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Professional Chef with 13 years of extensive experience in French Cuisine, British Cuisine, Indian Cuisine as well as Confectionery. Capable of managing dining service of up to 100 tables while managing and motivating staff to perform to best of abilities across every service. Consistently create new recipes and menus. Implementing effective ideas to control food cost.
Etihad Airways - Abu Dhabi, United Arab EmiratesF&B kitchenJanuary 2018 - Now
Creating bespoke menu and deliver best product for high end demanding first class guest. Responsible for special requests, food quality as well as catering issues onboard. Contributing to Chef programs run by Etihad Airways in collaboration with Fairmont Hotel. Regular involvement in day to day operation of award winning Frankie’s Italian restaurant and Marco pier white’s stake house in Fairmount hotel Abu Dhabi.
International Hospitality Partners - New Delhi, IndiaF&B kitchenJanuary 2013 - August 2014
Operates turnkey projects for hotels and restaurants. Advising restaurants/ Promoters on desirable food menu with efficient costing. Advising clients on new products based on market research and demand of products in particular location. Undertaking and Development of new staff. Overlooking and managing all hygiene standards in the kitchen. Training to chefs on “How to monitor and comply with recipes specification as well as food costing”.
Pewter room & Blue blazer - Chandigarh, IndiaF&B kitchenDecember 2011 - December 2012
Managed a team of 32 members from pre- opening. Overlooked and managed hygiene standards of entire outlets. Achieved HACCP and ISO2200 standards for the organization. Designed Menu and Standardized recipes. Responsible for keeping Check on raw as well as finished products.
Chef de partie
Gordon Ramsay Group - London, United KingdomF&B kitchenAugust 2010 - September 2010
Supervising the allotted section of restaurant kitchen by delivering an outstanding quality of food as well as service by taking a guest focused attitude. Ensuring all the quality and quantity standards of food preparation and presentation.
Demi chef de partie
Gleneagles Hotel & Resort - Auchterarder, United KingdomF&B kitchenAugust 2007 - July 2010
Overall responsible for the allotted section of restaurant kitchen like - Fish, Grill, Larder, Sauce, Garnish, Pastry, Private Dining and Banquets kitchen, by delivering outstanding quality of service.
Commis Chef - 1
Hilton Edinburgh Grosvenor Hotel - Edinburgh, United KingdomBakery/PastryOctober 2005 - July 2007
Worked in Pastry and Larder sections, fully responsible for close attention to all the details of food service and hygiene.
Diploma in Food Production Management
Institute of Advanced Management - Kolkata, IndiaJuly 2003 - April 2005
Bachelor in International Hospital Management
Queen Margaret University - Hospitality and Tourism Management - Musselburgh, United KingdomJuly 2003 - September 2006
- Business Sense
- Decision making
- Eye for Details
- Food Photography
- Food Safety
- Food styling
- Good team player
- Willingness to Learn
- Willingness to practice