GAURAV CHAWLA
Bayonne,India
Summary
Performance-driven, generous and a passionate Chef with notable years of extensive culinary experience in restaurant operations, comprising valued performance in developing foodservice teams and operational procedures to achieve the highest standards in customer service for fast/casual dining venues. Comprehensive understanding of food quality control standards, and is more than able to abide by all legal requirements, food hygiene regulations and food safety laws. Well-versed with current food regulations, and culinary and nutrition principles. Determined person with a positive attitude towards profession, cherish challenges and surmount them with creativity, sincerity, dedication and hard work.
Overview
16
16
years of professional experience
Work History
Brand Executive Chef
Farzi Cafe
Bellevue, WA
02.2023 - Current
- Led culinary team to create innovative menu items reflecting regional flavors.
- Developed and implemented standard operating procedures to enhance kitchen efficiency.
- Managed food inventory and procurement processes, ensuring quality and cost-effectiveness.
- Trained and mentored junior chefs, fostering skill development and teamwork.
Corporate Executive Chef
FIRST FIDDLE RESTAURANTS PVT. LTD.
India
06.2019 - 12.2022
- Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas
- Monitoring on Preparations of the items as per traditional recipes and menus listed using the proportionate quantity of ingredients depending on the size of the item.
- Following food handling procedure and storage and ensure that all practices meet government and legal requirements
- Ensure consistent and smooth running of food production with clean and hygienic environment
- Perform other administrative tasks as communicated by superiors
- Research & Development of the new dishes in the Menu
- Travelling for research in every region of the country with the Team of Chefs.
Corporate Executive Chef
DOWNTOWN DINERS PVT LTD.
India
02.2018 - 05.2019
- Directly responsible for implementing and following the culinary standards and overseeing the culinary operations of the units and external delivery catering.
- Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
- Work towards exceeding customer’s expectation by encouraging and promoting high levels of service
Head Chef
FARZI CAFÉ, MASSIVE RESTAURANTS
India
01.2016 - 07.2017
- Plan new menus & implement the recipes.
- Setting and adhering to the standards for cleanliness and hygiene of the kitchens as per HACCP
- Travelling for research in every region of the country with the Team of Chefs.
- Maintaining the guest feedback report & always working to improve on the same
Sous Chef
FARZI CAFÉ, MASSIVE RESTAURANTS
India
06.2014 - 12.2015
- Plan new menus & implement the recipes.
- Setting and adhering to the standards for cleanliness and hygiene of the kitchens as per HACCP
- Travelling for research in every region of the country with the Team of Chefs.
- Maintaining the guest feedback report & always working to improve on the same
Operations Head – Food & Beverage (Restaurant opening Project)
DUDE FOOD
India
12.2013 - 03.2014
- Responsible for Menu Planning, engineering, Quality & Portion Control and Food & Beverage Cost Control.
- Maintain SOP’s and Good Hygiene Practices, Staff Rosters & Cleaning Schedule.
Sous Chef
DUSIT DEVARANA
India
09.2012 - 11.2013
- Assigning work responsibilities, preparing schedules and ensuring that all shifts are covered.
- Prepare menu items and oversees recipe adherence in every station.
- Conducting and coordinating on-the-job training for associates and ensuring all associates receive basic skills training to perform their jobs.
- To check the quality of raw and cooked food products to ensure that standards are met.
- Improving the service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Check employee scheduling to ensure smooth operations and reschedule rosters according to business demands.
Jr. Sous Chef
INDIA TOURISM DEVELOPMENT CORPORATION (I.T.D.C)
India
09.2011 - 08.2012
- Managing shifts in conformity of SOP (Standard operating procedures).
- Carrying out various off premises caterings at Prime Minister House, Hyderabad House and at the residence of various eminent dignitaries on regular basis.
- Assisting the Sous Chef/ Executive Chef in all kitchen operations and preparation.
- Directly working under the Food Safety Team Leader (FSTL) to ensure Food Safety.
- Preparing schedules of apprentices, industrial trainees & paid internships.
- Active participation in development of Hunar Se Rozgar training program under Ministry of Tourism.
- Constructing the made for you training modules depending on the requirements.
Chef Understudy
INDIA TOURISM DEVELOPMENT CORPORATION (I.T.D.C)
India
09.2010 - 08.2011
- Managing shifts in conformity of SOP (Standard operating procedures).
- Carrying out various off premises caterings at Prime Minister House, Hyderabad House and at the residence of various eminent dignitaries on regular basis.
- Assisting the Sous Chef/ Executive Chef in all kitchen operations and preparation.
- Directly working under the Food Safety Team Leader (FSTL) to ensure Food Safety.
- Preparing schedules of apprentices, industrial trainees & paid internships.
- Active participation in development of Hunar Se Rozgar training program under Ministry of Tourism.
- Constructing the made for you training modules depending on the requirements.
Kitchen Management Trainee
INDIA TOURISM DEVELOPMENT CORPORATION (I.T.D.C)
India
10.2009 - 09.2010
- Managing shifts in conformity of SOP (Standard operating procedures).
- Carrying out various off premises caterings at Prime Minister House, Hyderabad House and at the residence of various eminent dignitaries on regular basis.
- Assisting the Sous Chef/ Executive Chef in all kitchen operations and preparation.
- Directly working under the Food Safety Team Leader (FSTL) to ensure Food Safety.
- Preparing schedules of apprentices, industrial trainees & paid internships.
- Active participation in development of Hunar Se Rozgar training program under Ministry of Tourism.
- Constructing the made for you training modules depending on the requirements.
Education
GRADUATE IN HOTEL MANAGEMENT AND CATERING TECHNOLOGY - undefined
BanarsidasChandiwala Institute of Hotel Management and Catering Technology, IP University
India01.2009
Skills
- Executed food preparation processes to ensure timely service delivery
- Assisted in planning and preparing food for special occasions and events Supported team members in executing catering services for various gatherings Contributed to maintaining high standards of food presentation and quality
- Executed comprehensive equipment maintenance protocols to ensure optimal functionality
- Oversaw customer service operations to enhance client satisfaction and loyalty
- Oversaw staff operations to ensure optimal performance and productivity
- Executed seasonal menu planning to enhance culinary offerings and align with customer preferences
- Assisted in preparing cost estimates and budgets for projects Supported teams in tracking expenses and managing financial resources Contributed to budget reviews and adjustments as needed
- Streamlined workflow processes to enhance operational efficiency
- Developed innovative recipes to enhance culinary offerings
- Facilitated training and development initiatives to enhance employee skills and performance
- Directed team operations to enhance productivity and collaboration
Accomplishments
- World’s Youngest Chef TEDx SPEAKER demonstrating Molecular Gastronomy with Indian cuisine.
Timeline
Brand Executive Chef
Farzi Cafe
02.2023 - Current
Corporate Executive Chef
FIRST FIDDLE RESTAURANTS PVT. LTD.
06.2019 - 12.2022
Corporate Executive Chef
DOWNTOWN DINERS PVT LTD.
02.2018 - 05.2019
Head Chef
FARZI CAFÉ, MASSIVE RESTAURANTS
01.2016 - 07.2017
Sous Chef
FARZI CAFÉ, MASSIVE RESTAURANTS
06.2014 - 12.2015
Operations Head – Food & Beverage (Restaurant opening Project)
DUDE FOOD
12.2013 - 03.2014
Sous Chef
DUSIT DEVARANA
09.2012 - 11.2013
Jr. Sous Chef
INDIA TOURISM DEVELOPMENT CORPORATION (I.T.D.C)
09.2011 - 08.2012
Chef Understudy
INDIA TOURISM DEVELOPMENT CORPORATION (I.T.D.C)
09.2010 - 08.2011
Kitchen Management Trainee
INDIA TOURISM DEVELOPMENT CORPORATION (I.T.D.C)
10.2009 - 09.2010
GRADUATE IN HOTEL MANAGEMENT AND CATERING TECHNOLOGY - undefined
BanarsidasChandiwala Institute of Hotel Management and Catering Technology, IP University