Vishal Sapkade

Working in a colonnade, Galley to perform the duties and responsibilities under the supervision of CHEF DE CUISINE. Here my job role is the responsibility to handle the alacarte order in the Lunch time and the dinner service to handle the island service to starter, appetizer and deserts as well. Made a strong effort to be part of the solution by being quick to resolve and overcome obstacles.

Demonstrated accuracy, thoroughness and orderliness in performing tasks, thereby displaying genuine tactfulness and respect in relationship with others and is a pleasure to work.

Colonnade, Galley - Seabourn cruises @Holland America

(2025-04)

Working in a colonnade, Galley to perform the duties and responsibilities under the supervision of CHEF DE CUISINE. Here my job role is the responsibility to handle the alacarte order in the Lunch time and the dinner service to handle the island service to starter, appetizer and deserts as well. Made a strong effort to be part of the solution by being quick to resolve and overcome obstacles.

Demonstrated accuracy, thoroughness and orderliness in performing tasks, thereby displaying genuine tactfulness and respect in relationship with others and is a pleasure to work.

Commi Chef - Princess cruises @carnival corporation

(2020-03 - 2025-01)

Working in a veg preparation department, soup section garde manger, horizon buffet worked with sous chef and ex sous chef. Drives in executing assignments and made a valuable contribution to team objectives which helped in achieving goal in maintaining the highest standards with regards USPH and CPH inspections. Made a strong effort to be part of the solution by being quick to resolve and overcome obstacles.

Demonstrated accuracy, thoroughness and orderliness in performing tasks, thereby displaying genuine tactfulness and respect in relationship with others and is a pleasure to work.

• Assist the CDP and sous chef to produce the menu items according to princess standard recipes and specifications in order to provide a superior cruise experience to passenger.

DCDP– Live Kitchen (Food Service) - FOODHALL @ PALLADIUM, FUTURE GROUP - Palladium, Lower Parel, Mumbai

(2017-12-12 - 2020-01)

Presently working for luxurious Food service outlet. Launching of the newly opened outlet 'The Cafè by Foodhall'. Mexican, oriental, continental cuisine food to be introduced breakfast, as well as main course. Regular operations of Café, Fresh hand made Pasta and Meal in a bowl (Poke bowl, Buddha bowl) and Fresh Sushi counter. Working trendy and innovative food and drinks products, kafir, kombucha, protein breads, Activated charcoal, fermented drinks.

• Responsible for High end luxurious outdoor catering project, corporate events, 'Party Chef'
• Interaction with the guest and to suggest the food according to the diet.
• Suggest the food the keto diet, vegan diet peoples.
• Master class also participated to teach the cooking techniques and share the recipes.

Commi 2 –Live kitchen - SAYAJI GROUP OF HOTELS MEDITERIAN, RESTAURANT - Bandra (West), Mumbai

(2015-10-01 - 2017)

Launching the newly open fine dining restaurant in Bandra. Setup & proper layout of the kitchen and also setup the section. Organise the counter at the time of breakfast. Prepare food and provide prompt, courteous and accurate service to all the customers preorganisational standard of quality as directed.

Control food wastage without compromising on food quality. Prepare all mise en place in production for smooth kitchen operation as directed. Searching about the mediterranean food innovative and introduced by time to time coordinate by the head chef.

Working about the wood fired oven pizza. Participate the food festivals like morocco food festival, hummus food festival to learn about Different countries food.

Commi 3rd - SAYAJI GROUP OF HOTELS INDORE - Indore (M.P)

(2015-02-10 - 2015-09-30)

Reporting to the C.D.P of the kitchen. Recommended daily requirement from store to the DCDP. Prepare the mise en place to the backup part to run the smooth operation. Responsible for complete hygiene in work area and adhere to the HACCP standard.

To know the food standards about mediterranean cuisine. Prepare the dips and breads setup making which is given to the guest. To learn the new things and development the skills about the mediterranean food.

Ensure appropriate & professional communication with all the team members at all given times.

INDUSTRIAL TRAINEE - ROYAL ORCHID HOTELS HYDERABAD - Hyderabad

Industrial trainee pursuing during the B.SC in hospitality and hotel administration.

Diploma - Computer Application - Matruchaya Seva Samiiti Trust Bhopal

Bachelor - Commerce - BHEL COLLEGE, BARKTULL UNIVERSITY (2011) Bhopal

Bachelor - Science in Hospitality & Hotel Administration - I.H.M Bhopal NCHMCT (2014)