Gaurav Rajendra Garud
Mumbai
Summary
Dynamic culinary professional with extensive experience at Royal Caribbean International, excelling in menu planning and food safety. Proven ability to train kitchen staff and enhance team collaboration, ensuring high-quality dish preparation and exceptional customer service. Skilled in sauce preparation and creative thinking, committed to delivering outstanding dining experiences.
Overview
13
13
years of professional experience
Work History
Chef De Partie
Royal Caribbean international
Miami
03.2019 - Current
- Trained kitchen workers on culinary techniques.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
line cook
Grand Orlando resort at Celebration
Kissimmee
07.2017 - 07.2018
- Preparation for hot and cold line
- Thawing of meats such as pork chops, rib eye, salmon and burger pattice
- Make garlic mashed potatoes
- Boil rice and pasta for buffet
- Cook pork loin for banquet buffet
- Make sauces such as brown sauce, white sauce, curry pastes and bordelaise
- Cook steak at given temperature i.e rare, medium rare, medium done and well done
- Cook chicken and fish
- Cook pizzas, flat breads, steak, BBQ pork sandwich, fish sandwich and hot dogs
- Cutting for fruits and vegetables for salads
Commi2 /Kitchen Assistant
holiday inn airport hotel
Mumbai
06.2014 - 06.2017
- Company Overview: Five star property with rooms, swimming pool, spa & gym
- F&b outlets and 3 banquet venues
- Cutting Vegetables, peeling potatoes and onions
- Making breads and Biscuits also handled store pick up and inventory
- Assisted in Menu Planning for the day and the week
- Mise en Place for Soups and Salads of the day
- Mise en Place for different sandwiches
- Prepare and cook soups and salads
- Prepare and serve sandwiches on order
- Five star property with rooms, swimming pool, spa & gym
- F&b outlets and 3 banquet venues
- Company contact tel: 912240851800
- Company website: http://www.holidayinn.com/
Hospitality Intern
Meluha The Fern An Ecotel Hotel
Mumbai
06.2012 - 10.2012
- Company Overview: Five star property with 141 rooms, swimming pool, spa & gym
- 2 f&b outlets and 3 banquet venues
- Cutting Vegetables, peeling potatoes and onions
- Making sandwiches, soups
- Set-up work station
- Assisted chef in various dish preparations
- Five star property with 141 rooms, swimming pool, spa & gym
- 2 f&b outlets and 3 banquet venues
- Company contact tel: 0091-22-25755555
- Company contact email: info@meluhafernhotel.com
- Company website: http://www.fernhotels.com/
Education
Bachelors - Hospitality Studies and Catering Services
Anjuman-I-Islam Institute of Hotel Management & Catering Technology
Mumbai07.2014
Skills
- Culinary techniques
- Food safety
- Menu planning
- Inventory management
- Cooking methods
- Equipment operation
- Customer service
- Time management
- Team collaboration
- Creative thinking
- Problem solving
- Quality control
- Recipe development
- Sanitation practices
- Employee training
- Proper food handling
- Special events
- Portion standards
- Appetizer creation
- Garnishes
- Entree preparation
- Food allergy safety
- Sauce preparation
- Soup preparation
- Steaming methods
- Menu development
- Poultry cookery
- Grain cookery
- Fish cookery
- Legume cookery
- Counter sanitization
- Proficiency in [skill]
- Grilling techniques
- Poaching methods
- Braising techniques
- Recipe creation
- Culinary arts
- Team management
- Special diets
- Knife skills
- Dish preparation
- Kitchen organization
- ChefTec
- Meat cookery
- Food spoilage prevention
- Stock making
- Recruiting and training
- Potato cookery
- Food cost control
- Food presentation
- Frying techniques
- Inventory oversight
- Rice cookery
- Culinary math
- Ingredient sourcing
- Hospitality
- Vegetable cookery
- Roasting methods
- Operations support
- Safe handling
- Staff training
- Employee scheduling
- Supervising food prep
- Mentoring and coaching
- Staff motivation
Current Location
Mumbai
Previous Jobs
- 10/07/17, 10/07/18, line cook, Grand Orlando Resort at Celebration, 2900 Parkway Boulevard, Kissimmee, FL, 34747, 407-396-7000, contactus@interstatehotels.com, Preparation for hot and cold line., Thawing of meats such as pork chops, rib eye, salmon and burger patties., Make garlic mashed potatoes., Boil rice and pasta for buffet., Cook pork loin for banquet buffet., Make sauces such as brown sauce, white sauce, curry pastes and bordelaise., Cook steak at given temperature i.e rare, medium rare, medium done and well done., Cook chicken and fish., Cook pizzas, flat breads, steak, BBQ pork sandwich, fish sandwich and hot dogs., Cutting for fruits and vegetables for salads.
- 10/06/14, 06/30/17, Commi2 / Kitchen Assistant, Holiday Inn Airport Hotel, Mumbai, Five star property with rooms, swimming pool, spa & gym, F&B outlets and 3 banquet venues., 912240851800, http://www.holidayinn.com/, Cutting vegetables, peeling potatoes and onions., Making breads and biscuits, also handled store pick up and inventory., Assisted in menu planning for the day and the week., Mise en place for soups and salads of the day., Mise en place for different sandwiches., Prepare and cook soups and salads., Prepare and serve sandwiches on order.
- 04/06/12, 10/20/12, Hospitality Intern, Meluha The Fern An Ecotel Hotel, Mumbai, Five star property with 141 rooms, swimming pool, spa & gym, 2 F&B outlets and 3 banquet venues., 0091-22-25755555, info@meluhafernhotel.com, http://www.fernhotels.com/, Cutting vegetables, peeling potatoes and onions., Making sandwiches, soups., Set-up work station., Assisted chef in various dish preparations.
Supervisor
Mr. Sangram Sawant, Sous Chef
Other Skills
MS Office, English, Hindi, Marathi
Availability
ASAP
Position Applied For
Assistant cook
Personal Information
- Total Experience: 4 years 6 months
- Place of Birth: Alibaug
- Date of Birth: 06/02/93
- Nationality: Indian
- Marital Status: Single
Languages
English, Marathi, Hindi
First Language
Timeline
Chef De Partie
Royal Caribbean international
03.2019 - Current
line cook
Grand Orlando resort at Celebration
07.2017 - 07.2018
Commi2 /Kitchen Assistant
holiday inn airport hotel
06.2014 - 06.2017
Hospitality Intern
Meluha The Fern An Ecotel Hotel
06.2012 - 10.2012
Bachelors - Hospitality Studies and Catering Services
Anjuman-I-Islam Institute of Hotel Management & Catering Technology
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