Ketan Bhilare
Sparks,NV
Summary
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Chef Assistant
Grand Sierra Resort and Casino
08.2024 - Current
- Cleaned and maintained work areas, equipment and utensils.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Followed food safety practices and sanitation guidelines.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Stocked and rotated food items according to expiration dates.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- Trained new staff on food preparation and safety procedures.
- Lifted and carried heavy materials.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Followed recipes and instructions to achieve quality and presentation standards.
- Verified food temperatures and quality ahead of service to maintain standards.
- Assisted head chef in developing new menu items, leading to increased customer satisfaction.
- Supported head chef with supplier negotiations, securing high-quality ingredients at cost-effective prices.
- Improved ingredient freshness and inventory turnover with meticulous stock management.
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
Chef De Partie
Rosewood
03.2023 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Prepared workstations with ingredients and tools to increase efficiency.
- Monitored temperatures of prepared food and cold-storage areas.
- Observed food safety and sanitation protocols to reduce germ spread.
- Supervised food preparation staff to deliver high-quality results.
Cashier
76 Gas Station
12.2022 - 02.2024
- Greeted customers entering store and responded promptly to customer needs.
- Performed cash, card, and check transactions to complete customer purchases.
- Worked flexible schedule and extra shifts to meet business needs.
- Welcomed customers and helped determine their needs.
- Restocked and organized merchandise in front lanes.
- Used POS system to enter orders, process payments and issue receipts.
- Adapted quickly to new technologies implemented at POS systems, ensuring seamless transition periods for both staff and customers.
Cook
Hyatt Regency Lake Tahoe Resort Spa And Casino
03.2022 - 03.2023
- How to properly clean and organize the kitchen
- To look for freshness in products and what those standards are learn how to cook soups from scratch
- Learn how to braise meats, such as beef short ribs, train in AM pantry with experienced cook or chef
- Learn how to prepare all salad dressings, bulk preparations of mise en place for station
- What ingredients are in each dish for allergy awareness
- How to plate each salad and appetizer in the pantry station
- How to plate each dessert in the pantry station
- Train in PM pantry
- Bulk prep for station
- Order-fire system and how to communicate with fellow cooks on timing
- Read order tickets, keep track of courses and providing quality food, timely
- Take ownership of dessert inventory
- Be introduced to daily menu additions and what they are.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
Commis Chef
Devyani International Limited
11.2019 - 02.2022
- Work and support the Chef De Partie or Commis I in daily operation
- Working as per the supervisor of Head Chef
- Cutting the bulk of vegetables, chicken, and chopping
- Make daily mise-en-place for breakfast, lunch, and dinner as per the rotation of shifts
- Control the food stock and wastage
- Follow the instructions of the Chef and complete daily tasks
- Co-ordinate and help in other sections while it is busy on weekends
- Keeping the area clean as I completed my work for better hygiene
- Maintained well-organized mise-en place to keep work efficient and consistent
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items
- Gathered and placed all ingredients into workstations to meet shift needs
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen
- Learned specific cutting techniques for chopping vegetables and fresh spices
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Seasoned and marinated cuts of meat, poultry, and fish
- Cleaned kitchen areas, including counters, workspaces, shelves, refrigerators and freezers.
Internship
ITC Maratha
10.2018 - 02.2019
- Culinary- Preparation of simple food items like vegetable preparation, salads, cold starters, etc
- Work according to established health and safety guidelines
- Kept the kitchen area clean and hygienic
- Keep a check on stock and order for replenishments as and when necessary
- Front Office- Registration of guests and assigning rooms
- Maintain an inventory of reservation, vacancies and room assignment
- Answer inquiries regarding hotel services, provide assistance and respond to guests' complaints
- Food & Beverages- Greeting Customers, escorting them to seats, taking food and drink orders, and serving food and beverages
- Answer questions regarding the Hotel Services, explaining menu items and specials, and offering personal attentive treatment
- Housekeeping- Responsible for maintaining the hygiene and appearance of the Hotel
- Servicing and maintaining the guest rooms and replenishing stock as needed.
Accounting Assistant
Nidan Diagnostics
11.2015 - 08.2017
- MIS Reports
- Supported monthly reporting analysis to achieve validation of internal reports and to reconcile production operations and general ledger
- Bank Reconciliation Statements
- Voucher Entries Income & Expenditure.
Education
B.Sc Hotel Management & Tourism - Culinary
Viva Institute Of Management Studies
Virar, Maharashtra12.2020
Bachelor of Commerce - Accounting and Finance
University Of Mumbai
Mumbai, Maharashtra05.2016
Higher Secondary School Certificate (HSC) - Commerce
Tarapur Vidya Mandir
Boisar, Maharashtra05.2013
Secondary School Certificate (SSC) -
Don Bosco School
Boisar, Maharashtra04.2011
Skills
- Knife Skills
- Stocks
- Garnishing
- Grilling
- Vegetable Sanitation
- Ingredient Selection
- Food Preparation
- Hot Section
- Food Presentation
- Sanitation
- Surface Cleaning
- Order Verification
- Recipe-Based Cooking
- Food Handling
- Performance Improvement
- Cleaning and Organization
- ServSafe Certified
- Positive and Professional
- Food preparation
- Cooking techniques
- Kitchen safety
- Menu supervision
Certification
- ServSafe Food Handler
Languages
German
Limited
English
Full Professional
Spanish
Elementary
Hindi
Full Professional
Marathi
Native/ Bilingual
Timeline
Chef Assistant
Grand Sierra Resort and Casino
08.2024 - Current
Chef De Partie
Rosewood
03.2023 - Current
Cashier
76 Gas Station
12.2022 - 02.2024
Cook
Hyatt Regency Lake Tahoe Resort Spa And Casino
03.2022 - 03.2023
Commis Chef
Devyani International Limited
11.2019 - 02.2022
Internship
ITC Maratha
10.2018 - 02.2019
Accounting Assistant
Nidan Diagnostics
11.2015 - 08.2017
Bachelor of Commerce - Accounting and Finance
University Of Mumbai
Higher Secondary School Certificate (HSC) - Commerce
Tarapur Vidya Mandir
Secondary School Certificate (SSC) -
Don Bosco School
- ServSafe Food Handler
B.Sc Hotel Management & Tourism - Culinary
Viva Institute Of Management Studies
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