Prashant Taware Email & Phone Number

1) From December 2011 Working as freelance chefat The Grove The Stables Restaurant ( Rosette Standard ), Banqueting kitchen , Pastry and glasshouse kitchen. All fine dinning Rossette, using fresh food.Also worked at the Landmark hotel in Banqueting kitchen, Savoy Hotel and at The Simpsons on the Strand Worked at Russell Hotel as Relief Sous chef .Worked for the London Olympics 2012 at The Hockey stadium as sous chef., our food Received best food Award from the Olympic Broadcasting Services chief

The Dorchester Collection , Ascot

Worked at The Dochester collection , Ascot as Freelance chef

London Heathrow

This is 400 bedroom hotel with 2 restaurants, Executive lounge, 2 bars, around 20 meeting rooms and maximum plated functions capacity is 400 guests. Allies is the main restaurant with approximate 200 covers everyday for breakfast on an average and dinner 100 covers average. On weekends 300-500 breakfast covers and 170-200 dinner covers.1) Looking after main kitchen and C&B Kitchen.2) Main kitchen looks after room service, American grill, 2 bars and Executive Lounge.3) Looking after Short takes are done, 15 minutes Training session for Marriott Associates.4) Looking after Taste Panels happen every shift .File them and Audit them every Month.5) Looking after Blue cube the time management system. Roster done every week & the payroll is done on every Friday.6) Doing the ordering on Birch Street and managing kitchen in Chefs absence.7) Doing the Specifications and food costing on the Cheftec.8) I am the First Chef in Marriott to complete the passport to Success in 2007. 9) I have Done Incident Management and Steps (Management Development) Training.10) I am the new certified Trainer to Train the trainee – who can train new associates in Marriott.11) Looking after food safety and weekly HACCP.I have recently passed Intermediate food hygiene in June 2009

Caribbean Islands North America & Mediterranean

Worked in Hot Galley. Supervisor for the Roast, Sauce, Fish, Soup and the Hot canapés Sections. Also Responsible for the Midnight Buffets and Deck Lunch 2000 passengers.

Royal Viking Sun

entrematier, breakfast, roast & larder. Responsible for Indian menus and specials during every Cruise. 700 passengers on board.

Mumbai Area, India

Worked in Mexican Thai and Italian restaurants on 3-4 months of rotation . ,

Pune, India

Worked in Indian Kitchen and continental Kitchen.Got an opportunity to work with The best chefs in Indian Cuisine.

Bachelor Of Commerce (B.Com.), Business/Commerce, General, A+

Diploma In Hotel Management And Catering Technology, Hospitality Administration/Management, A