Daulatram Gairola

Mobile Number: +974********

adrr1a@r.postjobfree.com

Passionate about food and hygiene. Self-motivated and quality-driven Chef with a verifiable track record of preparing Indian cuisine and maintaining a safe and efficient kitchen environment. I am adaptable, conscientious, enthusiastic and self-motivated individual with exposure to wide range of areas. I have strong customer orientation. Work well under pressure.

PERSONAL DETAILS

Date of Birth : August 3, 1977

Marital status : Married

Nationality : Indian

Gender : Male

Passport No : T4997060

OBJECTIVE

An experienced chef working in a busy hotel kitchen, serving food in an attractive way seeking a new challenging place to growth and share knowledge as well as the experiences.

HIGHLIGHTS

●Dedicated and sincere in fulfillment of Goals.

●Hardworking and devoted with good leadership capabilities.

●Ability to handle the problems and complexities efficiently.

●Capability in coordination and management.

●Good communication and analytical skills.

●Ability to interact with all levels of peoples and capacity to convince.

CORE QUALIFICATION

●Completed Rouxbe online culinary School Marriott Training certificate by St Regis hotel Doha Qatar..

●Completed Basic food and safety hygiene Training from Al Forsan Marriott Abudhabi (UAE).

LANGUAGES

●English : Fluent

●Hindi : Native Speaker

EDUCATION

Class XII - Government Inter College UP Board India-(1995)

Class x -Government Inter College UP Board-(1999)

PROFESSIONAL EXPERIENCE

1.Chef De Partie

St Regis Hotel Doha Qatar

January 21, 2019 – Present

●I am working with one of the best Signature Hotel St Regis Doha Qatar as a Indian Specialty Chef. A hotel with 336 rooms and 11 F&B outlets.

Worked with Al-Forsan Marriott, ABU DHABI as Chef De Partie from 15th Feb2017. to 11 January 2019. (Pre-opening team).

Worked with Grand Hyatt Mumbai as Chef De Partie in Indian Specialty Restaurant (Soma) from 4th June 2007 to 31st Jan.2017.

Worked With Inter Continental, Mumbai as Commi 1st. In Indian Specialty Restaurant (Baluchi) as a opening Team Member from 1st December 2004 to 27 may2007.

Achievements

Certify that has been selected as a Department Trainer at the talent Hunt Conduct in April 2013.

Toward Great Success of SAP Conference in Grand Hyatt Mumbai .

Certificate & Medal in 1st Cordon Noir Gourmet Gathering at Hotel Intercontinental The grand in Mumbai.

JOB RESPONSIBILITIES

●Follow HACCP (Hazard Analysis Critical Control points

●Responsible for all Food production under assigned area.

●To assure conformance of all food production to standards and specification set by Senior Sous Chef.

●Help to control wastage, eliminate wastages with a view to minimize food cost.

●To maintain a high standards of hygiene and cleanliness in our area. To Document all records as per guidelines.

●Coordinates with other section and maintain harmony with other kitchen personnel.

Helping in menu Engineering and portion size of food to achieve the food cost.

●Assisted in preparing the mise en place in food service

Takes care of the Specialty Restaurants (Tandoor Indian) .

Sincerely –Daulatram

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