Aditya Ratnadeep Mungekar
St. John's,NL
Summary
9 Years of experience in food production department. With knowledge of Japanese, Indian, American Mexican, European and Pan Asian cuisine.
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
9
9
years of professional experience
Work History
Sous Chef
Vu Resto & Bar
04.2025 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Head Chef
Route 66 Diner & Pub
10.2023 - 04.2025
- Following standard operation procedure of the brand
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Getting daily inventory of stock in hand.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Cook
Oliver & Bonacini Hospitality
10.2022 - 10.2023
- Worked in Gardemanger, pantry (pizza and sandwich) and continental department.
- Preparing cold section for buffet, working in live station.
- Preparing menu items and Buffet items.
- Reporting to Sous Chef and CDC
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Sous Chef
Royal Caribbean Cruises LTD. (Miami)
09.2021 - 08.2022
- Supervise activities of chefs and cooks.
- Instruct chefs and cooks in preparation, cooking, garnishing and presentation of food.
- Prepare and cook complete meals or specialty dishes (such as pastries, sauces, soups, salads, vegetables, meat, poultry, fish, etc.) on a regular basis, or for special guests or functions.
- Run the kitchen when Head Chef is away.
- Schedule and recruit the staff.
- Manage everyday stock and purchases.
- Maintain proper storage of food items at appropriate temperature to avoid spoilage.
- Demonstrate new cooking techniques and new equipment to cooking staff.
- Assist in creating new recipes and plan menus.
Chef De Partie 1
Chef De Partie 1
03.2021 - 09.2021
- Working in Hot Kitchen & Specialty Restaurant
- Maintaining hygiene
- Maintaining CCP and record everyday
- Maintaining blast chiller log , keeping food out of danger zone
- Follow SOP while working
- Taking daily inventory
- Reporting to Sous Chef
Chef De Partie 3
Chef De Partie 3
07.2019 - 04.2020
- Preparing butchery items
- Working in Hot Kitchen & Specialty Restaurant
- Maintaining hygiene
- Maintaining CCP and record everyday
- Maintaining blast chiller log , keeping food out of danger zone
- Follow SOP while working
- Taking daily inventory
- Reporting to Sous Chef
Commis I
Commis I
09.2018 - 05.2019
- Preparing daily vegetable requirement list.
- Worked in Hot Kitchen & Specialty Restaurant
- Following standard operation procedure of the brand
- Getting daily inventory of stock in hand.
- Maintaining fridge and freezers.
- Preparing weekly duty roaster.
- Reporting to Sous Chef & CDP
Commis I
The Bento Company (Japanese Cuisine Restaurant)
06.2018 - 09.2018
- Worked in all section of the Japanese kitchen (Live Sushi)
- Taking charge of shift in absence of chef
- Taking weekly inventory of stock in hand
- Maintaining blast chiller log, keeping food out of danger zone
- Taking monthly store audit
- Following standard operation procedure of the brand
- Reporting to Head Chef.
Commis II
Taj Sat’s, Mumbai
07.2017 - 02.2018
- Preparing requirement list.
- Working in Japanese, Chinese and continental cuisine
- Maintaining hygiene
- Maintaining CCP and record everyday
- Maintaining blast chiller log
- Follow SOP while working
- Reporting to Sous Chef
Commis III
Commis III
07.2016 - 07.2017
- Working in Japanese, Chinese and continental cuisine
- Preparing menu including butchery, Italian and oriental items for lunch.
- Preparing mise en place of live station
- Reporting to Sous Chef
Education
Skilled Trade - Food Handler Certificate
Canadian Institute of Food Safety
Toronto, ON02-2023
High School Diploma -
Viva College
Mumbai, India02-2017
National Apprenticeship Certificate - Food Production
Ministry of Skill Development And Apprenticeship
Mumbai,India04-2016
Skills
- Sushi, Steak, Gravies, Menu Planning, Italian, Leadership, Adaptability, Trainer, Hygiene awareness, CCP (critical control points), Employee retention Strategies, Cross Training, Follow FIFO, Time Management & Target Oriented
- Team leadership
- Safe food handling
- Food presentation
- Menu planning
- Allergen awareness
- Safety management
LNGG
English
Timeline
Sous Chef
Vu Resto & Bar
04.2025 - Current
Head Chef
Route 66 Diner & Pub
10.2023 - 04.2025
Cook
Oliver & Bonacini Hospitality
10.2022 - 10.2023
Sous Chef
Royal Caribbean Cruises LTD. (Miami)
09.2021 - 08.2022
Chef De Partie 1
Chef De Partie 1
03.2021 - 09.2021
Chef De Partie 3
Chef De Partie 3
07.2019 - 04.2020
Commis I
Commis I
09.2018 - 05.2019
Commis I
The Bento Company (Japanese Cuisine Restaurant)
06.2018 - 09.2018
Commis II
Taj Sat’s, Mumbai
07.2017 - 02.2018
Commis III
Commis III
07.2016 - 07.2017
Skilled Trade - Food Handler Certificate
Canadian Institute of Food Safety
High School Diploma -
Viva College
National Apprenticeship Certificate - Food Production
Ministry of Skill Development And Apprenticeship
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