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
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