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Worked in the F&B line for years helped kitchen to maintain kitchen hygiene, took great care of the equipment, helped to create new desserts.

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with PASTRY cuisine, sourcing ingredients, controlling budgets and boosting hotel profiles.

Pastry chef by craft, kitchen team player by nature. Experienced in high-pressure restaurant environments, from pre-opening teams to Michelin fine dining service. Passionate about refined desserts, clean plating, and learning every section of the kitchen — because the best chefs know more than just their station.

Focused professional with over four years of dedicated service in prestigious hotels and restaurants. Adept in the artistry of French and European confections, along with a brief history in working with viennoiseries. Demonstrate strong leadership traits, coupled with exemplary troubleshooting skills and committed to delivering exquisite, memorable culinary experiences.

Gopal Rawat

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