Summary
Overview
Work History
Education
Skills
Maritime Certifications
Timeline
Generic
GAURAV CHILE

GAURAV CHILE

Mumbai

Summary

Experienced hotel chef skilled in continental and Indian cuisine, kitchen hygiene (HACCP), portioning, and excelling in high-pressure environments. Holds valid STCW certification and Indian CDC. Prepared to bring discipline, efficiency, and culinary passion to galley operations.

Overview

8
8
years of professional experience

Work History

Commis 3

Delmon International Hotel
11.2023 - Current
  • Prepared a la carte and set-menu continental dishes (pastas, grills, soups, sides)
  • Ensure precise preparation of vegetables and meat.
  • Maintain correct food temperatures and portion sizes.
  • Directed workflow and tasks in an assigned kitchen area.
  • Sustained cleanliness and orderliness of workstations.
  • Guarantee food meets established quality standards.
  • Coordinated efforts with Chef de Partie and experienced kitchen personnel.
  • Expanded expertise in advanced cooking techniques.
  • Maintained proper handling procedures to meet food safety regulations.
  • Facilitated stock rotation to ensure freshness.
  • Facilitated clear communication within team.

Continental Commis 3

Trident Oberoi
10.2021 - 09.2023
  • Proven ability to learn quickly and adapt to new situations.
  • Take inventory of the salad department, prep all items needed for service such as condiments and dressings for salads.
  • Set up, prepared, and presented work areas and food dishes in accordance with culinary practices.
  • Assisted chefs in food preparation and helped run assigned station.
  • Maintained cleanliness of all kitchen areas, and assisted kitchen staff in cleaning, storing, and maintaining all kitchen equipment, supplies, and food inventories.
  • Delegates in preparation of cold food items like Sandwiches, Fruits, Salads.
  • Preparation of all dressing, vinaigrette and accompanying garnishes for all pantry menu items.
  • Set-up fruit, vegetable carvings display.
  • Followed proper food handling methods and maintained the correct temperature of all food products.

Trainee

The Lalit
05.2017 - 10.2017
  • Operated pantry and cold kitchen sections: salads, sandwiches, dips
  • Supported hot line with breakfast, lunch & dinner service
  • Minimized waste through accurate portioning and FIFO tracking
  • Participated in high-volume events and buffet setup

Education

B.Sc. In Catering & Hotel Administration -

ICE College of Hotel Management
Mumbai, India
05.2019

HSC -

Kirti M. Doongursee College
Mumbai, India
04.2017

SSC -

I.E.S. Modern English School
Mumbai,India
04.2014

Skills

  • Continental & Indian Cuisine (Veg & Non-Veg)
  • Pantry & Cold Kitchen Operations
  • Galley Hygiene (HACCP-aligned practices)
  • Portioning & Bulk Preparation
  • Mise en Place & Stock Rotation (FIFO)
  • Basic Butchery & Carving Skills
  • Time Management under Pressure
  • Inventory & Provisioning Support

Maritime Certifications

  • STCW Basic Safety Training – Completed
  • Indian CDC – Issued & Valid
  • INDOS – Registered
  • Passport – Valid

Timeline

Commis 3

Delmon International Hotel
11.2023 - Current

Continental Commis 3

Trident Oberoi
10.2021 - 09.2023

Trainee

The Lalit
05.2017 - 10.2017

B.Sc. In Catering & Hotel Administration -

ICE College of Hotel Management

HSC -

Kirti M. Doongursee College

SSC -

I.E.S. Modern English School

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