Gaurav Negi

• Curries & Gravies: In an Indian kitchen, we are often tasked with preparing various curries and gravies. This can involve marinating meats, preparing spice blends, or slow-cooking dishes like butter chicken, dal makhani, or lamb rogan josh.
• Tandoor Section: If I am working in naan, roti, paratha, kebabs, and tandoori meats (chicken, fish, lamb).
• Biryani Section I may have to focus on preparing rice dishes like biryani, where they ensure the spices and rice are layered correctly, and the cooking process is followed to perfection.
• South Indian is one of best cuisine here we make 20 type of dosa,thatte idli, best sambar

There are several common dishes that we cook among Italian, Mediterranean, and Middle Eastern cuisines, most notably favorites like hummus, falafel, an eggplant dip similar to hummus, fattoush, a vegetable and pita salad, stuffed grape leaves, and kebabs.

richness of Italian pasta with the bold, spiced flavors of an Indian curry.

Spaghetti with curry sauce: A dish where spaghetti is tossed in a spicy, aromatic curry sauce, perhaps with chicken or vegetables. hand made pizza

I assisted in developing new menu items, specializing in handmade pasta and pizzas for enhanced flavor.

• I led a team to meet key performance indicators, strategizing to minimize customer complaints.
• Overseeing kitchen operations, including menu design, recipe creation, and staff training, I transformed feedback into food quality and service enhancements.
• Managing a diverse team, I orchestrated efficient kitchen processes to ensure optimal performance.
• Created monthly reports for senior management summarizing operational performance metrics.

• Trained and mentored junior café staff on industry standards and best practices in our startup café.
• Provided coaching to ensure their success.
• Offered training and mentorship to junior chefs to develop their professional skills.
• Supervised and trained junior servers to deliver safe and efficient service.

• Maintained a clean, organized workstation, resulting in fewer kitchen accidents.
• Managed kitchen inventory to guarantee freshness and availability.
• Monitored food preparation for quality control and consistency.
• Executed meal orders to exact specifications, yielding a reduction in customer complaints.

• Completed vocational training at Country Inn & Suites by Radisson, Sahibabad, specializing as a hotel management trainee.
• Gained hands-on experience in various hotel operations, including front office, housekeeping, and food service.
• Acquired skills in guest relations, teamwork, and problem-solving within a hospitality setting.

• Maintained optimal ingredient availability by stocking and replenishing kitchen supplies.
• Executed basic food preparation tasks, including vegetable chopping, during peak hours.
• Enhanced kitchen aesthetics through installation of countertops, sinks, and backsplashes.
• Developed a training system for new kitchen staff, expediting onboarding and increasing efficiency.