Summary
Overview
Work History
Education
Skills
Languages
Interests
Affiliations
Accomplishments
Certification
Languages
Websites
References
Reference
Refrence current
Timeline
Generic

KAUSTUBH ASHOK KAMBLE

Mississauga,ON

Summary

Dynamic Kitchen Manager and Head Chef with extensive experience at UMC Cafe Asian Fusion, specializing in menu development and effective team building. Proven ability to enhance culinary experiences while maintaining strict adherence to food safety and hygiene standards. Committed to innovation in dish creation and fostering a collaborative team environment to drive success.

Overview

16
16
years of professional experience
1
1
Certification

Work History

UMC Cafe
Mississauga, ON
09.2022 - Current
  • Established quality standards in the kitchen.
  • Facilitated consistent team discussions for addressing menu modifications, safety guidelines, and performance feedback.
  • Instructed staff on safety protocols and regulations in the kitchen.
  • Ensured kitchen remained stocked with essential items through consistent supply orders.
  • Ensured employees followed sanitation protocols in compliance with health regulations.
  • Generated weekly schedules for kitchen staff according to expected business needs.
  • Handled customer issues quickly, maintaining an upbeat attitude throughout.
  • Performed regular equipment checks to determine necessary maintenance.
  • Directed meal preparation, cooking methods, and portion sizes.
  • Oversaw employee guidance and discipline management.
  • Partnered with culinary experts to design fresh, innovative dishes from local produce.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Trained new employees on kitchen procedures and policies.

CHEF DE PARTIE

CARNIVAL CRUISE LINES MIAMI
Miami, Florida
06.2019 - 05.2022
  • Ensured compliance with health and safety standards during food preparation in the kitchen area.
  • Managed lunch buffet production.
  • Monitored operations at deli sandwich bar, pizza kitchen, sushi bars, and burrito bar.
  • Managed food preparation teams to ensure consistent, high-quality output.
  • Maintained consistent monitoring of temperatures in prepared food and cold-storage areas.
  • Implemented hygiene standards to prevent the spread of germs.
  • Executed routine assessments of kitchen zones, tools, implements, and storage spaces to verify compliance with sanitation standards.
  • Created event-specific menus, maintaining consistency with recipes and quality guidelines.
  • Arranged prepared meals focusing on presentation aesthetics and required decorations.
  • Ensured prompt resolution of food quality issues.
  • Managed inventory levels, ordering supplies as needed to maintain stock.
  • Created diverse sauces tailored to customer preferences.
  • Maintained hot food logs for accurate tracking.
  • Managed records of cold food logs in line with USPH guidelines.
  • Monitored log entries for every section.
  • Logged information for all cold units in assigned kitchen each day.

Demi Chef De Partie

carnival cruise lines
Miami, Usa
11.2016 - 07.2019
  • Collaborated with Head Chef on daily food preparation.
  • Ensured top-notch quality and freshness of food products.
  • Upheld high hygiene protocols within the culinary environment.
  • Assisted chef de partie in daily tasks.


1. *Roast Cook*: Prepare and cook roasted meats, poultry, and vegetables to perfection, ensuring proper seasoning, temperature, and presentation.
2. *Fish Cook*: Prepare and cook fish and seafood dishes, including filleting, scaling, and cooking to the correct doneness, while maintaining high standards of food safety and hygiene.
3. *Sauce Cook*: Prepare and cook a variety of sauces, including marinades, emulsions, and reductions, to support menu items, and enhance flavors and presentation.
4. *Soup Cook*: Prepare and cook soups, including clear soups, creamy soups, and chowders, to the correct consistency, flavor, and temperature, while maintaining high standards of food safety and hygiene.

Commis Chef

carnival cruise line
Miami, Usa
11.2013 - 11.2016
  • Operated as line cook.
  • Assisted in timely delivery of food during buffets.
  • Managed breakfast stations such as pancakes and omelets.
  • Prepared and managed breakfast production.
  • Oversaw morning production of oats, grilling sausages and roasting potatoes.
  • Prepared breakfast buffet with garnishes and maintained appropriate food temperature.
  • Maintained detailed hot food logs for temperature accuracy.
  • Ensured compliance with USPH standards through meticulous upkeep of cold food logs.

Food and Beverage Supervisor

SHRKANT HOSPITALITY SERVICE
Mumbai, India
05.2013 - 09.2013
  • Coordinated staff deployment for high-profile door events to ensure seamless operations.
  • Managed duty assignments and event schedules, optimizing workforce efficiency.
  • Trained new staff on food handling and compliance standards to maintain safety protocols.
  • Monitored guest satisfaction levels throughout dining room, addressing concerns promptly.

Kitchen Team Member

TAJ HOTELS RESORTS AND PALACES
Gurgaon, India
01.2012 - 04.2013
  • Assisted chef with food preparation tasks and organized kitchen operations pre-opening.
  • Conducted trials for menu selections to ensure quality and variety.
  • Underwent extensive training across multiple properties within brand, enhancing culinary skills.
  • Developed versatile skills in various kitchen sections at TAJ LUCKNOW over eight months.
  • Configured all small kitchen equipment for optimal performance and efficiency.
  • Executed simulation tests to evaluate restaurant operations before launch.
  • Oversaw breakfast production and setup during night shifts, ensuring timely service.
  • Coordinated lunch buffet offerings to meet customer demands and maintain standards.

Industrial Trainee

FOUR POINTS BY SHERATON
MUMBAI
10.2009 - 04.2010
  • Contributed to operations across front office and housekeeping departments.
  • Mastered food production processes during four-month tenure in hotels and restaurants.
  • Assisted chef in managing receipt of butchery and vegetable supplies efficiently.
  • Improved kitchen operations through effective handling of butchery tasks.
  • Supported setup and presentation of buffets at event venues.
  • Adapted production workflows to align with team goals and enhance efficiency.
  • Maintained organization and productivity by sorting components systematically.

Education

Bachelor of Science - Hospitality studies

University of Mumbai
Mumbai, India
06.2011

Skills

  • Food Safety
  • Menu Development
  • Kitchen Management
  • Staff Supervision
  • Supply Ordering
  • Purchasing
  • Scheduling
  • Vendor Relationship Management
  • Shift Scheduling
  • Team Building
  • Flexible Schedule
  • Problem-Solving
  • High-volume production
  • Portion control
  • Team collaboration
  • Hygiene standards
  • Performance feedback
  • Food presentation
  • Recipe creation
  • Special diets

Languages

  • English , Hindi , Marathi
  • Interests

    Hobbies and Extra–Curricular Activities: , Photography Swimming Trekking gardening

    Affiliations

    • Involved in social service activities with SAADFoundationn Mumbai while on vacation every year
    • worked with them to fulfill different roles for different projects( project coordinator, logistic manager, event coordinator)

    Accomplishments

    • Five-year completion recognition award from Carnival Cruiseline.
    • Nominated twice as an employee of the month representing the cullinery department

    Certification

    • certified food handler in canada

    Languages

    English
    First Language

    References

    Dr. Ketan Chande, professor at NMIMS, Navi Mumbai

    \https://www.linkedin.com/in/dr-ketan-chande?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app

    Contact No: 986-750-3203

    Reference

    Stanley D. Gama, Food and Beverage Director, Carnival Cruise Line

    https://www.linkedin.com/in/stanleydgama?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app

    Contact no: +91 95380 11162

    Refrence current

    Sudeep Saldhana

    Restaiurant manager

    UMC Cafe, mississuag ,

    ontario , Canada

    +15195008198

    Timeline

    UMC Cafe
    09.2022 - Current

    CHEF DE PARTIE

    CARNIVAL CRUISE LINES MIAMI
    06.2019 - 05.2022

    Demi Chef De Partie

    carnival cruise lines
    11.2016 - 07.2019

    Commis Chef

    carnival cruise line
    11.2013 - 11.2016

    Food and Beverage Supervisor

    SHRKANT HOSPITALITY SERVICE
    05.2013 - 09.2013

    Kitchen Team Member

    TAJ HOTELS RESORTS AND PALACES
    01.2012 - 04.2013

    Industrial Trainee

    FOUR POINTS BY SHERATON
    10.2009 - 04.2010

    Bachelor of Science - Hospitality studies

    University of Mumbai
    KAUSTUBH ASHOK KAMBLE