DAYANAND DIVATE

• Led and managed the culinary team in a remote camp setting, ensuring smooth and efficient food service operations
• Designed menus, created recipes, and ensured food quality and presentation met or exceeded client expectations
• Oversaw food inventory control, including ordering, receiving, and storage
• Maintained strict adherence to all food handling, safety, and sanitation standards
• Trained and developed kitchen staff, ensuring proper knowledge and skills were obtained
• Implemented and monitored efficient and cost-effective cooking processes
• Managed and maintained all kitchen equipment, ensuring proper functionality and cleanliness
• Worked collaboratively with project managers and clients to fulfill specific catering requests and dietary needs
• Executed and oversaw special events and functions, including high-profile events for dignitaries
• Ensured compliance with all health and safety regulations and performed other duties as assigned

• Administered F&B production operations, ensuring staff understood expectations and kitchen goals
• Developed menus, pricing, and special food offerings to boost revenue and customer satisfaction
• Regularly interacted with guests to obtain feedback on product quality and service levels
• Provided personal chef services for notable Indian cricket players

Responsibilities include:

• Managing and training junior kitchen staff.
• Maintaining cleanliness and organization in the kitchen.
• Assisting with inventory management and ordering supplies.
• Collaborating with the head chef to create and develop menu items.

• Assisted Executive Chef in menu planning, recipe development, and kitchen operations.
• Checked the quality of raw materials before use to maintain high standards of product presentation.
• Checked food portioning for optimal presentation and cost control.
• Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.

• Organized the daily mise en place to prepare meals efficiently.
• Maintained accurate records of stock levels, ordering new ingredients when needed.
• Adhered to health and safety regulations while preparing food items in the kitchen area.
• Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.