Rahul Kshirsagar

EXPERIENCED EXECUTIVE CHEF WITH OVER 18 YEARS IN THE CULINARY AND HOSPITALITY INDUSTRY. KNOWN FOR DELIVERING EXCEPTIONAL CULINARY EXPERIENCES AND MAINTAINING THE HIGHEST STANDARDS IN FOOD QUALITY AND KITCHEN OPERATIONS. PASSIONATE ABOUT DEVELOPING INNOVATIVE RECIPES, MENTORING TEAMS, AND CONTINUOUSLY IMPROVING SKILLS IN A FAST-PACED ENVIRONMENT

EXECUTIVE CHEF - CHEF SANJEEV KAPOOR RESTAURANTS (FRANCHISE OPENING)

(2023-07 - 2026-03)

• LED CULINARY OPERATIONS FOR THE FRANCHISE LAUNCH, OVERSEEING MENU CREATION, KITCHEN SETUP, AND TEAM TRAINING.
• ENSURED CONSISTENCY IN FOOD QUALITY, PRESENTATION, AND ADHERENCE TO BRAND STANDARDS.

SOUS CHEF - AAMBY VALLEY CITY

(2021-03 - 2023-05)

• MANAGED DAILY KITCHEN OPERATIONS, ENSURING STRICT HYGIENE AND SAFETY PRACTICES.
• ASSISTED IN REDESIGNING KITCHEN WORKFLOW TO ENHANCE PRODUCTIVITY AND FOOD QUALITY.
• LEFT EARLY DUE TO THE PANDEMIC'S IMPACT ON OPERATIONS.

EX SOUS CHEF - CHEF SANJEEV KAPOOR RESTAURANTS (FRANCHISE OPENING)

(2018-11 - 2021-02)

• DIRECTED KITCHEN OPERATIONS, STAFF SCHEDULING, AND INVENTORY CONTROL TO MAINTAIN COST EFFICIENCY.
• LAUNCHED NEW MENU ITEMS THAT ELEVATED THE RESTAURANT'S BRAND AND CUSTOMER APPEAL.

SOUS CHEF - CFB FRESH DELIGHTS, MUMBAI - MUMBAI

(2017-09 - 2018-11)

• SUPERVISED FOOD PREPARATION AND ENSURED TIMELY DELIVERY OF QUALITY DISHES.
• ASSISTED IN SEASONAL MENU PLANNING, EMPHASIZING LOCAL AND FRESH INGREDIENTS.

SOUS CHEF - ITS FUSION, MUMBAI - MUMBAI

(2017-02 - 2017-08)

• SUPPORTED HEAD CHEF IN DAILY OPERATIONS AND MAINTAINED KITCHEN ORGANIZATION.
• TRAINED JUNIOR STAFF ON FOOD HANDLING AND COOKING TECHNIQUES.

JUNIOR SOUS CHEF - HOTEL RESORT RIO, GOA - GOA

(2014-04 - 2017-02)

• CONTRIBUTED TO FINE DINING SERVICE, FOCUSING ON INTRICATE DISHES AND HIGH-QUALITY PRESENTATION.
• SUPERVISED PREPARATION OF MAIN COURSES AND PROVIDED MENTORSHIP TO JUNIOR CHEFS.

SENIOR CHEF DE PARTIE (SR. C.D.P) - HOTEL RESORT RIO, GOA - GOA

(2013-04 - 2014-04)

• OVERSAW ASSIGNED KITCHEN SECTIONS, ENSURING INGREDIENT QUALITY AND DISH CONSISTENCY.
• COLLABORATED ON SPECIAL EVENT MENUS, INCLUDING FESTIVALS AND THEME NIGHTS.

CHEF DE PARTIE (C.D.P) - HOTEL RESORT RIO, GOA - GOA

(2012-04 - 2013-04)

• ASSISTED IN THE PREPARATION OF COMPLEX DISHES AND MAINTAINED KITCHEN CLEANLINESS.
• SUPPORTED SENIOR CHEFS DURING PEAK SERVICE HOURS.

DEMI CHEF DE PARTIE (D.C.D.P) - HOTEL RESORT RIO, GOA - GOA

(2010-03 - 2011-04)

• HELPED IN VARIOUS KITCHEN SECTIONS, GAINING EXPERIENCE IN DIFFERENT CUISINES.
• ENSURED HIGH STANDARDS IN FOOD PREPARATION AND PLATING.

DEMI CHEF DE PARTIE (D.C.D.P) - HOTEL FIDALGO, PANJIM, GOA - PANJIM, GOA

(2009-07 - 2010-01)

• PERFORMED FOOD PREPARATION TASKS UNDER THE GUIDANCE OF SENIOR CHEFS.
• SUPPORTED KITCHEN OPERATIONS FOR HIGH-VOLUME DINING.

TRAINEE CHEF DE PARTIE (C.D.P) - HOTEL FIDALGO, PANJIM, GOA - PANJIM, GOA

(2008-07 - 2009-07)

• DEVELOPED FOUNDATIONAL SKILLS IN FOOD PREPARATION, INVENTORY HANDLING, AND KITCHEN ORGANIZATION.

JOB TRAINING - HOTEL FIDALGO, PANJIM, GOA - PANJIM, GOA

(2007-08 - 2008-01)

• RECEIVED COMPREHENSIVE TRAINING IN HOSPITALITY SERVICE AND CULINARY BASICS.

INDUSTRIAL TRAINING - HOTEL FIDALGO, PANJIM, GOA - PANJIM, GOA

(2006-08 - 2007-07)

• COMPLETED STRUCTURED TRAINING IN VARIOUS HOTEL OPERATIONS AND KITCHEN DEPARTMENTS.

DIPLOMA - HOTEL MANAGEMENT & FOOD PRODUCTION - HOSPITALITY SKILL DEVELOPMENT INSTITUTE, GOA (2006-01 - 2008-01)