Pratik Sadawarte
Mumbai
Summary
Forward-thinking professional offering more than 12 years of experience working in fast-paced kitchens, Start up, Cloud Kitchen, FMCG. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Obtain the job of Application & Development Chef at an organization where I can use my excellent culinary skills and make a positive contribution.
Overview
16
16
years of professional experience
Work History
Application Chef
Griffith Foods Pvt Ltd
08.2022 - Current
- Handling West Region
- India as a Culinary Application Specialist
- To help gaining new customers by giving demos in liaison with Sales Team
- Penetrating new products to our existing clients
- Creating Menu Concepts for new as well as existing clients
- Taking feedback of newly launched products
- Making cold calls and arranging of demos in absence of sales team
- Giving Sales team and Distributor on the job training
- The products by accompanying them to demos
- Taking follow ups for orders from customers
- Making new recipes for marketing and in house newsletter
- To support Marketing in IFF India Food Forum).
Regional Chef
Del Monte Foods Pvt Ltd
11.2019 - 08.2022
- Handling of West Region of India as an Application Chef
- Creating new recipes for FOOD SERVICE Clients as well as Marketing team for General Trade & Modern Trade on social platform
- To support Food Service Sales Team by giving Demos and Application of different products from the portfolio
- Creating new Menu concepts for the new and existing clients as well
- To carry out 'Product Trials' of newly launched SKU in liaison with sales team to our new and existing clientele
- Supporting in different Food Exhibitions.
Application Chef (R & D Seasonings)
Tiany Foods (Allanasons Pvt Ltd)
09.2018 - 10.2019
- Active engagement in New Product Development
- Work in liaison with Research & Development team
- Conducting internal trials for Sensory purposes
- Multiple Application of new products developed
- Creation of unique recipes according to new product developed
- Conducting meetings with clients with aid of Sales Team
- To organize and carry out Food Trials for clients
- Training customers and employees on application and multiple usage of products
- To actively participate in Exhibitions and Trade Shows conducted for Allegro Olive Oil.
Research & Development Chef
Parism F & B Pvt Ltd (Churolls & Co)
12.2017 - 08.2018
- Menu Designing & Menu trials
- Designing of Kitchen Layout
- Procurement of finalized equipment, ingredients and Vendor Management
- Hiring staff on outlet level and training them for day to day operations
- To create standardized recipes, various kitchen checklists and SOP'S.
Junior Sous Chef
Yellow Tie Hospitality
12.2016 - 11.2017
- Designing Kitchen Layout and finalizing it from Corporate Chef
- Finalizing kitchen equipment and its vendor as per layout
- Recruiting and Training the staff for day to day operations
- Finalizing local vendors for Bakery, Vegetables and Housekeeping supplies
- Opened 3 Genuine Broaster Chicken outlets under supervision of Corporate Chef Patna1, Hyderabad, Lucknow)
- Opened one Genuine Broaster Chicken outlet without any supervision Patna3
- To make Audit Reports for different outlets
- Menu designing and Recipe standardization for Dhadoom.
Chef de partie
Altman Cooks Pvt Ltd (Built Cook)
11.2015 - 12.2016
- Apart from preparing meals at scheduled times, also responsible for overseeing all the work done by kitchen staff and ensuring that they carry out their duties to the fullest of their abilities
- Constantly evaluating meals and food products to ensure that the highest quality standards are maintained
- Demonstrating cooking techniques and correct utilization of equipment to staff
- Liaising with Managers and kitchen staff regarding customer orders
- Making sure that leftover food waste is properly disposed off
- Maintaining safe kitchen area and hygienic working environment
- Ensuring perishable and non perishable supplies are well stocked with proper inventory.
Commis 1
Royal Caribbean Cruises Ltd
01.2015 - 10.2015
- Exposed to various sections in kitchen
- Worked as a Line cook for Lunch & Dinner operations
- To make sure cooking & serving attractive meals as per the menu order
- To co-ordinate with other sections like Roast, Sauce, Soup for Lunch & Dinner
- To make sure Lunch & Dinner line are duly set for the operations every day
- Worked on live carving station in Buffet section
- To make sure the working station is totally cleaned for the USPH United States Public Health) and other audits from different countries.
Commis 2
Royal Caribbean Cruises Ltd
04.2014 - 12.2014
- To ensure that food is hygienically handled, processed, cooked and served as per the core standards of Royal Caribbean Cruise Lines
- Setting up Breakfast station with the help of colleagues
- To handle, fried egg, omelette & pancake station when busy
- To make sure Salad station is clean enough for USPH United States Public Health) and other audit teams from different countries as well as internal audit team.
Trainee Commis
P & O Cruises
06.2013 - 03.2014
- First of its kind cruise experience
- This contract taught me how a kitchen on cruise ship works
- This helped me in my further contract with Royal Caribbean Cruise Lines
- Worked in sections like Bell Box In Room Dining & Buffet Production), Sidewalk Cafe & Pennant Grill
- To help in production of buffet in Lunch & Dinner
- Solely responsible for production of Afternoon Tea Snacks
- To handle cold sandwich section in Sidewalk Cafe
- To handle appetizers section in Pennant Grill
- To make sure proper serving and presentation of food as per P & O Cruises Standards.
Commis
Four Seasons Hotels & Resorts
10.2010 - 04.2013
- First job assignment in Hotel
- It got my basics very clear regarding Food Production
- Got to know about international Four Seasons Standards
- Worked in Indian Section(Tandoor & Curry)
- To set up Tandoor for Lunch & Dinner operations
- To make sure preparing fantastic meals as per Four Seasons Standards for individual requirement
- To help other sections in restaurant if busy
- To help other outlets in Crunch time
- To ensure proper functioning of live tandoor counters in Banquets
- To help Senior chefs in developing new menu for theme Lunch/Dinner and food festivals.
Industrial Trainee
Sahara Star
10.2008 - 03.2009
- Industrial Training for 6 months as a part of our Course Syllabus to get practical knowledge about how Hospitality Industry works.
Education
Bachelor of Science - Hotel Management
Institute of Hotel Administration & Catering Techn
Trivandrum, India05.2010
Skills
- Verbal and written communication
- Recipes and menu planning
- Sanitation Guidelines
- Menu development
Strengths
- Ability to work under pressure.
- Good Listener.
- Good Team Player.
Interest
Playing Table Tennis.
Languages
Marathi
Bilingual or Proficient (C2)
Hindi
Bilingual or Proficient (C2)
English
Advanced (C1)
Reference
Mr. Suket Jaitly
(Food Service India Pvt Ltd)
Ph No. 9312701414
Mrs. Bhagyashree Samant Prabhu
(Keva Flavours)
Ph No. 8108522386
Timeline
Application Chef
Griffith Foods Pvt Ltd
08.2022 - Current
Regional Chef
Del Monte Foods Pvt Ltd
11.2019 - 08.2022
Application Chef (R & D Seasonings)
Tiany Foods (Allanasons Pvt Ltd)
09.2018 - 10.2019
Research & Development Chef
Parism F & B Pvt Ltd (Churolls & Co)
12.2017 - 08.2018
Junior Sous Chef
Yellow Tie Hospitality
12.2016 - 11.2017
Chef de partie
Altman Cooks Pvt Ltd (Built Cook)
11.2015 - 12.2016
Commis 1
Royal Caribbean Cruises Ltd
01.2015 - 10.2015
Commis 2
Royal Caribbean Cruises Ltd
04.2014 - 12.2014
Trainee Commis
P & O Cruises
06.2013 - 03.2014
Commis
Four Seasons Hotels & Resorts
10.2010 - 04.2013
Industrial Trainee
Sahara Star
10.2008 - 03.2009
Bachelor of Science - Hotel Management
Institute of Hotel Administration & Catering Techn
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