Kaustubh Harshe is a Red Seal certified chef with over 9 years of experience in fine dining restaurants and hotels. He has worked in management positions at 5-star hotels in India, Bahrain, the US, and Canada. Currently he is the Kitchen Manager at Red Robin Gourmet Burgers and Brews in Edmonton, where he oversees all kitchen operations including hiring, training, scheduling, and inventory management.

1. Kaustubh Harshe
9+ years ecxperience, Red Seal Chef, Top level managemet
Edmonton, AB
kosty316@gmail.com - 001 6476562107
• Professionally trained and highly disciplined chef with Red Seal Certification and more than than 9 years
experience in all areas of cooking and management
• Worked in 5 - Star Hotels such as The Oberoi, Carnival Dream and Ritz Carlton Hotel and Spa
• Worked in India, Bahrain, USA and Canada
• In-depth ability to develop test recipes and techniques for food preparation / presentation
• Organized professional kitchen leader with an expertise in Cold Kitchen, Grills, Bakery
• Ability to work independently as well as in a team
• Proficient in resolving issues to streamline operations
• Expertise lies in working with fine-dining restaurants, providing top quality service maintaining a professional
demeanor
• Achievement:
o Awarded as "Employee of the Month - June 2012" at the Ritz Carlton Hotel and Spa (5 - Star Hotel) Bahrain
WORK EXPERIENCE
Kitchen Manager
Red Robin Gourmet Burgers and Brews Canada - Edmonton, AB - December 2014 to Present
Responsibilities
Currently in charge of the kitchen operations of a fast pace restaurant . My premier responsibilty could be
defined as a developer of team through hiring, training, coaching and advancement of team members and
assistant managers alike. Daily functions include,
Production set up and execution
Hiring , staffing and scheduling, training and advancement
Inventory management, ordering and receiving, invoicing, auditing
Countinuous development of employees , training and team member elevation
Hygiene audits, checks and filing according to HACCP standards and health ministry norms
Menu execution and planning
Communication from corporate t the team and vice versa
Communication with guests and complaint resolving to serve a consistent high quality product according to
brand standards
Skills Used
Leadership abilities, human resources , HACCP analysis, ordering and receiving, hiring, training, coaching
Senior Cook
LUMA restaurant - Toronto, ON - May 2013 to Present
Working as a senior cook and responsible for delivering high quality product on a consistent basis in a high
pressure situation
• Ensure that food is delivered in a timely manner in an a'la carte setting following the high standards set by
the restaurant
• Working closely with the Sous chef and Chef de cuisine on a daily basis to maintain food cost and inventory

2. • Maintain high standards of cleanliness in accordance with the standards set by HACCP
• Cater to the needs of special dietary requirements of the guests at the restaurant
• Help in the overall planning of the new menus and keeping the restaurant up to date with new techniques
and ingredients being used around the world
• Train and coach new team members to ensure their continuous growth and development
Chef de Partie
Ritz Carlton Hotel and Spa - January 2012 to April 2013
Working as a chef de partie in Garde Manger and led the team in the absence of a Sous Chef
• Responsible for catering to some of the biggest Out-door conventions
• Catered to Bahrain Air Show 2012 and Bahrain F1 Grand Prix 2012 as a team member
• Responsible for controlling the entire kitchen department
• Ensure that dishes are prepared and cooked according to the specific restaurant standards
• Ensure that the stock is rotated and controlled within the specific section of the kitchen
• Attend catering meeting and communicates with kitchen departments up to date
Jr. Sous Chef
Carnival Dream - April 2011 to July 2011
Monitor and maintain consistent food standards and quality across all areas
• Participate in the design of seasonal menus and purchase all food and food related products
• Lead and inspire the staff and ensure that the kitchen runs smoothly at all times
• Supervise service ensuring presentation of food is as per the restaurant standards
• Support the management team to ensure targets are met with labor and food costs
• Responsible for controlling food costs and maintaining accurate records of all food ingredients used
Kitchen Executive / Jr. Sous Chef
The Oberoi, India - July 2008 to October 2009
Responsible for overall functioning of the banquets including Indian and Western sections
• Worked in the bakery section for better understand the bakery product
• Oversaw all aspects of portion control, food safety handling practices, and food & labor cost strategies
• Ensure that customers are served well and effectively
Kitchen Management Trainee
Oberoi Centre of Learning and Development - July 2006 to July 2008
Attended training session on food safety and hygiene conducted by the organization
• Updated customers with ongoing promotions
• Ensured maximum guest satisfaction through personal monitoring
• Collected feedback from the customers about the concept, food and services
• Assisted Head Chef in creating new dishes and products
EDUCATION
Post Graduate Diploma in Culinary Arts
Oberoi Centre of Learning & Development
2008
Diploma in Culinary Arts and Kitchen Administration
Institute of Hotel Management
2006

3. Bachelor of Business Administration in Bahrain, USA and Canada for more than 2 years
Dr. Babasaheb Ambedkar University
2006
CERTIFICATIONS
Red Seal
January 2014 to Present
CPR and First Aid
August 2015 to Present
Fire Fighting Level 1
March 2009 to Present
ADDITIONAL INFORMATION
SKILL SET
• Production Management
• Quality Control
• Menu Planning
• Manpower Management
• Guest Interaction
• Quality Assurance
• Customer Satisfaction
• Nutrition & Sanitation
• Policies & Procedures
• Record Keeping
• Food Management
• Team Building
• Inventory Control
• Problem Resolution