Satendra Singh Chauhan
Paeroa,WKO
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Head Chef
One3One Restaurant & Bar
Paeroa, Paeroa
10.2022 - Current
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
Senior Sous Chef
Westin Hotel
Gurgaon, Haryana
09.2020 - 03.2022
- Coached junior chefs on cooking techniques and performance strategies.
- Planned and delivered courses for industry professionals and general public.
- Monitored food production for quality, safety and adherence to establishment standards.
Sous Chef
The Heritage
Melbourne, Australia
08.2018 - 03.2020
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef
Olive Italian Cafe
Delhi, Delhi
12.2016 - 01.2018
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Regional Chef
PVR Cinemas
Mumbai, India
04.2013 - 03.2016
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Chef De Partie
Newport Coffee Italian Restaurant
06.2010 - 12.2012
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Commie Chef
Grand Hyatt Hotel
Delhi, Delhi
12.2007 - 02.2010
- Planned and directed high volume food preparation in fast paced environment
- maintained well organised mise en place to keep work consistent.
- worked with chef de partie tp learn storage locations of fresh ingredients for daily use by station staff.
Commie Chef
JAYPEE Palace Hotel & Convention Centre, AGRA
Agra, Uttar Pradesh
05.2007 - 10.2007
- Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
- Repaired, cleaned and maintained equipment.
- Supported team in industrial work completion, gaining experience in cross-functional positions and processes.
- Minimized communication issues between managers and workers by effectively maintaining records.
Education
IHM -
Institute of Hotel Management
New Delhi04.2006
Skills
- Ingredient Selection
- Inventory Rotation
- Forecasting and Planning
- Food Spoilage Prevention
- Food Safety Regulations
- Performance Assessments
Certification
Certificate of commercial cookery IV from Melbourne, Australia.
References
- Vanessa Byrne (0224929446)
- Terri Kumar (0210534225)
Timeline
Head Chef
One3One Restaurant & Bar
10.2022 - Current
Senior Sous Chef
Westin Hotel
09.2020 - 03.2022
Sous Chef
The Heritage
08.2018 - 03.2020
Sous Chef
Olive Italian Cafe
12.2016 - 01.2018
Regional Chef
PVR Cinemas
04.2013 - 03.2016
Chef De Partie
Newport Coffee Italian Restaurant
06.2010 - 12.2012
Commie Chef
Grand Hyatt Hotel
12.2007 - 02.2010
Commie Chef
JAYPEE Palace Hotel & Convention Centre, AGRA
05.2007 - 10.2007
IHM -
Institute of Hotel Management