To revolutionize guest experiences through creative innovation and unwavering commitment. 🙏 !!#chefgautamkumar @chefgautam.com

Executive Chef with Banquet and Catering division for the Delhi Operations..Responsible for managing kitchen operation and at site production, presentation and guest experience.Curated the high end menus.Introduced new cuisine to the market like Ayurveda, Millet, Progressive regional, Modern Indian, International Chaat, maximum jap and others Part of preopening team member for the India's biggest convention centre Yashobhumi, DwarikaHonoured to cater the prestigious G 20 Event hosted by Honorable Prime minister of India and Loksabha speakerWith foodlink we catered the most talked marriage event of the millennium i.e Ambani's.Planned and executed the event all around India and abroad.

having worked with more than two decades with Hospitality Industry. Always believes that learning and deliveries has to be towards achieving the business goal of an organization.leading the food Production for all the three resort of Asia Resort Limited.1. Moksha Himalaya Spa Resort2. Timber trail Heights 3. Timber Trail Resort Introduce New Alacarte menu and Spa Menu,We have been managed to elevate the trip advisor rating of our hotel from 3.8 to 4.5 in a span of 18 months.

Institutional Catering, Sour dough bread subscription model, B2B product development and deliveries across Delhi (NCR) region

Worked As Executive Chef with Mayfair Lagoon and Convention (The Flagship Property of the Group).96 Rooms, 9 F&B outlets, banqueting up to 4000 Pax and IRD.Lead a Team of 125 Chefs Brigade.Mayfair Hotels and Resorts operating one of the largest F&B venture in Eastern India.Planned and implemented culinary workshop for entire Mayfair group.Introduced and implemented menu engineering while making new menus for all the outlet.Opened the Mayfair Heritage, Puri in 2014 January.Did the state Banqueting for President of Indian and Deputy Prime minister of China.Was in team of setting our Mayfair Gangtok (Sikkim) for five star classifications in 2015 March.Planned the commissary concept of Mayfair lagoon.

Worked as a preopening team member with the first casino based entertainment lifestyle five star hotel of India.Took up Goa’s projects for the company (Delta Corp) Opened 27 rooms Boutique Property Deltin Palm with Industrial Kitchen to cater our 02 off shore Casinos Casino Royale & Casino Caravella.Involved in Planning and Execution from the beginning of Deltin Suites, an all suites hotel with 108 rooms & 03 restaurants. Successfully launched Deltin empress, a floating hotel with 14 states of art rooms in the river Mondovi.Planning & executed of the Flag Ship Casino of the company Deltin Royale, a floating Casino thrice the size of Casino Royale. It has 03 gaming floors, 01 exclusive gaming suites floor and restaurants with 05 exclusive kitchens to meet the demand of each & every guest coming on board

A venture of Food world Group, with ISI 9000 2005 certified central and commissary kitchen and cater to 2500 pax dailyOpened and Operational In charge of the Ikay’s (rewarded best Multi cuisine Restaurant in Gurgoan by times group) at Dlf Mall Gurgaon and The Big Kitchen (Mutli cuisine Food Court) A joint venture with India bulls at Mega Mart Faridabad.Responsible for the Smooth Operation of their Railway and institutional catering Kitchen Also.Worked out and planned for the catering of Common Wealth games New Delhi.

390 rooms, 6 F&B outlets, banqueting up to 1500 pax and IRDWorked as a Senior Director de cuisine (Executive Sous Chef) and actively involved in Banquet and Caraway (Indian Specialty Restaurant) culinary operation.

320 rooms, 4 F&B outlets, banqueting up to 1000 pax and IRDJoined Prior to Opening and work in menu trial, training rank and file staff and kitchen set up. Worked as Hygiene trainer for the team also lead the team in implementing SFSMS.Also worked with the Café Uno (A world cuisine Coffee Shop)Implemented day-to-day operation and training of staff regarding new menu and standards. Responsibilities including talking with guests and understand there need and fulfill them

Responsible for the food production for the banquet kitchen.worked for 1911 (garden coffee chef) an the section incarge for the indian section.Was in chef's team while danial tavern was being converted from multicuisine to indian restaurant.

Joined as operational trainee with commissary kitchen.Went through the various training modules of Hyatt international.Successfully completed 18 months operations trainee programme.Worked with the preopening team member for commissary kitchen, Grand Cafe and CarawayWorked with Caraway (Indian speciality restaurant) and the Grand cafe as Commis.

Working being trained for CDP i was being exposed in several department