Gaurav Sati
United Kingdom
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Chef
lsl capital
United Kingdom
02.2023 - Current
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Utilized various software and tools to streamline processes and optimize performance.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked effectively in team environments to make the workplace more productive.
- Maintained updated knowledge through continuing education and advanced training.
- Recognized by management for providing exceptional customer service.
- Documented test results according to company policies and procedures for traceability purposes.
Sous Chef
Hyatt Regency, pune
Maharashtra INDIA
01.2022 - 11.2022
- Created weekly schedules for employees based on projected business volume.
- Planned menus, ordered supplies and managed kitchen staff.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
Chef De Partie
Ritz cartoon Doha
Doha
06.2018 - 10.2021
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Organized the daily mise en place in order to prepare meals efficiently.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
Chef De Partie
Bin Yousef Group
Doha
03.2016 - 03.2018
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Trained kitchen workers on culinary techniques.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Demi Chef De Partie
The Leela Palace
New Delhi
01.2014 - 02.2016
- Ensured that all equipment was functioning properly before each shift began.
- Ensured quality control of dishes before they were served to guests.
- Inspected equipment regularly for proper operation and safety compliance.
- Assisted Head Chef with daily food preparation and service in the kitchen.
Commis Chef
Hyderabad Marriott Hotel and convention centre
Hyderabad India
01.2013 - 01.2014
- Kept up with current culinary trends by attending workshops or seminars as requested by head chef.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Monitored stock levels of ingredients and kitchen supplies.
Commis Chef
ITC Kakatiya, a Luxury Collection Hotel, Hyderabad
Hyderabd
05.2011 - 01.2013
- Followed proper plate presentation techniques when serving dishes.
- Maintained a clean working area at all times in compliance with health codes.
- Purchased ingredients from local farms to benefit environment and reduce costs.
Commis Chef
The Yellow Chilli
Hyderabd
05.2010 - 05.2011
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Controlled usage of all products to reduce wastefulness.
Education
Associate of Arts - English, Public Finance, Cultural & Economic
Sun Rise University
Rajasthan05-2014
Programme in Hospitality Managment - Culinary Arts
AFCI Institute of Management
Rishikesh03-2009
Skills
- Resource Management
- Equipment Maintenance
- Vendor Relations
- Business Management
- Dish preparation
- Food and beverage pairing
- Menu development
Languages
Hindi
First Language
english
Proficient (C2)
C2
Websites
Certification
- First Aid , Chemical Safety
- Learning and Coaching Department
Accomplishments
- Hystar Platinum {people make a difference}
- Employe of the month
Affiliations
- Certificate of Participation , Love to make people happy!
- Sports participation
References
References available upon request.
Timeline
Chef
lsl capital
02.2023 - Current
Sous Chef
Hyatt Regency, pune
01.2022 - 11.2022
Chef De Partie
Ritz cartoon Doha
06.2018 - 10.2021
Chef De Partie
Bin Yousef Group
03.2016 - 03.2018
Demi Chef De Partie
The Leela Palace
01.2014 - 02.2016
Commis Chef
Hyderabad Marriott Hotel and convention centre
01.2013 - 01.2014
Commis Chef
ITC Kakatiya, a Luxury Collection Hotel, Hyderabad
05.2011 - 01.2013
Commis Chef
The Yellow Chilli
05.2010 - 05.2011
Associate of Arts - English, Public Finance, Cultural & Economic
Sun Rise University
Programme in Hospitality Managment - Culinary Arts
AFCI Institute of Management
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