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Vivek Tamhane Dhm,Ccbc,Bbm

Sr. Executive Chef at Embassy Group
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Seasoned executive chef with extensive experience in food production, menus, and operations in high-end restaurants and hotels.
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Location
Bengaluru, Karnataka, India, IN
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Bio

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Vivek Tamhane Dhm is a seasoned executive chef with extensive experience in managing food production, menus, and operations in various high-end restaurants and hotels. He has worked in prominent establishments like Taj Mahal Palace And Tower Hotel Mumbai, P & O Cruises U.K. Ltd, and Embassy Group. With a strong educational background in Culinary Arts/Chef Training from Cornell University and Business Administration and management from The International University USA Missouri USA, Vivek has honed his skills in culinary arts, hotel administration, and business management. He is certified in BCM from eCornell.

Credentials

  • BCM
    eCornell
    Jan, 2008
    - Apr, 2026

Experience

  • Embassy Group
    • Mumbai, Maharashtra, India
    • Sr. Executive Chef
      • Sep 2017 - Present
      • Mumbai, Maharashtra, India

      .

  • Birdy's - WahFoods Pvt Ltd
    • Mumbai Area, India
    • Culinary Head/ Company Director
      • Apr 2013 - Feb 2017
      • Mumbai Area, India

  • Oven creations by chef vivek
    • Mumbai Area, India
    • Chef/Brand Ambassador
      • 2016 - 2017
      • Mumbai Area, India

  • Dish Hospitality Pvt Ltd
    • Corporate Executive Chef
      • May 2009 - Mar 2013

      Role:Looking after all the projects And food production on day to day operations.During the tenure worked with fine dining Restaurants, central kitchen as Executive chef ,support to the other brands ie. Cinnabon ,( frozen dough, cinnamon sticks, frosting ) Developed and operated a Frozen dough for pizza express.Attainments:Held full P&L and operating responsibility for 3 locations with 300+ employees; designed budgeting, expense control and month-end reporting.The opening of four high-volume concept restaurants.Managed all pre-opening activities; Handled all menu development and costing.

  • The Fairmount Hotel
    • chateau lake Louise Canada
    • Pastry Chef
      • May 2008 - May 2009
      • chateau lake Louise Canada

      Notable Accomplishments: Introduce frozen desserts in-house to maintain the cost and wastage Learn the new way of chocolate making processes

  • P & O Cruises U.K. Ltd
    • Executive Pastry Chef
      • Jan 2005 - Sep 2007

      Role:Introduce new look to the menu and day to day operations to smooth work flow.Interacting with the guest for solving the conflicts and their needs.Attainments:Was Offered the same position to start the new ship.

  • Cairn Hotel Group
    • London, United Kingdom
    • Head Chef
      • Dec 2001 - Nov 2004
      • London, United Kingdom

      Notable Accomplishments: Administered the daily job responsibilities for line cooks and prep cooks to produce all the necessary products for Chef's Case Efficiently Maintained a clean and sanitary work area throughout the kitchen, walk-ins and storage areas.Set a new menus for all the hotels with training of chefs Awarded Ethnic fine dining award winning restaurant. Interviewed for hotelier and caterer magazine of USA

  • The Orchid Hotel
    • Mumbai Area, India
    • Executive Pastry Chef
      • Aug 1997 - Dec 2001
      • Mumbai Area, India

      Notable Accomplishments: Successfully planned different facilities and services offered in the varied choice of desserts and ethnic food offered in this hotel.Worked in various food festivals organized by the hotel like ,the sizzler's chocoholics

  • P&O Cruises
    • Pastry Chef
      • Apr 1995 - May 1997

      Notable Accomplishments:Pivotal in determining serving sizes, planned menus, ordered food supplies to ensure uniform quality and presentation of meals.Formulated sanitation program and followed through to ensure kitchen is maintained dailyManaged the entire operation of pastry and bakery production.Actively participated in the display of chocolate work gala on oriana luxury liner for Christmas cruise.

  • Taj Mahal Palace And Tower Hotel Mumbai
    • Mumbai Area, India
    • Trainee commie chef to asst. chef
      • Sep 1986 - Mar 1995
      • Mumbai Area, India

      Notable Accomplishments:Implemented policies, procedures and standards, as outlined in the Operating ManualHandled all food production of cakes, pastries, desserts & breads .for cake shop , banquet & all restaurantsDeputed to Sohar beach hotel Muscat, Oman Pastry chef 5* beach resort hotel with 60 rooms to manage the entire operation for food production. .

Education

  • 2008 - 2008
    Cornell University
    Bachelor's degree, Culinary Arts/Chef Training
  • 1988 - 1989
    The International university USA Missouri USA
    Bachelors, Business Administration and management
  • 1985 - 1986
    Cambridge catering collage
    Diploma, hotel Administration

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