Ashwin Bawane

Dynamic culinary professional with 20 years of experience in luxury five-star hotels, fine dining restaurants, flight catering, banquet operations, and pre-opening projects. Specialized in European, Mediterranean, and Middle Eastern cuisine with expertise in kitchen operations, HACCP compliance, food cost control, SOP implementation, menu engineering, team leadership, and guest satisfaction. Proven ability to lead high-performing culinary teams in premium hospitality environments including Marriott, Taj, Hyatt, and luxury standalone restaurants.

Head Chef at Cordeliers Café Restaurant (2025-02 – Present)

• Leading pre-opening culinary operations for European cuisine restaurant.
• Managing recruitment, SOP creation, menu engineering, and kitchen setup.
• Implementing HACCP standards, food cost tracking, and operational training.
• Driving guest satisfaction initiatives and kitchen process optimization.

Sous Chef at Compass Group India – Morgan Stanley Project (2024-04 – 2024-12)

• Supported pre-opening kitchen operations and corporate dining setup.
• Managed food quality, kitchen coordination, and culinary execution.

Chef – Demonstration Specialist at Samsung India (Cheil India Pvt Ltd) (2023-10 – 2024-03)

• Conducted live culinary demonstrations and product-based cooking presentations.
• Delivered customer engagement and premium culinary experiences.

Senior Chef de Partie at The St. Regis Mumbai – Marriott International (2022-06 – 2023-09)

• Worked at SETTE MARA, a luxury Middle Eastern fine dining restaurant.
• Handled restaurant operations in absence of Sous Chef and CDC.
• Managed high-volume premium dining operations and kitchen coordination.

Junior Sous Chef at Rue-Du-Liban Fine Dining Restaurant (2021-11 – 2022-05)

• Led full kitchen operations for Mediterranean specialty restaurant.
• Supervised culinary team, food quality, and operational standards.

Chef de Partie at Taj Wellington Mews Luxury Residences (2019-02 – 2020-09)

• Managed operations for multi-cuisine restaurant, banquets, room service, and live stations.
• Oversaw kitchen operations during absence of Executive Sous Chef.

Demi Chef de Partie at Grand Hyatt Mumbai Hotel & Residences (2011-09 – 2019-02)

• Managed Western hot and cold kitchen operations at FiftyFive East.
• Handled banquet operations for celebrity weddings, fashion events, and conferences.
• Specialized in buffet setups, live counters, brunches, and large-scale events.

Commis Chef at Oberoi Flight Services (2009-05 – 2011-08)

• Handled continental breakfast, soups, sauces, and bulk cooking operations.

FTC Cook at Taj SATS Air Catering Ltd. (2006-02 – 2009-05)

• Worked in North & South Indian kitchen operations for airline catering.

Apprenticeship Training in Food Production – Taj SATS Air Catering Ltd. (2003 – 2006)

SSC – Delhi Private Board (2002)