SHYAM MALOJI CHAUGULE
Andheri, Mumbai
Summary
To learn and function effectively in an organization and be able to deliver to the bottom-line by constantly upgrading my knowledge and skills and make a difference in whatever I do.
Overview
28
28
years of professional experience
1
1
Language
Work History
Sous Chef
Hotel Monroe
Manama
07.2021 - Current
- Trained and managed kitchen personnel and supervised related culinary activity.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Modernized work processes to reduce guest wait times and boost daily output.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Disciplined and dedicated to meeting high-quality standards.
- Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef
CDP
02.2020 - 01.2021
- Jasmis co Le chacolate working as chef
CDP section incharge
SKY GOURMENT CATERING
01.2019 - 02.2020
- Staff development menu presentation
- Designation : jr.souchef, TASTE THE NATURE
- Working as Jr.souchef menu Development
CDP
01.2018 - 10.2019
CHEF DE PARTIE
CDP, ICompany, QACC
01.2017 - 01.2018
- Qatar airways catering company)
- Worked as CDP
- Worked as Helping Hands with Executuve chef
- Making of duty rota according to requirement of staff
- Menu planning
- Menu changing as per the requirement
- Cost controlling,
- Stock handling
- Inventory
- Maintaing food safety standards.
QACC
01.2011 - 01.2017
- (Qatar airways catering company)
- Worked as commi 1
- Worked as Helping Hands with Sr
- Chef
- Doing requistion as per requirement
- Hanlding the shift.
QACC
01.2006 - 01.2011
- Qatar airways catering company)
- Worked as commi 2
- Worked as Helping Hands with Sr
- Chef
- Adhere all the instruction given by the chef
- Doing mise-en-place
- Doing requistion as per requirement
- Hanlding 4 junior staff at shift
- Work under celebrity chef Vineet Bhatia Etc
- Arranging of cold cut platters for GCC VIP Meeting.
Ambassador Skychef
01.2005 - 01.2006
- Worked as commi 1
- Worked as Helping Hands with Sr
- Associates
- Adhere all the instruction given by the chef
- Doing mise-en-place
- Keeping hygiene and maintain
- Arranging of cold storage according to the FIFO
- Getting the appropriate work done by the junior subordinate
- Monthly inventory
Ambassador Skychef
01.1995 - 01.2005
- Team Player
- Time Management Skills, Worked as commi 3 in garde manger
- Worked as Helping Hands with Sr chef
- Adhere all the instruction and work given head chef
- Cutting of garnish and food plating
- Learning of various type of garnish
- Edible and non edible garnish.
Education
S.S.C -
Sane guruji night School
Skills
AREAS OF STRENGTHFood productionComputer LiteracyDECLARATIONI do herby declare that the particulars of information and facts stated herein above are true, correct and complete to the best of my knowledge and beliefPLACE: MumbaiShyam Maloji Chaugule
Timeline
Sous Chef
Hotel Monroe
07.2021 - Current
Chef
CDP
02.2020 - 01.2021
CDP section incharge
SKY GOURMENT CATERING
01.2019 - 02.2020
CDP
01.2018 - 10.2019
CHEF DE PARTIE
CDP, ICompany, QACC
01.2017 - 01.2018
QACC
01.2011 - 01.2017
QACC
01.2006 - 01.2011
Ambassador Skychef
01.2005 - 01.2006
Ambassador Skychef
01.1995 - 01.2005
S.S.C -
Sane guruji night School