ASHISH GUPTA
Ghaziabad,India
Summary
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Bringing positive, upbeat attitude and passion for culinary excellence, with deep knowledge of food preparation and kitchen management combined with advanced skills in recipe creation and plating. Adept at maintaining high standards of kitchen hygiene and efficiency, ensuring smooth operations and exceptional dining experiences. Committed to delivering innovative dishes and enhancing guest satisfaction.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Sous Chef
Civeo Australia
02.2024 - Current
- Supported head chef in managing kitchen staff for smooth operations.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Executive Chef
Compass Group India
06.2023 - 01.2024
- Pre-opening of the site
- Managing a team of 42 ppl
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef Consultant
Self Employed Services
04.2022 - 05.2023
- Designed their base kitchen with a capacity of 5000 meals per day
- Opened up the cloud kitchen in Gurgaon with a multi cuisine setup Pure veg
- Designed the menus, Created Recipes, Sops, Staff Training and Hiring
- Created Kitchen Policies along with HR
- Designed the cost-effective kitchen
- Planned their menus with assurance of zero error and zero complaint model
- Did staff Hiring and staff trainings
- Reworked on the recipes to avoid the complaints
- Redesigned their base kitchen for better productivity
- Analysing the complaints at their outlet level and redesigning the menu
- Spearheaded recipe development process, incorporating diverse flavors while adhering to traditional culinary principles.
- Launched successful catering division within the restaurant business offering customized menus for special events.
- Increased revenue with the development of specialty menus for seasonal promotions, events, and catering services.
- Mentored junior chefs in refining their skills through hands-on instruction and constructive feedback.
- Developed strong vendor relationships to ensure consistent availability of quality ingredients at competitive prices.
- Streamlined kitchen operations for increased efficiency through the implementation of strategic workflow processes.
- Improved overall dining experience by collaborating closely with front-of-house staff to ensure seamless service delivery.
- Reduced food waste by implementing proper inventory management techniques and utilizing ingredients in creative ways.
- Implemented regular menu rotations based on seasonality, ingredient availability, and current culinary trends.
- Managed budgetary aspects of kitchen operations, optimizing costs without sacrificing quality or guest satisfaction levels.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
Executive Chef-Pan India
GMR Group
11.2020 - 03.2022
- Company Overview -Delhi.
- Kitchen General Operations- Chairman and its Delegates
- New Kitchen Setup across India- Kitchen Planning and Designing
- Event management-For GHB members and Delegates
- Guest Houses Management- Audits, Kitchen Up gradation
- Staff Cafeteria Vendor management- Menu Planning, Hygiene Audits, Food Tasting Sessions, Food Festivals
- Staff Trainings and Development
- Handling Airport Lounge Operations
Executive Sous Chef
Qatar Airways
12.2019 - 08.2020
- Company Overview: Doha
- Handling a team of 104 ppl with 12 different nationalities
- Handling in-flight kitchen operations with a delivering capacity of 1.2 lac meals per day
- Cooking For VVIP flight meals- Amiri Flights
- Monitoring Food Quality, Recipe Development
- Training team members, Making Staff Rooster
- Daily Store orderings
- Doha
Brand Chef
Lite Bite Foods
12.2017 - 12.2019
- Company Overview: Gurgaon
- Handling Multiple outlets
- Responsible for Guest Interaction
- New menu promotions
- Staff Recruitment
- Special Buffet Setups- Theme Based Brunches, Ingredient Promotion
- Staff Training and Development
- Food cost controlling- Reducing Wastages and new recycling ideas implementation
- New project kitchen setups- Expansion Plans
- Raw materials procurement- Upgrading the Restaurant FnB
- Understanding the budgets and needs as per the organization Needs
- Part of Budget to reach Ebitda with different Strategies
- Setting up and training Provided to GMR Varalaxmi Foundation
- Gurgaon
Sr. Sous Chef
EROS Hotel
10.2016 - 12.2017
- Company Overview: New Delhi
- Taking care of Multiple outlets- coffee shop, lounge n Bar, tea lounge
- Responsible for guest interaction
- Menu designing
- Monitoring food cost
- Staff Rooster and leaves Management
- Maintaining sops
- Food promotions – Festivals, special Setups and Brunch
- Staff training
- New Delhi
Sous Chef
Radisson Hotel Group
11.2014 - 10.2016
- Company Overview: Jaipur, Rajasthan
- Handling Overall restaurant Operations- Coffee Shop, Roof Top bar and In Room Dinning
- Handling banquets social and corporates
- Function (handled a role of exe
- Sous chef)
- Food Promotions-Food Festivals
- Responsible for Guest interactions maintaining Score
- Staff trainings- Menu Related, Guest Handling and General
- Menu development, Production control, Maintaining sops with standardization of recipes and food cost control
- Jaipur, Rajasthan
Chef de Partie
Radisson Hotel Group
01.2012 - 11.2014
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
Demi Chef de Partie
Hyatt Regency
06.2010 - 12.2011
- Company Overview: Mumbai, Maharashtra
- Preparation of salads, Pizza, main course for the buffet and Ala-carte
- Handled Garde manger, Pantry Kitchen, pizzeria and European Hot Kitchen
- Mumbai, Maharashtra
Demi Chef de Partie
The Park Hotel
11.2009 - 06.2010
- Company Overview: Delhi, Delhi
- Preparation of salads, Pizza, main course for the buffet and alacarte
- Handled Garde manger, Pantry Kitchen, pizzeria and European Hot Kitchen
- Delhi, Delhi
Commis Chef
Oberoi Hotels & Resorts
06.2007 - 08.2009
- Company Overview: Rajasthan
- Preparation of Salads, Appetizers, Main Course
- Processing butchery
- Rajasthan
Education
BBA - Hotel Management
Arunachal University of Studies
01.2020
3 Yrs Culinary Diploma - Culinary Arts and kitchen administration
IHM- Aurangabad
01.2007
10+2 -
Holy Angels Public School
01.2004
10th -
Holy Angels Public School
01.2002
Skills
- Licensed Food Handling Expert
- Event Buffet Planning
- Managing High-Volume Operations
- Budget Management
- Training Development
- Culinary Menu Development
- Experience with European Dishes
- Diverse Cuisine Preparation
- Knowledge of Asian Food Techniques
- Knowledge of Thai Cuisine
- Continental Culinary Expertise
- Mediterranean cuisine
- Italian Cooking
- Cold Kitchen Operations
- Butchery Techniques
Accomplishments
- Had been a certified trainer With GMRV foundation for the vocational course.
- Worked with Ms. Karen Anand for 3 days for her photo shoot in Pune highlighting international food products- emphasizing nuts.
- Got certificate for basic food handling from B.S.I.
- Certified Food Handler with Level-3 certification.
- Got recognized with lot of guests for the good work.
Crossexposuretrainings
- Food & Beverage Production Department, 23 weeks, TAJ PALACE, NEW DELHI (INDIA)
- Wild Flower Hall, 1 Month, Shimla (India)
- The Oberoi Raj Vilas, 14 days, Jaipur (India)
Certification
- First Aid Certification
- Food Safety level 3 Highfield Jan2020 Credential Id-FS3032501
- Food Safety level 2 Highfield Jan 2020 Credential Id-FS2092313
Languages
English
Full Professional
Hindi
Native or Bilingual
Timeline
Sous Chef
Civeo Australia
02.2024 - Current
Executive Chef
Compass Group India
06.2023 - 01.2024
Chef Consultant
Self Employed Services
04.2022 - 05.2023
Executive Chef-Pan India
GMR Group
11.2020 - 03.2022
Executive Sous Chef
Qatar Airways
12.2019 - 08.2020
Brand Chef
Lite Bite Foods
12.2017 - 12.2019
Sr. Sous Chef
EROS Hotel
10.2016 - 12.2017
Sous Chef
Radisson Hotel Group
11.2014 - 10.2016
Chef de Partie
Radisson Hotel Group
01.2012 - 11.2014
Demi Chef de Partie
Hyatt Regency
06.2010 - 12.2011
Demi Chef de Partie
The Park Hotel
11.2009 - 06.2010
Commis Chef
Oberoi Hotels & Resorts
06.2007 - 08.2009
10+2 -
Holy Angels Public School
10th -
Holy Angels Public School
- First Aid Certification
- Food Safety level 3 Highfield Jan2020 Credential Id-FS3032501
- Food Safety level 2 Highfield Jan 2020 Credential Id-FS2092313
BBA - Hotel Management
Arunachal University of Studies
3 Yrs Culinary Diploma - Culinary Arts and kitchen administration
IHM- Aurangabad
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