Photography
Gaurav Ghosh
DUBAI
Summary
Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
13
13
years of professional experience
4
4
years of post-secondary education
1
1
Certification
1
1
Language
Work History
Chef De Partie
Hyatt Regency Creek Heights
Dubai
11.2021 - Current
- Kitchen in-charge for “Eve Penthouse and Lounge” serving an international fare with a twist.
- Supervise and enhance work of 4 person team producing more than 70-80 plates per day.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Operated all kitchen equipment safely to prevent injuries.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
In-flight Chef
Etihad Airways
Abu Dhabi
10.2013 - 11.2020
- I was responsible to create a gourmet dining experience for the guests in First Class suites
- Create signature cocktails before they commence their lunch/dinner and also recommend perfect wine pairing from our boutique wine cellar
- Recommend chef’s special, much appreciated by our guests, as something off the menu, but created with available resources on board
- Maintained energy and enthusiasm in fast-paced environment.
Chef de Partie
Fairmont Bab Al Bahr, Abu Dhabi
Abu Dhabi
01.2013 - 09.2013
- I was working in the all day dining restaurant “Cuiscene”,
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Prepared items for roasting, sautéing, frying and baking.
- Modernized work processes to reduce guest wait times and boost daily output.
- Complied with portion and serving sizes as per restaurant standards.
- Supervised and enhanced work of 3-person team preparing food for Lunch and Dinner buffet.
- Maintained well-organized mise en place to keep work consistent.
- Worked closely with Sr. Sous chef to create menu for special occassions.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Commis Chef
Park Hyatt
Dubai
04.2011 - 12.2012
- I was working in the French restaurant, “Traiteur”, as the in-charge of fish & sauce section of the kitchen
- Prepare all kinds of sauces, used for ala carte service of the restaurant & also cooking various sea fishes, as per the order
- Prepare hot soups for ala carte orders & for Friday brunch
- I also worked in the grill section in the same restaurant, where I was in-charge of the grill section and it involved cooking meat on order for ala carte service & also for brunch.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Seasoned and marinated cuts of meat, poultry and fish.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Commis Chef
Ritz Carlton Hotel
Dubai
11.2009 - 03.2011
- My work involved preparing ala carte orders for the Lobby Lounge
- Prior to this assignment, I was working in the breakfast section, as the breakfast chef, in “Splendido”, taking care of the Cold buffet section & also the live egg station for cooking eggs- to-order
- Planned and directed high-volume food preparation in fast-paced environment.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- I was also the departmental trainer of Kitchen.
- Rotated food regularly, removing outdated items for proper disposal.
Kitchen Associate
ITC Chola Sheraton
Chennai
03.2009 - 10.2009
- A 92 room property located in the heart of the city & also the first property of ITC
- Welcomgroup division, having following restaurants: 1 Specialty restaurant serving cuisines of North West Province, “Peshawri”, voted Best Indian restaurant 1 Chinese specialty restaurant “Shanghai Club” also 24 hours restaurant
- I was responsible for the Continental Kitchen
- It included efficient running of the kitchen with the right mise-en place always
- Preparing ala carte orders for In-room dining, coffee shop “Shanghai Club” & also making orders for The Bar
- It also extends to the Banquet Operations as well
- According to the shift, I used to make the lunch buffet for the all day dining restaurant “Shanghai
- Club” & also the Breakfast buffet, like making soup of the day from the Western Kitchen, & some vegetarian main courses & some non-vegetarian options
- I was responsible for framing the menu for the dinner buffet in “Shanghai Club” every Friday, weekend & for the Sunday Brunch
- Also I used to make some selected sandwiches from the menu—for both In-Room diners, for the restaurant & also the bar
- I was in-charge for the overall efficient running of the department & preparing the duty rosters for the department.
Commis Chef
Hotel Grand Hyatt
Mumbai
06.2008 - 10.2008
- A hotel with 694 rooms, is the biggest hotel in the country with following Food & beverage outlets: 1 Italian specialty restaurant, “Celini”, serving Lunch & dinner, including international breakfast buffet & mid-night snacks featuring Indian & Italian specialties
- 1 Indian specialty restaurant, “Soma”, serving lunch & dinner 1 Chinese specialty restaurant, “China House” 1 24 hour coffee shop, “Grand Café” 1 Western grill restaurant “M” serving only dinner
- In-room dining, serving 694 rooms, including 147 apartments
- In this job I was responsible for efficient running of room service operations in the hotel as per the orders of selected Indian main courses, breads and also some salads & sandwiches etc
- I also took part in preparation of daily mise-en place for all fabrication of vegetables, salad dressings, marination of meat for sandwiches, sandwich spreads etc
- I used to look after the Indian breakfast buffet served in “Celini”, according to the shift
- Keeping the kitchen neat & clean, following hygiene standards for food safety & management records was also my job responsibility
- In night shifts I am used to take care of orders for mid-night menu which included pastas, sandwiches, soups etc., in Celini
Education
Bachelor of Science - Hotel & Hospitality Administration
Institute of Hotel Management
Kolkata, India 07.2004 - 06.2008
Skills
Proper food handling
Food spoilage prevention
Portion standards
Counter sanitization
Recipes and menu planning
Safety standards and protocols
Stocking and replenishing
Freezer/refrigerator temperature oversight
Attention to taste
French Cuisine
Special requests
Menu development
Food preparation and safety
Catering background
Schedule Management
Signature dish creation
Forecasting and planning
Budgeting
Food inventories
Food plating and presentation
Sanitation guidelines
Fine-dining expertise
Interests
Certification
Basic Food Hygiene by Diversey
Timeline
Chef De Partie
Hyatt Regency Creek Heights
11.2021 - Current
In-flight Chef
Etihad Airways
10.2013 - 11.2020
Chef de Partie
Fairmont Bab Al Bahr, Abu Dhabi
01.2013 - 09.2013
Commis Chef
Park Hyatt
04.2011 - 12.2012
Basic Food Hygiene by Diversey
08-2010
Commis Chef
Ritz Carlton Hotel
11.2009 - 03.2011
Kitchen Associate
ITC Chola Sheraton
03.2009 - 10.2009
Commis Chef
Hotel Grand Hyatt
06.2008 - 10.2008
Bachelor of Science - Hotel & Hospitality Administration
Institute of Hotel Management
07.2004 - 06.2008