INDRAJIT SURYAWANSHI
Clearwater Beach,FL
Summary
Adaptable and enterprising executive chef with a solid industry background and proven expertise in building and leading successful teams. Talented problem-solver, ready to provide support to fellow employees whenever needed. Known for consistently delivering exceptional culinary experiences while maintaining high standards of quality and efficiency. Adept at creating innovative menus that cater to diverse tastes and dietary preferences, ensuring customer satisfaction and repeat business.
Overview
17
17
years of professional experience
Work History
Demi chef de partie
Omni Mount Washington Resort
01.2009
- Worked harmoniously and professionally with co-workers and supervisors and actively participate in creating positive teamwork environment
- Responsible for daily production of all pastries, breads and dessert items on menu also including the production of all items on weekly dessert buffets for restaurants and banquets
- Managed all other level of cooks in assigned as well as class training.
Management trainee in Pastry
Hotel Qurantan Club
01.2008
- Perform all assigned prep work and replenish/restock workstation with supplies
- Maintained and assisted with training and development of employees as instituted by the Sous Chef and Executive Chef
- Support safe work habits and a safe working environment at all times.
Banquet Cook
Hotel Sahara Amby Valley
01.2007
- Performed various culinary roles based on assignment entailing grilling, sautéing, frying, preparation work and timed plate presentation.
Industrial trainee
Hotel Raysone
01.2006
- Performed various culinary roles based on assignment entailing grilling, sautéing, frying, preparation work and timed plate presentation.
Executive Chef
JW Marriott Clearwater Beach Resort
01.2023 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Sous Chef
JW Marriott Marco Island Beach Resort
01.2019 - 01.2023
- Managed and built all aspects of the food operation
- Interviewed, trained, scheduled, and directed culinary staff
- Planned menus & created specials
- Maintained and assured food quality
- Maintained amiable relationships with vendors and received preferred pricings.
Executive Sous Chef
Marriott Grand St. louis
01.2018 - 01.2019
- Managed and built all aspects of the food operation
- Interviewed, trained, scheduled, and directed culinary staff
- Planned menus & created specials
- Maintained and assured food quality
- Maintained amiable relationships with vendors and received preferred pricings.
Executive Banquet Chef
MGM National Harbor
01.2017 - 01.2018
- Worked as part of sales team to sell, upgrade and execute events
- Established direct contact with members to drive sales revenue in restaurants
- Demonstrated culinary techniques to staff to ensure proper preparation, presentation and quality of new menus
- Catered more than 100 functions annually - size ranging from 10 guests to 3000 guests banquets Food event
- Created & executed monthly high-end specialty wine dinners for 80 members.
Executive Banquet Chef
Marriott marquis Washington DC
01.2016 - 01.2017
- Devised an executive menu and updated the menu seasonally to create variety for regular customers and utilize seasonal foods to control material costs
- Responsible for all kitchen production areas for their daily food orders and submit to purchaser to prepare Market List in timely manner
- Assisted in menu setting and budget management accordingly
- Educated the chefs and kitchen workers regarding standard hygiene and quality policies and ensure these are implemented.
Senior Sous Chef
Gaylord National Resort & Convention center
01.2013 - 01.2016
- Strong experience working in every facet of kitchen preparation
- Responsible for all kitchen production areas for their daily food orders and submit to Executive Sous Chef/purchaser to prepare Market List in timely manner
- Ensured stock rotation to minimize wastages
- Conceptualized and implemented the culinary component with a multinational workforce
- Collaborated with Executive Chef, Catering Sales Managers and Captains to coordinate events, venue set ups, staffing and all daily operations.
Assistant chef de cuisine
JW Marriott Dubai
01.2012 - 01.2013
- Responsible for running my own station without supervision maintaining all safety procedures and sanitation guidelines
- Providing all product usage and ordering documentation to Executive Chef and training of other staff
- Solely responsible for daily production of all pastries, breads and dessert items on menu also including the production of all items on weekly dessert buffets
- Hired, trained and evaluated a staff of 20 pastry chefs.
Pastry supervisor chef
JW Marriott Desert Ridge Resort and Spa
01.2009 - 01.2012
- Managed and performed various production of pastries and cakes
- Guest Chef for 20 days at Orlando World Center Marriott Resort
- Worked with pastry chef in new menu plans
- Maintained all sanitation guidelines and ordering of daily usage of supplies needed
- Attended meeting for research and testing of new food products.
Pastry cook
JW Marriott Desert Ridge Resort and Spa
01.2008 - 01.2009
- Responsible for mass production of all pastries and cakes for both restaurants and banquets
- Assists in determining how food should be presented and creates decorative food displays
- Assists the Executive Chef with menu development associated with pastry.
Education
Macaroon Follies professional training program -
01.2013
Bachelor of Science in Hospitality Management (BSc) -
Kohinoor College of Hotel & Tourism Management
01.2007
Skills
- Complete knowledge of MS-Office and Windows
- Cooking methods
- Recipe Adaptation
- Stock management
- Pastry Techniques
- Food safety knowledge
- Knife Skills
- Food Safety
- Menu Planning
- Cost Control
- Hiring, Training, and Development
- Team Leadership
- Inventory Control
- Kitchen Management
- Special Events
- Coaching and Mentoring
- Vendor Relationship Management
Websites
- https://www.fox13news.com/dinner-deeas/recipe-butter-chicken
- https://www.wusf.org/arts-culture/2024-05-16/zest-podcast-season-9-finale-chef-inder-suryawanshi-cle
- https://www.fox13news.com/dinner-deeas/recipe-airline-chicken-with-smashed-florida-potatoes
- https://www.abcactionnews.com/morning-blend/enjoy-diverse-culinary-options-at-the-jw-marriott-clearw
Awards
- Participated in JAMES BEARD HOUSE dinner in 2016
- Received bronze medal in live cooking demo in Burjuman young chef competition 2013
- Received bronze medal in three-course menu in Burjuman young chef competition 2013
- Received Merit in open showpiece category in Burjuman young chef competition 2013
- Received First Place Cake Award in 2011 at 2011 NACE Event Elements
- Received People's choice Cake Award in 2011 at 2011 NACE Event Elements
- Received best of the show Cake Award in 2011 at 2011NACE Event Elements
- Received Employee of the year award in 2010 at the JW Marriott Desert Ridge Resort and Spa
- Awarded the Chef of the month in 2010 at the JW Marriott Desert Ridge Resort and Spa
- Received First prize in Prescott Gingerbread competition in 2010
- Awarded the Pastry Chef of the month in 2009 at the JW Marriott Desert Ridge Resort and Spa
- Successfully Completed Macaroon Follies professional training program in 2013
References
- Vipin Khullar, (480)440-9751, vipinkkhullar@gmail.com
- Stephen Toevs, (240)281-8847, stephen.toevs@marriott.com
Hobbies and Interests
- Travel
- Music
- Reading
- Photography
Timeline
Executive Chef
JW Marriott Clearwater Beach Resort
01.2023 - Current
Executive Sous Chef
JW Marriott Marco Island Beach Resort
01.2019 - 01.2023
Executive Sous Chef
Marriott Grand St. louis
01.2018 - 01.2019
Executive Banquet Chef
MGM National Harbor
01.2017 - 01.2018
Executive Banquet Chef
Marriott marquis Washington DC
01.2016 - 01.2017
Senior Sous Chef
Gaylord National Resort & Convention center
01.2013 - 01.2016
Assistant chef de cuisine
JW Marriott Dubai
01.2012 - 01.2013
Demi chef de partie
Omni Mount Washington Resort
01.2009
Pastry supervisor chef
JW Marriott Desert Ridge Resort and Spa
01.2009 - 01.2012
Management trainee in Pastry
Hotel Qurantan Club
01.2008
Pastry cook
JW Marriott Desert Ridge Resort and Spa
01.2008 - 01.2009
Banquet Cook
Hotel Sahara Amby Valley
01.2007
Industrial trainee
Hotel Raysone
01.2006
Macaroon Follies professional training program -
Bachelor of Science in Hospitality Management (BSc) -
Kohinoor College of Hotel & Tourism Management
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