Rohan Gauba
Toronto,Ontario
Summary
Culinary professional with expertise in upscale kitchens and luxury hospitality. Proficient in multiple stations including garde manger, desserts, and raw bar. Known for precision, creativity, and effective performance under pressure, contributing to high-quality service and team success.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Line Cook
Blue Bovine Steakhouse + Sushibar
Toronto, ON
02.2024 - 12.2024
- Executed meticulous preparation of salads and plated desserts for 200–300 guests nightly.
- Floated between garde manger, desserts, and the raw bar; often managed up to three stations solo during service.
- Executed mise en place independently and supported prep and service for large-scale events of up to 700 guests.
- Maintained exceptional plating quality for VIP and celebrity clientele in fast-paced environments.
Intern
Radisson Blu Hotel Paschim Vihar
New Delhi, Delhi
07.2022 - 12.2022
- Maintained organized mise en place to ensure consistent workflow.
- Prepared traditional Indian dishes using diverse spices, rubs, and marinades.
- Produced identical dishes multiple times daily with meticulous attention to detail and quality.
- Prepared various baked goods using commercial kitchen equipment and ingredients.
Education
Culinary Management Diploma -
Humber College
Toronto, ON02-2025
High School Diploma -
Prudene School
Ashok Vihar, New Delhi, 110054Skills
- Knife skills
- Food preparation and presentation
- Time and workload management
- Inventory control
- Cleaning and organization
- Order accuracy
Certification
Food Safety Certification
Languages
English
Professional
Hindi
Professional
French
Elementary
Punjabi
Limited
References
References available upon request.
Timeline
Line Cook
Blue Bovine Steakhouse + Sushibar
02.2024 - 12.2024
Intern
Radisson Blu Hotel Paschim Vihar
07.2022 - 12.2022
Culinary Management Diploma -
Humber College
High School Diploma -
Prudene School
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