Saurabh Gairola is a chef specialized in Indian and continental fine dining cuisine with over six years of professional cooking experience. He has worked as a sous-chef, chef de partie, and Indian cuisine chef at various restaurants and hotels in India, Finland, and Luxembourg. Gairola has a master's degree in entrepreneurship and innovation from the University of Luxembourg and a bachelor's degree in hospitality administration from the Institute of Hotel Management in Mumbai, India.

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