Summary
Overview
Work History
Education
Skills
Languages
Hobbies and Interests
Timeline
Generic
Gaurav Chaudhary

Gaurav Chaudhary

Chef
Moonee Ponds,VIC

Summary

Detail-oriented and quality-focused chef with hands-on experience managing a team of 8-10 kitchen crew members for high-revenue restaurants in metropolitan areas. Proven ability to realign kitchen processes and policies to meet restaurant goals and objectives while providing recommendations and suggestions for hiring and training talented staff to ensure succession plans are in place. Head Chef with 2 years of experience mainly in Indian cuisine on pans, entree, and bread, and dedicated to promoting health and safety by pursuing the highest quality of ingredients to prepare meals at exclusive restaurants. Instrumental in maintaining and improving high-quality and cost-effective kitchen operations by working with vendors and participating in hiring processes. Facilitates kitchen staff relations programs to increase retention levels and stability. Certified Culinary Arts Professional seeking a role to apply skills and methods to develop a solid customer base and business success in the restaurant industry. Ability to work as part of a team in fast-paced and high-traffic environments.

Knowledgeable chef de partie/ head chef with rich background in leading culinary teams and crafting innovative menus. Proven ability to enhance kitchen operations and cultivate dynamic kitchen environment. Demonstrated expertise in menu development and staff training.

Overview

4
4
years of professional experience

Work History

Head chef

Banyan tree Indian restaurant
07.2022 - 07.2024
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Created recipes and prepared advanced dishes.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Maintained well-organized mise en place to keep work consistent.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.

Senior Chef De Partie

Banyan Tree Indian Restaurant
06.2021 - 06.2022
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
  • Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
  • Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
  • Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
  • Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
  • Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
  • Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
  • Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
  • Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.

Chef De Partie

Hyatt Place
10.2023 - Current
  • 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.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Rotated stock to use items before expiration date.
  • Operated all kitchen equipment safely to prevent injuries.
  • Maintained well-organized mise en place to keep work consistent.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Sanitized all counters properly to prevent food-borne illness.

Commis Chef

Novotel Melbourne Central
08.2024 - Current
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Prepped daily menu items to quickly deliver upon request.
  • Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
  • Placed orders to restock items before supplies ran out.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
  • Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.

Education

Certificate3 and4 - commercial cookery

Nova Institute of Technology

Diploma - hospitality management

Nova Institute of Technology
Melbourne, VIC

Bachelor of Arts -

Kumaon University
Uttarakhand, INDIA

Skills

  • Skilled chef with completed training and Assesment from Trades Recognition Australia ( TRA )
  • Food handling, quick learner and fast pace working skill in busy restaurants, managing kitchen staffs, roosters, stocks, inventory, managing food quality and maintaining recipes, making recipes, giving training etc
  • Kitchen management
  • Food safety
  • Waste reduction
  • Menu planning
  • Food safety regulations
  • Kitchen operations
  • Special event catering
  • Banquets and catering
  • Regulatory compliance
  • Food presentation
  • Cost management
  • Recipe creation
  • Seasonal menu planning
  • Ingredient selection
  • Leadership qualities
  • Process improvements
  • Fine-dining expertise
  • Sanitation standards
  • Allergy awareness
  • Grilling
  • Inventory rotation
  • Equipment maintenance
  • Food spoilage prevention
  • Sustainable practices
  • Resource management
  • Workflow coordination
  • Staff training
  • Customer retention
  • Signature dish creation
  • Dish preparation
  • Heat control
  • Food preparation techniques
  • Kitchen equipment safety
  • Creative thinking
  • Meal preparation
  • Food preparing, plating, and presentation
  • Garnishing and plating

Languages

English
Hindi
Nepalese
Punjabi
Other languages of South Asia

Hobbies and Interests

Cooking food

Timeline

Commis Chef

Novotel Melbourne Central
08.2024 - Current

Chef De Partie

Hyatt Place
10.2023 - Current

Head chef

Banyan tree Indian restaurant
07.2022 - 07.2024

Senior Chef De Partie

Banyan Tree Indian Restaurant
06.2021 - 06.2022

Certificate3 and4 - commercial cookery

Nova Institute of Technology

Diploma - hospitality management

Nova Institute of Technology

Bachelor of Arts -

Kumaon University

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