Chef Gairo Cv
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  • 1. SAURABH GAIROLA 2 Rue Astrid, L-1143, Luxembourg +352 621516543 email: chef.gairo@gmail.com website: http://www.culinaryinnovation.info/ CHEF Specialized in Indian & Continental Fine-Dining Cuisine Dynamic, Results-Oriented, and Team-Spirited Overview More than six years of professional cooking and kitchen management experience Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement Areas of Expertise  Sous-Chef and QSR(Quick Serving Restaurant) experience with Retail sector  Chef de Partie experience at 5 star hotels  Kitchen Management Training at Taj Group of Hotels (Chain of 5 star luxury hotels resorts and palaces)  Successful catering experience (1,200+ people), opening and operating a la carte restaurant, food courts and food counters  In dept knowledge of HACCP and received hygiene certification from Finland food safety authority Professional 2007-2008 Experience Stockmann Retail and Fine foods Oy, Finland Indian Cuisine Chef  Creating Indian and Oriental menus for European clients  Standardizing the dishes and teaching new recipes to the kitchen staff  Creating innovative dishes to market ready to eat Indian food Pan India Food Solutions(Future group Retail), India 2006-2007 Sous-Chef  In charge of the opening new food courts for the company  Opened four (500+ covers) food courts serving 5 International cuisines and 3 regional cuisines  Hire, train and direct 4 food court chefs managing 15+ staff each  Plan menu, assure quality control and minimise waste  Driving Zero-Wastage policy by tracking food cost on daily basis and developing tools to measure it
  • 2. Hotel InterContinental Nehru Place , India 5*/5* 2005-2006 Chef de Partie  Supervised 7 cooks  Preparing and dishing out food in the ala carte restaurant  Laying the breakfast, lunch and dinner buffet as per the set InterContinental standards.  Introduced Live counters like Sushi , salad, grill, pasta and introduced new buffet set ups for up selling Taj Group of Hotels and Palaces , India 5*/5* 2003-2005 Kitchen Management Training  Specialised in continental fine dining cuisine and Indian cuisine  Indenting and ordering raw material for the restaurant  Maintaining HACCP standards in the kitchen  Documenting the Standard Operating Procedures of the kitchen including standard recipes, standard shift operating procedures Education Master in Entrepreneurship and Innovation, University of Luxembourg, 2009 & Qualifications Bachelor in Hospitality and Hotel administration, Institute of Hotel Management Mumbai India, 2003 (Degree approved by Luxembourg Education ministry)  Certificate in Ayurvedic cooking. The traditional healing food concept from India  Published a book on ‘Culinary Innovation: Strategy for sustainability in Hospitality Industry’ recommended by Michelin star Chef Lea Linster  Guest Indian Cook Appearance at MTV3, Finland national television  Consultancy for Unilever Ltd for developing Innovative Recipes  Winner Star Chef competition at Hotel InterContinental (5 star)  Appreciation Letters by Taj group of hotels for 100% attendance during training and positive guest comments on two occasions  Scholarships for standing first with highest grades in Bachelor degree and being the most dedicated student  Director’s worthy award for standing All India second in subject of ‘Principles of Management’ in college  Gold Medallist at Nestle young star chef competition  International Duke of Edinburgh award for overall performance in studies, sports and extracurricular activities in school References & Supporting Documentation Furnished Upon Request