Saurabh Tyagi

Saurabh Tyagi

Inflight Chef at Etihad Airways
Lives in Abu Dhabi, United Arab Emirates
over 6 months ago

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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.


  • Inflight Chef

    Etihad Airways - Abu Dhabi, United Arab Emirates

    F&B kitchen
    January 2018 - Now · 1 year and 1 month

    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.

  • Hospitality Consultant

    International Hospitality Partners - New Delhi, India

    F&B kitchen
    January 2013 - August 2014 · 1 year and 8 months

    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”.

  • Sous Chef

    Pewter room & Blue blazer - Chandigarh, India

    F&B kitchen
    December 2011 - December 2012 · 1 year and 1 month

    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 Kingdom

    F&B kitchen
    August 2010 - September 2010 · 2 months

    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 Kingdom

    F&B kitchen
    August 2007 - July 2010 · 2 years and 12 months

    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 Kingdom

    October 2005 - July 2007 · 1 year and 10 months

    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, India

    July 2003 - April 2005

  • Bachelor in International Hospital Management

    Queen Margaret University - Hospitality and Tourism Management - Musselburgh, United Kingdom

    July 2003 - September 2006


  • Hindi
    Professional working
  • English
    Professional working


  • Business Sense
  • Creativity
  • Decision making
  • Eye for Details
  • Firefighting
  • Food Photography
  • Food Safety
  • Food styling
  • Good team player
  • Multiskills
  • Multi-tasks
  • Willingness to Learn
  • Willingness to practice
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