1. _________________________________________________________________________________________
OBJECTIVE
Obtain a position in an organization, where I can maximize my experience and attain stability that will enable me
to use my strong organizational skills, educational background, and ability to work well with people. To use my
experience for managing a team and making special variety of cuisine in a professional rewarding environment.
SUMMARY:
 A dynamic professional culinary career with above Eight years rich experience in Hotel & Restaurants
(National & International).
 Presently associated with Cove Beach Restaurant in Jumeirah Beach Hotel, Dubai, UAE.
 Deft in handling day to day Kitchen operation through liaising and coordinating with kitchen staff including
management & Suppliers.
 Adept at performing kitchen administrative functions like writing professional reports and giving feedback to
the Head Chef and senior managers, menu planning, managing staff roaster & holidays, handling inventories.
 Possess good knowledge of Italian & Continental cuisine
 An effective communicator with excellent relationship building & interpersonal skills. Strong analytical,
problem solving & organizational abilities. Possess a flexible & detail oriented attitude.
 Deft in handling compliance functions with various Health and Safety Authorities and apply policies which
are applicable.
 Possessing a high level of personal cleanliness and a comprehensive understanding of how to comply with all
relevant food and safety standard.
 Having Pre-opening experience with properties like Cove Beach Restaurant, Jamie’s Italian – DFC, Jamie’s
Italian – JBH, Gordan House Hotel, Molto Belo Restaurant.
ACADEMIC CREDENTIALS:
Jul 2013 Certified Person In Charge (PIC)for Food Safety & Hygiene Standard from “SPECIFICO”
May 2008 Postgraduate Diploma for Graduate Chefs from - Culinary Arts, Ealing, Hammersmith and West
London College, London
Jun 2007 Passed B.H.T.M.S from Kohinoor College, Mumbai University with 64%.
IT PROFICIENCY:
Adequate knowledge of Tally 6.3, MS Word, MS Excel, Power Point Presentation and Internet application other
web based applications.
PROFESSIONAL EXPERIENCE:
 Cove Beach Restaurant – Jumeirah Beach Hotel, Dubai, U.A.E.
This is a French & Italian Fine Dinning Restaurant with 280 covers. Also include with beach and lounge
sitting.
Jr. sous chef (From 19th
November, 2014 till date)
 Jamie Italian Restaurant –
This is a UK Celebrity Chef Jamie Oliver’ Restaurant, which is casual dining and specialize rustic Italian
cuisine. First International Restaurant of Jamie Oliver. It’s also award winning restaurant in casual dining.
Jr. Sous Chef. (From 1st
September, 2013 till 10th
October,2014) - Jumeirah Beach Hotel, Dubai, U.A.E.
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NIKESH S. SAWANT
1-9, 202, Al Khail Gate Phase 2, Al Quoz, Dubai, UAE.
nikeshsawant@yahoo.co.in
Mobile No: - +971 551893533

2. Demi Chef de partie. (From 12th
January, 2011 till 31st
August, 2013) – Dubai Festival City, Dubai,
U.A.E.
 Molto bello, Italian Restaurant, Bandra, India.
This is a fine Dining Restaurant owned by Hyacinth Lifestyle Company.
Demi Chef De Partie. (From 18th
May 2010 till 31st
December 2010)
 Blue Zenger, Harrow, London, UK.
This restaurant is specialized in indo Italian cuisine. IT also arrange for banqueting party order of more than
200 pax.
Management Trainee. (From 1st
July 2008 till 30th
August 2008)
Demi chef de partie (From 24th
June 2009 till 30th
November 2009)
 Cityinn Hotel (2 rosette hotel), Westminster, London, UK.
This hotel is 600 rooms property with fine dining restaurant called City Inn Cafe, which has around 200
covers and having Milbank lounge bar with different cuisine and 54 covers.
It was also awarded as 2 rosette hotel in year 2008 and 2009 which was published in Michelin star book.
Commi Chef. (From 15th
September 2008 till 20th
June 2009)
 Waterstone Country Club and Spa, Marol, Andheri. Mumbai.
This hotel is 400 rooms property with the club and spa. This property has a banquet service and park where
they host parties usually exceeding 500 guests.
Commi Chef. (From17th
September 2007 till 31st
January 2008).
 Monginis, Andheri, India – Confectionary Company
Industrial Trainee. (1st
December 2005 till 31st
December 2006.)
 Kohinoor ATC, Dadar, India - Hotel
Industrial Trainee (from 1st December 2004 till 5th
January 2005)
AREAS OF EXPOSURE:
Responsibilities:
 Making sure that all in house kitchen and catering policies are implemented, monitored and
maintained
 Reminding staff to be mindful of the costs of ingredients and food.
 Maintain general cleanliness of the kitchen and dining areas
 Addressing any staff performance or training issues
 Making suggestions to the Head Chef on how to improve performance.
 Keeping accurate paperwork and administrative records of each shift.
 Identifying and then disciplining underperforming members of staff
 Helping to develop the culinary skills of junior chefs.
 Reporting to head chef and sous chef.
 Working with staff roaster, supplier coordination and also ordering.
 Keeping record of the temperature and food as per the U.K policy and Dubai municipality rules.
 Coordinating with other staff for preparing food and giving training.
 Making food special as every day, it part of our restaurant.
 Helping head chef every month on stock take and reviewing on it.
 Also working with pasta, anti pasti and grill section.
 Close down procedure and emailing report to head chef and management at end of the day.
 Coordinating manager in matter of food or any other prospect.
 Reporting to head chef or sous chef, also working as HOD in their absent.
 Working on expo and food presentation. Handling guests.
 Working on QSR system on expo.
 Coordinating with restaurant manager for any complaint and special instruction.
 Keep record of kitchen hygiene and helping in stock taking.
 Closing procedure and checking function but updating through emails.
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3.  Attending the chef and management meeting.
Skills:
• Participated in oriental theme night in college events for Kitchen department where we were around 15
students worked in kitchen and made food for 530 peoples. The cuisine was oriental cuisine.
• Participated in Everest food competition in Kitchen.
• Worked for outdoor catering for Taj, Marriots and ITC in Mumbai, India.
• Played cricket tournament for school at district level.
• Ability to work in a team and leadership qualities.
• Sound knowledge of Food Industry.
ADDITIONAL INFORMATION
 Languages Known: English, Hindi & Marathi
 Date of Birth: 15th
November, 1986
 Status: Married
 Passport No. F5931416
 UAE driving License.
(NIKESH S. SAWANT)
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