Gaurav Garg

Executive Chef

Executive Chef with extensive experience in culinary management and kitchen operations. Known for creating innovative menus and leading high-performing teams to deliver exceptional dining experiences. Seeking to leverage skills in a dynamic kitchen environment.

[email protected] +91-9467650196 Muscat, Oman
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Languages
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Skills
Work Experience
FIFO Chef
Sodexo AustraliaPerth, Australia
Nov 2022 — Nov 2024
  • Delivered high-quality food production while maintaining strict hygiene and HACCP standards
  • Supported high-volume kitchen operations and breakfast service execution
  • Implemented food waste reduction systems supporting sustainability goals
  • Managed grilling, buffet setup, stock receiving, storage, and FIFO procedures
Executive Chef
Marasa Africa – Madhvani GroupUganda
Aug 2021 — Oct 2022
  • Led kitchen operations, catering services, and menu development for hospitality operations
  • Improved profitability through portion control, waste management, and inventory systems
  • Developed seasonal menus and strengthened vendor management processes
  • Implemented kitchen garden and waste-to-fertilizer initiatives
Commercial Culinary Trainer
Kantipur Tourism & Hotel Management CollegeNepal
May 2017 — Dec 2020
  • Conducted culinary training programs aligned with HACCP and international kitchen standards
  • Managed kitchen administration, inventory control, and food production systems
  • Contributed to innovative menu development and resource optimization
Associate Professor – Culinary
Amrapali Institute of Hotel ManagementIndia
Jan 2010 — Jan 2016
  • Delivered practical culinary instruction and curriculum development
  • Mentored students in HACCP standards, culinary techniques, and kitchen management
Chef de Partie
Hotel Crystal PalaceIndia
Dec 2005 — Jan 2010
  • Managed Indian kitchen operations, food cost control, and HACCP implementation
  • Supported menu planning and supervised kitchen staff
Demi Chef de Partie
Carnival Cruise LinesMiami, USA
Nov 2003 — Nov 2005
  • Worked across roast, sauce, fish, soup, and grill sections in cruise operations
  • Maintained U.S.P.H. and HACCP food safety standards
Skills
Hands On CookingMenu ManagementHACCP and Food Safety AuditingTeam MotivatorEthical ProfessionalInternational CuisinesWaste ManagementIndenting and Store ManagementManpower Hiring and TrainingTechnology and Software literatePlating and PresentationProfessional Guest InteractionKitchen Management
Education
Masters in Tourism Management
IGNOU
Diploma in Hotel Management and Catering Technology
Institute of Hotel Management and Catering Technology and Applied Sciences, Hyderabad
Certificate of HACCP Level 4 Auditor
Institute of Good Manufacturing Practices India (IGMPI)
References
Chef Pasindu Hettihewa
Head Chef · Sodexo Australia
Former Manager
[email protected] · +61 430472008
Steve Ashton
Village Manager · Sodexo Australia
Former Manager
[email protected]
Chef Ram K
Chairman and Managing Director · Kantipur Tourism and Hotel Management College, Pokhara, Nepal
Former Manager
[email protected] · +977-61-540884
Mike Sanders
Director · Marasa Africa
Former Manager
[email protected] · +256-312-260260
Languages
Hindi
Native
English
Fluent
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