chef
Resume:
GAURAV CHAKRABORTY
To be a complete, effective and efficient professional and to scale heights of success in the
corporate world by keeping learning, creativity, fun and motivation as point of focus.
PROFESSIONAL EXPERIENCE:
Novotel Hyderabad Airport – Hyderabad
Executive Chef
Jun 2011 Present
Responsible for all the operation in the kitchen of a 305 room 5 star hotel situated near
the international airport in Hyderabad.
Responsible for introducing menus along with planning the pricing
Responsible for maintaining food cost, labor cost and hygiene standards
Recruitment, safety and training of the kitchen department
Handling banqueting operation upto, the capacity of 5000 and also over looking
operation of two restaurants and one bar with 250 covers.
Overlooking the coordination between the store and purchase team for ordering material
for the entire kitchen
Interacting with guests for feedback and managing guest complaints
Approving all prepared food items that leave the kitchen.
Planned and executed innovative kitchen shows for corporate clientele.
For the year 2012 maintained food cost as per the required Budgets.
Have Created many theme Based menu for various events eg- For the Accor HR meet I
did “HIRE AND FIRE THEME”. For French Delegation I did “FASHION THEME” Etc.
Have cleared Cathay Pacific and Malaysian Airline crew Audit
For the year2013 Cleared Brand Standard Audit with a score of overall 93% of Hotel and
97% for Food and beverage.
Novotel Hyderabad Airport – Hyderabad
Executive sous Chef
Jan 2010 May 2011
Responsible for all the operation in the kitchen of a 305 room 5 star hotel situated at the
international airport in Hyderabad.
Responsible for introducing all the menus, maintaining cost and hygiene standards
Recruitment, safety and training of the kitchen department
Handling banqueting operation upto, the capacity of 5000 and also over looking
operation of two restaurants and one bar with 250 covers.
Overlooking the coordination between the store and purchase team for ordering material
for the entire kitchen
Novotel Hyderabad Airport – Hyderabad
Pastry Chef
March 2008 till Dec 2009
Handling the entire bakery and the pastry department.
Responsible for recruitment of staff, appraisals, set up of the kitchen (as a part of pre opening
team member).
Responsible for making dessert menus and executing them for all the outlets in the Hotel.
Maintaining hygienic environment, keeping up the food standards, controlling cost and
wastage also come under my arena of work.
Co ordinate with store and purchase team for ordering according to the forecast of events
Handling the entire banqueting operation during conferences or events
Novotel and Hicc - Hyderabad
Sous Chef Pastry.
April 2006 – March 2008
Handling the pastry and bakery section of a 288 room Accor hotel and Hyderabad
International convention centre (south East Asia’s biggest convention centre).
Reporting directly to the pastry chef and the executive chef.
Directly responsible for the complete operation of the department.
Co ordinate with store and purchase team for ordering according to the forecast of events.
Responsible for keeping up to the quality of desserts and breads going to the cake shop (the
deli café), the multi cuisine restaurant, room service and the Mexican restaurant along the
pool side.
C CD Daily Bread Pvt. Ltd. - Bangalore
Sous Chef
April 2004 - 2006
A joint venture with Amalgamated Beans Company, (the parent company of Café Coffee
Day) Daily Bread is positioned as an up market Bakery, Confectionary & Specialty food
Company, with a wholesale production module. It is one of its kinds in the country and is
recognized to be the best in the field. I have been actively involved in making and
standardizing recipes with clients according to their specifications and monitoring the
quality of the same on regular basis. Planned, designed and executed ‘on-site promotions’
with production at site, and have also given live demonstration on dessert and cake making.
Implementing standardized recipes and processes and training the selective team for the
same. Also responsible for day-to-day operations, Cost controls, and strict Hygiene &
Sanitation practices
P&O Cruise Lines - South Hampton (U.K.)
Jr. Chef de Partie
2003 – 2004
I was handling Afternoon teas, hot desserts and night shift as a section head on a liner (Adonia)
with 2000 guests, catering primarily to the English guest. Specializing in chocolates made
chocolate showpieces and various truffles. Have also given live demonstration about dessert and
cake making on the cruise.
THE LEELA KEMPINSKI - MUMBAI
Chef de Partie
2000 – 2003
Have spent long hours improving hands-on skills and specializing in chocolates and cake
decorations. Have handled shifts reporting directly to the pastry chef. Have been also involved in
day to day indenting of the pastry kitchen. Have also gone through training in the continental and
Indian kitchen.
CENTAUR HOTEL – MUMBAI
Industrial Trainee
1998
An intensive ‘Industrial Exposure Training’ for 28 weeks covering departments like Food
Production, F&B Service and House Keeping.
28 weeks INDUSTRIAL EXPOSURE TRAINING in Food Production, F&B Service, & House
Keeping
EDUCATIONAL QUALIFICATIONS:
Diploma in Hotel Management from the Institute of Advanced Management, Salt
L ake City, Calcutta.
B.A. in Hospitality Management from the prestigious Robert Gordon University,
A berdeen, Scotland, U.K.
Diploma in Hotel Management from the American Hotel & Motel Association, with
honors in Marketing, Food & Beverage Service, and Human Resource
Management.
ACHIEVEMENTS:
Won a silver medal in Distr ict level table tennis tournament.
Participated in Star Young Chef’s competition held by Nestle India 2001.
Won Silver Medal in Cake Decoration Competition held by Nestle India 2002.
Won the award for the manager of the year 2009 at Novotel Hyderabad Ai rport
PERSONAL:
Address : 46, Surana Layout,
B/h Police Head Quarters,
Near Anant Nagar,
Nagpur : 440013. (Maharashtra)
Date of Bir th : 20th January 1980
E-Mail : ************@*****.**.**
************@*****.***
Phone No : (0712) 524014/580122 (Nagpur)
Mobile No : +91-998*******
References : Available on request
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