GAURAV CHANCHAL
Summary
Ambitious and promising commis chef with culinary education and prestigious intern and entry-level work experience. Trained in multiple restaurants & hotels and preparations and extremely knowledgeable of basic and advanced cooking techniques. Able to prioritize safety in the kitchen while upholding high standards for meal and ingredient preparation. Takes direction well and can work under extreme pressure while maintaining a positive attitude. Passionate about pursuing a career in the culinary industry.
Overview
4
4
years of professional experience
Work History
Commis Chef
Radisson Resort And Spa
12.2023 - Current
- Work in all areas of the hotel like ( Hot Kitchen, Pantry, Continental) under the supervision of the executive chef.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Prepped daily menu items to quickly deliver upon request.
2nd Commis Chef
The Park Hotel
05.2023 - 11.2023
- Preparing of cold food items like (salads, sandwich).
- Assisted with prep work before the hotel opened, improving 25% of productivity.
- Coordinated with team members to prepare orders on time.
- Helped to prepare the kitchen for nightly service
- Cleaned and organized 5 kitchen stations and kept them in an enjoyable and orderly place to work
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Gained valuable knowledge of how kitchens are run and what competencies a chef needs to have to thrive in a kitchen environment.
2nd Commis Chef
Xtra Class Cafe
09.2021 - 11.2022
- Maintained high levels of quality and safety within a busy and often high-pressure environment
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Collaborated with staff members to create meals for large banquets.
3rd Commis Chef
Park Plaza
10.2019 - 03.2020
- Enhanced kitchen efficiency by assisting in food preparation and maintaining a clean workspace.
- Supported the culinary team in creating innovative dishes for hotel guests, resulting in positive feedback.
- Ensured high-quality meal presentation by carefully plating dishes according to chef guidelines.
- Collaborated with fellow chefs to develop seasonal menu offerings, keeping restaurant offerings fresh and appealing.
Education
Diploma -
Hotel Management Diploma
12.2019
B. Com - Management
Rohilkhand University
2021
Intermediate -
Intermediate
2018
High School -
High School
2015
Skills
- Catering
- Menu planning
- Stock rotation
- Food plating and presentation
- Kitchen equipment operation
- Attention to detail
- Time management
- Customer service and teamwork
Timeline
Commis Chef
Radisson Resort And Spa
12.2023 - Current
2nd Commis Chef
The Park Hotel
05.2023 - 11.2023
2nd Commis Chef
Xtra Class Cafe
09.2021 - 11.2022
3rd Commis Chef
Park Plaza
10.2019 - 03.2020
Diploma -
Hotel Management Diploma
B. Com - Management
Rohilkhand University
Intermediate -
Intermediate
High School -
High School
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