Summary
Overview
Work History
Education
Skills
References
Timeline
Generic
CHIRAG ARORA

CHIRAG ARORA

Biratnagar

Summary

Culinary professional with focus on delivering high standards and achieving results. Known for crafting flavorful dishes and maintaining kitchen efficiency. Proven team collaborator with flexible approach to changing needs, skilled in food preparation and safety, and valued for reliability and adaptability.

Overview

9
9
years of professional experience

Work History

Demi Chef De Partie

Carnival Cruise Lines
01.2025 - Current
  • Oversee the daily operations of designated section, ensuring all dishes are prepared to the highest standards.
  • Collaborate with the Head Chef to develop new menu items and seasonal offerings.
  • Maintain a clean and organized workspace in compliance with health and safety regulations.
  • Train and mentor junior kitchen staff, fostering a culture of excellence and teamwork.
  • Assist in inventory management, including ordering and stock control.
  • Ensure consistent food quality and presentation, adhering to the restaurant's standards.
  • Attended all necessary meetings and presentations.

Commis

Carnival Cruise Lines
03.2024 - 01.2025
  • Required to be very knowledgable of mother sauces and mixtures of different spices that can create a very distinctive sauce.
  • Prepared all sauces, hot appetizers and all sautéed food.
  • Prepared/organized weekly and daily preparation and execution of dinner service and events.
  • Expedited dinner service and maintained consistent high quality.
  • Make sure of proper (FIFO) rotation of sauces made.
  • Prepared fine dining meals in executive dining room for company executives and entertainment figures.
  • Implemented a new menu for The Chef’s Table. Worked under great chefs and prepared a fine dining 7 course menu for selected guests.

Asst Cook

Carnival Cruise Lines
01.2023 - 02.2024
  • Assisted with food preparation tasks such as chopping vegetables and grinding meats.
  • Stocked kitchen items such as spices and condiments. Monitored temperatures of ovens and other cooking equipment during meal preparation.
  • Checked quality of ingredients before adding them to a dish or meal. Adhered to safety procedures when handling hazardous materials such as knives or cleaning supplies.
  • Labeled containers properly with contents and date information. Followed instructions from supervisors regarding menu changes or special orders.
  • Grilled and deep fried various foods from meats to potatoes

Demi Chef De Partie

Krazzy Gecko Restro and Bar
04.2018 - 11.2021
  • Follow directions and maintain good working relationships with supervisors and managers.
  • Manage and maintain a clean working environment, complete all work assigned by the management in any section of the kitchen or restaurant.
  • Perform all tasks as directed by the Manager in pursuit of the achievement of business goals.
  • Assist Sous Chef and Chef de Partie in training and developing second cooks with maximum accuracy, efficiency and attention to detail, maintaining a keen sense of urgency at all times and setting them up for success.

Commis

Krazzy Gecko Restro and Bar
09.2016 - 02.2018
  • Learn new skills quickly and make for an excellent addition to the kitchen team
  • Assist the chef in brainstorming new menu items and specials based on locally sourced, in-season ingredients
  • Prepared, cooked, and served food while maintaining high quality standards for food preparation and presentation
  • Assisted with acceptance and storage of deliveries; reconciled inventories received with purchase orders and reported damaged goods or discrepancies
  • Maintained cleanliness of all kitchen areas, and assisted kitchen staff in cleaning, storing, and maintaining all kitchen equipment, supplies, and food inventories.

Kitchen Trainee

Radisson Blu, Dwarka
01.2016 - 07.2016
  • Assisted with prep work before the restaurant opened
  • Helped to prepare kitchen for nightly service
  • Organized the kitchen and kept it an enjoyable and orderly place to work
  • Gained valuable knowledge of how kitchens are run and what competencies a chef needs to have to thrive in a kitchen environment
  • Maintained and cleaned all the stations for smooth operation
  • Prep, serve and properly store Poultry, vegetables and dairy
  • Worked with a team of excellent chefs.

Education

Diploma - Hospitality Operations

Eklabya School of Hotel Management

Skills

  • Highly competent in the following: meat, fish and poultry cooking, and the preparation of vegetables, basic stocks, soups, and sauces
  • Strong organizational skills and demonstrated ability to multi-task and prioritize in a fast-paced work environment
  • Possess great attention to detail Solid knowledge of culinary techniques
  • Excellent ability to communicate clearly, concisely, and openly in all interactions
  • Excellent ability to communicate clearly, concisely, and openly in all interactions to create and interpret reports, budgets, and forecasts
  • Knowledge of profit and loss accounts Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company
  • Demonstrated ability to work with maximum accuracy, efficiency and attention to detail, maintaining a keen sense of urgency at all times

References

Simon, Lepcha, Director, +919735017877, Eklabya School of Hotel Management

Timeline

Demi Chef De Partie

Carnival Cruise Lines
01.2025 - Current

Commis

Carnival Cruise Lines
03.2024 - 01.2025

Asst Cook

Carnival Cruise Lines
01.2023 - 02.2024

Demi Chef De Partie

Krazzy Gecko Restro and Bar
04.2018 - 11.2021

Commis

Krazzy Gecko Restro and Bar
09.2016 - 02.2018

Kitchen Trainee

Radisson Blu, Dwarka
01.2016 - 07.2016

Diploma - Hospitality Operations

Eklabya School of Hotel Management

Similar Profiles

CREATE PROFILE
CHIRAG ARORA