Jayhind Pawar

I am a dedicated culinary professional with a passion for creating visually appealing and delicious dishes. My experience in various kitchen environments has honed my skills in food preparation and presentation, making me a valuable asset in delivering high-quality culinary experiences.

Sushi Chef - Taj President

(2024-01)

• Garnishing and plating
• Food preparing, plating, and presentation
• Cost control
• Food production
• Garnished plates with edible decorations before serving
• Cleaned and organized kitchen equipment, appliances, and utensils
• Prepared salads, sandwiches, appetizers, and other menu items as instructed by Chef
• Inspected finished dishes for presentation accuracy prior to serving
• Rotated stock on shelves to maintain product freshness

Commi 1 - Sushi Chef, Butcher, Cold Kitchen - Grand Hyatt Mumbai - Mumbai

(2023-01 - 2024-12)

• Maintained high standards of cleanliness and organization in the kitchen to ensure food safety and compliance
• Supported the creation of daily specials by preparing required ingredients and mise en place

CDP - Red Turtle Pan Asian Bistro - Mumbai

(2019-01 - 2023-12)

• Designed innovative sushi recipes that increased customer satisfaction and repeat business
• Trained kitchen staff on sushi preparation and presentation, improving team efficiency and service speed
• Enhanced food presentation techniques resulting in a 20% increase in positive customer feedback

Sushi Chef - The Bento Company Japanese Cuisine - Pune

(2018-01 - 2019-12)

• Participated in inventory management by tracking ingredient stock levels and placing orders as needed
• Contributed to menu development by suggesting new dishes based on seasonal ingredients and customer preferences
• Assisted senior chefs in food preparation and cooking duties to ensure smooth kitchen operations

Sushi Chef, Butchery, Cold Kitchen - Taj Sats Air Catering Ltd - Mumbai

(2015-01 - 2018-12)

• Assisted in food preparation and cooking under the guidance of the head chef
• Maintained cleanliness and hygiene standards in the kitchen to ensure safety and compliance
• Prepared ingredients for daily menu items, including chopping, marinating, and measuring

HSC - 12th - Shri Brahmnath Vidyamandir (2013-01 - 2014-12) Parunde Junnar

SSC - 10th - Savitribai Phule University Pune (2012-01 - 2014-12) Pune