- Umesh Vasantrao Shelar is a self-motivated chef with over 7 years of experience in fine dining kitchens at luxury hotels in India and Kuwait, seeking to enhance abilities in managing a team that prepares healthy dishes from various cuisines. - He has expertise in food preparation and quality assurance, and is proficient in international culinary techniques and food safety standards like HACCP. - Shelar aims to leverage his experience supervising staff training and enforcing safety procedures to further his career in hospitality management.

1. Name: Umesh Vasantrao Shelar
Current Address: 4th Ring Road, Salmiya,
Abou Thar Al Ghafari St. Safat .
Kuwait.
Mob No: +96550763742
E-Mail: umeshvshelar@gmail.com
umeshvshelar@hotmail.com
OBJECTIVE
 To enhance the abilities and experience of managing a team making special variety dishes of different
cuisine in a professional environment
SUMMARY
 Self motivated and quality driven professional with 7 years of experience in preparing
healthy dishes in an efficient kitchen environment
 Experienced in a food preparation position in a five star luxury hotel and having knowledge of
all standard kitchen equipment operations
 Well versed in preparing, seasoning and cooking a wide range of foods such as soups, salads,
appetizers and main course of different cuisine in fine dining A-La-Carte, live show kitchen as well as
high scale luxury banqueting
 Track record of supervising freshness of raw food and ingredients before cooking
 In depth knowledge of HACCP and international food safety standards
 Good exposure to health and hygienic concerns with respect to hospitality management
 Proven accomplishments in supervising and training new employees and in depth understanding
and enforcement of safety procedures
 Efficient in generating and scrutinizing recipes and implementing techniques of food
preparation by maintaining high quality standards and minimizing food costs
 Ability to plan a variety of menus for fine dining and luxury bulk banqueting and outdoor catering.
Proficient in developing, testing recipes and techniques of food preparation
SKILL SET
 Food & Beverages Operations  Kitchen Organization
 Food & Budget Control
 Product Quality Assurance  Guest Servicing
 Stock Maintaining  Quality & Hygiene
 Inventory Management

2. EDUCATION
 Bachelor of Hotel Management and Catering Technology from Pune University, India - 2007
WORK EXPERIENCE:
 Millennium hotel and convention center, Kuwait.
Position: Demi Chef de partie
26th
Jan 2015 to till the date
Hotel information: 303 rooms, 4 outlets, 1 ballroom (Al Taj),
14 meeting rooms, 1 executive lounge.
Duties and responsibilities:
 Working in main kitchen hot / cold
 Sushi, canapés, terrines, oriental mezza, salads, sandwiches.
 A la carte, Breakfast, lunch dinner buffet, functions Buffet set up and decoration.
 Coffee break buffet setup, Hi tea.
 JW Marriott hotel Kuwait city, KUWAIT
Position: commis 1
19th
June 2012 to 1st
Jan 2015
Hotel information: 313 rooms, 3 restaurants, 1 exe lounge
2 banquet hall, 2 meeting rooms
Duties and responsibilities:
• Worked in 24 hr. coffee shop (la brasserie)
• Handling a la carte orders, mise en place for morning, evening, night shifts.
• Set breakfast buffet, a la carte breakfast orders
• Setup live stations for buffet.
• Ordering store, inventory, expiry, date labels
 Pune Marriott Hotel & Convention Center, Pune, India.
Position: Commis
22 Oct 2010 to 22nd
July 2012
Hotel Information: 418 Rooms, 4 Restaurants, 1 Executive Laung,
1bar, 1 Pastry Shop, 1 Night Club, 3 Banquet Hall, 5 Meeting Rooms.
Duties & Responsibilities:
 Report to C D C.
 Worked In Japanese, Thai kitchen , Sushi and Evo Grill.
 Live stations
 Taking A La Carte Orders, Mise En Place
 Gardemanger Kitchen (Asian & Continental Salads, Live Salad Station Sandwich

3.  The Westin Hotel, Pune, India.
Position: Commis 2
17th
Aug 2009 to 3rd March 2010
Hotel Information: 5 Star Hotel, 215 Rooms, 3 Restaurants, 1bar,
3banquet Hall.
Duties & Responsibilities:
 Report to C.D.P.
 Worked In Japanese Section, Sushi.
 Taking A La Carte Orders, Mise En Place
 Work according To Chef’s Instructions, Following Haccp.
 Courtyard by Marriott’s Hotel Pune, India.
Position: Commis 1 (Momo Cafe)
20th
April 2009 to 26th
Aug 2009
Hotel Information: 4 Star Hotel, 152 Rooms, 1 Restaurant, 1bar,
2 banquet Hall.
Duties & Responsibilities:
 Report To Section In Charge
 Worked In Garde Manger
 Cold Buffet Setup For Breakfast, Lunch, & Dinner
 A La Carte Orders , Making Salad & Dressings
 Hotel Four Seasons, Mumbai, India.
Position: Internship Program (San Qi)
3r d
Dec 2007 to 17th
Apr 2009
Hotel Information: 5 Star Hotel, 202 Rooms, 3 Restaurants, 1bar,
3banquet Hall.
Duties & Responsibilities:
 Report To Sous Chef
 Worked In Japanese, Indian, main kitchen
 Worked In Robatayaki & Sushi, tandoor, curry section.
 Following Haccp, Temp Records Sheets, Reheating & Cooling Temp Records.

4. Industrial training:
 Hotel Mirador, Mumbai.
1st
June 2004 to 3r d
July 2004
 Hotel Holiday Inn, Goa, India
3r d
June 2006 to 20th
Sept 2006
 Hotel Taj Residency, Nasik, India
25th
Jan2006 to 20 March 2006
COMPUTER LITERACY:
Maharashtra State Certificate in Information Technology (MS Cit)
16 March 2005.
PERSONAL DETAILS:
Name: Umesh Vasantrao Shelar
Date of Birth: 8th
March 1985
Permanent Address:
Kasarwadi,
Pune, Maharashtra.
Languages Known:
English, Hindi, Marathi.
Marital Status: Married