GAURAV BHANDARI

• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to eliminate illness and prevent cross-contamination.

• Maintained a clean and sanitary work environment in compliance with health department standards.
• Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
• Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.

• Excellent communication skills, both verbal and written.
• Proven ability to learn quickly and adapt to new situations.
• Worked effectively in fast-paced environments.

• Streamlined kitchen processes for increased efficiency and reduced food waste.
• Developed creative daily specials that showcased unique flavors and ingredient
• Followed food safety practices and sanitation guidelines.
• Cleaned and maintained work areas, equipment and utensils.
• Monitored food temperature, discarding items not stored correctly.

work in a finding kitchen

team work

• Strengthened communication skills through regular interactions with others.
• Self-motivated, with a strong sense of personal responsibility.

• Worked well in a team setting, providing support and guidance.
• Skilled at working independently and collaboratively in a team environment.
• Managed time efficiently in order to complete all tasks within deadlines.

• Served: A la Carte, kitchen, Room service
• Working in the Fine Dining kitchen on station of assignment under sous chef.
• Set up the station properly and on time for each service period.
• Preparing and cooking food according to recipes.

• Culinary skill: Knowledge about Tandoor and indian curry
• Ability to work on recipe and making modifications to it in order to create something innovative and taking care of save cost
• Achievement: Cross training and worked in butchery.