Kailash Chandra Gayri
Baker & Pastry Chef
Udaipur
Overview
9
9
years of professional experience
1
1
year of post-secondary education
2
2
Languages
Work History
Demi Chef De Partie
Radisson blu hotel & spa
Udaipur
11.2021 - Current
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
Commis Chef
The Ananta Udaipur Resort & Spa
Udaipur
11.2018 - 06.2021
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Commis Chef
Radisson Blu Hotel & Spa
Udaipur
05.2015 - 11.2018
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Rotated through all prep stations to learn different techniques.
Commis Chef
The Chunda Palace
Udaipur
05.2014 - 05.2015
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Rotated through all prep stations to learn different techniques.
Industrial Trainee
The Taj Lake Palace
Udaipur
06.2013 - 12.2013
Education
Diploma in Food Productions - Food Preparation
National Council For Hotel Management
Udaipur 07.2012 - 05.2013
Skills
Pastry prepartion
undefinedReferance
Sumeet Seti
Pastry chef
Contact +917507782845
Sunil Jajoriya
Executive chef
Contact +919461407992
Timeline
Demi Chef De Partie
Radisson blu hotel & spa
11.2021 - Current
Commis Chef
The Ananta Udaipur Resort & Spa
11.2018 - 06.2021
Commis Chef
Radisson Blu Hotel & Spa
05.2015 - 11.2018
Commis Chef
The Chunda Palace
05.2014 - 05.2015
Industrial Trainee
The Taj Lake Palace
06.2013 - 12.2013
Diploma in Food Productions - Food Preparation
National Council For Hotel Management
07.2012 - 05.2013
Similar Profiles
Laura OatesLaura Oates
Leisure Centre Attendant at The Radisson Blu Hotel & SpaLeisure Centre Attendant at The Radisson Blu Hotel & Spa
Presley Chisom EzePresley Chisom Eze
Conference and Banqueting Assistant at Radisson Blu Hotel & SpaConference and Banqueting Assistant at Radisson Blu Hotel & Spa
Avinash GuptaAvinash Gupta
Assistant Manager -(F&B Service) at Aria resort and SpaAssistant Manager -(F&B Service) at Aria resort and Spa
Vikas GargVikas Garg
Manager at Udaipur Cement Works Ltd.Manager at Udaipur Cement Works Ltd.
UMANG PANIYAUMANG PANIYA
Graduate Engineer Trainee at Wonder Cement LimitedGraduate Engineer Trainee at Wonder Cement Limited