Ved Gautam
Chef
New Delhi,Delhi
Summary
Professional Chef with sound knowledge of food preparation with solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities. Well-versed in overseeing construction, quality and deliverance of each plate.
Overview
4
4
Certifications
3
3
years of post-secondary education
6
6
years of professional experience
Work History
Executive Chef & Founder
Kitchen Kemistry Pvt Ltd
New Delhi, Delhi
08.2018 - 04.2021
- Designed & Executed the Kitchen Layout , the menu & the complete vision at The Culinary lab, a boutique catering company by KKPL.
- Complete setup for sub-brands for delivery & takeaway(Sprout'd & Deli 16) for KKPL.
- Established & ran a satellite Kitchen in Chattarpur for serving 3 meals a day at a B&B.
- Managed B2B supplies & Kitchen operations for Pop-ups and events.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
Commis Chef
Hunger Inc. Hospitality, Pvt Ltd, Mumbai
Mumbai, Maharashtra
03.2017 - 06.2018
- Commis Worked at The Bombay Canteen till September and moved to O'Pedro as a part of the Pre-opening team.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Cross-trained in all sections of both Kitchens
Hotel Management Trainee
Avant Garde Hospitality Pvt. Ltd, Bangalore H.O.M.T. Cross
Bangalore, Karnataka
08.2015 - 02.2017
- Training in all sections kitchens of the two restaurants: Fava – Mediterranean & Caperberry – Modern European.
- Assist in menu planning (for the restaurants and outdoor events) in consultation with the Head Chef.
- Assist in purchasing supplies and taking inventory.
- Handled guest complaints and queries.
- Participated in opening and closing procedures by prepping inventory sheets, balancing inventory to cash and closing out point-of-sale systems.
Kitchen Industrial Trainee
Vivanta By Taj
Bangalore, Karnataka
12.2014 - 03.2015
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Maintained excellent attendance record, consistently arriving to work on time.
- Worked in different kitchen & banquets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Kitchen Industrial Trainee
The Imperial
Delhi, Delhi
12.2013 - 04.2014
Education
Advance Diploma - Culinary Arts
International Institute of Culinary Arts
Haus Khas, Delhi 07.2013 - 06.2015
High School Diploma -
Central Board of Secondary Education
New Delhi 04.1997 - 06.1998
Skills
European Cuisine
World cuisine knowledge
Progressive Indian & Indian Cuisine
Maintaining stock levels
Menu Designing & Execution
Costing and Menu planning
Quality control knowledge
Knowledge of latest Cooking trends
Critical Thinker
Customer Service
Certification
Cuisines European Cuisine
Additional Information
- Troubleshooting, problem-solving and decision making.
- Well Organized, creative and work well under time constraints
- And pressure.
- Able to understand and follow instructions.
- Good Listener and Inquisitive by nature.
- People Management & Team leader
References
Available on Request
Timeline
Executive Chef & Founder
Kitchen Kemistry Pvt Ltd
08.2018 - 04.2021
Commis Chef
Hunger Inc. Hospitality, Pvt Ltd, Mumbai
03.2017 - 06.2018
Hotel Management Trainee
Avant Garde Hospitality Pvt. Ltd, Bangalore H.O.M.T. Cross
08.2015 - 02.2017
Kitchen Industrial Trainee
Vivanta By Taj
12.2014 - 03.2015
Kitchen Industrial Trainee
The Imperial
12.2013 - 04.2014
Advance Diploma - Culinary Arts
International Institute of Culinary Arts
07.2013 - 06.2015
High School Diploma -
Central Board of Secondary Education
04.1997 - 06.1998