Shrikant Tadke
Burlington,ON
Summary
Enthusiastic and dedicated Chef with expertise in delivering top-quality customer service. Detailed knowledge of international cuisines, highly skilled at working in high-pressure, quick-changing restaurant environments for customers expecting the highest standards. Extensive knowledge of sourcing organic and local ingredients to provide high-quality food. Willing to relocate: Anywhere. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
courtyard by Marriott mississauga/meadowvale
Mississauga, Ontario
01.2024 - Current
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Performed quality assurance checks on all finished products before they left the kitchen area.
Sous Chef
Charcoal Group of Restaurants
Burlington, ON
08.2022 - 12.2023
- Second in command in the kitchen, assisting the kitchen manager to run and manage a team of 35
- Checking and maintaining checklists (temperature, food purchase tracker, opening and closing checklist)
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe file, and product rotation systems
- Created a positive work environment by encouraging teamwork among staff members.
- Direct kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Conduct frequent line checks to keep food at proper temperatures in holding zones.
- Oversee kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Adjust recipes as needed to accommodate dietary restrictions or allergies.
Sous Chef
Southcote 53 Tap and Grill
Hamilton, ON
06.2020 - 07.2022
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Monitored food products, driving quality, freshness and integrity.
- Coordinated ordering, receiving, storage, and distribution of food items.
Chef De Partie
Four Seasons Hotel Mumbai
Mumbai, Maharashtra
01.2019 - 03.2020
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
Chef de Partie and Line Cook
Trident Hotel
Mumbai, Maharashtra
04.2014 - 12.2019
Education
Bachelor's Degree - Hospitality Management
University of Pune
03-2014
Skills
- Banquet Experience
- Cooking
- Culinary Experience
- Food Preparation
- Food Safety
- Kitchen Experience
- Kitchen Management Experience
- Supervising Experience
- Training & Development
- Catering
- Restaurant Experience
- Pricing
- POS
- Employee Evaluation
- Food Production
- Inventory Control
- Restaurant Management
- Menu Planning
- Microsoft Office
- Manufacturing
- Budgeting
- Continuous Improvement
- Strategic Planning
- Profit & Loss
- Meal Preparation
- Recruiting
- Purchasing
- Procurement
- Labor Cost Analysis
Certification
- Red seal certificate of qualification
- Food Handler, 01/01/21-01/01/26
- Office Management
Language
English - Fluent
Timeline
Executive Sous Chef
courtyard by Marriott mississauga/meadowvale
01.2024 - Current
Sous Chef
Charcoal Group of Restaurants
08.2022 - 12.2023
Sous Chef
Southcote 53 Tap and Grill
06.2020 - 07.2022
Chef De Partie
Four Seasons Hotel Mumbai
01.2019 - 03.2020
Chef de Partie and Line Cook
Trident Hotel
04.2014 - 12.2019
Bachelor's Degree - Hospitality Management
University of Pune
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