Satish Bobale
Sewree,MMumbai
Summary
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
15
15
years of professional experience
Work History
Chef De Partie
Cincin Italian Restaurant by KA Hospitaity private Limited
Mumbai , Mumbai
05.2022 - Current
- Liaised closely with kitchen and front-of-house personnel.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Improved performance of team members resulting in high-quality meals produced daily.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
Chef De Partie
Maiz Hospitality private Limited
Mumbai , Mumbai
03.2020 - 04.2022
- Liaised closely with kitchen and front-of-house personnel.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Improved performance of team members resulting in high-quality meals produced daily.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Managed food usage with proper stock rotation to prevent spoilage.
Senior Chef De Partie
The Le 15 Patisserie
Mumbai , Mumbai
09.2018 - 02.2020
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Improved performance of team members resulting in high-quality meals produced daily.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Monitored temperatures of prepared food and cold-storage areas.
- Checked quality of food products to meet high standards.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Reviewed orders placed by waitstaff before sending them out to customers.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Commis Chef
Carnival Cruise line
09.2011 - 07.2017
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Followed proper plate presentation techniques when serving dishes.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Ensured proper storage of food items at correct temperature according to health code standards.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Handled food deliveries, processing items and accurately placing into inventory.
Commis 2 Chef
California Pizza Kitchen
Mumbai , Mumbai
07.2010 - 08.2011
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Maintained a clean working area at all times in compliance with health codes.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Ensured all food was stored properly in accordance with safety regulations.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Prepared workstations with ingredients and tools to increase efficiency.
Education
Bachelor in Hotel And Tourism Management Studies - Hospitaity
Kohinoor College of Hospitality Management & Touri
Dadar 06-2009
High School Diploma -
Maharshi Dayanand College
Sewree03-2006
Skills
- Proper food handling
- Counter sanitization
- Portion standards
- Dish preparation
- Food spoilage prevention
- Salad preparation
- Entree preparation
Timeline
Chef De Partie
Cincin Italian Restaurant by KA Hospitaity private Limited
05.2022 - Current
Chef De Partie
Maiz Hospitality private Limited
03.2020 - 04.2022
Senior Chef De Partie
The Le 15 Patisserie
09.2018 - 02.2020
Commis Chef
Carnival Cruise line
09.2011 - 07.2017
Commis 2 Chef
California Pizza Kitchen
07.2010 - 08.2011
Bachelor in Hotel And Tourism Management Studies - Hospitaity
Kohinoor College of Hospitality Management & Touri
High School Diploma -
Maharshi Dayanand College