Sanjay Kumar Pawar
Otrobanda,Curacao
Summary
Dynamic Chef Owner with a proven track record at Indian Take Out, excelling in recipe and menu development. Expert in optimizing food quality while training staff to enhance teamwork. Achieved significant food waste reduction through strategic planning and sustainable practices, showcasing strong leadership and culinary skills.
Overview
29
29
years of professional experience
Work History
Chef Owner
Indian Take Out
03.2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Chef
Orient Express
12.2013 - 12.2020
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Chef Cook
Amteck
01.2012 - 12.2013
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Indian Cook
Tajmahal Hotel
11.2008 - 12.2011
- Leveraged strong multitasking skills to manage high-volume orders during peak service hours while maintaining sanitation standards.
- Implemented effective time management strategies to ensure timely meal preparation without compromising quality or taste.
- Maintained a clean and organized kitchen, following strict hygiene standards for optimum food safety.
- Developed new menu items based on seasonal ingredients, balancing customer preferences with nutritional values.
Chef Cook
Moti Mahal Hotel
01.2006 - 01.2008
- Reduced food waste significantly, introducing composting program and revising portion sizes.
Cook
Gajebo Restaurent
03.2005 - 12.2005
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Cook
Saudi Cattering Service
03.2001 - 12.2004
Cook's Assistant
Executive Enclave Bandra
01.1997 - 12.2000
Education
High School Diploma -
Raj K Intercollege
Thela01-1997
Skills
- Recipe development
- Food quality
- Menu development
- Kitchen equipment operation and maintenance
Languages
Hindi
Advanced (C1)
English
Elementary (A2)
Papiamento
Elementary (A2)
Timeline
Chef Owner
Indian Take Out
03.2023 - Current
Chef
Orient Express
12.2013 - 12.2020
Chef Cook
Amteck
01.2012 - 12.2013
Indian Cook
Tajmahal Hotel
11.2008 - 12.2011
Chef Cook
Moti Mahal Hotel
01.2006 - 01.2008
Cook
Gajebo Restaurent
03.2005 - 12.2005
Cook
Saudi Cattering Service
03.2001 - 12.2004
Cook's Assistant
Executive Enclave Bandra
01.1997 - 12.2000
High School Diploma -
Raj K Intercollege
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