Dhanashree Shinde
Sunnyvale,CA
Summary
Food service professional with extensive knowledge of kitchen operations, equipment, and meal preparation. Consistently delivers fast, attentive service that supports customer satisfaction. Trained in maintaining food quality, speed of execution, and clean, organized kitchen workflows.
Overview
3
3
Languages
1
1
Certification
8
8
years of professional experience
Work History
Cook 4
Mauna Kea Beach Resort
Hawaiian Ocean View, Hawaii
11.2024 - 10.2026
- Worked in Manta, an upscale fine-dining restaurant known for its locally inspired cuisine and high culinary standards, under the guidance of a Michelin-starred chef.
- Gained hands-on experience working across 4 of the restaurant’s 6 kitchen stations: Dessert, Pantry, Pasta, and Fry.
- Prepared and presented high-quality dishes using fresh, local, seasonal, and sustainable ingredients.
- Developed experience in island-inspired cuisine with distinctive Japanese influences.
- Maintained food quality, consistency, presentation, and cleanliness while working in a fast-paced fine-dining environment.
- Collaborated with the culinary team to ensure smooth kitchen operations and an excellent dining experience.
- Strengthened culinary skills, station management, teamwork, and adaptability through hands-on experience across multiple stations.
Host
The Westin
11.2023 - 03.2024
- Major responsibilities are taking care of guest.
- Taking food and drinks order and also taking care of room service orders.
- I'm also responsible to print all the menus, help for events like setting up tables and the area according to even planner.
- Clean restaurant area and stock supplies that are required.
- Decorate restaurant according to holidays theme.
- Fold napkins, wipe cutlery and glass and then organize them accordingly. Sometimes I also help to buss tables and run the food to the table.
Commis 1
The Westin
02.2023 - 11.2023
- My major responsibilities were to pre prep food. Worked in banquet kitchen and helped preparing food for formal events and did bulk food plating.
- Then worked on the Line in the restaurant Kachina as the lunch cook and was responsible to heat up food and work on the line during lunch and happy hour.
- After few months worked as a breakfast cook was responsible to open kitchen, set up kitchen as per the breakfast hours and worked on the egg station.
- For brunch days was responsible to make tacos, salads, desserts, smoothies, etc.
Head Chef
Ohana Brew & Bistro
01.2022 - 02.2023
- My major responsibilities were opening kitchen, morning prep, work on line for breakfast, purchasing, kitchen and bar inventory, Equipment inventory.
- Handle staff meeting, scheduling, training staff with new inventions.
- My major responsibilities in preparation for kitchen was to make pizza dough, make fresh handmade pastas, desserts, signature sauces and dips. Make staff food.
- Curate new recipes for Indian festivals and holidays.
- Dealing with guests for formal events and parties.
Commis 3
Ek Tummy
05.2021 - 12.2021
- I was responsible for morning preparation as well as Dinner preparation.
- Majorly handling cold kitchen, desserts and was responsible to make a specials every week.
- One of my favorites was to curate menu during Indian festivals and holidays.
- Everyday cleaning and organizing the kitchen.
- Labeling, preparing bulk food items was also one of my major responsibilities.
Intern
Hyatt Regency Mumbai
12.2019 - 03.2020
- Worked as an intern in the F&B service and Culinary Department.
- My responsibilities were to pre prep foos in prior for events, worked at live stations like egg station, waffle station, salad Station, live Coffee Bar, etc.
- Was also responsible to pick up store supplies every day and organize them. Had make amenities for room service.
- During my training in F&B department I was responsible to hold napkins in different types of folds, wipe Dishes and cutlery, setting up the area according to the event planner, serve food and beverages, etc.
Intern
ITM INSTITUTE OF HOTEL MANAGEMENT
04.2019 - 05.2019
- Worked as an Intern in the Sales and Marketing department. During this period my responsibilities were to advertise about college courses, give campus tours, go to different institutions and provide information about college programs.
Education
Executive MBA - Hospitality Management
Alliant International University
Los Angeles, CA10-2025
Degree of Bachelor of Arts - international Culinary Arts
ITM Institute of Hotel Management ( Queen Margaret University Edinburgh)
Mumbai, India06-2021
Post Graduation In Bharatnatyam -
Shree Valabh Sangeetalay (University of Mumbai)
Mumbai, India03-2019
Higher School Education - Commerce
Hansraj Morarji Junior College
Mumbai, India02-2018
Secondary School Education - Mathematics, Science & Technology, Social Sciences, Information Communication & Technology
Marol Education Academy's High School
Mumbai, India03-2016
Skills
- Teamwork
- Budget management
- Adaptability and creativity
- Design skills
- Microsoft Office Suite
- Social media management
- Content creation
Activities and Interests
Passionate about Dance. I have represented India on international platforms. I have also been teaching Bharatnatyam., I like to travel as it gives me more exposure to various cultures, Food, beauty of that particular place and people., I am also interested in food styling and food photography.
Accomplishments
- Represented India at the International Dance Festival in Turkey in the year 2016 and Won Silver Medal.
- Represented Maharashtra at the Jatra Festival in Madhya Pradesh in the year 2017.
- Won the title Miss Talented as a fresher at the ITM Institute of Hotel Management in the year 2018.
- Won prize for the Best Grooming at the ITM Institute of Hotel Management in the year 2019.
- Have been titled as the Most Valuable Player for the Month of October by Life Travel agency in the year 2023.
- Titled as the Employee of the Month in the month of February 2024 at the Westin Westminster.
- I have successfully completed Serve Safe Alcohol class in September 2024.
Languages
Hindi
Professional
Marathi
Professional
English
Professional
Certification
- Food Handlers License- Hawai’i State
- Google Project Management Program
Timeline
Cook 4
Mauna Kea Beach Resort
11.2024 - 10.2026
Host
The Westin
11.2023 - 03.2024
Commis 1
The Westin
02.2023 - 11.2023
Head Chef
Ohana Brew & Bistro
01.2022 - 02.2023
Commis 3
Ek Tummy
05.2021 - 12.2021
Intern
Hyatt Regency Mumbai
12.2019 - 03.2020
Intern
ITM INSTITUTE OF HOTEL MANAGEMENT
04.2019 - 05.2019
Executive MBA - Hospitality Management
Alliant International University
Degree of Bachelor of Arts - international Culinary Arts
ITM Institute of Hotel Management ( Queen Margaret University Edinburgh)
Post Graduation In Bharatnatyam -
Shree Valabh Sangeetalay (University of Mumbai)
Higher School Education - Commerce
Hansraj Morarji Junior College
Secondary School Education - Mathematics, Science & Technology, Social Sciences, Information Communication & Technology
Marol Education Academy's High School