Saurabh Singh Rawat
Calgary,Canada
Summary
Adept Sous Chef with a proven track record at JA HATTA FORT HOTEL, showcasing expertise in culinary techniques and team leadership. Excelled in enhancing culinary standards and operational efficiency, achieving recognition as a Michelin Bib Gourmand Select recipient. Skilled in food safety management and fostering team development, consistently elevating guest dining experiences.
Overview
13
13
years of professional experience
Work History
Sous Chef
Hungers stop Restaurant
Calgary, Canada
07.2023 - Current
- Managed daily activities and coordination for a 60-cover establishment.
- Managed catering services and take-out orders from central kitchen.
- Demonstrated strong multitasking skills.
- Exhibited expertise in structuring and prioritizing workloads effectively.
- Assisted in menu development and recipe testing.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Sous Chef
JA HATTA FORT HOTEL
Hatta, United Arab Emirates
11.2022 - 06.2023
- Oversaw operations in three distinct restaurants, including a 110-person all-day dining venue.
- Oversaw operations for 79 accommodations.
- Directed culinary efforts with a team of 22 professionals.
- Collaborated with Head Chef to innovate diverse menu items.
- Oversaw activities at each kitchen station.
- Ensured adherence to food hygiene practices.
- Upheld exceptional culinary standards by ensuring consistency across all menu items.
- Coordinated inventory ordering to ensure optimal availability.
Sous Chef
TAZAL Restaurant
Abu Dhabi, United Arab Emirates
01.2022 - 06.2022
- Company Overview: Michelin Bib Gourmand Select
- Assumed role as pre-opening member, second in charge following executive chef.
- Oversaw functionality of a facility designed for seating up to 180 guests.
- Coordinated tasks and maintained efficiency across a culinary team of 12 chefs.
- Maintained adherence to kitchen regulatory standards.
- Managed culinary operations to maintain workflow consistency during chef unavailability.
- Curated dish compositions aligning aesthetic charm with complementary taste profiles.
- Recognized as Michelin Bib Gourmand Select recipient.
Chef De Partie
JA Resorts and Hotels
Jebel Ali, United Arab Emirates
04.2021 - 12.2021
- Coordinated efficient kitchen workflows to meet demands of a 200-person capacity establishment.
- Optimized inventory management practices to ensure efficient stock control.
- Ensured timely completion of records according to directions.
- Upheld tidy and sanitary conditions in all zones under kitchen management.
- Addressed incidents related to accidents, thefts and food quality issues by informing the line manager and undertaking necessary measures.
- Trained and supervised line cooks to develop new skills and improve team performance.
Chef De Partie
The Manor by JA Resorts and Hotels
Dubai, United Arab Emirates
02.2020 - 04.2021
- Supervised operations of restaurant, meeting room, pool bar, coffee shop and 218 rooms.
- Assisted in managing kitchen operations under the supervision of the sous chef.
- Secured seamless operation of culinary production systems.
- Coordinate purchasing process along with receiving and storing supplies.
- Monitored team activities ensuring adherence to standards.
- Maintained compliance with established benchmarks for food preparation processes.
- Oversaw supply chain operations for perishable goods using MBT Check to ensure seamless stocking processes.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
Demi Chef De Partie
Media One Hotel
Dubai, United Arab Emirates
12.2018 - 02.2020
- Oversaw culinary operations for in-room dining and Coco Lounge across Garden on 8 restaurants.
- Recognized as one of Dubai's premier sports bars with a capacity exceeding 500 patrons.
- Managed a daily guest capacity of 200-350 individuals.
- Expert in handling various culinary operations efficiently.
- Instructed kitchen staff on maintaining consistent portion sizes for efficiency.
- Set up every kitchen station for a la carte dining operations.
- Awarded Bronze in East Coast Salon Culinaire 2019, Fujairah, UAE.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Prepared sauces, soups and hot entrees according to set recipes.
Line Cook
The Oberoi Hotel
Dubai, United Arab Emirates
10.2016 - 12.2018
- Assisted with food preparation and kitchen operations at 971 restaurants.
- Streamlined workflows for lobby lounge, poolside bar, and banquet events.
- Ensured punctuality and efficiency in the morning buffet breakfast setup.
- Streamlined ordering and receiving operations to maintain efficient inventory levels with WebProl'IFIC Software.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Trained new team members on proper meat and vegetable preparation techniques.
Commis Chef
Novotel Hotel
Ahmedabad, India
01.2015 - 09.2016
- I was working in The Square café
- Also preparing the food for meeting rooms and the banquet rooms
- Followed proper food handling methods and maintained correctly of all food products
- Established and maintained open, collaborative relationships with the kitchen team
- Establishing and maintaining effective inter-departmental working relationships
- Daily feedback collection and reporting of issues as they arise
- Assess quality control and adhere to the hotels service standards
Commis Chef
Crowne Plaza
New Delhi, India
04.2014 - 12.2014
- I was working in Mosaic, an all-day dining restaurant
- Proficiently managed multiple tasks with precision in a challenging environment
- Consistently and effectively communicated with the front-of-the house to ensure guest satisfaction
- Ensured a clean and organized workstation while preparing food items for service
- Properly prepped and executed recipes as assigned by the Sous Chef
Commis Chef
Uppal Orchid
New Delhi, India
12.2012 - 04.2014
- Involved in preparing, cooking, and presenting various dishes
- Monitored portion and waste control to maintain profit margins
- Ensured team have high standards of food hygiene and follow rules of health and safety
Industrial Trainee
Radisson Blu Plaza
New Delhi, India
06.2012 - 11.2012
- Functioned as liaison between the waiting staff and the chefs in the kitchen especially during the busiest times of the day
- Assisted chefs in finalizing food plating and alerting wait staff when orders were ready
Education
Institute of Hotel Management Food and Nutrition -
Institute of Hotel Management Food and Nutrition
Bhopal, Madhya Pradesh, India11.2012
High School -
Madhya Pradesh, IndiaHigher Secondary -
Madhya Pradesh, IndiaSkills
- Comprehensive Hotel Operations Knowledge
- Proficient in Culinary Techniques
- Culinary Team Leadership
- Effective Food Presentation
- Food Safety Management
- Regulatory Compliance Expertise
- Team Development
- Expense Control in Operations
- Recipes and menu planning
- Culinary trends monitoring
- Performance improvement
Languages
English
Professional
Hindi
Full Professional
Languages
- English
- Hindi
Hobbies and Interests
- Trekking
- Hiking
- Travelling
Accomplishments
Bronze in East Coast Salon Culinaire 2019 Fujairah, UAE
Passion
- Cooking
- Photography
Personal Information
Date of Birth: 10/07/94
References
References available upon request.
Timeline
Sous Chef
Hungers stop Restaurant
07.2023 - Current
Sous Chef
JA HATTA FORT HOTEL
11.2022 - 06.2023
Sous Chef
TAZAL Restaurant
01.2022 - 06.2022
Chef De Partie
JA Resorts and Hotels
04.2021 - 12.2021
Chef De Partie
The Manor by JA Resorts and Hotels
02.2020 - 04.2021
Demi Chef De Partie
Media One Hotel
12.2018 - 02.2020
Line Cook
The Oberoi Hotel
10.2016 - 12.2018
Commis Chef
Novotel Hotel
01.2015 - 09.2016
Commis Chef
Crowne Plaza
04.2014 - 12.2014
Commis Chef
Uppal Orchid
12.2012 - 04.2014
Industrial Trainee
Radisson Blu Plaza
06.2012 - 11.2012
Institute of Hotel Management Food and Nutrition -
Institute of Hotel Management Food and Nutrition
High School -
Higher Secondary -
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