Shweta Salvi

Given to understand that your company is seeking to recruit the best candidates for its Chef requirements. I am Qualified Chef boasting more than 4 year of experience in a high-end hotel kitchen. Demonstrated ability to preparing ingredients for cooking, including portioning, chopping, and storing food. Strong back-ground in preparing menu items by strictly following recipes and yield guides. Proven ability to assist in cooking by following quality and presentation standards.
I am highly adept at handling various responsibilities by prioritizing my tasks, establishing clear deadlines and finding creative solutions to eliminate obstacles. My experience has equipped me with the necessary tools to succeed in this position:
 Quantity & Quality Management
 Process Improvement
 Health & Safety standard
 Fine dining experiences
 While I am grateful for the opportunities afforded to me in my prior position, I am ready to embark on a new career path that offers new challenges for me to put my skills to use.
Moreover, I take pride in possessing excellent communication, leadership and problem solving skills. For a greater understanding of my career contribution and achievements, I have enclosed my resume for your perusal.
I thank you for your time & consideration and look forward to the opportunity to meet and speak with you atyour earliest convenience and be a part of the prestigious organization.
Yours sincerely,
SHWETA SALVI

ROVE CITY WALK (Emaar – DUBAI, UAE) Outline
As part of Rove City Walk team within the restaurant, the objective was to create thehighest quality of food with proper hygiene regulations. Responsible for different section including Hot Section, Cold Section, Pastry and Pizza Station.
Key Responsibility
Assisted the head chef and sous chef to invent new dishes for restaurant menu.
Prepared cooked and presented fine dining dishes from the Menu.
Worked to tight deadlines, ensure that food was served quickly but not compromising on quality.
Ensure hygiene standards are maintained throughout the kitchen.
Trained the trainee chef when they are first inducted.
Learned classic food preparation technique for different station.
Reduced food waste by 10% by introducing processes that minimized mistake andstrategically used method that kept food fresher for longer.
Prepared sauces including Korma, Tikka Masala, Kadai Gravy, Vindaloo and Palak. Specialization in all Indian Curries. Prepared Indian breads including Naan, Puri, Chapatti and Tandoori roti,
Prepared Indian desserts including Gajar Ka Halwa, Ras Malai, Kaju Barfa, Kulfi and Gulab Jamun.

X (SSC) XII (HSC)
Graduation
EDUCATIONAL QUALIFICATIONS
Infant Jesus High School (Mumbai) Year of Passing : February 2011 Claras Junior College (Mumbai) Year of Passing : February 2014
Kohinoor International Management Institute, Maharashtra (INDIA)
BSC. Hospitality Studies and Catering Services
Year of Passing: 2018