utsav nene

Hospitality and Food Services professional with 11+ years of experience in operations management, team leadership, production planning, and cost control. Experienced in managing large teams of 90–100 staff, improving processes, reducing costs, and ensuring strong food safety standards. Skilled in budgeting, planning, and running high-volume food operations while maintaining quality and reducing wastage.

Head of Operations

Athavale’s (Sushila Gruh Udyog), Pune | Jul 2022 – Present

·         Monitor food costs against budgets and review sales vs cost reports.

·         Plan production, allocate resources, and implement cost-control strategies.

·         Oversee purchasing, storage, and stock issuing while negotiating with vendors.

·         Introduced lean practices and new technology to improve efficiency and quality.

·         Lead daily operations for a high-volume food production unit.

·         Conduct training on hygiene, GMP, and food safety as per FSSAI standards.

·         Build a positive work culture and mentor staff for growth.

PG Diploma in Culinary Arts & Kitchen Management | Ealing, Hammersmith & West London College, UK | 2011 – 2013

BHMCT – Hotel Management & Catering Technology | Pune University, India | 2007 – 2011 | First Class (67%)