Anurag Chaturvedi
Dubai
Summary
Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons.
Overview
9
9
years of professional experience
7
7
years of post-secondary education
1
1
Certification
Work History
Senior Chef De Partie
Radisson Blu Waterfront Dubai UAE
Dubai
01.2024 - Current
- Managed daily operations of the kitchen, ensuring smooth running of all food production activities.
- Supervised and trained junior staff, providing guidance and support to ensure they were working safely and efficiently.
- Developed new dishes and recipes in collaboration with other members of the team, while maintaining high standards of quality.
- Ensured that all dishes were prepared according to health safety regulations and hygiene standards.
- Ordered ingredients from suppliers as needed, monitoring stock levels at all times to prevent shortages or wastage.
- Monitored portion control to ensure consistency across the menu items.
- Assisted in training new employees on proper culinary techniques and methods for preparing dishes.
- Maintained records of food costs and inventory levels for budgeting purposes.
Chef De Partie
Radisson Blu Hotel
Dubai
09.2022 - 12.2024
- improved overall performance by supervising the preparation and cooking of various food items.
- monitored food production, ordering, cost, and quality and consistency on a daily basis.
- conducted coffee breaks and other banquet events.
- made inventory and ordering of fruits, vegetables, meats and dry items.
- Plated completed meals with meticulous attention to presentation and portion control.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Sanitized counters and utensils used to prepare raw meat, eggs and fish.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Executed efficient mise en place to facilitate smooth service.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Followed recipe specifications strictly to produce high volume of food orders.
Demi Chef De Partie
Radisson Blu Hotel
Dubai
09.2021 - 08.2023
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- maintained high standards of cooking to meet and exceed customer expectations and implemented effective measures to minimize food wastage and prepared equipment and well as
- adhere to laid down hygiene standards, compliance with hygiene auditand HACCP standards to prevent food spoilage & cross contamination.
- Collaborated with sous chef to create innovative, seasonal menus for special events.
Commis 1st
Radisson Blu Hotel
DUBAI
02.2020 - 08.2021
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Cooked and presented dished in line with standardised recipes.
- Quality-checked items for quantity and presentation.
- Periodically cleaned kitchen stations in line with sanitation regulations.
COMMI 1st
The leela palace hotel bangaluru
india
07.2019 - 01.2020
- Managing the operations of the restaurants kitchen for the set menu, ala carte orders. checking up of the lunch buffet and other special requests of guest.
- Monitoring the quality of food presentation and other service standards like hygiene and speed of service.
- planning the department assigning task to the junior staff & reviewing their completion for a smooth operation.
- improving process to increase speed and efficiency in food preparation as well as delivery.
- managing work force in the kitchen control the wastage and developing their skills as well as knowledge product equipment ,hygiene events planned and so on.
Hotel Operational Trainee
The Leela Palace
Bangalore
06.2017 - 07.2019
Industrial Trainee
Park Hyatt
Goa
01.2016 - 05.2016
Education
Bachelor of Science - Bachelor of Hotel Management
SAMS IHM
Varanasi 07.2013 - 05.2017
Intermediate - Science
Deepraj Inter College
Varanasi 07.2011 - 05.2013
High School - Science
BSS Inter College
Varanasi 07.2010 - 05.2011
Skills
- 3rd Position Chef Competition from SAMS IHM, Varanasi in 2014
- Special Regards & Appreciation letter from Ramada Plaza, Varanasi in 2014
- Special Regards & Appreciation Latter Chef Competition from SAMS IHM Varanasi 2017
- To be awarded with successfully Implementation of HACCP from The Leela Palace Hotel
Certification
HACCP Certificate
Timeline
Senior Chef De Partie
Radisson Blu Waterfront Dubai UAE
01.2024 - Current
Chef De Partie
Radisson Blu Hotel
09.2022 - 12.2024
Demi Chef De Partie
Radisson Blu Hotel
09.2021 - 08.2023
Commis 1st
Radisson Blu Hotel
02.2020 - 08.2021
COMMI 1st
The leela palace hotel bangaluru
07.2019 - 01.2020
Hotel Operational Trainee
The Leela Palace
06.2017 - 07.2019
Industrial Trainee
Park Hyatt
01.2016 - 05.2016
Bachelor of Science - Bachelor of Hotel Management
SAMS IHM
07.2013 - 05.2017
Intermediate - Science
Deepraj Inter College
07.2011 - 05.2013
High School - Science
BSS Inter College
07.2010 - 05.2011
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