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Ensured compliance with health and safety regulations in food handling.
- Trained junior chefs on cooking techniques and kitchen operations.
- Maintained stock levels to prevent shortages and minimize excess inventory.
Sous Chef
Mediterranean Cafe Ristorante
Glenelg SA
01.2022 - 08.2022
- Executed strategies to minimize food costs and waste.
- Organized and disassembled kitchen for operational hours.
- Ensured high food quality standards through verification of delivery contents.
- Directed kitchen staff and oversaw culinary operations.
Executive Chef
TDS Restorant and Lounge
Nagpur MH
09.2021 - 12.2021
- Managed daily business operations to ensure efficiency.
- Created diverse menus while managing food expenses.
- Ensured food quality by inspecting delivery contents for product standards.
- Ensured top-notch food quality by preparing meals to meet customer requests.
- Created employee schedules and assigned work tasks.
- Optimized delivery processes to align with food cost targets.
- Trained kitchen staff to enhance skills and efficiency.
- Requisitioned food items to ensure availability for production.
- Created innovative recipes to elevate dining experience.
- Directed inventory control to maintain optimal stock levels.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef Manager
Sodexo Remote Sites
Karjat MH
02.2021 - 08.2021
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Coordinated weekly food orders with suppliers, considering kitchen budget and anticipated needs.
- Created and presented diverse exotic fruit-based desserts.
- Enhanced staff morale through consistent training and skill development.
- Verified product quality and quantity upon delivery.
- Ensured kitchen staff adhered to safety and food regulations, minimizing risks of illness and accidents.
- Recruited employees to form a high-performing culinary team.
Executive Chef
Colocal Chocolate and Cafe
New Delhi
09.2020 - 12.2020
- Supervised adherence to quality, sanitation, and safety standards.
- Supervised restaurant's operations, inventory oversight, and customer service.
- 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.
- Developed employee work plans and set pay scales.
Chef De Partie
Wilpena Pound Ressort
Hawker SA
06.2019 - 12.2019
- 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.
- Prepared diverse dishes using local ingredients for restaurant and special events.
- Supervised kitchen staff, ensuring adherence to safety and hygiene standards.
- Oversaw inventory to optimize supply usage and reduce waste.
Chef De Partie
Marella Cruises
Miami FL
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.
Demi Chef De Partie
Disney Cruise Lines
Orlando FL
07.2013 - 05.2017
- Supported development of innovative menu options through recipe research and trials.
- 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
Pune MH
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
Mumbai MH
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
Pune MH
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
- Menu development
- Food safety
- Kitchen management
- Inventory control
- Culinary techniques
- Customer service
- Team collaboration
- Quality assurance
- Cost control
- Time management
- Problem solving
- Effective communication
- Staff training
- Attention to detail
- Creative presentation
- Regional cuisine expertise
- Budgeting and cost control
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
References
Guy Marinucci
Senior Village Manager Bolton Clarke, Melbourne VIC
Contact No - 0409099351
email Id - gmmarinucci@gmail.com
Chef Dolman Gurung
Head Chef SkyCity Casino, Adelaide SA
Contact No - 0402176265
Adam Liston
Executive Chef Sora Rest., Shobosho Rest., Shosho Rest., Adelaide SA
Contact No - 0447235087
Languages
English
First Language
Hindi
Proficient (C2)
C2
Marathi
Proficient (C2)
C2
Timeline
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
Similar Profiles
Jace BrandJace Brand
Kitchen Hand at Lake Breeze WinesKitchen Hand at Lake Breeze Wines
Bajarang GavhareBajarang Gavhare
Casual Chef at Lake Breeze WinesCasual Chef at Lake Breeze Wines
Aubry ReyesAubry Reyes
BARTENDER/SERVER at Lake Breeze Ski LodgeBARTENDER/SERVER at Lake Breeze Ski Lodge
Samir MansourSamir Mansour
Debt collector at Star Pour Le CommerceDebt collector at Star Pour Le Commerce
Cheyenne YuhasCheyenne Yuhas
Sales Associate at Cumberland FarmsSales Associate at Cumberland Farms