Swapnil Dhotre
Greater Toronto Area,ON
Summary
Seasoned hospitality professional with over 15 years of industry experience in hospitality consulting, training, and Culinary operations. Proven success in conceptualizing and executing diverse initiatives for hotel restaurants, cafés, and cloud kitchens, with a strong focus on enhancing guest dining experiences and organizational profitability. Expertise in developing standard operating procedures (SOPs) for staff training and supporting start-ups from inception to completion. Equipped with a B.Sc. in Hospitality and Hotel Administration from IHM Mumbai PGD in culinary from UK, complemented by multicultural experience in the UK and Singapore.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Principal Consultant
Czzle Culinary Solutions
Greater Toronto Area, Canada
08.2023 - 12.2024
- Led innovation in kitchen technology by incorporating AI & IoT, enhancing efficiency in culinary operations.
- Developed chef training programs and optimized kitchen setups, enhancing operational efficiency.
- Drafted proposals outlining project scope, timeline, deliverables and cost estimates.
- Negotiated contracts with vendors while ensuring compliance with company policies.
- Set specific goals for projects to measure progress and evaluate end results.
Strategy & Growth Consultant
ALT Coffees
India, Mumbai
08.2024 - 11.2024
- Streamlined back-end integrations and managed key aggregator partnerships to drive brand expansion and operational excellence at ALT Coffees
- Conducted operation management audits using Six Sigma principles to identify and eliminate inefficiencies, optimizing processes for quality and minimal variability
- Oversaw program management initiatives aligned with strategic goals, continuously improving operations to meet the highest standards of excellence
- Oversaw quality control to identify inconsistencies and malfunctions.
- Identified needs of customers promptly and efficiently.
- Implemented strategies to take advantage of new opportunities.
Culinary Growth Consultant
Nine Hospitality
India, Mumbai
07.2024 - 11.2024
- Optimized back-end integrations to enhance functionality.
- Directed recruitment activities in HR, conducted operational assessments, and aided internal investigations for consistent growth.
- Utilized Six Sigma DMAIC methodology to optimize processes.
- Recommended strategies for improving operational efficiency, fostering business growth, and implementing organizational changes.
- Set specific goals for projects to measure progress and evaluate end results.
Founding Partner
FoodCoWorks
Mumbai Area, India
04.2018 - 11.2024
- Spearheaded launch of FoodCoWorks to support food entrepreneurs growing their brands across multiple regions with low operational expenses.
- Facilitated the growth of a culinary professional network via tailored mentorship and educational programs.
- Enabled food business operators to excel in a competitive environment.
- Developed strategic partnerships with key stakeholders to grow the business.
- Negotiated and closed deals with suppliers, clients, and other key stakeholders to optimize operational efficiency.
Growth & Strategy -Head
Meals Of Mystery
Mumbai, India
08.2023 - 09.2024
- Spearheaded the implementation of growth strategies at Meals Of Mystery, prioritizing affordability alongside authentic culinary experiences.
- Conceived market strategies to present exclusive Awadhi cuisine to Tier 2 cities and metro.
- Enhanced strategic footprint by deploying a variety of Lucknow flavors in several cloud kitchen locations.
- Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
- Conducted testing of software and systems to ensure quality and reliability.
Independent Consultant
UdyogYantra.AI
India, Delhi
08.2023 - 08.2024
- Implemented digital transformation strategies for food enterprises to achieve scale and maintain consistency and quality, reducing dependency on trained staff
- Utilized IoT, AI, and Blockchain technologies to empower UdyogYantra's food operations technology platform, leading to cost savings, revenue increase, and standardization
- Worked with food businesses from procurement to distribution to ensure operational traceability and efficiency.
- Analyzed key performance indicators to identify effective strategies.
- Coordinated cross-functional teams across multiple locations in order to complete projects efficiently.
Entrepreneur In Residence
Udyogyantra AI
India, Delhi
11.2022 - 07.2023
- As Entrepreneur in Residence (EIR) at Udyogyantra AI, I was focused on driving business growth, strategy, and partnerships
- My role involves strategic planning, client issue resolution, product development, operations optimization, and supporting fundraising efforts
- Leveraging my experience with brands like Wow Momo, Bakingo, Zomato Hyperpure, and others, I contribute to business analysis and market expansion, using my entrepreneurial expertise to accelerate the startup's growth and strategic direction
- Facilitated the development of innovative products and services by identifying customer needs.
- Developed and implemented business strategies for start-ups to increase profitability.
Founding Partner
FoodTech Startup
Mumbai Area, India
08.2017 - 04.2018
- Developed a modernized delivery-only restaurant specializing in innovative takes on traditional Indian and Indo-Chinese dishes.
- Directed day-to-day activities, providing bespoke menus and artisanal cakes for a diverse clientele including individual consumers and corporate entities.
- Expanded network through collaboration with renowned vendors like Godrej & Boyce, Awfis, Reliance and Magicbus.
Adjunct Faculty
DURGADEVI SARAF INSTITUTE OF MANAGEMENT STUDIES
Mumbai Area, India
08.2017 - 08.2017
- Engaged MBA students in discussions about the Indian entrepreneurial ecosystem.
- Conducted workshops on value proposition identification and product/market fit.
- Participated in continuing development and training to bolster professional teaching skills.
Co-Founder & Chief Operating Officer
AgroBazaar
Mumbai Area, India
06.2016 - 08.2017
- Pioneered innovative solutions through 'AgroBazaar,' enhancing efficiency in the global restaurant industry.
- 'AgroBazaar' will bring efficiency to an inefficient market, streamline operations, be cost-effective, save time & resources, minimize errors & create transparency
- Managed overall workflow of projects from conception to completion.
Culinary Advisor at TinyOwl HomeMade
TinyOwl
Mumbai, India
02.2015 - 05.2016
- Led strategic initiatives in menu planning and inventory management, resulting in improved sales performance at TinyOwl HomeMade.
- Developed new opportunities for meal inventory expansion through SOP optimization.
- Maintained excellent relationships with chefs, caterers, and suppliers for high-quality food sourcing.
Sous Chef
Hotel Sai plaza
Igatpuri, India
01.2014 - 01.2015
- Oversaw Tandoor and Curry section, delivering top-notch dishes for the Indian restaurant.
- Managed implementation of H.A.C.C.P protocols.
- Optimized processes for better kitchen performance.
- Oversaw inventory process and innovated new recipes for enhanced profitability.
- Guided food preparation crew, managed line workers' shifts, and preserved tidiness in cooking environments.
Assistant Culinary Consultant
K.P Enterprises (Changing Faces)
Mumbai, India
09.2013 - 12.2013
- Implemented kitchen work patterns for K.P Enterprises (Changing Faces).
- Enhanced food item up-selling through targeted guidance for culinary teams.
- Oversaw financial management, arranged for supplies, organized functions, and curated event menus.
Chef De Partie
Crust Bistro Pte ltd
Singapore, Singapore
08.2013 - 09.2013
- Collaborated with front-of-house staff to enhance service efficiency.
- Assisted Sous Chef with menu planning, budgeting, and inventory management.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Culinary Professional
Select Group Limited
Singapore, Singapore
04.2013 - 08.2013
- Directed food preparation and presentation across a range of catering functions such as corporate gatherings, weddings, and upscale buffets.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Improved performance of team members resulting in high-quality meals produced daily.
- Prepared variety of foods according to exact instructions and recipe specifications.
Assistant Food Consultant
K.P Enterprise(Changing Faces)
Mumbai, India
05.2012 - 12.2012
- Contributed to menu development and dining room design for two new restaurant openings with K.P Enterprises (Changing Faces).
- Designed systematic procedures for consistent kitchen staff performance.
- Drove the inception, establishment, and operational success of Mehman Nawazi and Breeze.
Demi Chef De Partie
Hilton Worldwide
London, United Kingdom
07.2010 - 04.2012
- Ensured seamless kitchen operations by executing mise-en-place for breakfast and garde manger at Hilton Worldwide.
- Completed training events to improve culinary skills, staying current with industry trends and methods.
- Achieved high levels of guest satisfaction through stringent hygiene practices that secured food safety.
- Contributed to designing unique, high-margin dishes through effective menu planning.
Commis Chef
Bayview Fine dine
Mumbai, India
05.2009 - 01.2010
- Optimized kitchen efficiency by preparing mise-en-place for salads and hot dishes.
- Supported a food festival showcasing culinary skills and creativity.
- Assisted in planning menus, indenting supplies, and costing food for Bayview Fine Dine.
- Gained expertise in food preparation.
- Monitored temperatures of prepared food and cold-storage areas.
Trainee
InterContinental Hotels Group
Mumbai Area, India
10.2007 - 03.2008
- Attended training sessions and meetings to learn new information and develop personal skills.
- Coordinated with other kitchen staff to ensure smooth operation and timely preparation of food.
- Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
Education
Post Graduate Diploma Chefs - Culinary Arts and Related Services
Ealing, Hammersmith & West London College
United Kingdom01.2012
Bachelor of Science - Hospitality Administration/Management
Institute of Hotel Management, Catering Technology And Applied Nutrition
Mumbai01.2009
H.S.C - Commerce
Bhavans College
01.2006
S.S.C - General Studies
Swami Vivekanand International School and Junior College
03.2004
Skills
- Microsoft Office Suite
- Strategic Planning for Growth
- Food Cost Management
- Sales
- Product development
- Safety protocol
- Operations Start-up
- Food safety management
- Food and beverage operations
- Problem-solving aptitude
- Profitability optimization
Certification
- BSC Level 1 Award in Health and Safety in the Workplace
- Breakfast at Hilton
- CIEH Level 1 Award in Food Safety in Catering
- CIEH Level 2 Awards in Food Safety
- Certified Lean Six Sigma GreenBelt
- Food Handler Certificate Canada
- FSSAI India
Publications
- The Mumbai Indian Cook Book
- The Comparative study of College Canteens in Mumbai
Awards
- The Escoffier Challenge, 2011, U.K
- Nestle Young Chef Contest, 2009
- Pasta Master Class by Rustichella D'abruzzo
- Italian Salumi Seminar
- Italian Ingredients & Pasta Making
Languages
- English, Full Professional
- Hindi, Native or Bilingual
- Marathi, Native or Bilingual
- Gujarati, Elementary
Languages
English
Full Professional
Marathi
Native/ Bilingual
Hindi
Full Professional
Gujarati
Limited
Accomplishments
Publications
- Co-authored 'The Mumbai Indian Cookbook' in collaboration with TinyOwl, featuring recipes for Mumbai Indian cricketers
- Comparative Study of College Canteens in Mumbai, Institute of Hotel Management, Mumbai, 2009
Timeline
Strategy & Growth Consultant
ALT Coffees
08.2024 - 11.2024
Culinary Growth Consultant
Nine Hospitality
07.2024 - 11.2024
Principal Consultant
Czzle Culinary Solutions
08.2023 - 12.2024
Growth & Strategy -Head
Meals Of Mystery
08.2023 - 09.2024
Independent Consultant
UdyogYantra.AI
08.2023 - 08.2024
Entrepreneur In Residence
Udyogyantra AI
11.2022 - 07.2023
Founding Partner
FoodCoWorks
04.2018 - 11.2024
Founding Partner
FoodTech Startup
08.2017 - 04.2018
Adjunct Faculty
DURGADEVI SARAF INSTITUTE OF MANAGEMENT STUDIES
08.2017 - 08.2017
Co-Founder & Chief Operating Officer
AgroBazaar
06.2016 - 08.2017
Culinary Advisor at TinyOwl HomeMade
TinyOwl
02.2015 - 05.2016
Sous Chef
Hotel Sai plaza
01.2014 - 01.2015
Assistant Culinary Consultant
K.P Enterprises (Changing Faces)
09.2013 - 12.2013
Chef De Partie
Crust Bistro Pte ltd
08.2013 - 09.2013
Culinary Professional
Select Group Limited
04.2013 - 08.2013
Assistant Food Consultant
K.P Enterprise(Changing Faces)
05.2012 - 12.2012
Demi Chef De Partie
Hilton Worldwide
07.2010 - 04.2012
Commis Chef
Bayview Fine dine
05.2009 - 01.2010
Trainee
InterContinental Hotels Group
10.2007 - 03.2008
- BSC Level 1 Award in Health and Safety in the Workplace
- Breakfast at Hilton
- CIEH Level 1 Award in Food Safety in Catering
- CIEH Level 2 Awards in Food Safety
- Certified Lean Six Sigma GreenBelt
- Food Handler Certificate Canada
- FSSAI India
Post Graduate Diploma Chefs - Culinary Arts and Related Services
Ealing, Hammersmith & West London College
Bachelor of Science - Hospitality Administration/Management
Institute of Hotel Management, Catering Technology And Applied Nutrition
H.S.C - Commerce
Bhavans College
S.S.C - General Studies
Swami Vivekanand International School and Junior College
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