Summary
Overview
Work History
Education
Skills
Personal Information
Timeline
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Gautam Sehgal

Gautam Sehgal

New Delhi

Summary

Adept at kitchen management and menu planning, my tenure at LE MERIDIEN (CJ GROUP) honed my skills in Indian curry preparations and customer engagement. Spearheaded menu innovations, enhancing food presentation and boosting team collaboration. Excel in marinations for Indian tikkas, ensuring quality assurance and elevating dining experiences.

Overview

7
7
years of professional experience

Work History

Commis Chef

LE MERIDIEN ( CJ GROUP)
Delhi
07.2023 - Current
  • Monitored quality, presentation and quantities of plated food across line.
  • Planned menus, ordered supplies and managed kitchen staff.
  • Adjusted seasonings of dishes according to customers' tastes.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Checked quality of food products to meet high standards.
  • Provided support and guidance to colleagues to maintain a collaborative work environment.
  • Approached customers and engaged in conversation through use of effective interpersonal and people skills.

Commi 2

Paul
New Delhi
03.2023 - 06.2023
  • Took initiative in suggesting new menu items or updating existing ones based on customer feedback.
  • Resolved customer complaints regarding food quality or service promptly and professionally.
  • Maintained knowledge of common allergens present in kitchen's recipes and dishes.
  • Cleaned and sanitized work areas, utensils, and equipment used for cooking.
  • Observed food safety and sanitation protocols to reduce germ spread.

Customer Support Executive

IGT Solutions Private Limited
Gurgaon
05.2022 - 08.2022
  • Tracked flight schedules to inform customers about any delays or cancellations due to weather conditions or mechanical issues.
  • Tracked client travel preferences and history to provide tailored travel advice.
  • Researched hotels and airfare options to best meet client needs and expectations.
  • Monitored changes in travel reservations and informed clients of any updates or adjustments.

Fund Raiser

WWF-India
Delhi
01.2022 - 04.2022
  • Reached out to community contacts to promote cause, raise support and develop donor relationships.
  • Researched grant opportunities from foundations or corporations to support organizational goals.
  • Handled donation boxes, counted donation totals and transported funds to appropriate locations.
  • Collaborated with staff members to create strategies for increasing donations.
  • Maintained accurate records of all contributions received.

Chef Helper

AMBROSIA FOODS
Delhi
07.2021 - 12.2021
  • Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
  • Monitored food preparation methods, portion sizes, and presentation to ensure quality standards were met.
  • Developed and implemented operational procedures to ensure efficient workflow.
  • Monitored restaurant( QSR) performance, identified areas of improvement, and developed strategies to increase sales.

Internship Trainee

ITDC (The Ashok) hotel.
Delhi
06.2018 - 11.2018

  • Specifically learned about (indian banquet,indian curry and tandoor)
  • Properly portioned out ingredients based on recipe instructions before cooking process began.
  • Replenished supplies such as charcoal, wood chips or gas when needed.
  • Marinated meat, poultry and seafood with spices and yogurt before cooking.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.

Education

Bachelor's in Bsc - catering science and hospitality

IHM RIG
Delhi, Delhi
03.2019

Skills

  • Curry
  • Tandoor
  • Grill
  • Baking
  • Indian curry preparations
  • Marinations for Indian tikkas and starters
  • Biriyani making
  • Kebab making
  • Innovation in plating
  • Communication skills
  • Restaurant experience
  • Food presentation
  • Kitchen management
  • Menu planning
  • Quality assurance
  • Customer engagement
  • Team collaboration
  • Problem solving
  • Knife skills
  • Pasta cooking
  • Bulk food preparation

Personal Information

  • Total Experience: 2
  • Industry: Hospitality & Tourism
  • Date of Birth: 12/04/97

Timeline

Commis Chef

LE MERIDIEN ( CJ GROUP)
07.2023 - Current

Commi 2

Paul
03.2023 - 06.2023

Customer Support Executive

IGT Solutions Private Limited
05.2022 - 08.2022

Fund Raiser

WWF-India
01.2022 - 04.2022

Chef Helper

AMBROSIA FOODS
07.2021 - 12.2021

Internship Trainee

ITDC (The Ashok) hotel.
06.2018 - 11.2018

Bachelor's in Bsc - catering science and hospitality

IHM RIG

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Gautam Sehgal