Chef Prashant Adsule

Chef Prashant Adsule

Master of Culinary Expert Professor at Ajeenkya D Y Patil University-School of Hotel Management
Lives in Pune, India

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About me

Prof. Prashant Adsule has done “Masters in Human Resource Management & Hospitality Management". Presently he is working as a Masters of Culinary Expert Professor at “Ajeenkya D Y Patil University-School of Hotel management.” Since his early youth, Prashant has been dedicated himself to the Culinary Arts. He is having 18 Year of International & National work Experience in the Hospitality Industry & Education. Prashant has been worked with reputed International Cruises & Five-star Luxury Hotels like Seven Sea Cruises, as a “Chef” in the Bahamas; Princess Cruises, as a “Chef” in the USA; Sodexo Food Solutions India Pvt. Ltd; as an “Executive-Chef” in Pune; Aamby Valley Sahara Lake City; as a “Chef” in Lonavala; Saraswati Institute of Hotel Management & Information Technology, as a “Vice-Principal” in Pune. Prashant has been played a major role in Training, Coaching and Mentoring his students; team on professional as well as on personal fronts and motivating them during the difficult situations on board and empowering them during a crisis. He has the ability to develop and lead a strong culinary team with a track record of streamlining operations and delivering the highest levels of food quality & hospitality. Prashant has been inventive finesse and a genuine passion for food cookery and presentation. He has deep knowledge of various cuisines of the world. He has a strong business sense and expertise in budgeting. He has been Traveled in various International Countries like the USA, UK, France, Italy, Cans, Germany, Brazil, Mexico, Canada, Switzerland’s, Dubai, Bahamas, Antarctica, Netherlands, Finland, Caribbean Island, Sweden, Norway, Scotland, Peru, Portugal, Poland, Denmark, Greece, Spain, Turkey, Romania, Russia, Egypt, Argentina, Alaska, South Africa, Greenland, South America etc. While working on Cruise ships. Where he got the chances to Explore the International food cuisines, market, culture of various countries.

Prashant has participated in various International & National, Faculty Development Program, Seminars, Webinars, and Culinary Training & United State of Public Health Training. He has been complicated by the NLP [Neuro-Linguistic Programming] Practitioner & Master Practitioner. He has completed the “Six Sigma Yellow Belt Professional” Course. He has been completed more than 40 courses online learning fromUdemy.com. He is proud for achievements & involvement. Prashant has been awarded as a “Best Faculty of The Year-2011-2012” from “Saraswati Institute of Hotel Mgmt.” Pune. Prashant has been awarded the “Certificate of Appreciation” for hard work in the hospitality industry for great success, in recognition of tireless effort & constant support of culinary activity in “International Chefs Day & World Breads Day Event” from Ajeenkya D Y Patil University-School of Hotel Management,.” Pune. Prashant has been awarded the “Certificate of Appreciation Letter” for Training & Placement of 23 students of “Saraswati Institute of Hotel Mgmt.” Under the “Learn & Grow with Marriott Program” by “Marriott Hotel & Convention Centre.” Pune. Presently he is the “Examination In-charge & NAAC Criteria-VII In-charge” of School of Hotel Management; Various Culinary Events & Activity has been organized under his guidance like International Chef’s Day, Master Class, World’s Bread Day, International & National Food Festivals, Culinary Workshops, International and National Theme Lunch, ADYPU-Chef’s Club, Traditional Cake Mixing Ceremony, National Conference & Chef Competition, World Tourism Day for Ajeenkya D Y P University-School of Hotel Management. Also, Prashant has been carried out work for additional responsibilities given by the head of the School of Hotel Management like Marketing, Uniforms & other fees etc. He has been appointed as an External Examiner in the Government of Maharashtra State Board of Vocational Course for Diploma course in Hospitality Management. He has been appointed as an External Examiner in Bharati Vidyapeeth’s University-Institute of Hotel Management & Catering Technology, Pune. He has been appointed as Judge in culinary event of ADYPU-School of Dental, Pune.

He has been a Specialized Culinary Professor in various Masters of Culinary Subjects like Food Styling, Food Photography, Essential Culinary Arts, Advance Food Production, Principles of Culinary Arts, Food & Bakery Production, Specialized Cuisine, Veg. & Ice Carving in ADYPU-SHM. He has been Published Research Paper in JETIR [An International Open Access Journal] ISSN-UGC approved [journal No: 63975] & 5.87 impact factor published in volume 6 Issue 5, May-2019. In recognition of the publication of the paper entitled “To Study the Significance of Food Styling & Food Photography for Students of Hospitality Institutes in Pune.” His strength lies in being able to establish and build relationships with varied backgrounds, switching roles between Trainer, Facilitator, Coach and Mentor. His passion for cooking & teaching has actually carved a niche for himself. He has hobbies of Cooking & Travelling the International & National Countries & explores the food cuisines, Market place to know the food culture, techniques. Etc.

Experience

18 years and 1 month

  • Master of Culinary Expert Professor

    Ajeenkya D Y Patil University-School of Hotel Management - Pune, India

    Education
    August 2017 - Now · 4 years and 6 months

    Special Responsibilities:- A] Responsibilities:- 1] Examinations Incharge @ ADYPU-SHM 20th Aug. 2019 to Present date. 2] NAAC Criteria -7 Champion @ ADYPU-SHM 20th Aug. 2019 to Present date. 3] Organised the Vegetables & Fruit Carving Workshop @ ADYPU-SHM @ 27th Aug. 2019. 4]Biriyani Festival @ ADYPU-SHM 28th Aug. 2019 to 30th Aug. 2019. 5]Bsc. Culinary Arts Program Co-Ordinator @ ADYPU-SHM Aug. 2017 to Present date. 6]Ganesh Chaturthi festival Modak [Food Production] organizes at ADYPU-SHM 29th Aug. 2017 to Present date. 7] International Brunch [Food Production] organizes at ADYPU-SHM 13th Sep 2017. 8] World Tourism Day [Food Production] organizes at ADYPU-SHM 27th & 28th Sep. 2017. 9] International Bread & Chefs Day [Food Production] organizes at ADYPU-SHM 1st Nov. 2017. 10] BBQ Food Festival [Food Production] organizes at ADYPU-SHM 14th Feb 2018. 11] Doctors Association Lunch organizes at ADYPU-SHM 18th Feb 2018. 12] Italian Theme Lunch [Food Production] organizes at ADYPU-SHM 23rd Mar 2018. 13] NAAC committee Lunch [Food Production] organizes at ADYPU-SHM 27th Mar 2018. 14] External Exam Supervisor of MSBVC on 24th Apr to 03rd May 2018 in ADYPU-SHM 15] Marketing of ADYPU-SHM for the year 2018-19 sessions. B] Special Assignments, Projects:- -Successfully Accomplishes the “NLP Practitioner & NLP Master Practitioner Certificate (ACCREDITED) Course” on The Priority Academy. - Participated in the seminar on 7th Nov 2017 held on “FSSAI-Food Safety & Kitchen Hygiene” Poona Hoteliers Association, Pune. -Successfully Accomplishes the “Six Sigma Yellow Belt Professional Certificate Course on 6th April 2020. - Participated in Faculty Development Programme on 17th, 18th, & 19th Nov 2017 on topics: Learn from Masters, Tableau-Data Visualization & Student Management System @ D Y Patil School of Management, Lohegaon, Pune. - Participated in Faculty Development Programme on 19th Dec 2017 on topics: Human Values & Professional Ethics” @ D Y Patil School of Management, Lohegaon, Pune.

  • Restaurant Owner

    Vivaan Cafe - Pune, India

    Management
    May 2016 - November 2017 · 1 year and 7 months

    Special Responsibilities:- 1. Inventing, testing, modifying and launching new dishes according to local taste. 2. Implementing high quality hygiene and sanitation standards in the working and serving kitchens 3. Constant mentoring and training of newly hired and on the job chefs. 4. Coordinating with all work stations to ensure timely deliveries of freshly done orders 5. Menu setting and updating • Budget management • Team leading • Outdoor catering etc. 6. Attained 100% customer satisfaction level during first six months of cafe operation by streamlining kitchen operations and delivering high quality food and customer service. 7. Devised an executive menu and updated the menu seasonally to create variety for regular customers and utilize seasonal foods to control material costs. 8. Strong business sense and expertise in budgeting. 9. Inventive finesse and genuine passion for food cookery and presentation.

  • Chef

    Seven Seas Cruises - Nassau, The Bahamas

    F&B kitchen
    April 2015 - May 2016 · 1 year and 2 months

    Job Responsibilities:- 1. Is responsible for the presentation of food and buffets. Cooking and food preparation in the kitchen to the agreed and established standards and to the satisfaction of the passengers. 2. Prepares and cooks food to the highest standards to ascertain an efficient Food Service. 3. Ensures that all food items prepared and served are according to established standards and practices. 4. Is anxious to minimize spoilage and utilize food surpluses. 5. As needed, he trains and guides kitchen personnel. 6. Makes sure that all buffets are well presented. 7. Ensures that all food requests are executed to the fullest satisfaction of the passengers according to established standards and policies. 8. Forwards to the First Cook suggestions for improvements in raw materials, menus, cost savings and equipment. 9. Is aware of all fire, safety and emergency procedures. 10. Performs other duties if required since above stated describe only a regular working day. 11. Is available to work overtime if requested. 12. Takes part in the storage of food items when required.

  • Vice-Principal /Master of Culinary Expert Professor

    Saraswati Institute of Hotel Management & Information Technology - Pune, India

    Education
    June 2011 - November 2014 · 3 years and 6 months

    Job Responsibilities:- 1. Responsible for the Food Production practical and demonstration. 2. Facilitating and driving admissions counseling new parents. 3. Responsible for managing the academics and administration of the Institute. 4. Leadership and efficient management ability. 5. Appropriate and exact delegation of responsibilities. 6. Have learnt and used different techniques and tools of educating students for effective and efficient teaching 7. Acting as academic head of the institute, Coordinating with the admin team for organizing events/programs etc. 8. Supporting teachers and coordinators on the content / curriculum / modules, their usage, applicability etc. 9. Monitoring the application of the developed content/ method/ technique in class rooms by regular checking of student notebooks/ diaries / logbooks etc. 10. Providing timely feedback to the coordinators in terms of scope of improvement. 11. Scheduling periodic meeting with the coordinators/ principal. 12. Responsible for the supervision and general discipline of the institute. 13. Monitoring Sports and Performing activities on a regular basis and plan and execute actions for improvement. 14. Monitoring the registers maintained by the coordinators. 15. Organizing annual functions, external competitions and external examinations. 16. Interacting with parents / guardians, as and when required.

  • Chef Exécutif

    Sodexo Food Solution India Pvt. Ltd - Pune, India

    F&B kitchen
    October 2010 - October 2012 · 2 years and 1 month

    Job Responsibilities:- 1. Co-ordinate the work of the kitchen staff and direct the preparation of meals. 2. Determine serving sizes, plan menus, order food supplies, and oversee kitchen operations to ensure uniform quality and presentation of meals. 3. Training and management of kitchen personnel. 4. Supervision and coordination of all related culinary activities. 5. Estimating consumption of food and accordingly requisitioning and purchasing food. 6. Selection and development of recipes to attract and satisfy customers. 7. Standardization of production recipes ensuring consistent quality of the recipes. 8. Establishment of high quality standards by planning and pricing of the menus. 9. Ensuring proper equipment maintenance, operations & Safety arrangements in the kitchen. 10. Responsible for control of food temperatures as well as labor costs, demonstration cooking, menu development, and pricing development. 11. Focus on the client as well as the customer services ensuring overall success of the organization. 12. Organizing special catering events and offering culinary instructions and demonstration of culinary techniques are some of the major tasks that are often entrusted to them.

  • Chef

    Princess Cruises - Union City, CA, United States

    F&B kitchen
    March 2005 - October 2010 · 5 years and 9 months

    Job Responsibilities:- 1. Handling continental and grade-manger sec efficiently 2. Responsible for the set-up and preparation of live pasta station in the restaurant 3. Responsible for set-up and preparation of live omelet station in restaurant at breakfast 4. Responsible for up keeping and hygiene of the kitchen as per USPH standard. 5. Handling the kitchen in the absence of Chef / Sous-Chef. 6. Ensures complete Mise-en-place by IInd chef and team of cooks, as per items featured on the menu. 7. Pays attention to portion sizes and quality control. 8. Responsible for proper storage of food in the area as per USPH standard. 9. Notes the Non-availability for the day, and notes it down on the kitchen board. 10. Ensures at the end of his shift, the area is left neat and organized.

  • Chef

    Amby Valley - Pune, India

    F&B kitchen
    September 2003 - February 2005 · 1 year and 6 months

    Job Responsibilities:- 1. To check the menu for daily function & make the mise-en-place. 2. To maintain the daily indents of perishables products & dry food Products. 3. To check the veg. & non-veg. material stock, make the indent for Perishables Products. 4. To prepare all kinds of authentic continental soups, sauces, Accompaniments & Garnishes for roasts and grills. 5. To prepare all the fish entrees and the roasts cook deals with all Roasts and deep-fried foods. 6. Responsible for hygienic conditions of the section.

Education

  • MBA Specialization in Human Resource Mgmt. & Hospitality Mgmts.

    International School for Management Excellence [ISME] - Pune, India

    June 2009 - June 2011

  • Bachelor of Hotel Management & Catering Technology

    Bharati Vidyapeeth IHMCT - Pune, India

    June 1999 - June 2003

Languages

3 languages

  • English

    Professional working

  • Hindi

    Professional working

  • Marathi

    Professional working

Personal information

Nationalities

  • Indian

Date of birth

October 30th 1981

Driving License

Yes

Skills

28 skills

  • Administration
  • Budgeting
  • Chef
  • Coaching
  • Cooking
  • Cuisine
  • Culinary expertise
  • Event Management
  • Food & Beverge
  • Food Costing
  • gourmet
  • HACCP
  • Hospitality
  • Hotels
  • Hygiène
  • Inventory management
  • Management
  • Mentoring
  • Menu design
  • Performance management
  • Pre-openings
  • Research
  • Talent management
  • Teaching skills
  • Team Building
  • Time management
  • Training
  • Writing

Additional Information

5 informations shared

  • https://www.instagram.com/prashant_adsule/

    Prashant Adsule:
    Food Planet 🌎🌍🌏
    Culinary Expert, Chef, Food Stylists, Blogger, Consultant, Photographer.
    Follow us for “World” most Unique Recipes on “Food Planet.”🧁🍳🥯🍕🍗🌮🥪🥗🍔🍤🥟🍱🍛🥘

  • https://www.facebook.com/chefprashant007.blogspot.in

    Chef Prashant Recipes:-
    Chef Prashant recipes believes that everyone has a fundamental right to have the pleasure of good food and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. " " Chef Prashant Recipes " provides a Good Cuisine for Guest relief in the International & National Capital Region. Driven by the hospitality industry to support the operational needs of Guest". " Chef Prashant Recipes " have worked within the Entertainment and Catering Industry for nearly Five years , We have a wealth of experience within the trade and associated environments and are able to offer an extensive range and variety of services. "Chef Prashant Recipes" pride ourselves in offering a truly professional service, not just our presentation but the preparation, quality and hygiene with which we conduct our business are of up most importance to us. With over 15 years in the Hospitality Industry, "Chef Prashant Recipes" Event Catering Services form a professional team of qualified caterers With an ever expanding customer base located around " Pune ". The company is managed by Prashant Adsule, who has focused on the " Hospitality Industry " for many years. Together with Our team we are experienced enough to manage any part of your event. For more details Mail us on Following Email Id :- Email :- prash30@gmail.com

  • https://chefprashant007.blogspot.com/

    Chef Prashant " believes that everyone has a fundamental right to have the pleasure of good food and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. " " Chef Prashant " provides a Good Cuisine for Guest relief in the International & National Capital Region. Driven by the hospitality industry to support the operational needs of Guest".

  • https://twitter.com/home

    Prashant-Adsule
    @prash301081
    -Master of Culinary Expert
    -Culinary Heritage of Excellence in Food
    -Food Blogger
    -Food Stylist
    -Food Photographer

  • https://www.linkedin.com/in/prashant-adsule-539aa125/

    Prashant- Adsule
    Prashant- has a account
    Master of Culinary Expert at Ajeenkya D Y Patil University-School of Hotel Management
    Pune, Maharashtra, India
    500+ connections

Connections
Mehmet Ersin Birsen
Lecturer-Instructor Chef at Cyprus International University
Vica Anggun
Trainee at The Ritz-Carlton, Hong Kong
Eshrat Jahan
Assessor | Culinary at Bangladesh Technical Education Board
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Dorchester Collection
London, United Kingdom
METRO/Makro Wholesale
Düsseldorf, Germany
TITANIC Hotels
Berlin, Germany
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