Jaywant Chipkar

Dedicated and results-driven Chef with 16+ years of experience in 5-star luxury hospitality, airline catering, and multi-cuisine restaurants. Proven expertise in menu development, kitchen operations, food safety compliance, cost control, and team leadership. Passionate about delivering exceptional culinary experiences, maintaining high hygiene standards, and driving consistent quality across fast-paced environments.

Junior Sous Chef - Etihad Airways

(2023-02 - 2026-08)

• Managed inflight catering operations ensuring 5-star food quality and safety compliance for international routes.

Head Chef - C Roque Beach Resort - South Goa

(2022-08 - 2023-02)

• Led kitchen operations, menu design, and staff management for beach resort restaurant, focusing on seafood and Goan cuisine.

Sous Chef - Todi Mill Social - Mumbai

(2019-09 - 2022-04)

• Supervised kitchen production, streamlined inventory, and controlled food cost while innovating seasonal menus.

Chef de Partie - 41ws Grill - Mumbai

(2018-08 - 2019-03)

• Managed grill station, implemented quality standards, and trained junior chefs for fine-dining service.

Chef de Partie - Carnival Cruise Line

(2015-09 - 2018-07)

• Coordinated galley operations for multi-cuisine service aboard vessels, ensuring consistent standards for 2000+ passengers.

Chef de Partie - Smoke House Deli - Gatar

(2012-12 - 2015-08)

• Oversaw deli and charcuterie station, handled butchery preparation, and maintained HACCP protocols.

Commis - Aurus Restaurant - Juhu Mumbai, Dish Hospitality

(2011-09 - 2012-11)

• Supported daily food prep, mise en place, and plating for upscale restaurant service.

Commis - Indigo Delicatessen - Mumbai

(2009-09 - 2011-08)

• Assisted in delicatessen operations, prepared salads, sandwiches, and baked goods to quality standards.

Diploma - Hotel Tourism Management (2009)

10th Class (2006)