CURRICULAM VITAE

RAHUL KHATRI

H.NO.**** Street no.14 Govindpuri Kalkaji

Mobile: +919*********/ 836-***-****

Email: adazzz@r.postjobfree.com

New Delhi – 110019

Objective

A detail orientated chef who has a passion for food and who works hard to ensure that every dish which leaves kitchen is perfect. I have culinary experience of working in kitchen, cafeterias and businesses hotels. I has cooking expertise but i will not only be able to prepare a wide variety of food stuffs, but will also be instrumental in the smooth running of any kitchen area and catering service. Right now I am looking for a suitable position with a company that will give me the freedom to develop professionally, and to create own dishes. Educational Qualification.

10th Passed From N.I.O.S

12th Passed From N.I.O.S

Computer Skills.

Working Experience:-

Restaurant: - SOY SOI ASIAN EAT STREET SOUS CHEF 03/04/19 TO PRESENT Responsible for delivering high- quality, great tasting food to patrons, and for keeping a impeccable kitchen and very clean food preparation area. Also in charge of ensuring systems compliance and delivering team briefings.

Duties:-

FIFO following

paste

Specific Responsibilities

Reports to the Executive Chef

To cook food items that requires skillful preparation, commensurate with the operation and the standard of an International Organization.

Runs and checks in production areas to see that standards are being met.

checking the set of stations is on time for each service period.

Make sure all food is prepared by recipes.

Make sure food quality and quantity meets our standards.

Make sure food is sent to correct area on time.

Notify Executive chef of any problems or complaints as and when they arise – solve immediately if possible – Empowerment.

In-charge that professional work procedures are in place.

Making check list for outdoor catering & in house party. Restaurant NAMASTE ASIA PAN ASIAN CUISINE SOUS CHEF 10/01/2018 TO 30/03/19 Responsible for delivering high- quality, great tasting food to patrons, and for keeping a impeccable kitchen and very clean food preparation area. Also in charge of ensuring systems compliance and delivering team briefings.

Duties:-

following

Making own curry paste

Restaurant: - FRESH MENU JR, SOUS CHEF MARCH 01/03/16 to 04/01/18 Responsible for delivering high- quality, great tasting food to patrons, and for keeping a impeccable kitchen and very clean food preparation area. Also in charge of ensuring systems compliance and delivering team briefings.

Duties:-

Specific Responsibilities:-

creating innovative and authentic dishes.

occasionally approving timesheets for junior kitchen staff. profitable. Ordering co coordinating the delivery of food supplies . HOTEL SUBA GRAND: - CDP, 01/05/2013 to 31/12/2015

arry heavy weight.

–end, large scale meals.

.

KEY SKILL:-

CULINARY SKILLS:-

arriving at work at the correct time and in immaculate uniform. restaurants cafes and canteens.

Worked in ASIAN HAUS RESTAURENT DLF PHASE-1 GURGAON As commie – (I) from 11/06/2011 TO 25/04/2013

Worked in WOK STAR RESTAURENT NEHRU PLACE NEW DELHI As commie - (I) from 25/03/2010 TO 31/05/2011.

Worked in HOT N SOUR RESTAURENT SAUTH EXTANTION PART -2 As commie - (II) from 15/02/2008 TO 10/03/2010.

Worked in NOODLE BAR RESTAURENT SELECT CITY WALK SAKET As commie - (ll) from 05/01/2007 TO 10/02/2008.

PERSONAL SKILLS:-

– shooting any problems that may arise.

resourcing preparation and presentation.

Personal strength:-

Good communication skills ability to learn and improve hardworking sincere and honest.

Personal profile :-

D.O.B 8

th

July 1990

Sex Male

Marital status Married

Language known English, Hindi, & Nepali

Nationality Indian

Father name Mr. Rajesh Khatri

Hobbies Cooking & listening music

Reference:- I am promising self-motivating and a professional and believe that honesty and hard work always succeeds and if given an opportunity will prove my work. Place : New Delhi

Rahul Khatri :-

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