I am a chef with extensive experience in various Kitchens across

ADITYA S HULE New Zealand. Attached is my resume.

Chef
OBJECTIVE
Looking for professional Kind regards,
opportunities.

Aditya S Hule
Linkedin ID – Aditya Hule
SKYPE ID – adityahule

T +9120 4860 1926

M +91 91754 84387
E aditya.hule@gmail.com
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ADITYA S HULE EXPERIENCE

CHEF
OBJECTIVE HEAD CHEF
LOOKING FOR PROFESSIONAL The New Orleans Hotel, Arrowtown, New Zealand
OPPORTUNITIES. July 2018 to December 2018
1. Designing, implementing and executing menus.
2. Creating standard recipes.
3. Managing day to day operations of the kitchen.
4. Monitor and achieve budget on food cost, wage cost and
stocks.
5. Conduct performance appraisals and reviews.
6. Implement SOP’s and current council food safety procedures.
7. Keep all areas of kitchen neat and tidy along with storage
areas to ensure competence.
ADITYA S HULE 8. Creating systems for cleaning, repairing and temp check
CHEF checklist.
OBJECTIVE 9. Running busy kitchen shifts for up to 450 covers.
LOOKING FOR PROFESSIONAL 10. Introducing weekly and daily specials.
OPPORTUNITIES.

E aditya.hule@gmail.com
Linkedin ID –
https://www.linkedin.com/in/aditya-
hule-55294825/
Snr Sous Chef
Availabe on SKYPE, Whatsapp Scenic Hotel Southern Cross, Dunedin, New Zealand
October 2015- September 2016

1. Manage day to day kitchen operations of the hotel.

2. Running the production kitchen and the A la Carte kitchen.
3. Making sure kitchen is ready and ensuring prep for breakfasts,
daily delegate lunches, staff lunch & dinners, afternoon tea,
dinner buffets, TDH etc.
4. Running a kitchen team of 15.
5. Checking numbers for number of rooms booked and
coordinating with f & b manager.
6. Ensuring par levels met.
7. Coming up with menus for breakfast, lunch & dinners.
8. Helping manage food cost, wage cost and exercising stock
control and portion control.
9. Training of junior chefs. Rostering using staff coding,
invoicing, ordering, stocktake, menu planning, kitchen setup
for the new Port O call restaurant that had just been
launched.
10. Overlooking kitchen team and being hands on in food
operations and catering for 9 function rooms.
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11. Designing and executing appropriate menu’s for A la Carte,
ADITYA S HULE buffets and tour groups and out catering function as per the
CHEF guest requirements.
OBJECTIVE
LOOKING FOR PROFESSIONAL Sous Chef
OPPORTUNITIES. The Elephant Wrestler & Bruce Mason Centre, Barworks Ltd, New
Zealand
June 2013 - June 2015

1. Ordering, Stock takes, Menu Planning, Managing Food Cost &

Labor Cost.
2. Pre Planning and preparing for large high profile functions for
themed buffets. Tiki Luau, Full Continental breakfast Buffets
up to 200pax, Christmas Dinners, Carvary, plated flat floors
lunches & dinners with alternate drop from 500 to 900 pax,
daily delegate lunches buffet spreads etc would be some of
the highlights of my work here.
3. Managing and training any demi or chef de parties & commi
chef’s. Overlooking a team of 10 to 15 chefs at times for big
plated dinners.
4. Complete charge of ordering, prepping sheets being updated,
storage of prep according to requirement, FIFO LIFO
5. Working alongside the head chef to develop new dishes and
menus.
6. Monitoring portion and waste control for the sections and
ordering.
7. Evaluating budgets and working as per the perimeters to stay
within the budget.
8. Maintaining standards of food hygiene while keeping the FCP
up-to-date.
9. Preparation of meats, sauces, garnishes, carb components
and with recipes.
10. Coordinating with the Functions and Events manager for
upcoming Functions and Events and designing menus suiting
the client needs and requirements along with the Head chef.
11. Managing preparation, cooking and presentation of food
(putting plating’s down on paper) along with the head chef for
themed buffets, breakfasts and plated dinners ranging from
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50 to 900 pax. Making the team aware and debriefing
ADITYA S HULE everyone before service, assigning components to each
CHEF individual. Counting plates and rechecking everything twice!
OBJECTIVE 12. Canapé Functions, Platter Functions fruit carvings & melon
LOOKING FOR PROFESSIONAL garnishes for buffet spreads.
OPPORTUNITIES. 13. Plated lunches & dinner for weddings & conferences.
14. In-house baking for cabinet food, daily delegate lunches.
15. Catering for citizenship ceremony unto 600pax.
16. Overlooking and supervising junior chefs.

CHEF DE PARTIE
The Elephant Wrestler, Takapuna, New Zealand
June 2012 - May 2013

COMMIS CHEF
The Elephant Wrestler, Takapuna, New Zealand
August 2011 - May 2012

ASSISTANT MANAGER
Republic Foods, Burger King, Bethesda, Maryland, USA,
Sept 2009 – October 2010

EDUCATION
North Shore International Academy (NSIA), Auckland, New
Zealand. July 2012
Diploma in Professional Cookery Level 5

City & Guilds London Institute, Auckland, New Zealand,

September 2012
City & Guilds Certificate in Culinary Arts

AHLA, Nasik, India

Diploma in American Hotel & Lodging Association

Yeshwantrao Chavan Open University, Nasik, India

2006 to 2009
Bachelors in Hotel Management & Catering Operations
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References:
ADITYA S HULE
CHEF New Zealand
OBJECTIVE
LOOKING FOR PROFESSIONAL
OPPORTUNITIES.
Uwe Braun (2016 - 2018)
Executive Chef
Scenic Southern Cross

+64034770752, +64211346875

Raj Bhonsle (2012 - present)

Head Chef
Elephant Wrestler & Bruce Mason Centre, Barworks Ltd
+642102240555

Jared Gee (2015)

Executive Chef
Scenic Southern Cross
+64223253141

Nipra Chavan (2015 - 2016)

F & B Manager
Scenic Hotel Dunedin
+64211142846