SAMEER LAXMAN GHOLAP
Rotorua,BOP
Summary
I am a very efficient worker, highly motivated, self-driven individual, I give my best in completing my assignments, goals before the time frame.
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
17
17
years of professional experience
Work History
Sous Chef
Regent of Rotorua
Rotorua , Rotorua
03.2024 - Current
- Supervised kitchen staff to ensure high-quality food preparation and service.
- Developed and executed seasonal menu items using fresh, local ingredients.
- Managed inventory and ordering processes to maintain optimal stock levels.
- Collaborated with front-of-house teams to ensure seamless dining experiences.
- Trained new kitchen staff on culinary techniques and safety protocols.
- Assisted in maintaining cleanliness and organization of kitchen facilities.
- Coordinated special events and banquets, customizing menus for diverse customer needs.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Sous Chef
Mac’s Stake House
Rotorua, New Zealand
12.2022 - Current
- Directs food preparation and collaborates with executive chef.
- Helps in the design of food and drink menu.
- Produces high quality plates, including both design and taste.
- Oversees and supervises kitchen staff.
- Assists with menu planning, inventory, and management of supplies.
- Ensures that food is top quality and that kitchen is in good condition.
- Keeps stations clean and complies with food safety standards.
- Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
- Prepares food properly.
- Schedules staff shifts.
- Trains new employees.
- Orders food supplies.
- Monitors and maintains kitchen equipment.
- Solves problems that arise and seizes control of issues in the kitchen.
Jr. SOUS CHEF
The ADDRESS MARINA
DUBAI, UAE
12.2018 - 03.2020
- Menu planning, new plating and coasting.
- Making seasonal menus.
- Daily briefing, staffing and weekly schedule.
- Daily stock taking and ordering for the outlet.
- To ensure proper food presentation and standards.
- Weekly and monthly training to the staff.
- To follow HACCAP and track daily and weekly records.
- Interaction with the guest.
- To ensure smooth operation in the outlet.
- To maintain standard recipes.
CHEF DE PARTIE
FAIRMONT
AJMAN, UAE
02.2018 - 12.2018
- To handle breakfast and lunch operation.
- To follow HACCAP standards.
- Weekly training.
- Ordering food items as per requirements.
- Interaction with the guest.
- To ensure proper food presentation and standards.
Demi Chef de Partie
LA VILLE AUTOGRAPH COLLECTION BY MARRIOTTS
DUBAI, UAE
04.2017 - 12.2017
- Handling Josper grill.
- To ensure the proper quality of the product.
- To prepare mise en place.
- To follow HACCAP standards.
Demi chef de partie
ARMANI HOTEL DUBAI
DUBAI, UAE
12.2015 - 03.2017
- To ensure the buffet food is presented as per standards.
- To follow standard recipes and portion size.
- To follow HACCP.
- To assist sous chef in ordering daily requirements for the operation.
DEMI CHEF DE PARTIE
COURTYARD BY MARRIOTTS PUNE CITY CENTRE
PUNE, INDIA
05.2011 - 11.2013
- Assisting in budgetary and payroll expense control.
- Helping in the kitchen to maintain a high level of profitability.
Line cook
THE LITTLE NELL
ASPEN, USA
11.2008 - 11.2010
Education
Degree in Hotel Management & Catering Technology -
Sinhgad College of HMCT, Pune University
PuneH.S.C (M.C.V.C. COOKERY) -
M.S.I. HMCT
PuneS.S.C -
Ornella’s Highschool
PuneSkills
- Food safety
- Menu development
- Inventory management
- Event coordination
- Kitchen management
- Quality control
Accomplishments
- Completed a course in International first aid.
- Completed a course in HACCP management by Dubai Municipality.
Languages
- English
- Hindi
- Marathi
References
Available on request.
Disclaimer
The above enclosed CURRICULUM VITAE is for reference. With the above information, May I hope your consideration will merit my application favorably and place me a chance to join your esteemed organization. Afford an opportunity I shall prove my worth to the best of your satisfaction.
Skype Id
sameer.gholap2
Personal Information
- Passport Number: P8074033
- Date of Birth: 03/19/85
- Nationality: Indian
- Marital Status: Married
Timeline
Sous Chef
Regent of Rotorua
03.2024 - Current
Sous Chef
Mac’s Stake House
12.2022 - Current
Jr. SOUS CHEF
The ADDRESS MARINA
12.2018 - 03.2020
CHEF DE PARTIE
FAIRMONT
02.2018 - 12.2018
Demi Chef de Partie
LA VILLE AUTOGRAPH COLLECTION BY MARRIOTTS
04.2017 - 12.2017
Demi chef de partie
ARMANI HOTEL DUBAI
12.2015 - 03.2017
DEMI CHEF DE PARTIE
COURTYARD BY MARRIOTTS PUNE CITY CENTRE
05.2011 - 11.2013
Line cook
THE LITTLE NELL
11.2008 - 11.2010
Degree in Hotel Management & Catering Technology -
Sinhgad College of HMCT, Pune University
H.S.C (M.C.V.C. COOKERY) -
M.S.I. HMCT
S.S.C -
Ornella’s Highschool
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