Vishwanath Gadhave
Dubai
Summary
Passionate chef with over 12 years of experience in international cuisine, currently a Sous Chef at Clay Restaurant in Dubai. Skilled in crafting authentic dishes, menu innovation, and maintaining high food safety standards. Proven leader in training kitchen staff and optimizing operations for quality and efficiency. Previous roles include Senior Chef de Partie at MeatCo, with a strong focus on high-quality meat preparation and exceptional guest satisfaction.
Overview
15
15
years of professional experience
Work history
Sous Chef
Clay Restaurant
Dubai
11.2021 - Current
- Prepare and execute a diverse range of authentic Nikkei cuisine and contemporary dishes
- Collaborate with the head chef to develop innovative menu items
- Maintain high standards of food safety and hygiene
- Train and mentor kitchen staff
- Oversee daily kitchen operations, including inventory management and food preparation
- Engage with guests to provide exceptional service and gather feedback.
Senior Chef de Partie
Meat Co
Dubai
10.2019 - 10.2021
- Led the preparation and presentation of high-quality meat dishes
- Supervised and trained kitchen staff on recipes and presentation standards
- Collaborated with the head chef to design seasonal menus
- Maintained a clean and organized kitchen environment
- Assisted in inventory management to optimize cost efficiency
- Fostered a positive team atmosphere, encouraging creativity.
Chef de Partie
Reform Social & Grill
Dubai
03.2018 - 10.2019
- Worked as Chef de Partie, assisting the sous chef in his absence
- Managed kitchen orders and inventory control
- Contributed to new menu design and handled kitchen functions
- Handled daily more than 400 covers.
Chef de Partie
BU Trinity
Abu Dhabi
01.2015 - 01.2017
- Participated in monthly catering services for 400 guests, achieving 93% positive feedback
- Managed inventory and maintained kitchen hygiene and HACCP standards.
Demi Chef de Partie
La Brioche
Abu Dhabi
01.2012 - 01.2015
- Reported to the area in charge and managed inventory
- Worked across various sections, including griller, pantry, and pasta
- Ensured adherence to kitchen hygiene and HACCP standards.
Commis I
Ramada
Mumbai
01.2010 - 01.2012
- Worked under the guidance of the sous chef in the main kitchen
- Maintained kitchen hygiene and HACCP standards.
Education
B.Sc. in Catering and Hotel Administration -
ICE College of Hospitality, Alagappa University
Diploma in Food Production - undefined
Atharva College of Hotel Management and Catering Technology, Maharashtra State Board
H.S.C. - undefined
Maharashtra State Board (2nd Class)
S.S.C. - undefined
Maharashtra State Board (2nd Class)
Languages
English & Hindi (Fluent)
Area of Interest
Food and beverage production department
Personal Information
- Passport Number: J6064785
- Passport Date Of Issue: 01/02/11
- Passport Expiry Date: 01/31/21
- Date of birth: 12/11/86
- Gender: Male
- Nationality: Indian
- Marital status: Married
Timeline
Sous Chef
Clay Restaurant
11.2021 - Current
Senior Chef de Partie
Meat Co
10.2019 - 10.2021
Chef de Partie
Reform Social & Grill
03.2018 - 10.2019
Chef de Partie
BU Trinity
01.2015 - 01.2017
Demi Chef de Partie
La Brioche
01.2012 - 01.2015
Commis I
Ramada
01.2010 - 01.2012
Diploma in Food Production - undefined
Atharva College of Hotel Management and Catering Technology, Maharashtra State Board
H.S.C. - undefined
Maharashtra State Board (2nd Class)
S.S.C. - undefined
Maharashtra State Board (2nd Class)
B.Sc. in Catering and Hotel Administration -
ICE College of Hospitality, Alagappa University
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