Satish Haridas Lokhande
3 Appletree Square Aptr 1108,MN
Summary
Seeking a position in an organization that would best help me utilize my skill & knowledge & thus contribute towards the organization’s growth and self development.
Culinary professional with proven track record in managing busy kitchen environments. Known for delivering high-quality dishes and maintaining kitchen efficiency. Emphasizes team collaboration and adaptability, bringing strong organizational and multitasking skills to role.
Overview
14
14
years of professional experience
Work History
Lead Line Cook
JW Marriott Minneapolis Mall of America
Minneapolis, MN, USA
02.2026 - Current
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Developed and maintained courteous and effective working relationships.
- Proved successful working within tight deadlines and a fast-paced environment.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Proven ability to learn quickly and adapt to new situations.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
- Worked flexible hours across night, weekend, and holiday shifts.
Sauce Cook
Marriott Gaylord Opryland Resort and Convention Center
USA
09.2024 - 09.2025
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Verified proper portion sizes to consistently attain high food quality standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Prepared and cooked meals according to recipes and customer specifications.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared sauces and garnishes to complement sauteed menu items.
- Developed and perfected signature sauces to enhance menu offerings and guest satisfaction.
Commi 1
Royal Caribbean Cruise
Miami
05.2022 - 01.2024
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Self-motivated, with a strong sense of personal responsibility.
Commi 1
Oleander Restaurant
Karjat
12.2021 - 04.2022
Line Cook
Viking Jupiter
Miami
07.2019 - 01.2020
Line Cook
Viking Sea
Miami
11.2018 - 05.2019
- Maintained cleanliness and organization of workstations to adhere to health standards.
- Assisted in inventory management, ensuring availability of ingredients and supplies.
- Monitored food quality and freshness, making adjustments as necessary for optimal taste.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Commis Chef
Carnival Pride
Miami
12.2017 - 06.2018
Pantry Grade Manger
Carnival Cruise Line
Miami
10.2016 - 06.2018
- Prepared and garnished a variety of cold dishes, ensuring high presentation standards.
- Collaborated with culinary team to design and execute seasonal menu items.
- Managed inventory of pantry supplies, minimizing waste through efficient stock rotation.
- Trained new staff on safety protocols and best practices in food preparation.
Pantry Garde Manger
Carnival Fantasy
Miami
10.2016 - 07.2017
Commi 3
Hotel Aamby Valley City at Lonavala
Lonavala
06.2015 - 08.2015
Commi 3
Hotel Sayaji at Pune
Pune
08.2014 - 05.2015
Trainee (Internship)
Hotel United 21 at Thane
Thane
05.2012 - 10.2012
- Assisted in daily front desk operations, ensuring exceptional guest experiences and efficient check-in/out processes.
- Supported housekeeping team by maintaining cleanliness standards and managing inventory of supplies.
- Collaborated with food and beverage staff to streamline service delivery during peak hours.
- Adapted quickly to various roles within the hotel, demonstrating flexibility in high-pressure environments.
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
Education
Kitchen Management -
Dr. D. Y. Patil University
Navi Mumbai01.2013
Higher School Certificate (HSC) -
Maharashtra Board
Mumbai03.2010
Skills
- Excellent Knife skills and knowledge of basic and advance cooking techniques
- Strive to make a good team work and to convey the responsibilities to each one in the team
- Consistently working in high standards
- Can quick gain an in-depth familiarity with any kitchen’s operations
- Good Knowledge of operational health and safety
- Understanding of food labelling and temperature control
- Consistently working hard and smart to achieve goals and objectives
- Food safety knowledge
- Grilling techniques
- Cooking techniques
- Quality control
- Food preparation
- Food presentation
- Sanitation practices
- Safe food handling
- Cost reduction
- Knife skills
- Garnishing techniques
- Sauce preparation
Other Details
Language Known: English, Hindi, Marathi.
Interests
Hobbies: Internet surfing & Painting and fruit carving
Timeline
Lead Line Cook
JW Marriott Minneapolis Mall of America
02.2026 - Current
Sauce Cook
Marriott Gaylord Opryland Resort and Convention Center
09.2024 - 09.2025
Commi 1
Royal Caribbean Cruise
05.2022 - 01.2024
Commi 1
Oleander Restaurant
12.2021 - 04.2022
Line Cook
Viking Jupiter
07.2019 - 01.2020
Line Cook
Viking Sea
11.2018 - 05.2019
Commis Chef
Carnival Pride
12.2017 - 06.2018
Pantry Grade Manger
Carnival Cruise Line
10.2016 - 06.2018
Pantry Garde Manger
Carnival Fantasy
10.2016 - 07.2017
Commi 3
Hotel Aamby Valley City at Lonavala
06.2015 - 08.2015
Commi 3
Hotel Sayaji at Pune
08.2014 - 05.2015
Trainee (Internship)
Hotel United 21 at Thane
05.2012 - 10.2012
Kitchen Management -
Dr. D. Y. Patil University
Higher School Certificate (HSC) -
Maharashtra Board
Disclaimer
My Resume is hereby forwarded with an assurance given an opportunity to be of service in your reputed organization; I can maintain Quality performance in all area.
Duties
- Support Chef de Partie or Demi Chef de Partie in the daily operation and work
- Work according to the menu specification by the Chef De Partie
- Keep work area at all times in hygienic conditions according to the rules set by the USPH/HACCP.
- Control Food stock and food cost in our section.
- Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.
- Maintaining the food temperature control and time control logs, maintaining the food transportation log as well.
- Follow the in instruction and recommendations from the immediate Superiors to complete the daily tasks
- Ensure the highest standards and consistent quality in the daily preparation techniques
- Coordinate the participate with other sections of requirements, cleanliness, wastage and cost control
Roles & Responsibilities
- Making sure that all area are in hygiene and sanitized condition
- Duties to make good amount of production with minimum cost
- To meet the guest on arrival and giving them best food suggestions to make them good choice.