Gaurav Gupta

: +91-988*******

: addzjs@r.postjobfree.com

Career Summary

Looking for a career opportunity in a reputed food & beverage establishment where I can contribute to the organization and also enhance my skills.

Having a great sense of responsibility, I enjoy the challenges of a new situation and working in a competent environment.

Work Experience

Current Organization Sheraton Grand Chennai Resort & Spa

Working Duration June,2019 – Till Date

Designation Chef de Cuisine

Previous Organization The Taj Chandigarh

(Black Lotus - Specialty Restaurant

Cafe 17-All Day Dining)

Working Duration March 2017- June,2019

Designation Sous Chef (CDC)

Key Contribution

Re-launch Chinese Specialty Restaurant - Black Lotus.

Re-developed entire menu of Café 17 & IRD.

Previous Organization The Taj West End Bangalore

(Blue Ginger – Specialty Restaurant)

Working Duration September 2015 – March 2017

Designation Sous Chef (CDC) (Sept, 2016 – Mar, 2017)

Junior Sous Chef (Sept, 2015 – Aug, 2016)

Key Contribution

Worked as a Head Chef of Blue Ginger.

Re-developed entire menu

Previous Organization The Ritz Carlton Bangalore

(The Market – All Day Dining)

Working Duration September 2013 – August 2015

Designation Chef De Partie

Key Contribution

Pre-opening team.

Opened all day dinning 'The Market' as Asian Section In-Charge.

Previous Organization The Oberoi Bangalore

(Rim Naam – Thai Specialty Restaurant

Szechwan Court - Chinese Specialty Restaurant)

Working Duration December, 2009 – September, 2013

Designation Chef De Partie (Dec, 2012-Sept, 2013)

Demi Chef De Partie (Nov, 2011- Dec, 2012

Commis (Dec, 2009-Nov, 2011)

Training & Certifications

Industrial Training :The Grand Ashok Bangalore(6 Months)

Culinary & Food and Beverage Service : The Grand Ashok Bangalore, 2009

Supervisory Development Programme : The Oberoi Group, 2012

Safe Steps Training Certification : Safe Steps-The 360 Food Safety

Protection Programme, 2015

Responsibilities

Leading a team of over 30 staff.

Exceeding guest expectations and requirements.

Solving and rectifying any guest complaints

Identifying major revenues and expense opportunities.

Having high engagement with guests throughout their stay.

Evaluating competition from other hotels.

Identifying and responding quickly to any business opportunities.

Upholding outstanding levels of administrative and operational standards.

Identifying and auctioning all sales leads.

Accurately filling in administrative records and relevant paperwork.

Perform daily checks around the Kitchen.

Developing and implementing staff training programs and preparing roster.

Prepare Menu engineering report, Recipe Card.

Monitoring ordering and stocking.

Maintaining food cost and oversee food preparation and production, ensuring 100% food safety procedures are followed.

Interviewing, hiring, training, and directing staff members, improving kitchen operational flow.

HEALTH AND SAFETY: Kitchen clean and tidy, all fire-fighting equipment in place and not expired, fire exits clear of obstruction, fire exits sign lit, emergency lights working.

BUFFET: Buffet food replenishment, all display of dishes in order, all tags available, sufficient lighting, all food items are at appropriate temperature available, all tools and equipment, displays, set up to specifications.

Key Skills and Competencies

Pre-opening

Asian Cuisine

All day dining

Specialty Restaurant

Menu Costing

Basic Knowledge Of MS Office

Personal Skills

Customer focused with effective communication skills.

Self-motivated, conscientious and efficient, with high level of integrity to meet deadlines.

Quick thinker with the ability to accurately multi-task with a ‘CAN DO’ attitude with an eye for detail.

Assertive and can handle follow-ups and work effectively under stressful situations.

Adept at handling situations requiring prompt, tactful decisions.

Ability to adapt to a fast changing work environment.

Strong interpersonal, customer service and interviewing skills.

Academic Qualification

University Name Bangalore University

Course Title Bachelor of Hotel Management

Personal Profile

Date of Birth : 10th March, 1987

Sex : Male

Marital status : Married

Nationality : Indian

Languages Known : English, Hindi, and Punjabi

Permanent Address : H.No.31/1,

Joginder Nagar

Tehsil-Joginder Nagar

Dist-Mandi-H.P.

Pin Code- 176120

Declaration

I hereby declare that the above-mentioned information is true and correct to the best of my knowledge and belief.

Place: Jogindar Nagar (HP)

Date: June,2020

(Gaurav Gupta)

Contact this candidate