Gaurav Kaler
Chef
Mernda,Victoria
Overview
8
8
years of professional experience
1
1
Certification
Work History
Chef Supervisor
Hogans Hotel
10.2019 - Current
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Acted as head chef when required to maintain continuity of service and quality.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef
TGI Fridays
07.2017 - 08.2019
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef
Picnic Cafe
02.2017 - 06.2017
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Chef
Mantra Group
11.2015 - 08.2016
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Implemented food cost and waste reduction initiatives to save money.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
Education
No Degree - Diploma of Hospitality Management
Brighton Institute of Technology
Melbourne, VIC 04.2001 -
No Degree - Certificate IV in Commercial Cookery
Brighton Institute of Technology Institute
Melbourne, VIC 04.2001 -
No Degree - Certificate Iii in Commercial Cookery
Brighton Institute of Technology Institute
Melbourne, VIC 04.2001 -
No Degree - Skill Assessment As A Chef
Trade Recognition in Australia
Australia 04.2001 -
Skills
Nutritional Knowledge
undefinedCertification
Trade recognition Australia
Timeline
Chef Supervisor
Hogans Hotel
10.2019 - Current
Chef
TGI Fridays
07.2017 - 08.2019
Chef
Picnic Cafe
02.2017 - 06.2017
Chef
Mantra Group
11.2015 - 08.2016
No Degree - Diploma of Hospitality Management
Brighton Institute of Technology
04.2001 -
No Degree - Certificate IV in Commercial Cookery
Brighton Institute of Technology Institute
04.2001 -
No Degree - Certificate Iii in Commercial Cookery
Brighton Institute of Technology Institute
04.2001 -
No Degree - Skill Assessment As A Chef
Trade Recognition in Australia
04.2001 -
Trade recognition Australia
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