Satendra Singh Chauhan
Kaikoura
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.
A culinary professional with deep commitment to high standards and delivering quality results. Leveraging years of experience in kitchen management to foster collaborative and efficient team environment. Known for adaptability and reliability, with strong emphasis on culinary creativity and leadership.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Chef
The Pier Hotel
02.2025 - Current
- Developed and executed seasonal menus, enhancing guest dining experiences with diverse culinary offerings.
- Supervised kitchen staff, ensuring adherence to food safety standards and maintaining high-quality output.
- Streamlined food preparation processes, resulting in improved efficiency and reduced waste in kitchen operations.
- Trained and mentored junior chefs, fostering skill development and teamwork within the culinary team.
Head Chef
Oakridge Resort Wanaka
11.2024 - 02.2025
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Head Chef
Ziffs Pvt Ltd
06.2024 - 10.2024
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Head Chef
One3One Bar and Restaurant
10.2022 - 04.2024
- 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.
Chef Instructor
GR Hospitality
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
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
Cafe Soul Garden
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
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 1
Grand Hyatt Hotel
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
JAYPEE Palace Hotel & Convention Centre, AGRA
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
Bachelor of Management -
Institute of Hotel Management
New Delhi04.2006
Skills
- Ingredient Selection
- Inventory Rotation
- Forecasting and Planning
- Food Spoilage Prevention
- Kitchen management
- Team management
Certification
Certificate of commercial cookery IV from Melbourne, Australia.
Contact
Kaikoura, Canterbury 7300
Education
New Delhi
Timeline
Chef
The Pier Hotel
02.2025 - Current
Head Chef
Oakridge Resort Wanaka
11.2024 - 02.2025
Head Chef
Ziffs Pvt Ltd
06.2024 - 10.2024
Head Chef
One3One Bar and Restaurant
10.2022 - 04.2024
Chef Instructor
GR Hospitality
09.2020 - 03.2022
Sous Chef
The Heritage
08.2018 - 03.2020
Sous Chef
Cafe Soul Garden
12.2016 - 01.2018
Regional Chef
PVR Cinemas
04.2013 - 03.2016
Chef De Partie
Newport Coffee Italian Restaurant
06.2010 - 12.2012
Commie 1
Grand Hyatt Hotel
12.2007 - 02.2010
Commie
JAYPEE Palace Hotel & Convention Centre, AGRA
05.2007 - 10.2007
Bachelor of Management -
Institute of Hotel Management
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