Harshit Chaudhary
sevres
Summary
Aspiring culinary professional with a Bachelor's in Hospitality and Tourism Management, combining academic knowledge with hands-on experience. Trained in restaurant operations through roles at premium chains and a hotel internship.
Currently honing my skills at Ecole Ducasse , I am passionate about mastering techniques, creating innovative dishes, and maintaining high safety standards. Eager to specialize in global and french cuisine to contribute to the modern gastronomy.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Commis Chef
Restaurant Elm
Helsinki
05.2024 - 07.2024
- Performed opening duties, such as setting up workstations with the required mise en place.
- Organized walk-in coolers and freezers according to established guidelines.
- Maintained a clean and orderly appearance throughout the kitchen.
- Prepared sauces according to the recipe.
- Organized and labeled the ingredients to maintain needed inventory levels.
Resort Internship
Courtyard By Marriott
Aravalli Hills, India
09.2023 - 10.2023
- Actively engaged in learning diverse cooking techniques from chefs.
- Maintained high standards of hygiene, ensuring a clean cooking environment, essential for food safety.
- Managed inventory by overseeing the receipt and stocking of goods, ensuring readiness for daily operations.
- Helped in managing large-scale events and business meetings at the conference hall.
- Upheld strict safety and quality standards, significantly reducing errors and guest complaints.
Line Cook/Chef
Bastard Burger's
Helsinki
10.2022 - 09.2023
- Ensured optimal operation of kitchen equipment by maintaining cleanliness and functionality after each shift.
- Implementing rigorous food safety practices to prevent cross-contamination significantly lowers health risks.
- Proactively adapted recipes to meet diverse dietary needs, enhancing dining inclusivity, and customer satisfaction.
- Led kitchen operations during shift openings, supervising all culinary activities to ensure excellence and efficiency.
- Prioritized cleanliness under pressure, maintaining kitchen standards, even during peak hours.
- Forecasted and communicated stock needs to prevent shortages, ensuring continuous kitchen operations.
Education
Culinary Arts Diploma Program - Culinary Arts
Ecole Ducasse
Paris, France07-2025
Bachelor of Arts - Bachelors in Hospitality And Tourism Management
HAAGA-HELIA University of Applied Sciences
Helsinki, Finland05-2024
High School Diploma -
Manav Rachna International School
Faridabad, India03.2020
Skills
Hard skills:
- Knife skills (butchering & precision cuts)
- Cooking techniques
- French cuisine
- Batch cooking
- Stock making
- Food plating
- Familiarity with kitchen equipment
- Cost efficiency and portion control
- Sustainability and zero-waste cooking
- Inventory management
Soft skills:
- Maintaining safety and hygiene standards
- Reliable and trustworthy
- Quick learner
- Time management
- Multitasking Abilities
- Professionalism
- Kitchen station setup
- Creative thinking and problem solving
- Teamwork
Certification
- Hygiene passport
- Alcohol passport
Languages
Hindi
First Language
English
Proficient (C2)
C2
French
Beginner
A1
Timeline
Commis Chef
Restaurant Elm
05.2024 - 07.2024
Resort Internship
Courtyard By Marriott
09.2023 - 10.2023
Line Cook/Chef
Bastard Burger's
10.2022 - 09.2023
Culinary Arts Diploma Program - Culinary Arts
Ecole Ducasse
Bachelor of Arts - Bachelors in Hospitality And Tourism Management
HAAGA-HELIA University of Applied Sciences
High School Diploma -
Manav Rachna International School