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Mr. Sumit Arun Bhonle
Address: 401, Ketayun Mansion,Shahaji raje marge
Vile parle East, Mumbai - 400057
Mobile No: 7507705489
DOB: 03/01/1990
Sumitbhongle41@gmail.com
CAREER OBJECTIVE:
To get myself placed in an organization where I will be able to enhance my skills &
knowledge and grow with the organization.
SUMMARY:
A motivated chef with both culinary and management background. Experienced in
preparing a broad range of cuisine types, from traditional dining to modern international
fine dining culinary creations with a hand on experience in banquet kitchen operations.
PERSONAL SKILLS:
 Able to create and maintain excellent relationships with patrons and co-workers.
 Creative
 Friendly personality with a 'can do' attitude.
ACHIEVEMENTS:
 Employee of the department ( food production) for the year 2011 Meluha the fern
EDUCATIONAL QUALIFICATIONS:
 Completed B.Sc. in Hospitality and Hotel Administration from VIVA college of
hotel management with an aggregate of 64 %.
PROFFESSIONAL QUALIFICATIONS:
 Attended seminar on Wine pairing, One Minute Manager Meets The Monkey, Gung Ho,
How To Win Friends and Influence People & Restaurant Manager’s Bible
 Attended 3 days Management Grid Workshop in Meluha The Fern, Mumbai
PERSONAL DETAILS:
 Languages known: Hindi, English and Marathi
 Hobbies Exploring new places, Listening to music, outdoor games
 Marital status: Unmarried
WORK EXPERIANCE:
JUNIOR SOUS CHEF | The Fern Smali Resort Dapoli – A 38 rooms hotel with 80 covers
Multicuisine Restaurant, 80 with banquet capacity up to 200 pax.
| August 2014 – Present |
 Head Chef Zhilan Multi cuisine restaurant in The Fern Samali resort , Dapoli

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 Responsible for planning menu, finalizing it through several food trials and
developing standard recipes for same.
 Having led the team successfully with desired guest satisfaction and revenues.
 Menu planning for events and coffee shop, developing SOPs, conducting trainings
and maintaining kitchen hygiene.
 Responsible for stock control, purchasing and menu planning.
 Responsible for discussing and finalizing the menu with the guest for banquet.
MANAGEMENT TRAINEE| Meluha The Fern Hotel– Mumbai, Maharashtra – A 141
Rooms Luxury Hotel with 84 covers coffee shop, 30 covers modern European Fine Dining
Restaurant and Banquet capacity up to 600 pax
| August 2012 – July 2014 |
 Trained in all departments of the hotel including HR, Purchase, Security & sales.
 Worked on projects on like community cuisines, convenience food, and molecular
gastronomy, portion control, yield, food safety and market trends.
 Learned management concepts like budget, quality control, KRA (key result areas),
food cost management, human skills.
 Played major role in food festivals like Awadhi, Dakshin, Secret tantra etc.
 Handled 84 covers multi cuisine coffee shop (Tiara).
 Handled covers multi cuisine coffee shop ( Parabola)
 worked in CESKY, A Modern European Restaurant under supervision of Chef
Christian Celia
 Participated in eco activities like world tourism day, world earth hour day, eco
slogan, earth hour etc.
CHEF TRAINEE –
A 141 Rooms Luxury Hotel with 84 covers coffee shop, 30 covers modern European Fine
Dining Restaurant and Banquet capacity up to 600 pax
| November 2010 – July 2012 |
 Part of pre opening Kitchen Team for Meluha The Fern
 Trained in all kitchen sections.
 Responsible for doing Mise En place, cleanliness and hygiene of section.
INDUSTRIAL TRAINEE | J. W. Marriott-Mumbai December 2009 – Feb 2010
ITC Maratha – Mumbai April 2009 – Sep 2009
|
REFERENCE: Chef Parimal Sawant (Executive Chef, Meluha The Fern, 9664452475),
Chef Yogendra (Sous Chef, Taj Lands’ End, 9594807208), Chef Sangram Sawant (Chef
De Cuisine, Taj Lands’ End, 9619848862), Basudev Mahapatra ( GM fern Samali resort)