Sachin Kadam Resume

Sachin Kadam
Regional Chef
Address :- Prit Prasanna Complex,

Wadgaon Sheri, Pune , India 410014.
Birth Date :- 12/05/1987.
Phone 8693857626
E-mail ksachu0786@gmail.com
Forward-thinking professional offering more than 8+years of experience working in fast-paced kitchens.
Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy
times. Excellent and proven Culinary skills. Talented kitchen leader and team motivator successful at
maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with
different cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Conversational communication and coordination skills. High-performing Chef offering 10+ years of
restaurant experience. Hardworking and passionate job seeker with strong organizational skills eager
to secure entry-level Regional Chef position. Ready to help team achieve company goals.
Skills
Chef at TWC, awarded best restaurant in TOI
Store Support
Planning and Coordination
Clerical Support
Training and Development
Multitasking Abilities
Organization and Time Management
Education
06 – 2002 to High School Diploma
03 - 2003 S.H.JONDHALE - Dombivli
06 – 2004 to High School Diploma

02 - 2005 V.G.VAZE College - Mulund
06 – 2009 to Culinary Arts

07 - 2014 YCMOU - Mumbai
05 – 2019 to Diploma in French Pastry Arts: Culinary Arts

11 - 2019 School For European Pastry - Mumbai
Work History
2022-09 - Regional Chef
Current Third Wave Coffee , Pune
 Monitored line processes to maintain consistency in quality, quantity, and

presentation.
 Handled and stored food to eliminate illness and prevent cross-contamination.
 Checked freezer and refrigerator prior to each shift to verify correct
temperatures.
 Maintained well-organized mise en place to keep work consistent.
 Prevented cross-contamination from utensils, surfaces, and pans when cooking
and plating meals for food allergy sufferers.
 Prepared meals from scratch using authentic, popular recipes to generate repeat
business.
 Placed orders to restock items before supplies ran out.
 Inventoried food, ingredient, and supply stock to prepare and plan vendor
orders.
 Modernized work processes to reduce guest wait times and boost daily output.
 Trained Store staff to perform various preparation as per the SOP and Food
Manual.
 Developed and remained accountable for safety, quality, consistency and
adherence to standards.
 Daily Sensory Evaluation of the Random Food Products and Followed FSSAI Food
Safety Guidelines (Food Receiving / Food Handling / Storage / Cooking /
Serving).
 Monitored food production to verify quality and consistency.
 Trained and managed stores personnel and supervised related culinary activity.
Taking the customer feedback to enhance our food quality and taste.
7 Chef De Partie ( 12 – 2019 to 01 – 2021 )

Center Point Hotel & Resort , New Mumbai
 Developed and cooked memorable dishes that brought new customers into
establishment.
 Mentored kitchen staff to prepare each for demanding roles.
 Leading and Monitoring all the End to End Kitchen Activates.
 Complied with portion and serving sizes as per restaurant standards.
 Operated all kitchen equipment safely to prevent injuries.
 Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
 Planned promotional menu additions based on seasonal pricing and product
availability.
 Plated every dish with attractive flair to meet strict restaurant standards and
maintain stellar business reputation.
 Initiated training for new team members on culinary techniques to improve
productivity and increase kitchen workflows.
6 Commis Chef - 1 ( 10 – 2018 to 05 – 2019 )
Garzzo Pvt.Ltd., Mumbai
 Kitchen Pre-Launching and End to End Process Set-Up.

 Organizing Staff and conducting hiring for the organization.
 Ordered new ingredients and supplies to meet expected needs.
 Evaluated food products to verify freshness and quality.
 Implemented food cost and waste reduction initiatives to save money.
5 Commis Chef – 1 ( 01 - 2017 to 09 – 2018 )

Fresh Menu Pvt.Ltd., Mumbai
 Planned and directed high-volume food preparation in fast-paced environment.

 Coordinated with team members to prepare orders on time.
 Assisted with menu development and planning.
 Maintained high food quality standards by checking delivery contents to verify
product quality and quantity.
4 Commis Chef – 1 ( 06 - 2017 to 12 – 2017 )

Food Quest Pvt,Ltd., Mumbai
 Ordered new ingredients and supplies to meet expected needs.

 Trained kitchen staff to perform various preparation tasks under pressure.
 Assisted other chefs with ingredients preparation in support of recipes designed
by head chef.
 Planned and directed high-volume food preparation in fast-paced environment.
 Coordinated with team members to prepare orders on time.
 Disciplined and dedicated to meeting high-quality standards.
 Developed new recipes and flavor combinations to enhance customer dining
experience.
3 Commis Chef 2 ( 04 - 2016 to 06 – 2017 )

Baker's Dozen , New Mumbai
 Observed different kitchen chefs' preparation of sauces, breads, and other items
to gain knowledge in diverse cooking and baking techniques.
 Trained kitchen staff to perform various preparation tasks under pressure.
 Worked with chef de partie to learn storage locations of fresh ingredients for daily
use by station staff.
 Collaborated with staff members to create meals for large banquets.
 Rotated through all prep stations to learn different techniques.
by head chef.
2 Commis Chef - 3 ( 09 - 2014 to 03 – 2016 )
Indigo Fine Dine Restaurant , Mumbai
 Maintained well-organized mise en place to keep work consistent.

 Observed different kitchen chefs' preparation of sauces, breads, and other items
to gain knowledge in diverse cooking and baking techniques.
by head chef.
 Worked with chef de partie to learn storage locations of fresh ingredients for daily
use by station staff.
 Prepped daily menu items to quickly deliver upon request.
 Prevented cross-contamination from utensils, surfaces, and pans when cooking
and plating meals for food allergy sufferers.
1 Trainee ( 06 - 2011 to 12 – 2011 )

The Lalit Inter Continental , Mumbai
 Attended training courses to build understanding of processes, techniques, and

industry.
 Learned new Products with processes, and programs quickly.
 Supported departmental tasks to increase understanding of industry processes.
 Supported organizational objectives with help from existing employees.
 Worked in different departments (House Keeping / Coffee Shop / Front Desk /
Bakery / Pastry / Hot kitchen).
Languages
English
Intermediate
Hindi
Advanced
Marathi
Advanced
Playing Cricket
Cricket is a sport that requires a combination of various skills, both technical and
mental.
Declaration
I hereby declare that all above given information by me is true and correct to the
best of my knowledge.
Sachin Vitthal Kadam

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Sachin Kadam

Address :- Prit Prasanna Complex,

06 – 2004 to High School Diploma

06 – 2009 to Culinary Arts

05 – 2019 to Diploma in French Pastry Arts: Culinary Arts

 Monitored line processes to maintain consistency in quality, quantity, and

7 Chef De Partie ( 12 – 2019 to 01 – 2021 )

 Kitchen Pre-Launching and End to End Process Set-Up.

5 Commis Chef – 1 ( 01 - 2017 to 09 – 2018 )

 Planned and directed high-volume food preparation in fast-paced environment.

4 Commis Chef – 1 ( 06 - 2017 to 12 – 2017 )

 Ordered new ingredients and supplies to meet expected needs.

3 Commis Chef 2 ( 04 - 2016 to 06 – 2017 )

 Maintained well-organized mise en place to keep work consistent.

1 Trainee ( 06 - 2011 to 12 – 2011 )

 Attended training courses to build understanding of processes, techniques, and

Sachin Vitthal Kadam

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