Calvin Crasto
Pune
Summary
I am a motivated professional with leadership proficiency and extensive experience of over 12years. I believe that my professional background and industrialist drive make me an ideal candidate for this opportunity. As an Executive Sous Chef, I will bring this leadership prowess to collaborate with and mentor the kitchen staff, encouraging them to exceed expectations and delivering top-notch culinary experiences. Through my effective management skills, I will strive to accomplish the company's goals and elevate the culinary reputation of your organisation I am confident that I am the employee you are seeking because I have all the qualifications outlined in your job posting.
Overview
1
1
Certification
12
12
years of professional experience
Work History
Executive Sous Chef
Siyam World, Maldives
Maldives
06.2026 - Current
- Oversaw a team of 248 chefs, ensuring efficient kitchen operations.
- Oversaw daily kitchen operations and ensured high-quality food preparation.
- Coordinated staff schedules and delegated tasks to optimize team performance.
- Collaborated with executive chef on menu development and seasonal offerings.
- Trained new kitchen staff on procedures and safety protocols in a fast-paced environment.
- Maintained inventory levels and ordered supplies to ensure smooth kitchen function.
- Implemented food safety standards and maintained cleanliness in cooking areas.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Monitored weekly food costs to achieve target profit margins.
- Created cost-effective menus that increased customer satisfaction and profitability.
Executive Sous Chef
Ozen Life Maadhoo
Male
04.2024 - 06.2026
- Second in command for the entire culinary operation, currently over seeing operations for 7 restaurants including one Specialty fine dining underwater restaurant, 1 specialty Chinese restaurant, 1 specialty Indian restaurant, 1 Maldivian restaurant, main bar, beach side shack and 1 all day dining restaurants as well as the staff cafeteria which caters to about 480 pax daily.
- Manage a team of 56 chefs from different cultures, ethnic backgrounds.
- Laid the foundation for HACCP in the resort and served as the deputy HACCP team leader on the HACCP committee.
- HACCP compliance.
- Menu planning, guest satisfaction scores, special dining events, ordering and inventory, cost management, maintaining hygiene standards, rostering, training of staff as well as organizing staff activities on the island, act as liaison between admin and staff
- Very much involved in budgeting and new project development of the resort.
- CAPEX AND OPEX
- Currently heading our own hydroponic garden production, where monthly on an average we harvest about 470+ kgs of different types of herbs and lettuce.
Chef de Cuisine
Ozen Life Maadhoo
Male
12.2022 - 04.2024
- Overall operational in charge for 7 restaurants including one Specialty fine dining underwater restaurant, 1 specialty Chinese restaurant, 1 specialty Indian restaurant, 1 Maldivian restaurant, main bar, beach side shack and 1 all day dining restaurant
- Manage a team of 56 chefs from different cultures, ethnic backgrounds.
- Successfully helped in getting the HACCP foundation laid down in the resort.
- Menu planning, guest satisfaction scores, special dining events, ordering and inventory, cost management, maintaining hygiene standards, rostering, training of staff as well as organizing staff activities on the island.
Chef de Cuisine
Hyatt Regency
Pune
11.2021 - 12.2022
- Overall, in charge for all restaurant operations, across 3 restaurants managing a team of 46 chefs.
- Successfully relaunched the all-day dining as well as the specialty Italian restaurant post covid
- Menu planning, guest satisfaction scores, special dining events, ordering and inventory, cost management, maintaining hygiene standards.
- Going on sales call was a major part of my responsibilities since we were situated in the middle of an I.T hub and had major multinational companies around.
- Played a major role in increasing the F&B revenue by about 20% by initiating a packing box concept and delivery module.
- Helped in increasing the footfall in the hotel by developing an all-inclusive concept hotel. (post covid opening).
Sous Chef
Trident Nariman point
Mumbai
08.2021 - 10.2021
- Was working in Frangipani restaurant which was a 140 pax all day dining restaurant.
- Was overall in charge on a team of 40 chefs working in multiple shifts in various sections (including banquets)
- Was responsible for quality of food, guest satisfaction, menu planning, ordering and inventory control, cost management.
- Was also overlooking banquet operations for events up to 200 pax
Junior Sous Chef
Trident Nariman point
Mumbai
01.2020 - 07.2021
- Was working in Frangipani restaurant which was a 140 pax all day dining restaurant.
- Was overall in charge on a team of 30 chefs working in multiple shifts in various sections.
- Was responsible for quality of food, guest satisfaction, menu planning, ordering and inventory control, cost management
Chef de Partie
Trident Bandra Kurla
Mumbai
11.2016 - 12.2019
- Was working at Botticino restaurant , signature Fine dining Italian restaurant of Oberoi Hotels and Resorts. Was responsible for overlooking all the prep and production levels in all the sections. Make sure that all daily Hygiene standards were followed. Ordering and inventory taking, monitoring of cost was a part of my daily routine. Rostering and taking daily trainings.
- Was also given the opportunity to take charge of multiple menu changes in the restaurant including festive menus and set menus.
Commis
Trident Bandra Kurla
Mumbai
05.2014 - 10.2016
- Was working at Botticino restaurant , signature Fine dining Italian restaurant of Oberoi Hotels and Resorts. Was responsible for all prep in the section (Garde manger, pasta, mains), following daily Hygiene practices, dishing out food according to the set standards.
Education
Bachelors Degree - Hotel Management and Catering Technology in Hospitality Management
A.I.S.S.M.S College of Hotel Management and catering Technology
Pune, Maharashtra, India04-2014
Board of Higher Education - commerce
Sardar Dastur Junior college
Pune, India04-2010
Board of Secondary Education (SSC) - secondary school certification
St Vincent high School
Pune, India04-2008
Skills
- Menu Development
- Kitchen Management
- Staff Training and Development
- Budgeting and Cost Control
- Food Safety and Sanitation
- Inventory Management
- Forecasting
- Cost management
- Quality assurance
- Problem solving
- Waste reduction
Languages
English, Hindi, Marathi
Accomplishments
- Successfully completed Supervisory Development Program in liaison with Oberoi Center of Learning and Development in 2016.
- In 2018 successfully completed the CERTIFIED DEPARTMENTAL TRAINER course in liaison with the Oberoi Center of Learning and Development.
- Successfully completed the Executive Development Program in liaison with Oberoi Center of Learning and Development in May 2019.
- Was leading the Kitchen team (Botticino restaurant) as a Chef De Partie in absence of any Sous Chef in the year 2018 and have been featured in the Conde Nast Traveler magazine where the restaurant has bagged rank 33 in the top 50 restaurants in India
- Was leading the Kitchen team (Botticino restaurant) as a Chef De Partie in absence of any Sous Chef in the year 2019 and have been featured in the Conde Nast Traveler magazine where the restaurant has bagged rank 37 in the top 50 restaurants in India.
- Successfully relaunched the Italian restaurant "ZETA" at Hyatt Regency Pune in February 2022. (post Covid reopening)
- Successfully relaunched the all-day dining restaurant "Pune 14" at Hyatt Regency Pune, in March 2022 which highlights international cuisine, local cuisine of the city as well as relation with local vendor and suppliers that supports the local community. (post Covid reopening)
- Certified departmental trainer graduate in association with Atmosphere Hotels and Resorts
- Currently overseeing the hydroponic operation on the island, where monthly we are yielding a total weight of 430+ kg of lettuce and herbs that are being distributed amongst all Atmosphere hotels and resorts in Maldives.
- Currently sitting as the deputy team leader for the HACCP committee for the resort, where I have successfully laid down the foundation for HACCP protocols in the kitchen department.
- Successfully launched the restaurant Hudhu Bay- a unique crab dining experience at Ozen Life Maadhoo .
Certification
- ServSafe Manager
- Microsoft 365 copilot for work - LinkedIn Learning
- AI for Business Analysis- LinkedIn Learning
- Introduction to AI - LinkedIn Learning
- Generative AI for Business Leaders- LinkedIn Learning
- Emotional Intelligence - LinkedIn Learning
- Artificial Intelligence and Business stratergy- LinkedIn learning
Timeline
Executive Sous Chef
Siyam World, Maldives
06.2026 - Current
Executive Sous Chef
Ozen Life Maadhoo
04.2024 - 06.2026
Chef de Cuisine
Ozen Life Maadhoo
12.2022 - 04.2024
Chef de Cuisine
Hyatt Regency
11.2021 - 12.2022
Sous Chef
Trident Nariman point
08.2021 - 10.2021
Junior Sous Chef
Trident Nariman point
01.2020 - 07.2021
Chef de Partie
Trident Bandra Kurla
11.2016 - 12.2019
Commis
Trident Bandra Kurla
05.2014 - 10.2016
Bachelors Degree - Hotel Management and Catering Technology in Hospitality Management
A.I.S.S.M.S College of Hotel Management and catering Technology
Board of Higher Education - commerce
Sardar Dastur Junior college
Board of Secondary Education (SSC) - secondary school certification
St Vincent high School