TANMAY SUDHIRKUMAR BAROT

[email protected] • +919638122688

PROFESSIONAL SUMMARY

Accomplished professional chef with over 10 years of expertise specializing in Indian, Italian, and Mediterranean cuisines. Proven track record managing high-volume banqueting, all-day dining, and specialty outlets including poolside cafes and beachside restaurants, consistently elevating guest satisfaction. Skilled leader overseeing teams of up to 15 chefs across three simultaneous outlets, driving operational excellence and innovative menu development. Dedicated to delivering exceptional culinary experiences while optimizing kitchen efficiency and team performance.

WORK EXPERIENCE

SOUS CHEF

12/2024 - Present

JUMEIRAH MESSILAH , KUWAIT

• Led the successful launch and operational management of Sea Breeze, a Latin American and Mediterranean restaurant, driving a 25% revenue increase within the first year and achieving rapid market recognition

• Directed daily operations for Olio and Mint, with Olio earning Best Italian Restaurant in Kuwait and ranking #1 overall in 2025, contributing to a 30% growth in customer base

• Implemented a dynamic menu innovation strategy, refreshing offerings every four months based on customer analytics and market trends, boosting customer satisfaction scores by 15% and repeat business by 20%

• Mentored and developed a high-performance kitchen team of 15+ staff, improving operational efficiency by 18% and elevating service quality through process enhancements

JUNIOR SOUS CHEF

03/2023 - 12/2024

JUMEIRAH MESSILAH , KUWAIT

• Led kitchen operations as Junior Sous Chef and First in Charge for Mint Pool Side Cafe (135 covers) and Olio Trattoria (75 covers), ensuring seamless service and high-quality culinary delivery

• Directed full-cycle staff management including recruitment, team building, performance evaluations, and professional development, resulting in a motivated and efficient kitchen team

• Developed and executed innovative menus and seasonal promotions, increasing customer engagement and driving revenue growth through strategic menu engineering

• Spearheaded the Kashta "Meal by the Sea" concept, mastering Mediterranean cuisine and elevating the restaurant's culinary offerings to enhance guest satisfaction

CHEF DE PARTIE (TASK FORCE)

07/2021 - 03/2023

JUMEIRAH MESSILAH , KUWAIT

• Led daily production scheduling by collaborating with the chef de cuisine to forecast and delegate tasks, improving kitchen efficiency by 15% and ensuring timely meal service

• Supervised and coordinated a team of culinary staff during set-up, service, and breakdown for the all-day dining restaurant “Garden,” enhancing team productivity and maintaining high service standards

• Implemented strict inventory management using F.I.F.O rotation, reducing ingredient waste by 20% and ensuring consistent quality in food preparation

• Trained and motivated kitchen staff on new menu preparations for “Garden,” “Tea Lounge,” and In-Room Dining

CHEF DE PARTIE

09/2022 - 10/2022

JUMEIRAH GULF OF BAHRAIN , BAHRAIN

• Led the successful setup and launch of the all-day dining kitchen at Jumeirah Gulf of Bahrain, ensuring seamless operational readiness and high-quality service from day one

• Developed and executed innovative menu concepts and recipes, enhancing guest satisfaction and aligning with brand standards

• Trained and mentored kitchen staff, improving team efficiency and culinary skills to support smooth daily operations

• Collaborated cross-functionally to troubleshoot initial challenges, achieving a reduction in kitchen downtime during the opening phase

DEMI CHEF DE PARTIE

04/2019 - 05/2021

JUMEIRAH MESSILAH , KUWAIT

• Led preparation, cooking, and presentation of ala carte and buffet items across hot and cold kitchens, including Garde Manger, Sushi, All Day Dining, In-Room Dining, Tea Lobby Lounge, Executive Lounge, and Banquet, ensuring consistent quality during each shift

• Implemented HACCP health and food safety standards rigorously, resulting in zero non-compliance incidents during audits

• Supervised and mentored commis chefs, improving team efficiency and reducing food preparation errors

• Coordinated daily kitchen operations with Chef De Partie and Sous Chef, enhancing workflow and timely service delivery

• Managed food preservation standards by monitoring temperatures and storage, reducing food waste

• Collected and reported daily feedback proactively, facilitating prompt resolution of kitchen issues and improving customer satisfaction scores

DEMI CHEF DE PARTIE

11/2017 - 11/2018

COURTYARD BY MARRIOTT , gujarat, india

• Led kitchen operations at Momo Cafe, an all-day dining restaurant, and managed banqueting services, ensuring seamless coordination and high-quality food delivery

• Supervised and mentored a team of commis chefs, enhancing team efficiency

• Implemented strict health and food safety protocols across both restaurant and banqueting operations, achieving 100% compliance during all inspections

• Collaborated with the Sous Chef to optimize daily workflows, reducing food waste and improving overall kitchen productivity

DEMI CHEF DE PARTIE

08/2017 - 10/2017

house of MG , gujarat, india

• Led kitchen operations at Agashiye, a Gujarati fine dining restaurant, ensuring seamless service and adherence to culinary standards, resulting in a 15% increase in customer satisfaction ratings

• Implemented rigorous inventory management by regularly auditing expiry dates and optimizing food storage, reducing food waste by 10%

• Maintained consistency and quality across a la carte and buffet menus by enforcing strict recipe compliance and staff training, enhancing overall food quality

• Developed and launched a new menu for The Green House café, incorporating innovative dishes that boosted café revenue by 12% within the first quarter

commis chef

04/2017 - 07/2017

house of MG , gujarat, india

• Developed foundational skills in authentic Gujarati cuisine through hands-on training at Agashiye and The Green House Cafe, mastering traditional cooking techniques and ingredient selection

• Assisted in preparing diverse regional dishes.

• Collaborated with senior chefs to understand menu development and presentation, enhancing customer satisfaction through quality and consistency

• Applied learned culinary skills to support daily kitchen operations at House of MG, ensuring adherence to high standards of food safety and taste

Commis chef

07/2016 - 03/2017

Hyatt Regency Ahmedabad , gujarat, india

• Executed precise mise-en-place for the cold section at the Italian restaurant “Tinello,” ensuring timely and organized food preparation

• Prepared a variety of sauces, soups, salads, and live counters to support banquet operations with consistent quality

• Managed setup and preparation for the executive lounge, enhancing guest experience through efficient service

• Coordinated and delivered orders for the in-house cafe “Chai Shop” and in-room dining, maintaining high standards of presentation and accuracy

Vocational Kitchen Trainee

04/2015 - 06/2015

Hyatt Regency Ahmedabad , gujarat, india

• Developed foundational skills in Indian cuisine, specializing in bread making and tandoor techniques

• Prepared a variety of gravies, chutneys, and buffet items, ensuring consistent quality and presentation

• Supported kitchen operations by efficiently managing prep tasks, contributing to smooth service flow

• Gained hands-on experience in a high-volume banquet kitchen environment, enhancing culinary proficiency

Trainee

12/2014 - 03/2015

MOVENPICK , JBR , DUBAI

• Completed comprehensive curriculum training at MOVENPICK, JBR, gaining hands-on experience across multiple Food & Beverage outlets including The Steak House, All Day Dining Restaurant, and Banquet services

• Collaborated effectively with both service and kitchen teams to deliver seamless guest experiences, enhancing operational efficiency

• Developed foundational skills in customer service and kitchen operations, contributing to improved team coordination and service quality

• Adapted quickly to diverse roles within high-pressure environments, demonstrating flexibility and a strong work ethic

EDUCATION

BACHELOR OF SCIENCE IN HOTEL AND HOTEL ADMINISTRATION

03/2013 - 03/2016

INSTITUTE OF HOTEL MANAGEMENT, CATERING TECHNOLOGY AND APPLIED NUTRITION/IGNOU , MUMBAI, INDIA

SKILLS

PROJECTS

COOKERY SHOW

• HOSTED 4 COOKERY SHOW EPISODES FOR THE GSTV (GUJARAT SAMACHAR TELEVISION CHANNEL)

COOKERY WORKSHOPS

• HOSTED COOKERY WORKSHOPS AT THE SHREYAS FOUNDATION FOR THE CULINARY ENTHUSIASTS

CERTIFICATIONS

BASIC FOOD HYGEINE, FOOD SAFETY TRAINING

09/2024

BUREAU VERITAS

DIPLOMA IN SALES AND MARKETING

06/2015

AHMEDABAD MANAGEMENT ASSOCIATION (AMA)

ACHIEVEMENTS

• SECURED 2ND PLACE IN THE NESTLE YOUNG CHEF CONTEST HELD AT IHM MUMBAI IN 2014

• REPRESENTED SCHOOL AT THE INDIA SCHOOL'S YOUNG CHEF, LONDON 2012 BY INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT (IIHM) IN 2012

• WON THE CERTIFICATE OF MERIT IN THE MYSTERY BOX COMPETITION AT THE HORECA 2022, KUWAIT

• WON THE SILVER MEDAL IN THE ASIAN CUISINE COMPETITION AT THE HORECA 2023, KUWAIT