Gaurav Kandpal

Supervised operations as chef de partie at Spice Restaurant, managing an average of 250 covers.

• Oversaw Just Grill, a fine dining establishment with 68 covers.
• Open a modern Indian restaurant, Raga Route; all menu planning and costing were done by me with my CDC. I was there for almost a year.
• Trained chefs on HACCP standards and food cost management.
• Conducted daily hygiene audits to uphold compliance and high standards.
• Focused on revenue, guest satisfaction, brand standards, profitability, and associate relations.
• Coordinated with kitchen staff to ensure efficient food preparation.
• Managed inventory and ordered supplies to support kitchen operations.
• Prepared and presented high-quality dishes, enhancing customer satisfaction.

• Led a team of 6 chefs in specialized underwater fine dining restaurant with a la carte and seafood menus.
• Managed ingredients list and ordered adequate quantities and quality for menu items.
• Collaborated with demi and line staff during gala nights to maintain service standards.
• Coordinated mise en place preparation and ensured seamless teamwork throughout service.

• Executed tasks in hot and cold kitchen sections as assigned.
• Inspected pizza dough and sauce for quality standards.
• Assisted with daily mise en place for Italian cuisine preparation.
• Maintained hygiene records and ensured compliance with health standards.
• Coordinated with team members to resolve operational challenges as per sous chef directives.
• Demonstrated comprehensive knowledge of menu items, production methods, recipes, and presentation standards.
• Conducted periodic inventory checks and monitored adherence to standard operating procedures.

• Assisted CDP in preparing mise en place for a la carte menu.
• Maintained readiness of all mise en place according to requirements.
• Arranged dry store chiller and ensured cleanliness of all stations.
• Coordinated with team while following Chef's instructions.
• Upheld kitchen hygiene standards in compliance with hotel policies.

• 1. Assisting the team with daily operations.
• 2. Daily mise en place.