1. SAURABH GAIROLA
2 Rue Astrid, L-1143, Luxembourg
+352 621516543
email: chef.gairo@gmail.com
website: http://www.culinaryinnovation.info/
CHEF
Specialized in Indian & Continental Fine-Dining Cuisine
Dynamic, Results-Oriented, and Team-Spirited
Overview More than six years of professional cooking and kitchen management experience
Exemplify leadership qualities and professionalism, backed by a consistent, verifiable
record of achievement
Areas of Expertise
Sous-Chef and QSR(Quick Serving Restaurant) experience with Retail sector
Chef de Partie experience at 5 star hotels
Kitchen Management Training at Taj Group of Hotels (Chain of 5 star luxury hotels
resorts and palaces)
Successful catering experience (1,200+ people), opening and operating a la carte
restaurant, food courts and food counters
In dept knowledge of HACCP and received hygiene certification from Finland food safety
authority
Professional
2007-2008
Experience Stockmann Retail and Fine foods Oy, Finland
Indian Cuisine Chef
Creating Indian and Oriental menus for European clients
Standardizing the dishes and teaching new recipes to the kitchen staff
Creating innovative dishes to market ready to eat Indian food
Pan India Food Solutions(Future group Retail), India 2006-2007
Sous-Chef
In charge of the opening new food courts for the company
Opened four (500+ covers) food courts serving 5 International cuisines
and 3 regional cuisines
Hire, train and direct 4 food court chefs managing 15+ staff each
Plan menu, assure quality control and minimise waste
Driving Zero-Wastage policy by tracking food cost on daily basis and
developing tools to measure it
2. Hotel InterContinental Nehru Place , India 5*/5* 2005-2006
Chef de Partie
Supervised 7 cooks
Preparing and dishing out food in the ala carte restaurant
Laying the breakfast, lunch and dinner buffet as per the set
InterContinental standards.
Introduced Live counters like Sushi , salad, grill, pasta and introduced new
buffet set ups for up selling
Taj Group of Hotels and Palaces , India 5*/5* 2003-2005
Kitchen Management Training
Specialised in continental fine dining cuisine and Indian cuisine
Indenting and ordering raw material for the restaurant
Maintaining HACCP standards in the kitchen
Documenting the Standard Operating Procedures of the kitchen including
standard recipes, standard shift operating procedures
Education Master in Entrepreneurship and Innovation, University of Luxembourg, 2009
& Qualifications Bachelor in Hospitality and Hotel administration, Institute of Hotel Management Mumbai
India, 2003 (Degree approved by Luxembourg Education ministry)
Certificate in Ayurvedic cooking. The traditional healing food concept from India
Published a book on ‘Culinary Innovation: Strategy for sustainability in Hospitality
Industry’ recommended by Michelin star Chef Lea Linster
Guest Indian Cook Appearance at MTV3, Finland national television
Consultancy for Unilever Ltd for developing Innovative Recipes
Winner Star Chef competition at Hotel InterContinental (5 star)
Appreciation Letters by Taj group of hotels for 100% attendance during training and
positive guest comments on two occasions
Scholarships for standing first with highest grades in Bachelor degree and being the most
dedicated student
Director’s worthy award for standing All India second in subject of ‘Principles of
Management’ in college
Gold Medallist at Nestle young star chef competition
International Duke of Edinburgh award for overall performance in studies, sports and
extracurricular activities in school
References & Supporting Documentation Furnished Upon Request