Atul Sathe

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw business operations, inventory control, and customer service for Restaurants, Cafe Locations and Hotels.
• Verified compliance in preparation of menu items and customer special requests.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Used root cause analysis to conduct assessments and develop improvements.

• Verified compliance in preparation of menu items and customer special requests.
• Collaborated with staff members to create meals for large banquets.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Aligned seasonal promotions with ingredient availability to maximize profits.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Arranged for kitchen equipment maintenance and repair when needed.
• Placed orders to restock items before supplies ran out.

• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Planned and directed high-volume food preparation in fast-paced environment.
• Collaborated with staff members to create meals for large banquets.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Reduced food costs 15% by using seasonal ingredients, setting standards for portion size and minimizing waste.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

Joined as a Sous Chef, was responsible for 36 outlets at the International Airport Mumbai (MIAL)- Pre opening.

• Proved successful working within tight deadlines and fast-paced atmosphere.
• Used Microsoft Word and other software tools to create documents(recipe cards, ordering sheets, duty roasters) and other communications.
• Created plans and communicated deadlines to complete projects on time.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
• Oversaw kitchen operations for Lounges. CDR and QSR locations.