Shashi Sanehi

Highly accomplished Senior Hospitality Professional and M.Sc. Graduate (IHM Pusa) with over 10+ years of cumulative expertise in culinary operations, private event catering, food production, guest relations, and vocational hospitality training. Demonstrated track record of executing multi-course culinary setups for 100+ guests, controlling kitchen inventories to cut waste by 15%, and training hospitality personnel under FSSAI.

Eager to leverage deep operational background, leadership skills, and high service excellence within the Netherlands hospitality sector.

Freelance / Private Event Cook at Self-Employed (2015-12 – Present)

Event Catering & Culinary Management

• Event Catering & Execution: Prepared multi-course meals and mis-en-place for private gatherings, boutique parties, and corporate events ranging from 20 to 100+ guests.
• Menu Engineering: Tailored customized menus featuring Authentic Indian and Chinese cuisines based on client preferences and seasonal availability.
• Hygiene & Safety Compliance: Maintained strict kitchen sanitation, safe food storage, and temperature control in accordance with FSSAI hygiene guidelines.
• Inventory & Budget Control: Managed daily market procurement, ingredient selection, and kitchen inventory while minimizing food waste by 15%.

Hospitality Cum Soft Skills Trainer at CL Educate Ltd. (2015-03 – 2015-11)

• Instructed hospitality trainees in Front Office, Housekeeping procedures, F&B service, Food Production/Cooking, and Guest Relations Management.
• Conducted hands-on practical simulations including table setups, room inspections, crisis resolution, and sanitation protocols.
• Trained candidates on FSSAI food safety norms, professional workplace grooming, and customer service communication.

Owner & Operator at Self-Employed (2012-08 – 2013-06)

Independent Beverage Setup

• Founded and operated an independent tea and coffee kiosk, managing daily food prep, service, and inventory.
• Maintained high speed of service and exceptional sanitation standards during high-footfall peak hours.
• Procured daily supplies, managed operating budgets, and maintained consistent product quality.

M.Sc. in Hospitality Administration – Institute of Hotel Management (IHM), Pusa (2015)

B.Sc. in Hospitality & Hotel Administration – Institute of Hotel Management (IHM), Chennai (2012)

Intermediate (10+2) – Jharkhand Academic Council, Ranchi (2005)

Matriculation (10th) – Jharkhand Secondary Examination Board (2003)