Sandeep Bhonsle Email & Phone Number

Mumbai, Maharashtra, India

As the owner and chef of Ginger's Katta Bistro & Snacks, I have successfully managed all aspects of the restaurant, including menu planning, food preparation, and customer service. I have created a unique and diverse menu that showcases my culinary skills and caters to a variety of tastes. I have also implemented efficient systems and processes to ensure smooth operations and provide a high level of customer satisfaction. Additionally, I have effectively managed a team of kitchen staff, providing training and guidance to maintain quality and consistency in food preparation.

United States

During my time as a sous chef at Princess Cruise Line, I worked in a fast-paced and high-pressure environment, assisting in the preparation and production of meals for thousands of guests. I collaborated with a team of chefs to create and execute menus that met the highest culinary standards. I also ensured that all food was prepared and presented according to company guidelines and maintained strict adherence to food safety and sanitation standards. Additionally, I contributed to the training and development of my galley team, fostering a positive and efficient work environment..

Mumbai, Maharashtra, India

Utilized culinary expertise to support kitchen operations and ensure the delivery of high-quality food and exceptional dining experiences. Collaborated with a team of chefs and kitchen staff to prepare and execute menus for banquets and restaurant service. Demonstrated proficiency in culinary techniques and knowledge of food safety and sanitation practices. Maintained a high level of organization and efficiency in a fast-paced kitchen environment.

Orlando, Florida, United States

Progressed through various roles, starting as a Commie Chef and eventually becoming a Chef de Cuisine, during a long and successful tenure with Disney Cruise Line. Demonstrated strong culinary skills, leadership abilities, and a commitment to delivering exceptional dining experience .Collaborated with a diverse team of chefs and kitchen staff to prepare and execute me nus for multiple on board restaurants. Maintained high standards of food quality, consistency, and presentation.• Developed and implemented menus, recipes, and food preparation techniques for multiple on board restaurants.• Trained and mentored kitchen staff, fostering a collaborative and high-performing team environment.Lead designated culinary team of 12 – 20 Crew members toward completion of daily work assignment, ensuring the highest level of guest satisfaction, Ensure compliance with USPH standards and follow through with Cooks .• Ensured compliance with food safety and sanitation regulations, implementing and maintaining rigorous standards.• Managed food inventory and ordering, optimizing efficiency and minimizing waste.

Genoa, Liguria, Italy

Served as Chef de Partie for Costa Cruise Line, where I showcased my culinary expertise and leadership skills.• Ensured adherence to food safety and sanitation practices, maintaining high standards of quality assurance.• Thrived in fast-paced, high-pressure environments, delivering exceptional results.• Utilized my extensive knowledge of food chemistry to create innovative and delicious dishes.• Demonstrated excellent communication skills and the ability to work collaboratively as part of a team.• Showcased my creativity and attention to detail in the presentation of dishes.• Provided outstanding customer service, ensuring guest satisfaction.• Developed strong knife skills and mastered various culinary techniques

Miami, Florida, United States

Served as a Cook and 1st Cook for Norwegian Cruise Line, where I honed my culinary skills and gained valuable experience in a high-volume kitchen.• Demonstrated the ability to work under pressure and meet the demands of a fast-paced environment.• Ensured compliance with food safety and sanitation practices, maintaining high standards of quality assurance.• Utilized my knowledge of food chemistry to create delicious and visually appealing dishes.• Developed strong communication skills and the ability to work effectively as part of a team.• Showcased my creativity and attention to detail in the preparation and presentation of dishes.• Provided excellent customer service, ensuring guest satisfaction.• Developed and refined my knife skills and culinary techniques.

Mumbai, Maharashtra, India

Started as an Apprentice Cook and progressed to the role of Assistant Cook during a successful tenure with the Taj Group of Hotels. Gained valuable experience and developed strong culinary skills in a high-end hospitality environment. Assisted in the preparation and execution of menus for various hotel restaurants, ensuring exceptional quality and presentation. Worked collaboratively with a team of chefs and kitchen staff to deliver memorable dining experiences. • Assisted in food preparation and cooking, following established recipes and techniques.• Maintained cleanliness and organization in the kitchen, adhering to food safety and sanitation standards.• Contributed to menu planning and development, incorporating creativity and culinary expertise.• Demonstrated a strong work ethic, reliability, and a commitment to excellence.