Chef de cuisine

Ashish Gupta

Doha adfsxd@r.postjobfree.com +974********

I am strong headed professional with sincere approach towards my goals and always willing to learn from others.

Willing to relocate: Anywhere

Work Experience

Speciality chef

Qatar Airways - Doha

December 2019 to Present

Handling in-flight kitchen operations with a delivering capacity of 1.2 lac meals per day plus handling vvip flight meals, monitoring quality, training team members, making rooster, taking care of recipe development and daily store orderings.

Owner/Director

Prashish foods LLP - Ghaziabad, Uttar Pradesh January 2019 to December 2019

Kitchen planning, menu designing, marketing and procurement.

Did the setup of the pizzeria with choice of American cuisine. Handled food cost and the company budgets. Manpower recruiting.

Brand Chef

Lite Bite Foods

December 2017 to January 2019

Handling Multiple outlets.

Responsible for guest interaction, new menu promotions, staff recruitment,special buffet setups, staff training and development, food cost control, new project kitchen setups, raw materials procurement, understanding the budgets and needs.

Sous chef

EROS Hotel New Delhi - Delhi, Delhi October 2016 to December 2017

Taking care of 3 outlets coffee shop, lounge n Bar, tea lounge )

Responsible for guest interaction, menu designing, monitoring food cost, employees rooster and leaves, maintaining sops, food promotions and raw materials procurement for operations. Staff training.

Sous chef

Radisson Hotel Group - Jaipur, Rajasthan

November 2014 to 2016

Worked as a second in command, direct reporting to Executive Chef & Overall restaurant in charge., handling banquets social and coporates function (handled a role of exe. sous chef)

• Responsible for guest interaction, staff trainings, special setups, menu development, food promotions, production control, maintaining sops with standard recipes and food cost control.

Chef de Partie

Radisson Hotel Group - Delhi, Delhi January 2012 to November 2013

Worked in coffee shop as section incharge- pizzeria, pasta section and hot. Handled banquets of approx 2000 people social and corporate functions.

Demi Chef de Partie

Hyatt regency - Mumbai, Maharashtra

June 2010 to December 2011

Worked in busiest coffee shop, handled garde manger, pantry, pizzeria and hot section.

Demi Chef de Partie

The Park hotel - Delhi, Delhi November 2009 to June 2010 as a D.C.D.P(worked as a Section In charge in the coffee shop MIST

Commis Chef

Oberoi Hotels & Resorts - Rajasthan

June 2007 to August 2009

Worked in cold kitchen, butchery and hot section.

Education

Diploma in culinary arts and kitchen administration in Culinary arts, bakery,

Ihm- aurangabad - Aurangabad, Maharashtra

April 2004 to May 2007

C.B.S.E

Holy Angels Public School 2004

C.B.S.E

Holy Angels Public School 2002

Skills

Certified food handler level 3 food safety with no expiration date.

Certified food handler level 2 food safety with no expiration date.

Additional Information

•13 year experience in culinary profession.

•Strong background in continental (hot & cold), basic Indian curry, oriental and butchery.

•Proven skills in culinary arts.

•Professional communication skills include fluency in English and Hindi.

•Diploma in culinary arts and kitchen administration.

•Computer Skills include: - MS-office, MS-excel, MS-PowerPoint, Internet.

•Worked on SCALA, MICROS & ALIF.

PROFESSIONAL SKILLS

Certified trainer.

Buffet Theme Setups.

Handling high volume operations.

Busiest Coffee shop.

Cost Controlling.

Training.

Menu Planning.

Specialized in European cuisine(multicuisines-oriental, thai, continental, Mediterranean, Italian) Specialized in cold kitchen and butchery.

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