Kitchen Equipment Entry-Level
Resume:
ROHITKUMAR NEGI
Avenel, NJ *****
*******@**********.***
High-performing Chef offering Number years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Job Title position. Ready to help team achieve company goals. Dedicated Industry professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Work Experience
Head Cook
Chef Johnson & Johnson
March 2022 to Present
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Managed kitchen staff by training and supervising. Verified proper portion sizes and consistently attained high food quality standards, Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Regularly Interacted with guests to obtain feedback on product quality and service levels. Chef Deewan Banquet - Piscataway, NJ
June 2018 to Present
Executing the creation of menus and meal planning/production based on forecasted Member and guest counts
Determining budgetary requirements and controlling the expenses relating to food supplies, kitchen equipment, and materials.
Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed.
Be able to multi-task and work at an efficient pace to keep up with business needs Be able to follow instructions well as directed.
Shows a high level of motivation and a hunger to learn. Ability to communicate with team members and the management team Prepare all served food
Follow standard recipes and special diet orders
Chef
Shahi Palace - Woodbridge, NJ
March 2014 to May 2018
Knowing and complying consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures
Preventing the spoilage and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations Maintaining a clean work station area including tables, shelves, grills, broilers, fryers, cookers, sauté burners, convection oven, flat top range and refrigeration equipment Assisting daily cleaning of pantry, cooking line, prep kitchen, dish area, stairs, walk-in & prep area Providing excellent quality and presentation of all food to the guests in a timely manner Also have a excellent knowledge of Indian food can make all the dishes of Indian menu
Education
Hotel Management
Ami Institute of Hotel Management - Mumbai, Maharashtra education
Dasilva College - Mumbai, Maharashtra
Skills
• Cost Control and Budgeting
Creative Thinking
Quality Control and Oversight Kitchen Equipment Operation Team Leadership Safety and Risk Management
Menu Planning Hospitality Services
Cooking Technique Demonstrations Food Production
Food Preparing, Plating and Food and Beverage Service Presentation
• Food production
• Kitchen management
• Cooking
• Quality control
• Leadership
• Food processing
• Driving
• Food Preparation
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