Pravin R. Patil

  • Sr. Sous Chef
  • Aug 03, 2019
Full time Hospitality

Personal Summary

  • Versatile and creative Chef offering 14+ years of experience in wide assortment of Indian, International cuisines and kitchen management, food preparation
  • Reliable cognizance of international culinary brand standards and well versed in kitchen operations
  • Adroit in developing menus based on food trends, seasonal availability of ingredients and customer preference
  • Rich expertise in concocting wide rage of pastas, pizzas and handling voluminous orders
  • Adept in choosing, preparing and presenting cold foods, salads, soups and meats
  • Effective in training and mentoring junior teams to enhance their culinary skills
  • In-depth knowledge of nutrition facts, food safety and safety regulations
  • Proficient in inventory management, profitability monitoring and waste minimization

Work Experience

Sr. Sous Chef
Jan 2019 - Aug 2019 TFS and Performa G.V.K Lounge
  • Managing the routine operations of food production in-sync with the organizational standards of quality
  • Conducting internal audits and monitoring the standards of cleanliness, hygiene and safety
  • Training and mentoring Jr. Kitchen Staff and ensuring their compliance with organizational policies / values
  • Planning the menu by considering various factors of pricing, sales targets and food cost control
  • Delegating routine tasks to Jr. Staff and coordinating with Executive Chef in considering annual appraisals of culinary staff based on their performance / quality adherence
Sous Chef
Dec 2014 - Dec 2018 TFS and Performa G.V.K Lounge
  • Concocted special food items for elite and premium guests
  • Researched industry trends and prepared menu by including new foods / presentations
  • Procured raw / finished supplies based on daily requirements and inspected quality / quantity of received items
Chef de Partie
Dec 2013 - Nov 2014 Disney Cruise Lines, United States of America
  • Supervised the garde team and ensured quality in preparations of the cold kitchen
  • Concocted various salads, cold appetizers and canapés
  • Handled food preparation for a huge volume of over 3000 guests per meal
  • Managed private events, weddings and functions on a private cruise island
Chef de Partie
Oct 2010 - Nov 2013 J.W. Marriott
  • Managed the overall operations of the Executive Lounge section
  • Concocted varied / special delicacies for platinum and executive guests
  • Supervised the operations of Lotus Café – coffee shop with core focus on hot range and pantry section
  • Planned and prepared daily menu , food for lunch / dinner buffets, festive / weekend brunches
  • Led the operations of garde department and supervised the preparation of cold food for banquet / restaurant sections
  • Administered the overall operations of Bombay Baking Company – Gourmet shop section
  • Mentored and trained junior / new culinary associates in-sync with the organizational standards


Hotel Management
Mar 2001 - Mar 2004 University of Mumbai