Harsh Amar Tambe
Summary
Passionate and detail-oriented Chef with over 3 year of experience in Fine dining, Casual dining and high volume kitchens. Skilled in menu development, culinary innovation, and working in diverse kitchen teams to deliver exceptional dining experiences. Expertise includes different cuisines, fine plating with a strong focus on flavor, presentation, and consistency. Proven ability to manage food costs, maintain top-tier quality and safety standards, and create memorable dishes that exceed guest expectations.
Overview
6
6
years of professional experience
Work History
Cook 1
Salterra Resort and Spa
01.2025 - Current
- Menu Development & Execution: Prepared complex fine-dining dishes, conducted daily R&D, and created original 5-7 course menus.
- Operational Management: Managed monthly inventory, food ordering, and menu costing while ensuring strict adherence to HACCP and hygiene standards.
- Guest & Team Interaction: Engaged with guests daily to enhance their dining experience and assisted other restaurant teams to gain new skills.
- Service & Support: Prepared mise en place, assisted senior chefs during service, and managed the pass counter for efficient plating and food pick-up.
Commis Chef
Melia Desert Palm
10.2023 - 01.2025
- Operational Management: I oversee daily kitchen operations, including mise en place preparation and managing the pass counter to ensure efficient service and timely order delivery.
- Hygiene and Compliance: Responsible for daily hygiene record-keeping in strict adherence to Dubai regulations and ensure all food safety standards are consistently met.
- Event and Inventory Coordination: My experience includes working a variety of banquet events, from buffet to pre-plated services. Manage inventory and ordering to maintain stock levels.
- Culinary Skill Development: Engaged in cross-training in bakery and pastry, in bread and various baked goods to expand my culinary expertise.
Commis 1 Chef
JWMarriott
05.2023 - 09.2023
- Preparation of different kinds of Salads, sandwiches, burgers. Using different types of cheeses and cold cuts during preparations
- Working on daily a la carte orders plus taking care of banquet events food preparations and Brunch food preparations as well as assisting your superiors in day to day operations.
- Maintaining proper hygiene standards as per the BSA.
- Working in the continental cuisine, Have knowledge about the Italian and Indian cuisine as well.
- Guest interaction and solving guest problems.
Commis 2 Chef
Hyatt Regency
12.2022 - 04.2023
- Preparation of Salads, Pizzas, Sides and Sauces
- Preparing food in Live Kitchen and Live food counters
- Processing raw meats and seafood (Chicken, Turkey, Beef, Lamb, Pork, Fishes) as well as Mis-en-place of daily a la carte prep.
- Storing food in designated areas as per company standards
- Helping the organization to maintain the satisfactory Score by following the SOPs
- Guest interaction and Escalation of Critical Complaints and its resolution.
Owner
Hot in Town
07.2022 - 12.2022
- Prepared food items by following recipes and product directions.
- Maintained high level of efficiency in fast-paced work environment.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Gross Monthly Revenue - 12-15k per month.
- Food Cost Maintained- 28-30%
- Prepared annual budgets with controls to prevent overages.
- Evaluated suppliers to maintain cost controls and improve operations.
Commis 3 Chef
Oblique Kitchen
05.2021 - 07.2022
- Maintained well-organized mis-en-place to keep work consistent in the continental
- Prepared food items consistently and in compliance with the recipes, portioning and waste control.
- Accountable for cooking and plating dishes with high attention to detail.
- Studied and developed knowledge about continental cuisine as well as Indian and Oriental Cuisine.
- Ensured that health and safety standards are maintained in the kitchen.
- Following proper methods of opening, closing and shift handover.
Industrial Trainee
Taj Lands’ End
11.2019 - 03.2020
- Prepared different kind of salads, sandwiches, sauces, dips and cold cuts.
- Learnt to use different kind of kitchen equipments.
- Delivered exceptional level of service to each customers by listening to concerns and answering questions.
- Greeted guested warmly to foster welcoming environment.
- Cleaned and stocked guest rooms by replacing used linens and bedding, vacuuming floors, making beds and restocking toiletries.
- Responded to requests from patrons for linens and toiletries.
Education
B.Sc. - Hospitality Studies
Pune University
01.2021
HSC - Hotel Management
Maharashtra State institute of Hotel Management
01.2018
SSC - undefined
Bhartiya Vidya Bhavan
01.2016
Skills
- Menu planning & recipe development
- Knowledge of international cuisines
- Food plating & garnishing
- Precision cooking techniques (sous vide, molecular gastronomy, etc)
- Inventory management & stock control
- HACCP and food safety compliance
- Problem-solving & adaptability
Languages
English
Hindi
Marathi
Timeline
Cook 1
Salterra Resort and Spa
01.2025 - Current
Commis Chef
Melia Desert Palm
10.2023 - 01.2025
Commis 1 Chef
JWMarriott
05.2023 - 09.2023
Commis 2 Chef
Hyatt Regency
12.2022 - 04.2023
Owner
Hot in Town
07.2022 - 12.2022
Commis 3 Chef
Oblique Kitchen
05.2021 - 07.2022
Industrial Trainee
Taj Lands’ End
11.2019 - 03.2020
HSC - Hotel Management
Maharashtra State institute of Hotel Management
SSC - undefined
Bhartiya Vidya Bhavan
B.Sc. - Hospitality Studies
Pune University