Sagarika Satardekar
Mumbai
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Highly motivated employee with desire to take on new challenges. Strong work ethic, adaptability and exceptional interpersonal skills. Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.
Overview
3
3
years of professional experience
Work History
Chef de Partie
Hilton Hotels and Resorts
03.2025 - Current
- Specializing in American Cuisine, actively mastering its diverse regional specialties:
- Ensuring adherence to US standards for food safety, sanitation, and inventory management.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Complied with portion and serving sizes as per restaurant standards.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
Garde Manger
Trident Hotels
08.2023 - 02.2025
- Led the Garde Manger section, overseeing preparation, presentation, and quality control of cold dishes and appetizers.
- Assisted in menu planning discussions, contributing innovative ideas for dish enhancements.
- Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets or private events, enhancing overall event presentation.
- Collaborated with the culinary team to develop innovative dishes.
- Ensured adherence to food safety standards.
- Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
- Collaborated with culinary team to create seasonal menus, showcasing fresh produce and innovative flavor combinations.
- Trained and mentored junior kitchen staff.
- Incorporated seasonal ingredients into daily specials, offering unique dishes that highlighted the freshest flavors available.
- Managed inventory levels effectively by tracking usage patterns and placing accurate orders with suppliers on a weekly basis.
Internship
The Westin Mumbai Powai Lake
10.2022 - 03.2023
- Assisted across Bakery, Garde Manger, and Banquet/A-la-carte sections.
- Demonstrated proficiency in salads, canapes, and dressings.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
- Strengthened communication skills through regular interactions with others.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Supported banquet operations and live counters.
- Interacted with guests and maintained hygiene standards.
- Learned and adapted quickly to new technology and software applications.
Education
BA-ICA - Culinary Arts
ITM IHM Nerul - Queen Margaret University
NAVI MUMBAIHSC - Commerce
SIES College of Commerce & Economics, Sion
Mumbai Skills
- Multitasking
- Customer Focus
- Team Collaboration
- Adaptability
- Leadership
- Food Presentation
- Professionalism
- Problem-Solving
- Time Management
- Punctuality
Accomplishments
- Certification in Business & Operation Management Excellence (2026)
- Awarded Best Student of the Year in Academics (2023)
- Completed Food Carving Course (2023)
Languages
English, Hindi, Marathi
Timeline
Chef de Partie
Hilton Hotels and Resorts
03.2025 - Current
Garde Manger
Trident Hotels
08.2023 - 02.2025
Internship
The Westin Mumbai Powai Lake
10.2022 - 03.2023
BA-ICA - Culinary Arts
ITM IHM Nerul - Queen Margaret University
HSC - Commerce
SIES College of Commerce & Economics, Sion