Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Hobbies and Interests
Timeline
Generic
Gautam Padiyar

Gautam Padiyar

Tehri Garhwal

Summary

Highly skilled Demi Chef de Partie with focus on creative, high-quality cuisine preparation, worked with MICHELIN SELECTED 2024 FRANGIPAANI for exceptional Indian cuisine and presentation. Prior experience includes working in high-pressure kitchen environments, demonstrating strong capabilities in multitasking and time management while ensuring compliance with health and safety regulations. Known for inventive culinary techniques, ability to manage kitchen staff effectively, and commitment to creating memorable dining experiences. Significant impact made in previous roles through implementation of innovative menu items and efficiency improvements in food preparation processes.

Overview

11
11
years of professional experience

Work History

Demi Chef De Partie

Frangipani Olive Tree Group (MICHELIN SELECTED 2024))
Damansara
08.2022 - 04.2025
  • The key responsibility was to take control of the Indian curry and tandoor section, prepare different bases for curries, kebabs, and finish the dishes as per orders.
  • Supervised junior staff in the kitchen, delegating tasks and providing guidance as required.
  • Ensured quality control of dishes before they were served to guests.
  • Tasted prepared dishes to ensure flavor accuracy prior to being served.
  • Checked freshness of ingredients used in dishes prior to cooking them.
  • Performed periodic deep cleaning operations of all kitchen appliances.
  • Operated as Demi Chef de Partie at Frangipani Olive Tree Group, leading food preparation efforts.
  • Executed traditional Indian curry and tandoor cooking techniques to diversify offerings.
  • Earned Employee of Three Months Award for exemplary service and culinary excellence.

Commie I

Pirates of Grill
Vasant Kunj
09.2019 - 05.2022
  • Worked with Pirates of Grill as a Commie 1.
  • Properly portioned out ingredients based on recipe instructions before cooking process began.
  • Provided assistance to other cooks in preparing side dishes for meals featuring tandoori cuisine.
  • Received the Employee of the Month award for exceptional performance.
  • Marinate meats, fish, vegetables, and other food items for tandoor section, and prepare a variety of curries.
  • Served hot platters of prepared tandoori dishes directly from the tandoor oven.
  • Maintained cleanliness of kitchen equipment, utensils and work areas.
  • Marinated meat, poultry and seafood with spices and yogurt before cooking.
  • Prepared and cooked dishes using authentic Indian recipes and incorporated various ingredients and spices.

Commie II

Pinch of Spice
Rajouri Garden
10.2016 - 08.2019
  • Worked with Pinch of Spice as a Commie 2.
  • Worked in Indian Curry and tandoor section.
  • Cleaned work areas, appliances and utensils after each shift.
  • Ensured strict hygiene standards were maintained at all times during meal preparation.
  • Learned how to make dough for tandoori breads and prepare different marinades for different proteins.
  • Attended regular training sessions to update knowledge on new techniques and trends in Indian cuisine.
  • Sliced, chopped, diced, and marinated meat, fish, and vegetables, as instructed by the chef.
  • Regularly checked that all foods were cooked thoroughly before serving them out.
  • Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
  • Prepared and cooked dishes using authentic Indian recipes and incorporated various ingredients and spices.
  • Monitored stock levels of ingredients and kitchen supplies for the section.

Commie III

Red Chilli Fine Dining Restaurant
Paschim Vihar
05.2014 - 09.2016
  • Assisted in kitchen operations in the Indian Curry and Tandoor section as a commis 3.
  • Enhanced cutting skills by doing daily mise en place.
  • Learned how to make chop masala and the base of other gravies.
  • Supported meal preparation and workflow in a high-pressure environment.
  • Maintained the cleanliness and organization of the kitchen workspace.

Education

12th pass -

uttarakhand board
Uttarakhand
01.2013

10th pass -

uttarakhand board
Uttarakhand
01.2011

Skills

  • Supervising ideas and line cooks
  • Food handling
  • Safety sanitation procedures
  • Positive attitude
  • Hardworking
  • Ambitious
  • Good communication and interpersonal skills
  • Ability to perform under pressure
  • Coordination to achieve remarkable positions

Accomplishments

  • Received Employee of the Month award at Pirates of Grill for exceptional performance
  • Received Employee of the Three Months award at Frangipani Olive Tree Group for exceptional working and hygiene in food safety

Languages

  • Hindi
  • English

Hobbies and Interests

Volunteer work

Playing cricket

Reading articles about food

Timeline

Demi Chef De Partie

Frangipani Olive Tree Group (MICHELIN SELECTED 2024))
08.2022 - 04.2025

Commie I

Pirates of Grill
09.2019 - 05.2022

Commie II

Pinch of Spice
10.2016 - 08.2019

Commie III

Red Chilli Fine Dining Restaurant
05.2014 - 09.2016

12th pass -

uttarakhand board

10th pass -

uttarakhand board

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Gautam Padiyar