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    Gaurav Kumar Chauhan-1

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    Gaurav Chauhan
    Gaurav Kumar Chauhan has over 14 years of experience as an executive chef, managing kitchen staff of up to 55 people. He is currently the executive chef at Chokhi Dhani - The Ethnic 5-star Deluxe Resort in Dubai, where he is responsible for menu design, food quality, and staff management. Prior to this role, he held executive chef positions at several hotels in India, including the Sheraton Grand Palace Indore and Four Points by Sheraton in Srinagar.

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    Gaurav Kumar Chauhan-1

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    Gaurav Chauhan
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    Gaurav Kumar Chauhan has over 14 years of experience as an executive chef, managing kitchen staff of up to 55 people. He is currently the executive chef at Chokhi Dhani - The Ethnic 5-star Deluxe Resort in Dubai, where he is responsible for menu design, food quality, and staff management. Prior to this role, he held executive chef positions at several hotels in India, including the Sheraton Grand Palace Indore and Four Points by Sheraton in Srinagar.

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    Gaurav Kumar Chauhan has over 14 years of experience as an executive chef, managing kitchen staff of up to 55 people. He is currently the executive chef at Chokhi Dhani - The Ethnic 5-star Deluxe Resort in Dubai, where he is responsible for menu design, food quality, and staff management. Prior to this role, he held executive chef positions at several hotels in India, including the Sheraton Grand Palace Indore and Four Points by Sheraton in Srinagar.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    34 views3 pages

    Gaurav Kumar Chauhan-1

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    Gaurav Chauhan
    Gaurav Kumar Chauhan has over 14 years of experience as an executive chef, managing kitchen staff of up to 55 people. He is currently the executive chef at Chokhi Dhani - The Ethnic 5-star Deluxe Resort in Dubai, where he is responsible for menu design, food quality, and staff management. Prior to this role, he held executive chef positions at several hotels in India, including the Sheraton Grand Palace Indore and Four Points by Sheraton in Srinagar.

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    of 3

    GAURAV KUMAR

    CHAUHAN
    EXECUTIVE CHEF

    Professional Profile
    Talented and experienced Executive Chef with more than 14 years of
    working experience in hotel and hospitality. Trained and studied in
    preparing and supervising the preparation of foods of all types.
    Contact Adept at managing all food-related personnel and activity in the
    hospitality field in the best ways to cook design and present
    +971 52 260 9573 foodstuff.
    +91 600 5620 979

    Gauravchauhan2298@gmail.com Work Experience


    Chokhi Dhani - The Ethnic five
    star Deluxe Resort, Dubai Executive Chef | October '22 - Present
    Chokhi Dhani - The Ethnic 5-star Deluxe Resort | Dubai - UAE
    Gaurav Kumar Chauhan
    Managed a high volume kitchen of 55 staff members for a hotel and
    Gaurav Kumar Chauhan restaurant with annual sales of $20M, keeping food costs to 24% & labor
    budget for 3restaurants. Created all recipes and menus.
    Key Job Responsibilities:
    Design menus that enhance customers’ culinary experience while
    Education keeping up high quality.
    Submit cost proposals for menu items and provide feedback
    Bachelor of Science in regarding the food quality of large bulk purchases.
    Hospitality Catering
    Ensure that all food preparation is in accordance with regulatory
    Management | 2009 - 2011
    guidelines.
    Affiliate to Punjab Technical
    University Design standardized food presentation guidelines for each dish.
    Monitor inventory levels of commonly used items.
    Look for ways to reduce spoilage of infrequently used items.
    Key Skills Hire, train & mange staff about proper kitchen sanitization methods.

    Indian Head Chef | October '21 - October '22


    Kitchen/F&B Operations
    Sheraton Grand Palace Indore, Madhya Pradesh - Marriott
    Hospitality Management
    International
    Customer Servicing
    Key Job Responsibilities:
    Safety & Sanitation
    Controlled and directed the food preparation process.
    Kitchen/Menu Design & Layout
    Approved and polished dishes before they reach the customer.
    Training & Development Managing and working closely with other Chefs of all levels.
    People Management Creating menu items, recipes and developing dishes ensuring variety
    Food Budgeting & Cost Controls and quality.
    Quality Management Determining food inventory needs, stocking and ordering.
    SOPs & Policy Formulation Being responsible for health and safety
    Achievements Work Experience Cont...

    150 guest 05 course pre-plated Executive Chef | Jan '21 - Sept '21
    Modem Indian Cuisine menu for
    Everything Expat event on 2nd Key's, Namaste Dwaar Collection by BLUSALZ Hospitality - Pre
    january2022. Opening
    100 guest 02 course pre-pated Kebab Key Job Responsibilities:
    and Biryani fusion menus for Infosys
    Plan and direct food preparation and culinary activities.
    Company Organization event 31st
    January 2022. Modify menus or create new ones that meet quality standards.
    50 guests 05 course pre-plated Estimate food requirements and food/labor costs.
    valentine menu for newly married Supervise kitchen staff's activities.
    couples. Event on 14th February 2022
    Arrange for equipment purchases and repairs.
    250 guests 05 course pre-plated
    Recruit and manage kitchen staff.
    Indian menu for Jayesh Balani (Babu
    Supari )event in l8th March 2022
    Executive Head Chef | November '18 - November '20
    80 guests 05 Master Chef 5course
    menu for Owners Event on th21st May Four Points by Sheraton in Srinagar - Marriott International
    2022
    Key Job Responsibilities:
    Controlling and directing the food preparation process.
    Show Case Event Approving and polishing dishes before they reach the customer.
    Achievements Managing and working closely with other Chefs of all levels.
    Creating menu items, recipes and developing dishes ensuring variety
    and quality.
    Conrad culinary challenge event for
    200 guests on 17th Oct 2017 Sous Chef - Banquet | August '17 - November '18
    BMW car launch at Conrad on 21st
    December 2017.
    in Conrad Hilton, Pune - India

    Times food award on 16th January


    Key Job Responsibilities:
    2018. Participate in the development and implementation of business
    Mercedes car showcase event for strategies for the catering area that are aligned with the hotel’s
    200 guests at Conrad on 25th April
    overall mission, vision, values and strategies.
    2018.
    Implement strategies for the kitchen that support achievement of the
    Multiple Mercedes Benz show case
    events at Conrad catering department’s goals.

    Miss India event from 9th to 13th May Monitor status regularly and adjust strategies as appropriate.
    2018.
    Chef De Partie | March '15 - May '17
    Famine event for 250 guests on 25th
    July 2018 JW Marriott Mumbai International
    Key Job Responsibilities:
    Special Expertise Prepared, cooked and presented high quality dishes within the
    specialty section.
    Assisted the Head Chef and Sous Chef in creating menu items,
    Multi-Outlet Operations
    recipes and developing dishes and Preparing meat & fish.
    High Volume Profit Enhancement
    Budgeting Assisting with the management of health and safety.
    P&L Management Team Building and
    Demi Chef De Partie | May '14 - March '15
    Training Cost Effective

    Menu Development Inventory Four Points By Sheraton Pune- Marriott International

    Purchasing Fine Dining Key Job Responsibilities:

    AlaCarte Banquet
    Preparation and cooking of food.
    Assisting in all areas of the kitchen for breakfast, lunch and dinner.
    Ensuring the kitchen areas are clean and tidy.
    Outside Catering Food Art & Creativity
    Work Experience Cont...
    Price Structuring & Cost Containment

    Product Development
    Commis Chef | February '13 - May '14
    Safety and Sanitation Systems SOP

    Monthly Outlet and Food Promotions.


    Radisson Blue, Ahmedabad - India
    Key Job Responsibilities:
    Performed cooking, cleaning, delivery, and other support duties as
    Certifications instructed by the chef de partie.
    Ensure that a kitchen's operations run smoothly.
    HACCP level 1 and level
    Commi II | January '12 - January '14
    Pre-Opening Conversion Property
    Hotel Fern Residency, Chandigarh - India
    Manager of the Month Manager of the
    Year Key Job Responsibilities:
    To prepare, cook and serve food delegated as your responsibility.

    Personal Details Ensured that the highest possible quality is maintained and that
    agreed standards for food preparation and presentation are met at
    all times under guidance from a senior chef.
    Date of Birth : October 13, 1986 To monitor stock movement and be responsible for ordering on your
    Marital Status : Married section.
    Nationality : Indian
    Commis I | May '06 - September '08
    Passport No : 06502428
    Tivoli Garden Resort, New Delhi - India
    Pan Card Number : CEBPK7709D
    Key Job Responsibilities:
    Adhar Card Number : 733534528821
    Cleans, cuts and prepares all fruits, vegetables, herbs, and salad
    Know Language : English, Hindi and
    Punjabi items.
    Cooks foods such as bacon, potatoes, eggs, vegetables, fruits, and
    pasta.
    Prepares dishes such as sandwiches, salads & vegetables.
    Serves food according to correct taste, temperature and visual
    appeal.

    References

    Chef Sushant Kote Chef Gyanesh Dass


    Executive Chef Courtyard by Marriott, Executive Chef, The ZINC Hotel,
    Nashik Whitefield, Bengaluru
    Phone: +9197025-80868 Phone: +91-8449924129
    +9182089-98071 Email: Gyaneshdass@yahoo.co.in
    Email: kote.sushant@gmail.com

    Chef Prasen Gavali


    Executive Sous Chef, Radisson Blu
    Nasik
    Phone: +919273953540
    Email: Praseng33@gmail.com

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