Shweta Ghate
Lower Hutt,WGN
Summary
Talented kitchen leader and team motivator with 14 years of experience in fast-paced kitchens. Skilled at maintaining staff focus and productivity in high-volume operations. Demonstrated ability to stay calm and focused in high-stress situations. Experienced in French cuisine, ingredient sourcing, budget control, and enhancing hotel restaurant profiles. Forward-thinking approach to work. Proven managerial skills ensure efficient operations and cohesive team dynamics.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Executive Chef
Sofitel Wellington
03.2023 - Current
- Ranked No.1 in LQA Audit in 'Food Quality' consecutively twice in 2023 and 2024 leading ahead of international Luxury Brands like Raffles, Oberois, Taj, Four Seasons, Ritz Carlton, Marriotts, etc.
- Achieved 'Excellent Certificate' in Food Control Plan implementation in overall food handling and sanitation practices at Jardin Grill.
- Curated Signature dish and revamp it with seasonal garnishes to maximize guest satisfaction.
- Redesigned the entire breakfast buffet at Jardin Grill and achieved exponential growth in RPS score across the Comp set of the hotels.
- Hosted 'Spring Soiree' for all Sofitel clients across NZ.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
Executive Chef
Oaks Hotel Wellington
08.2021 - 02.2023
- Redesigned F&B concept and new Kitchen layout, policies and procedures at Oak & Vine Restaurant at the Oaks Hotel Wellington
- Successfully launched new Breakfast Buffet with revised price point and 5 seasonal menus every quarter
- Menu designing, Menu engineering and Costings for each menu changes
- Standardizing recipes by curating recipe cards to retain consistent food standards at all times
- Overlooking business operations, inventory control and overall culinary experience customer satisfaction
- Developed menus, controlled food & wage costs and oversaw quality, HACCAP and safety processes
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflow
- Introduced Work Health and Safety (WHS) standards to align with kitchen procedures and Hazard registers
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Enhanced Procurement procedures and built strong relationships with suppliers
- Demonstrated consistent adherence to HACCP sanitation protocols, resulting in receipt of an ‘Excellent’ Grade from WCC
- Recruited and trained team members, optimizing their skills for maximum performance and maintaining strong team commitment in daily operations
- Led and effectively managed a fast-paced conference, surpassing monthly budget expectations.
- Led the team at Oak & Vine to the NO.1 spot as best restaurant on Trip advisor and have maintained the accomplishment for 9 months consecutively
- Finalist to Awards and Accolades due to sheer contribution to the above accomplishments
- Fostered a positive working relationship with the F&B Manager and front of house in order to support team unity.
- Kept the work environment in compliance with health department standards, ensuring safety and cleanliness.
Executive Chef
Ibis Wellington
04.2018 - 08.2021
- Finalist in 'Chef of the Year NZ' category in 2020.
- Ensured efficient and effective functioning of the kitchen at Vivant! Restaurant & Bar.
- Utilized seasonal ingredients in the creation of quarterly menus, resulting in improved management of food costs.
- Maintaining Food Cost under 28% Budget at all times
- Achieved ‘Excellent’ Certificate for maintaining highest food standards in 3 audits conducted by WCC
- Demonstrated effective management skills by successfully overseeing operations in two kitchens at Ibis and Novotel Wellington during the Covid crisis.
- Participating in regional competitions like Visa Wellington on a Plate in 2018, 2019 & 2021.
- Responsible for maintaining Wage Cost within budget.
- Successfully overlooked two kitchens at Ibis and Novotel for 3 Months in Post-Pandemic recovery phase
- Accomplished hosting a highly successful, post-pandemic event for the first time at an Accor property
- Implemented training programs for newly hired employees
- Developed and implemented strategic plans for menu planning, designing, cost control, upselling and department profitability
- Spearheaded the coordination and presentation of a successful Celebrity Collab 6-course degustation at Grand Mercure when Chef was unavailable.
- Organized meetings with Food Suppliers to ensure consistent quality and pricing of ordered products.
Chef de Cuisine (Previously Sous Chef)
QT Wellington
09.2012 - 04.2018
- Running a French Fine-dining restaurant in the absence of Executive Chef
- Maintained efficient workflow at the Hippopotamus Restaurant & Bar
- Attained the one-hat distinction on two occasions - once in 2013, and again in 2015
- Ensured seamless operations and upheld top-tier service standards for 5 conference spaces, a bustling restaurant, and the Hippo Hi-tea experience.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Directed and managed banquet functions for 500 pax event with sister concern Event Cinemas
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations
- Demonstrated adherence to safety protocols for the well-being of all employees.
- Monitored and controlled overhead and production costs with responsibility for profit and loss
- Exhibited exceptional skill in presenting every dish attractively, ensuring adherence to rigorous restaurant standards and bolstering business reputation.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Created menus and designed corresponding recipes for Hippopotamus Restaurant & Bar at QT Wellington.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
Kitchen Management Trainee
Radisson Blu Pune Kharadi
05.2010 - 06.2012
- Worked in all kitchen departments as Manager in training
- Sustained work consistency through well-maintained and organized mise en place
- Maintained safety protocols by operating all kitchen equipment in a secure manner
- Plated meals paying special attention to garnishes and overall presentation
- Placed orders to restock items before supplies ran out
- Complied with portion and serving sizes as per restaurant standards
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Assisted supervisors in setting clear goals, establishing priorities, and monitoring progress to ensure successful completion of tasks.
- Improved management skills by participating in rigorous training programs and workshops.
- Acted with integrity, honesty, and knowledge to promote culture of company.
- Gained knowledge of company policies, protocols and processes.
- Maintained high-quality standards in all aspects of work, ensuring customer satisfaction at every touchpoint within the business journey.
- Built lasting relationships with clients through exceptional service delivery, fostering loyalty and repeat business opportunities.
- Showcased strong organizational skills by effectively managing multiple projects and tasks simultaneously, meeting all deadlines, and maintaining a high level of performance under pressure.
- Used company reports to analyze sales, gross profit and inventory activities.
- Developed problem-solving abilities through hands-on experience with real-life business scenarios.
On-the-Job Trainee Chef
JW MARRIOTT
06.2008 - 12.2009
- Worked in Main Kitchen, In-room Dining and 24-hour Lotus Cafe kitchen
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques
- Rotated through all prep stations to learn different techniques
- Seasoned and marinated cuts of meat, poultry, and fish
- Maintained well-organized mise en place to keep work consistent
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Cleaned kitchen counters, refrigerators, and freezers.
- Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
- Prepared mise en place prior to service hours for seamless execution of menu items during peak times.
- Received positive feedback from supervisors for exceptional teamwork and adaptability during busy shifts.
- Assisted head chef in creating innovative dishes for daily menus, resulting in increased customer satisfaction.
- Improved plate presentation by learning advanced garnishing techniques and applying them consistently across all dishes.
- Learned essential time-management strategies while working under pressure in fast-paced kitchen environments.
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
- Gained valuable insight into ingredient sourcing by accompanying senior chefs on supplier visits.
- Demonstrated versatility by cross-training in multiple kitchen stations, increasing overall team productivity.
Education
BBA - Hotel Management
Yashwantrao Chavan Vidyapeeth University
India04.2010
DIPLOMA IN HOTEL MANAGEMENT -
Kohinoor IMI
01.2010
Bachelor of Commerce -
University of Mumbai
01.2008
Higher School Certificate -
V.N.Sule Guruji English Medium School
01.2003
Skills
- Executive Leader, Coach and Mentor
- Quality Assessments, Control and Oversight
- BOH Operations Management
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- Operations Management
- Safe Food Handling
- Hiring, Training, and Development
- Inventory Control
Accomplishments
- 2022, Finalist of HM Awards in 'Hotel Chef NZ' Category from Oaks Hotel.
- 2022, Finalist of Beef & Lamb Ambassador from North Island region.
- 2022, Led Oak & Vine Restaurant to #1 on Trip Advisor and holding on since then.
- 2022, 'Best of Best Award' from Trip Advisor was awarded to Oak & Vine under my leadership.
- 2022, 'Top 10 Restaurants in Every day Eats' awarded to Oak & Vine.
- 2022, Successfully served Charity Lunch for 400 pax to support Te Omanga Hospice in Sept 22 and raised $232000.
- 2022, Hosted Exclusive Media and Influencers Degustation dinner and successfully resulting in more threefold revenue generation since then.
- 2022, Awarded 'Excellent' certificate by Wellington City Council for excellent food hygiene standards and detailed record keeping at Oaks Wellington.
- 2022, Awarded 'Excellent' certificate by Wellington City Council for excellent food hygiene standards and detailed record keeping at Ibis Wellington.
- 2020, Finalist of HM Awards in 'Hotel Chef NZ' Category from Ibis Wellington.
- 2019, Won 'Beef & Lamb Excellence Award' for highest quality of Beef and Lamb served at Vivant! Restaurant & Bar.
- 2015, Won SILVER MEDAL in 'Chef of Capital' Category at the Wellington Culinary Fare two years consecutively.
- 2014, Won SILVER MEDAL in 'Chef of Capital' Category at the Wellington Culinary Fare two years consecutively.
References
Available on request
Certification
- Certified First Aider by Southern Cross.
Languages
English
Full Professional
Marathi
Native or Bilingual
Hindi
Native or Bilingual
French
Elementary
Timeline
Executive Chef
Sofitel Wellington
03.2023 - Current
Executive Chef
Oaks Hotel Wellington
08.2021 - 02.2023
Executive Chef
Ibis Wellington
04.2018 - 08.2021
Chef de Cuisine (Previously Sous Chef)
QT Wellington
09.2012 - 04.2018
Kitchen Management Trainee
Radisson Blu Pune Kharadi
05.2010 - 06.2012
On-the-Job Trainee Chef
JW MARRIOTT
06.2008 - 12.2009
BBA - Hotel Management
Yashwantrao Chavan Vidyapeeth University
DIPLOMA IN HOTEL MANAGEMENT -
Kohinoor IMI
Bachelor of Commerce -
University of Mumbai
Higher School Certificate -
V.N.Sule Guruji English Medium School
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