Gaurav Bisht
Food And Beverage Production
New Delhi
Summary
Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over 3 years of experience in busy, high-end restaurant environments.
Overview
6
6
years of professional experience
5
5
years of post-secondary education
4
4
Certifications
Work History
Chef De Partie
Kitchen Clicks
12.2023 - Current
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Demi Chef De Partie
The Masala Town, Sector 51 Noida (UP),201301
10.2022 - 11.2023
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
- Earned recognition from management for consistently demonstrating excellent teamwork skills during peak service hours.
Commi 1
La Roca, world mark 1
09.2021 - 09.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Assisted with routine stock rotation to keep ingredients fresh.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Rotated food regularly, removing outdated items for proper disposal.
- Cleaned kitchen counters, refrigerators and freezers.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Line Cook
Johnny Rockets
09.2019 - 04.2021
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
Trainee
J.W Marriott
01.2019 - 06.2019
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
- Shadowed senior team members to learn all related jobs and tasks.
- Attended training courses to build understanding of processes, techniques and industry.
- Supported organizational objectives with help from existing employees.
Education
Bachelor of Arts - BA Programmed
PGDAV, Delhi University
Nehru Nagar New Delhi 04.2014 - 05.2017
Masters in Hotel Management - Food And Beverage Production
Kukreja Institute of Hotel Management
Dehradun, Uttrakhand 07.2017 - 06.2019
Skills
- Guest and Personal service
Critical Thinker
Complex problem solver
Active listener
Active learner
Languages
English
Hindi
Certification
Appreciation letter for best theme presentation in oriental cuisine 14 sept 2018.
Timeline
Chef De Partie
Kitchen Clicks
12.2023 - Current
Demi Chef De Partie
The Masala Town, Sector 51 Noida (UP),201301
10.2022 - 11.2023
Commi 1
La Roca, world mark 1
09.2021 - 09.2022
Line Cook
Johnny Rockets
09.2019 - 04.2021
Trainee
J.W Marriott
01.2019 - 06.2019
Masters in Hotel Management - Food And Beverage Production
Kukreja Institute of Hotel Management
07.2017 - 06.2019
Bachelor of Arts - BA Programmed
PGDAV, Delhi University
04.2014 - 05.2017
Appreciation letter for best theme presentation in oriental cuisine 14 sept 2018.
Appreciation letter for successfully conductor annual function 9-11-18 of Aug 2018.
100 Percent attendance in 1 semister
Certificate by college discipline committee during spardha
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