Shrungita Prashant Kedare represents a new generation of hospitality professionals who approach the culinary and hotel industry with patience, humility, and a strong willingness to learn. As a recent graduate in Hotel Management and Catering Technology, her journey reflects the steady growth of a young professional who understands that success in hospitality is built through discipline, observation, hands-on experience, and continuous self-improvement.

From her academic foundation in Nashik, Maharashtra, to her practical exposure in a working hotel environment, Shrungita’s story is not one of overnight success but of gradual preparation. She embodies the values that the hospitality industry quietly demands—adaptability, teamwork, attentiveness, and respect for both people and processes. With a clear interest in food production and hotel operations, she stands at the beginning of a career shaped by curiosity, sincerity, and long-term commitment.

Early Life and Educational Foundation

Born and raised in Nashik, Maharashtra, Shrungita Prashant Kedare grew up in an environment where education, discipline, and steady progress were valued. Like many students from middle-class Indian families, her early years were guided by a focus on academic consistency and personal responsibility. From a young age, she learned the importance of patience, listening carefully, and adapting to different situations—qualities that later became essential to her professional journey in hospitality.

Her formal education began at Kalawati Nandalal Kela High School, affiliated with the Pune SSC Board. During her matriculation years between 2015 and 2016, Shrungita developed a structured approach to learning. While her academic performance was classified as Second Class, her education during this period helped her build foundational skills such as time management, teamwork in group activities, and the ability to follow structured systems—an essential requirement in hospitality environments.

After completing her SSC, she continued her studies at Kalawati Nandalal Kela Junior College, Nashik, under the Pune HSC Board. Between 2017 and 2019, she pursued her Intermediate Certificate, again securing Second Class results. More than just academic subjects, these years shaped her maturity, confidence, and awareness of career possibilities. It was during this phase that Shrungita began to recognize her interest in service-oriented professions, particularly those that involved human interaction, organization, and creativity.

Choosing Hotel Management as a Career Path

The decision to pursue Hotel Management and Catering Technology was a thoughtful one. Shrungita was drawn to hospitality not only because of its global opportunities but also because it aligned with her personality traits—being a good listener, adaptable, and creatively inclined. She understood that hospitality is a field where learning never stops and where growth is directly linked to one’s attitude and work ethic.

In 2019, she enrolled in the Bachelor of Hotel Management & Catering Technology (BHMCT) program at Samajshree Prashantdada Hiray College of Hotel Management & Catering Technology, Nashik, under Pune University. This marked a significant turning point in her life. The transition from general education to a professional hospitality program introduced her to structured discipline, grooming standards, operational training, and industry expectations.

Over the five-year duration from 2019 to 2024, Shrungita gradually adapted to the demanding nature of hotel management education. The curriculum exposed her to core hospitality departments such as food production, food and beverage service, housekeeping, and front office operations. Each subject helped her understand how hotels function as integrated systems rather than isolated departments.

Academic Journey in Hotel Management

Throughout her BHMCT program, Shrungita developed a deeper appreciation for the behind-the-scenes effort that drives successful hospitality operations. Classroom learning was combined with practical demonstrations, workshops, kitchen labs, and service simulations. These experiences helped her move beyond theory and understand real-world applications.

While her academic performance remained in the Second Class category, her growth was more evident in her practical understanding and willingness to participate. Hospitality education, unlike many other fields, rewards consistency and effort as much as grades. Shrungita learned the importance of hygiene, discipline, punctuality, and teamwork—qualities that are critical in food production environments.

Food production, in particular, captured her interest. Observing how raw ingredients are transformed into structured dishes, following standard recipes, maintaining cleanliness, and respecting kitchen hierarchy appealed to her sense of order and creativity. She understood early on that becoming a good chef or kitchen professional requires patience, repetition, and respect for processes.

Industrial Training and Practical Exposure

A defining phase of Shrungita’s professional development came during her industrial training period. From 6 September 2021 to 16 December 2021, she worked as a Trainee at Express Inn, Nashik, gaining hands-on exposure to hotel operations.

This training period was her first real interaction with a live hospitality environment. Unlike college labs, hotels operate under real-time pressure, guest expectations, and operational deadlines. Shrungita was introduced to professional discipline, inter-department coordination, and the importance of consistency in service delivery.

Exposure to Multiple Departments

During her tenure at Express Inn, she rotated across key hotel departments:

Front Office:
Here, she observed guest handling procedures, check-in and check-out processes, communication etiquette, and the importance of first impressions. Although her primary interest lay elsewhere, this exposure helped her understand how guest expectations are formed and managed.

Housekeeping:
Housekeeping training introduced her to cleanliness standards, room preparation, attention to detail, and teamwork. She learned that behind every comfortable guest stay lies a disciplined housekeeping operation that works silently and efficiently.

Food & Beverage Service:
In F&B service, Shrungita gained insight into table service, coordination between kitchen and service staff, guest interaction, and service timing. This department helped her understand how food production and service must work together seamlessly.

Food Production:
Food production was the department where she felt most aligned. Here, she observed kitchen hierarchy, basic food preparation techniques, hygiene standards, and the importance of following instructions accurately. While her role was that of a trainee, the experience helped her understand kitchen discipline and the importance of learning step by step.

Understanding the Reality of Hospitality Work

The training period taught Shrungita lessons that no classroom could fully deliver. She experienced long working hours, the need for physical stamina, and the importance of maintaining a calm attitude under pressure. Hospitality, she realized, is not glamorous on a daily basis—it is built on repetition, consistency, and silent dedication.

She also learned the value of listening carefully to seniors, accepting feedback positively, and observing experienced professionals at work. These lessons shaped her professional mindset and prepared her for entry-level roles where learning is the primary responsibility.

Personal Skills and Professional Attributes

Shrungita’s strengths lie in her attitude rather than exaggeration of experience. As a fresher, she brings qualities that are essential for growth in hospitality:

Creativity:
Her creativity reflects in her interest in food production and presentation. She approaches tasks with curiosity and a willingness to improve.

Good Listener:
In a kitchen or hotel environment, listening carefully is more important than speaking. Shrungita’s ability to absorb instructions and feedback positions her well for trainee and commis-level roles.

Adaptability:
Hospitality demands quick adjustment to changing situations. Whether it is department rotation, shift changes, or learning new tasks, she demonstrates adaptability.

These qualities make her suitable for entry-level roles where attitude and learning potential matter more than years of experience.

Career Aspirations in Food Production

Shrungita aspires to build her career in food production, starting from foundational roles such as Commis Chef or Kitchen Trainee. She understands that mastery in the kitchen is achieved gradually—by learning basic preparations, maintaining hygiene, understanding ingredients, and respecting kitchen hierarchy.

Her long-term goal is to gain experience across different cuisines, kitchen sections, and operational environments. She is open to learning under senior chefs, adapting to hotel standards, and gradually building her confidence and skills.

Rather than seeking quick recognition, Shrungita focuses on stability, learning, and professional growth. She believes that consistent effort and discipline will naturally lead to better opportunities in the future.

Suitability for Entry-Level Hospitality Roles

Given her educational background, industrial training, and professional mindset, Shrungita Prashant Kedare is well-suited for roles such as:

• Commis Chef / Kitchen Trainee
• Hotel Management Trainee
• Entry-level Food Production Executive
• Junior F&B Operations Staff

Her profile reflects honesty, readiness to learn, and respect for the profession—qualities that employers value when hiring fresh graduates.

Looking Ahead: Building a Sustainable Hospitality Career

Shrungita stands at the beginning of her professional journey, aware that hospitality is a long-term career that rewards perseverance more than shortcuts. She is prepared to start from the basics, learn from mistakes, and grow through experience.

With the right mentorship, exposure, and consistent effort, she has the potential to evolve into a dependable food production professional. Her journey is a reminder that hospitality careers are built quietly—through early mornings, clean kitchens, teamwork, and continuous learning.

Shrungita Prashant Kedare’s Journey in Hospitality

Shrungita Prashant Kedare’s journey in hospitality is a story of steady learning, quiet determination, and a genuine desire to grow in the field of food production. Born and educated in Nashik, Maharashtra, she developed a disciplined mindset early in life through her academic years at Kalawati Nandalal Kela High School and Junior College. These formative years shaped her values of consistency, patience, and responsibility—qualities that later became essential in her professional life.

Her interest in hospitality led her to pursue a Bachelor of Hotel Management and Catering Technology at Samajshree Prashantdada Hiray College of Hotel Management & Catering Technology. Entering the world of hotel management marked a turning point in her life, exposing her to the structured and demanding nature of the hospitality industry. Through classroom learning and practical training, Shrungita gained a clear understanding of how hotels operate as coordinated systems, where every department plays a vital role in guest satisfaction.

A significant milestone in her journey was her industrial training at Express Inn, Nashik. During this period, she worked as a trainee across multiple departments, including front office, housekeeping, food and beverage service, and food production. This hands-on exposure helped her understand real hotel operations, professional discipline, and the importance of teamwork. Among all departments, food production stood out as the area that truly matched her interests, allowing her to observe kitchen hierarchy, hygiene standards, and the careful preparation that goes into every dish.

As a fresher, Shrungita brings creativity, adaptability, and a strong willingness to learn. Her journey reflects the mindset of a young professional ready to start from the basics, learn under experienced mentors, and gradually build a meaningful career in food production and hospitality.