Gorav Dubey
Chef De Partie - North Indian
64/35A/4D/4A, Sainik Puram, Madhu Nagar, Agra, UP- India
Summary
Professional Chef with 13 years of on job experience in cookery, mainly North Indian at multiple levels. Adept in handling the busy
operations of central kitchen, leading a team of 20 chefs & training the new chefs while delivering the food for 18 outlets in the city like
Telangana & Andhra Pradesh India & currently working in Hyderabad. Can execute the financial aspects of the kitchen department like,
inventory, cost & wastage control while maintaining the authenticity & standard of the product recipe.
Overview
13
13
years of professional experience
Work History
Chef De Partie : North Indian Cuisine
Barbeque Nation Hospitality Ltd
04.2021 - Current
- Supported head chef in menu creation for North Indian section, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Implemented food cost and waste reduction initiatives to save money.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
Demi Chef De Partie : North Indian Cuisine
Barbeque Nation Hospitality Ltd
10.2018 - 03.2021
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Assisted with menu development and planning.
- Developed close relationships with suppliers to source best ingredients.
Commis Chef
Barbeque Nation Hospitality Ltd
04.2015 - 09.2018
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Enhanced kitchen efficiency by streamlining prep work routines for all daily specials.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Range Chef
Barbeque Nation Hospitality Ltd
04.2012 - 03.2015
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained well-organized mise en place to keep work consistent.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Job on Traning
Barbeque Nation Hospitality Ltd
11.2011 - 03.2012
- Upheld strict confidentiality standards when discussing sensitive information regarding specific individuals or organizations within the context of inspections conducted.
- Increased overall training effectiveness by working closely with curriculum developers to incorporate best practices into program design.
- Improved trainee performance with regular evaluations and constructive criticism.
- Reviewed trainee progress reports, recommending additional support or resources as needed.
- Participated in continuous learning opportunities such as industry conferences or workshops to stay up-to-date on latest culinary trends.
- Cleaned kitchen counters, refrigerators, and freezers.
- Kept kitchen clean and organized by performing daily tasks.
Education
Diploma in Hotel Management -
Punjab Technical University
Jalandhar 04.2001 -
High School Diploma -
S G R I C Kurra Chittarpur Agra
Agra 04.2001 -
Skills
Kitchen organization
Menu planning
Portion standards
Plating and presentation
Recipe creation
Team management
Menu development
Nutrition principles
Supervising food prep
Team leadership
Vendor relationship management
Mentoring and coaching
References
Mr. Naresh Jain
Senior HR Manager
Barbeque Nation Hospitality Ltd.
Email: naresh.jain@barbequenation.com
Mobile: +91 8826691139
Mr. N.D. Sharma
Corporate Chef
Barbeque Nation Hospitality Ltd.
Email: nd.sharma@barbequenation.com
Mobile: +91 9910021628
Timeline
Chef De Partie : North Indian Cuisine
Barbeque Nation Hospitality Ltd
04.2021 - Current
Demi Chef De Partie : North Indian Cuisine
Barbeque Nation Hospitality Ltd
10.2018 - 03.2021
Commis Chef
Barbeque Nation Hospitality Ltd
04.2015 - 09.2018
Range Chef
Barbeque Nation Hospitality Ltd
04.2012 - 03.2015
Job on Traning
Barbeque Nation Hospitality Ltd
11.2011 - 03.2012
Diploma in Hotel Management -
Punjab Technical University
04.2001 -
High School Diploma -
S G R I C Kurra Chittarpur Agra
04.2001 -
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