Dixant singh Chauhan

Experienced and adaptable chef with hands-on expertise in continental and bakery production, working across dynamic hospitality environments in India and Qatar. Skilled in miseenplace, live counter handling, HACCP-compliant food preparation, and guest service. Seeking opportunities in European kitchens to expand culinary knowledge and contribute to high-quality service delivery

Commis 1 Chef - Nourlaya Restaurant - Msheireb Downtown, Doha (Qatar)

(2022-10 - 2025-07)

• Supporting senior chefs with menu planning and daily mise-en-place
• Maintaining hygiene standards in compliance with HACCP guidelines
• Engaging in cross-functional tasks to support service during peak hours
• Preparing a variety of continental dishes with a focus on consistency and presentation

Commis 3 Chef - Choki Dhani - Jaipur (India)

(2022-05 - 2022-09)

• Assisted in preparation and service of traditional Indian dishes in a high-volume setting
• Supported senior chefs in ingredient preparation and quality checks

Trainee Chef - Palms Town Country&Club - India

(2019-12 - 2020-05)

• Assisted in kitchen operations including cold kitchen preparation and live counters
• Followed recipes and portion control while supporting kitchen team during events

Industrial Trainee - ITC Fortune Park Vallabha - Hyderabad (India)

(2016-05 - 2016-09)

• Trained across all kitchen sections under NCHMCT guidelines
• Gained exposure to large-scale banquet operations and a la carte service