Prashant Sawant
Chef De cuisine
304/ 19 D Samata Nagar Thakur Complex , Kandivali ( E)
Summary
Accomplished Executive Sous Chef with a proven track record at Plaza Premium Hotel, enhancing customer satisfaction and profitability through innovative menu development and cost control. Expert in HACCP compliance and team management, I've successfully led kitchen operations to achieve over 20% efficiency improvement. Skilled in inventory management and conflict resolution, I excel in optimizing productivity and fostering a collaborative environment.
Overview
18
18
years of professional experience
Work History
Executive Sous Chef
Plaza premium hotel
Abu Dhabi
10.2024 - Current
- Created cost-effective menus that increased customer satisfaction and profitability.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Ensured compliance with local health department regulations by performing routine inspections.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Performed financial analysis and recommended effective methods to cut costs.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
Chef De Cuisine
Park Hyatt Dubai
Dubai
09.2022 - 09.2024
- As Chef de Cuisine for this exclusive five-star hotel and club, I oversaw the operations of this multi-outlet establishment and its facilities.
- Charged with the restructuring of ineffective systems, and the re-conceptualization of underperforming outlets.
- Redesigned restaurant concepts with improved standards, and imaginative menus, to dramatically increase outlet sales and customer satisfaction.
- Increased profits and lowered costs while achieving all budget targets, while increasing event sales and banqueting revenue.
- Created budgeting and financial plans, P&L, and cost projections.
- Implemented proper costing procedures, systematized purchasing, and organized operational logistics.
- Initiated new systems for man and resource management
- Managed, trained, recruited, disciplined.
- Streamlined workflows by optimizing kitchen configurations.
- Strengthened health, hygiene, and safety protocols, enforcing HACCP.
- Revised retail operations, inventories, and stock selection.
- Interfaced with customers to personalize service and improve the guest experience.
Sr. Sous Chef
Taj-Jumeirah Lake Tower
Dubai
11.2019 - 08.2022
- Create new menus and monthly and yearly promotions
- Responsible for weekly duty roaster and monthly training updating for colleagues in outlet
- Supporting executive sous chef and executive chef with daily tasks
- To maintain the food cost, manage wastage & introduction of creative menus
- Responsible for Pay Trax system (staff attendance) updating and submitting monthly
- Responsible for daily check and follow up of HACCP quality the entire main kitchen
- Take care of the requisition of all the food and operating materials required ensuring proper par stock is maintained
Sous Chef
Sofitel Bahrain Zallaq Thalassa Sea & Spa
Bahrain
10.2017 - 10.2019
- Supervision and execution of the food buffet at Saraya Restaurant, all-day dining for breakfast, lunch, and dinner, which includes a wide variety of hot and cold Arabic and international selections of dishes.
- Co-ordination with other kitchens of the hotel to ensure the smooth operation of all-day dining restaurant buffets, banqueting operations, and the IRD kitchen.
- Interaction with customers regarding their opinions about the selection of food offered in the buffet, compared to other business competitors, and thereafter communicating the feedback to the management to aid necessary improvements.
Jr. Sous Chef
Sofitel Mumbai
Mumbai
10.2015 - 09.2017
- Supervision of day-to-day kitchen operations leading the team of chefs to produce the best quality of foods prepared
- Ensuring smooth operation of the restaurant by efficient manpower planning and resource management
Chef De Partie
Anantara Eastern Mangroves
Abu Dhabi
03.2014 - 09.2015
Chef de Partie
Shangri-La Hotel, Abu Dhabi
Abu Dhabi
01.2012 - 02.2014
Commi-1 to Demi Chef to Chef de Partie
Park Hyatt Jeddah - Marina Club and Spa
Jeddah
11.2009 - 12.2011
Commi -2
JW Marriott Mumbai
Mumbai
07.2008 - 10.2009
Commi -2
Ramada Hotel Powai, Mumbai
Mumbai
09.2007 - 06.2008
Education
Michelin Course -
Alain Ducasse
11.2021
Diploma in Hotel Management -
IHM Mumbai
01.2005
Plus, Two -
K.K.K
Maharashtra01.2004
S. S. C -
M.V.M.K
Maharashtra01.2002
HACCP Level 3 certified -
Skills
- Microsoft Word
- Excel
- PowerPoint
- Inventory management
- Menu development
- Cost control
- HACCP compliance
- Team management
- Conflict resolution
- Training and mentoring
- Kitchen management
- Hygiene policy implementation
- Hiring, training, and development
- Menu supervision
- Budgeting and cost control
- Strong work ethic
- Productivity optimization
Accomplishments
- More than 1 year experience as a certified departmental trainer of Taj.
- Best Greek restaurant of 2021 by Time Out.
- Completed 7 days course with chef Alain Ducasse in Novotel Delhi.
- Participated in Abu Dhabi Food Festival in Bord-Eau with 3 Michelin chef Cristopher Coutanceau.
- Successfully held Chaine de Rotisseurs in Sofitel Bahrain.
- Awarded for nomination employee of the month 3 times in Sofitel.
- Awarded for culinary star performer.
- Gold Medal in SAIL, Abu Dhabi, 2015.
- (Live Meat)
- Silver Medal in GICC, Indian Mumba, 2016
- Hygiene level 2 & 3 certification.
References
- Chef Eric Geoffroy, Executive Chef, aupianodeschefs.co, +33(0)677984086
- Chef Diljith Kaiprath, Executive Sous Chef, diljith.kaiprath@tajhotels.com, +971-544407355
Hobbies and Interests
- Reading
- Cricket
- Travelling
Disclaimer
I hereby declare that the above statements are true and correct to the best of my knowledge and belief., Prashant Sawant
Languages
- English
- Hindi
- Marathi
Passport Info
Z3877682, 06/30/2016, 06/29/2026
Personal Information
- Age: 39
- Height: 5.8 ft
- Weight: 74 kg
- Father's Name: Pandharinath
- Date of Birth: 04/17/1986
- Gender: Male
- Nationality: Indian
- Marital Status: Married
Timeline
Executive Sous Chef
Plaza premium hotel
10.2024 - Current
Chef De Cuisine
Park Hyatt Dubai
09.2022 - 09.2024
Sr. Sous Chef
Taj-Jumeirah Lake Tower
11.2019 - 08.2022
Sous Chef
Sofitel Bahrain Zallaq Thalassa Sea & Spa
10.2017 - 10.2019
Jr. Sous Chef
Sofitel Mumbai
10.2015 - 09.2017
Chef De Partie
Anantara Eastern Mangroves
03.2014 - 09.2015
Chef de Partie
Shangri-La Hotel, Abu Dhabi
01.2012 - 02.2014
Commi-1 to Demi Chef to Chef de Partie
Park Hyatt Jeddah - Marina Club and Spa
11.2009 - 12.2011
Commi -2
JW Marriott Mumbai
07.2008 - 10.2009
Commi -2
Ramada Hotel Powai, Mumbai
09.2007 - 06.2008
Michelin Course -
Alain Ducasse
Diploma in Hotel Management -
IHM Mumbai
Plus, Two -
K.K.K
S. S. C -
M.V.M.K
HACCP Level 3 certified -
Similar Profiles
Mohammad AlimuzzamanMohammad Alimuzzaman
Line Cook at The Plaza PremiumLine Cook at The Plaza Premium
Bhavik GajjarBhavik Gajjar
Director – Finance at Plaza Premium Group – Joint Trip Hospitality Pvt. Ltd.Director – Finance at Plaza Premium Group – Joint Trip Hospitality Pvt. Ltd.
Sanju KhadgiSanju Khadgi
Regional Executive Chef – Oceania at Plaza Premium GroupRegional Executive Chef – Oceania at Plaza Premium Group
Edrick RodriguezEdrick Rodriguez
Juanitorial Cleaners at Floor SupervisorJuanitorial Cleaners at Floor Supervisor
KARISHMA SHARMAKARISHMA SHARMA
Executive Assistant and Admin HR at Meta Infotech LtdExecutive Assistant and Admin HR at Meta Infotech Ltd