Pranay Wankhede

A Chef, with strong culinary skills and a great sense of taste with a combination of well balance managerial style, strong understanding of financial aspects of my position. Have a creative ability to include new dishes in the menu with a complete understanding of cost and side by side training the fellow Associates with the new concepts and ideas.

Sous Chef - Imperial London Hotels – Tavistock Hotel - London, UK

(2026-05)

• Oversee the day-to-day kitchen operations for Woolf & Whistle Bar and Poppadom Restaurant.
• Plan and manage food ordering, stock control, and supplier coordination.
• Prepare and maintain staff duty rosters to ensure efficient kitchen operations.
• Monitor and control daily food costs, minimize waste, and maintain budget targets.
• Plan and finalize function and banquet menus according to guest requirements and event specifications.
• Lead and supervise the kitchen team, ensuring high standards of food quality, hygiene, and service.
• Ensure compliance with UK food safety, HACCP, and health & safety regulations.
• Coordinate with front-of-house and events teams to deliver smooth service for restaurant and banquet operations.
• Maintain consistency in food quality, presentation, and customer satisfaction.

Chef de Partie - Viking Ocean cruises (Viking Mars) - New York, United State of America

(2024-09)

• Led a section of the kitchen, responsible for the preparation and presentation of meals for large dining groups.
• Supervised daily kitchen operation for a cruise ship serving up to 1000 passengers per cruise.
• Maintained hygiene and safety standard in compliance with USPH and HACCP guideline.
• Worked in various kitchen sections, including Main Galley(Entree), World Café (Grill and Pasta)
• Trained and mentored junior kitchen staff, ensuring they adhered to proper food handling and cooking procedures.

Sous Chef - JW Marriott Mumbai Sahar - Mumbai, India

(2023-02 - 2024-04)

• Working Sous Chef responsible for the preparation, production and the overseeing of all banquet functions that took place in the convention.
• Managed my team, kitchen and understanding BEO breakdowns.
• Responsible for all ordering needs of the kitchen
• Handle production for Banquets and events
• Attended BEO meeting
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste
• To support colleagues at all times to ensure teamwork and discipline
• Increased customer satisfaction by resolving issues.

Junior Sous Chef - Jio World Convention Centre (Reliance Industries Ltd) - Mumbai, India

(2022-02 - 2023-01)

• Responsible for the daily display setup of the Live / Show kitchen
• In charge of checking The Mise En Place is ready and is to the required standard for service
• Responsible for all ordering needs of the continental (Hot) section
• Handle production for Banquets and events
• To support colleagues at all times to ensure teamwork and discipline.

Senior Chef de Partie - St.Regis Hotel Mumbai - Mumbai, India

(2016-08 - 2022-02)

• Worked in banquet as Section In charge for Western hot from Aug 2016
• Assist the Sous Chef in control of the day to day running in Continental (Hot) section
• Responsible for the daily display setup of the Live / Show kitchen
• In charge of checking the Mise En Place is ready and is to the required standard for service
• Responsible for all ordering needs of the continental (Hot) section
• Handle production for Banquets and events
• To support colleagues at all times to ensure teamwork and discipline
• Doing store ordering as well as outsource

Commis - The Lalit Hotel Mumbai - Mumbai, India

(2015-06 - 2016-07)

• Worked with Trendz (Fine Dining Italian) restaurant
• Ensure quality of food items according to the standard in place
• Responsible to ensure work area is being keeping safe and hygienic state at all times
• Designed and prepared meals for guest and for corporate events held at hotel
• Supervised meals accordingly, matching needs and tastes to individual guest.

Commis - ITC Maratha Mumbai - Mumbai, India

(2014-11 - 2015-06)

• Prepare Ala Carte and Buffet food in hot section
• Check food expiry date and eliminate outdated food
• Storage of food coming from the store
• Used efficient kitchen equipment's including ovens, grills, fryers, stoves and microwaves.
• Prepared ingredients with right weight, measure and mix.

Industrial Trainee - Ramada Hotel and Convention Centre - Mumbai, India

(2010-05 - 2010-11)

Bachelor of Science Degree - Hotel Management Studies - G.D.A.P College of Hotel Management (2009-08 - 2012-04)

Higher Secondary Examination - Ismail Yusuf College (2005-05 - 2006-05)

School - Jijamata Vidya Mandir (1994-06 - 2004-04)