Inventory Control Head Chef
Resume:
EXPERIENCE
HEAD CHEF, DAR ABUHASAANI RESTAURANT,
FNAITEES, KUWAIT
AUGUST 2022-TILL NOW
• Managing team of 8 Staff members.
• Specialist in Continental cuisines & Scheduling duty rosters.
• Meticulous food handling, efficient store management, and effective inventory control.
• Consistently delivering culinary excellence and driving operational success.
COMMI-I, FOURTUNE PARK JP CELESTIAL, 4-STAR
HOTEL BANGLORE, INDIA
OCTOBER 2021-JULY 2022
I demonstrated expertise in preparing and presenting a variety of Continental dishes.
Responsibilities included:
• Assisting senior chefs in recipe preparation.
• Maintaining high standards of food quality and hygiene.
• Ensuring efficient kitchen operations.
• Contributing to a memorable dining experience for guests through culinary excellence and creativity.
COVID-19 VOLUNTEER, MOTHER MIRACLE TRUST,
NON-PROFIT ORGANIZATION (NGO), RISHIKESH, INDIA
MAY 2020-SEPTEMBER2021
• Cooking food nearly every day to provide meals for 25,000 families.
• Also helped to supply necessary food items to underprivileged families.
COMMI-I, VELVET HOTEL, 4-STAR HOTEL, BANGLORE,
INDIA
DECEMBER 2019-MAY 2020
I was responsible for preparing and presenting a wide array of Continental dishes with precision and creativity.
My role involved:
• Assisting senior chefs in recipe preparation
• Maintaining impeccable standards of food quality and hygiene
• Ensuring smooth kitchen operations
• Contributing to an exceptional dining experience for guests through culinary innovation and meticulous attention to detail. RAKESH PANWAR
HEAD CHEF
APPLYING FOR COMMI-1
PROFILE
Seasoned professional chef with 8 years of
extensive experience, currently serving as Head
Chef at one of Kuwait's most prestigious
restaurants. Responsible for overseeing all
aspects of restaurant management and leading
a team of 8 staff members. Proven expertise in
leadership, time management, maintaining high
quality standards, scheduling duty rosters,
meticulous food handling, efficient store
management, and effective inventory control.
Specialist in Continental cuisines, consistently
delivering culinary excellence and driving
operational success. Known for my dedication to
achieving culinary perfection and ensuring
exceptional dining experiences for patrons.
PERSONAL PROFILE
Email Address: ****************@*****.***
Phone No.: +91-829-***-****
Father’s Name: Kunwar Singh Panwar [Late]
Date of Birth: 18/05/1997
Nationality: Indian
Languages: English and Hindi
Present Address: House no.08, Muni-ki-Reti,
Rishikesh, Tehri Garhwal, Uttarakhand, India
2 P a g e
EDUCATION
SAFE STEPS FOOD SAFETY PROTECTION
PROGRAM CERTIFICATION
ECOLAB, 2017 & 2018 [2 CERTIFICATES]
APPRENTICESHIP TRAINING [2015 TO 2018]
CERTIFIED UNDER GOVERNMENT OF
KARNATAKA THROUGH LE MERIDIAN, FROM
2015 TO 2018
12TH GRADE WITH 63%
CBSE BOARD, 2015
10TH GRADE WITH 62.3%
CBSE BOARD, 2015
KEY SKILLS AND CHARACTERISTICS
Experience & Training: 1 year in
restaurant/banquet cooking with 3 years of
apprenticeship in Chinese, Indian,
Continental, and Pantry cuisines.
Customer Service: Committed to
exceptional service and passionate about
high-quality food preparation
Attention to Detail: Strong in recipe
following, conversion, and maintaining
quality standards.
Time Management: Skilled in multitasking,
prioritization, and meeting deadlines
efficiently.
Leadership: Exceptional decision-making
skills and effective leadership abilities.
Dependability: Proven track record of
working independently or collaboratively
under pressure.
Technical Skills: Proficient in MS Office Suite. COMMI-II, LE MERIDIAN, 5-STAR HOTEL, BANGLORE,
INDIA
JULY 2018- OCTOBER 2019
COMMI-II + TRAINEE, LE MERIDIAN, 5-STAR HOTEL,
BANGLORE, INDIA
AUGUST 2015- JULY 2018
• Specialization in Continental Cuisine: Expertly prepared and executed a wide array of Continental dishes, showcasing creativity and adherence to high culinary standards.
• Guest Service Excellence: Collaborated closely with Executive Chef Vijay Bhaskar to ensure exceptional guest dining experiences, consistently receiving positive feedback for food quality and presentation.
• Menu Contribution: Contributed to menu development by suggesting innovative dishes and enhancements, aligning with current culinary trends and guest preferences.
• Hygiene and Safety Compliance: Enforced strict adherence to food safety and hygiene protocols, maintaining a clean and organized work environment in compliance with hotel and regulatory standards.
• Inventory and Cost Control: Assisted in inventory management, including stock monitoring, ordering, and stock rotation, effectively minimizing waste, and controlling costs while ensuring availability of ingredients.
• Training and Development: Actively participated in training sessions and workshops to enhance culinary skills and knowledge, contributing to personal growth and team performance improvement.
• Team Collaboration: Worked collaboratively with kitchen team members to streamline operations, improve efficiency, and maintain a positive work environment conducive to creativity and teamwork.
• Achievement: Recognized for outstanding performance and dedication, contributing to Le Meridien's reputation as a leading luxury hotel for culinary excellence in Bangalore.
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