CURRICULAM VITAE

RAJESH KUMAR THAKUR

adehvv@r.postjobfree.com,

ADD. - M- 41/2SPEEDBIRD HOUSE,MIDDLE CIRCLE,BLOCK M,C.P. DELHI 110001( INDIA)

Phn . no . +917*********

CAREER OBJECTIVE

To established myself in hotel industry with my continuous efforts and hard work to build up a sound career

by virtue of an opportunity to work with a good hotel chain and also to gain knowledge and skills to

execute my job at its best in order to grow and flourish my career.

PROFESSIONAL EXPERIENCE

NOVEMBER 2015 TO TILL DATE EXECUTIVE CHEF

FUJI JAPANESE RESTAURANT, CHENNAI /DELHI(www.fujirestaurant.in)

RESPONSIBILITIES

Coordinates with kitchen staff and manages the preparation of meal

Active in cost controlling and maintain food coast

To attend management meeting as required

Review current inventory reports

Establish portion sizes, test new recipes for all new menu

Ensure proper equipment operation/maintenance

Review sensitive inventory item sheet daily and take proper action for variance

Ensure proper receiving,storage,and rotation products to comply with standards

To train the staff and manage kitchen personnel and supervise/coordinate culinary

ACHIEVEMENTS

SECOND RUNNER UP NATIONAL SUSHI CHAMPIONSHIP IN 2016

SECOND POSTION IN CREATIVITY SUSHI IN WORLD SUSHI CUP 2017

BLACK BELT IN SUSHI AWARDED BY ALL JAPAN SUSHI ACADEMY IN 2017

AWARDED WITH JFC JAPAN INC AWARD IN WORLD SUSHI CUP 2017

WENT FOR HIDA TRAINING IN JAPAN (10NOV.2014 TO 11 MARCH 2015

October 2012 to October 2015 Chef de partie

Nihonryori raifu Japanese restaurant

Dia Park Premiere Hotel Gurgaon (www.diapark.jp)

RESPONSIBILITIES:-

Cooks consistently and enthusiastically on a high level as chef de parties as directed by the head chef.

Cooking and preparing for each service as well as staff dinners and performs all duties assigned to him by the head chef

Making sure his/her station and its environment (Kitchen & Store Rooms) is spotless clean and hygiene is kept at all times.

Keeps control of his/her responsibilities station reports orders for food and non-food to the head chef.

Controls incoming goods and stores it in perfect conditions.

20 November 2007 to October 2012 1st commi

Japanese Kitchen

Avalon Courtyard Hotel, New Delhi.est( www.avalonhospitality.com)

RESPONSIBITITIES:-

To supply the highest level of Guest care service whether in the public eyes as well as back area.

To adhere to company procedure in regards to temperature check, food labeling and dating, cleaning schedules and hygiene regulations at all the times and ensuring that all records such are updated and kept.

To be flexible in your work and assist colleagues when required.

To ensure you maintain your work areas to clean, hygienic and tidy state at all times.

To ensure that temperature checks are carried out a minimum of 5 times per day and recorded.

To wear the full and correct uniform at all times whether in the public eyes or in the back house of areas.

To protect the gross profit % through the control of wastage, stock rotation and portion control

15 march 2007 to august 15-2007 commi-2nd

Continental & Indian Kitchen

Hotel Ashina Regency, Shimla.

RESPONSIBILITIES:-

To correct production of all food stuffs, following the recipe cards, production procedure and proper hygiene practices, according to the instructions of the senior kitchen staff.

To help in the control of all food item in storage and rotation.

To ensure the section is kept hygienic and clean.

To follow the standards procedure for the kitchen.

To carry out their designated duties to the best of their abilities.

JOBS TRAINING

20 May 2006 to 20 October 2006

Continental kitchen & Indian kitchen

Hotel Bhagsu Dharamshala (Himachal govt.) Shimla.

RESPONSIBILITIES:-

To follow the standard and procedure of the kitchen.

To learn their job well and toughly.

To keep the hygiene and sanitation practices.

To attend all the training classes for Kitchen Staff.

To be interested and want to learn their new trade and to improve themselves.

26 October 2006 to 14 March 2007

Industrial Training

The Centaur Hotel, New Delhi.

17 December 2005 to 17 January 2006

Vocational Training

Hotel Holiday Home. SHIMLA ( H.P.)

PROFESSIONAL QUALIFICATIONS

2005-06 Diploma in Hotel Management from I.H.M shimla (NATIONAL COUNCIL FOR HOTEL MANAGEMENT AND CATERING TECHNOLOGY)

PERSONAL DATA

NAME : Rajesh Kumar Thakur

DATE OF BIRTH : 26 June 1986

HEIGHT : 182 cm

AGE 32 YEAR

HOBBIES : listening to music and swimming

LANGUAGE KNOWN : English, Hindi, Basic Japanese

NATIONALITY INDIAN

MARITAL STATUS Married

TALENT : Punctual and building relationship with people

Hard working & confident.

Good team player but likes to work independently.

Analyzing situation and resolving problems.

DATE:-

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