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Ahmedabad’s Courtyard Marriott appoints Gautam as sous chef de cuisine
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Wednesday, 05 April, 2017, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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Kunal Gautam was recently appointed as sous chef de cuisine at Courtyard Marriott, Ahmedabad, With almost a decade of experience in some of the top hospitality kitchens across the world, his specialisation is in the choicest dishes integral to North India, South India, China, the Mediterranean and Europe.
A deep study of the history of spices and understanding of diverse cooking cultures led Gautam to initiate culinary trends and experiment with dishes and ingredients with vivacity and flamboyance.
A certified food handler and a person-in-charge as per the rules of Dubai Municipality Regulations, his responsibilities go beyond just menu planning and monitoring food production to ensure compliance with quality standards.
Gautam has a thorough understanding of the entire chain of operations, right from the farm to the fork, and is also credited with having implementing some key strategies to control the overall operating costs of every unit he managed.
His forte in making optimal use of fuel and raw materials to keep food costs within the budget ambit earned him the badge of a deft member of the management.
Gautam put in voluntary efforts to establish systems and processes to enhance guest satisfaction and achieve cost efficiency, thereby focusing on a result-driven approach.
He is renowned for his prudent time management, efficient skill sets and a proactive mindset to rein in a crunch in the kitchen at the earliest.
Gautam started his career as a management trainee and went on to join Intercontinental, New Delhi in July 2008. Between January and June 2009, he was a part of The Lalit Ashok in Bangalore and then moved to The Lalit, Mumbai between July and December, 2009.
The following year, he joined The Lalit Grand Palace in Srinagar. He was junior sous chef at South India’s first ISO 22000-certified hotel, handling Baluchi restaurant, which is known for dishing out North-west Frontier cuisine, and also handled the coffee shop, the room service and the a la carte kitchen specialising in Indian and south Indian fare.
Gautam headed a team of 23 staff members after being promoted to the position of sous chef at The Lalit Ashok, Bangalore, to handle a coffee shop, an Indian specialty restaurant and two banquet halls between August 2010 and March 2012.
He worked at the Crowne Plaza, Ahmedabad during its pre-opening, handling the all-day dining menu, midnight menu, room service menu, food festival calendar for the year and standard recipes and manpower requirement for the outlets.
Gautam was transferred from the Crowne Plaza, Ahmedabad to Crowne Plaza, Bengaluru as banquet sous chef, and his tenure continued between April and August 2014.
Since September 2014, he was at Four Points by Sheraton, Dubai, heading a team of 15 in handling the main kitchen, the tea and coffee lounge, an English pub and an Indian specialty restaurant, till he moved to Courtyard Marriott, Ahmedabad.
Gautam has excellent writing skills, a communicative persona and an ingrained ability to work in a multi-cultural environment.
Apart from scrutinising the safety, cleanliness and hygiene standards, his key deliverables include fortifying service standards and operational policies, considered crucial to future growth.
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