Harsh Vaity

Dedicated Culinary Professional with a Diploma in Food Production from IHM Mumbai and specialized hands-on experience in Cold Kitchen and Pantry operations. Trained in 5-star hospitality environments with a proven ability to manage high-volume prep and service. Fully certified with STCW, Indian CDC, and valid seafarer documents.

Seeking a challenging Commis Chef position within the cruise and maritime industry to utilize my culinary skills and contribute to the progressive growth of the organization.

Commis Chef (Cold Kitchen / Pantry) at Balsa (2026-06 – Present)

• Prepare and present salads, cold appetizers, and pantry items in strict accordance with standard recipes and plating guidelines.
• Maintain a clean and organized workstation, ensuring adherence to rigorous food safety, hygiene, and sanitation standards.
• Assist with daily inventory checks and the proper rotation of perishable ingredients to minimize food waste.

Commis Chef at Burma Burma (2025-08 – 2025-11)

• Assisted senior chefs in daily kitchen preparations and maintained efficient workflow for the designated section.
• Ensured accurate and timely execution of orders during peak service hours in a fast-paced environment.
• Monitored ingredient stock levels and maintained quality control over incoming produce.

Culinary Intern (Industrial Trainee) at Taj Lands End (2024-06 – 2024-11)

• Gained comprehensive hands-on training in food production within a luxury 5-star hotel environment.
• Supported the culinary team across multiple sections, focusing on high-volume and high-quality food production.
• Learned and applied industry-standard HACCP and occupational safety protocols.

Diploma in Food Production – Institute of Hotel Management (IHM), Mumbai (2023 – 2024)