Tushar Dhole

Collaborative culinary professional trained and ready to succeed in high-volume food environments. Offering exemplary stock rotation, inventory oversight, and food preparation skills. Dedicated to maintaining the highest standards of food safety, hygiene, and presentation. Ready to take on new challenges and contribute to kitchen excellence as a Commis Chef.

Commis I – Japanese Kitchen - The Westin Pune Koregaon Park - Pune

(2025-11)

• Assisted the Chef de Partie and Sous Chef in the daily preparation of Japanese à la carte and buffet menus.
• Prepared and portioned ingredients, including fresh seafood, vegetables, sauces, and garnishes, following hotel quality standards.
• Ensured consistent food presentation, taste, and portion control according to Westin SOPs.
• Maintained the highest standards of cleanliness, hygiene, and food safety in accordance with HACCP guidelines.
• Organized, labeled, and rotated stock using FIFO to reduce spoilage and food waste.
• Assisted in receiving, inspecting, and storing deliveries to ensure only fresh, high-quality ingredients were accepted.
• Supported smooth kitchen operations during breakfast, lunch, dinner, and buffet service.
• Worked collaboratively with the culinary team to maintain efficiency during peak service hours.
• Monitored inventory levels and informed senior chefs of stock shortages.
• Followed all hotel safety procedures and maintained a clean, organized workstation at all times.

Commis II / Commis III - Banaba Cultured Cuisine & Cocktails

(2023-09 - 2025-11)

• Prepared Pan-Asian cuisine dishes for catering events and during high-volume service shifts.
• Operated kitchen equipment according to manufacturer instructions and company safety protocols.
• Adhered strictly to company quality constraints and maintained consistent food presentation standards.

Trainee Chef - Hotel Surya Executive, Gadhinglaj - Gadhinglaj

(2021-07 - 2023-05)

• Supported Indian cuisine operations, actively participating in high-volume meal preparation.
• Specialized in breakfast buffet setup and preparing diverse salad selections.
• Completed comprehensive mise en place routines to ensure efficient food preparation and kitchen flow.

Diploma - Hotel Management and Catering Operations - Sanskar Technical & Management College, Gadhinglaj (2022 - 2023)

Higher Secondary Certificate (HSC) - Shivraj College of Arts, Commerce & D. S.

Kadam Science

College, Gadhinglaj (2023 - 2024)

Secondary School Certificate (SSC) - New English School Mugali (2019 - 2020)