Rakesh Kumar

Sous Chef - Sheraton Tysons Hotel

Arlington, VA 22204

adh5ob@r.postjobfree.com

703-***-****

Work Experience

Sous Chef

Sheraton Tysons Hotel

**** ** *******

Manage kitchen staff, including providing necessary direction and training

Assist with the preparation and design of food and drink menus

Make sure that all plates that leave the kitchen meet taste and design standards

Ensure that the kitchen operates efficiently, effectively, and professionally, in accordance with our high quality standards

Schedule employees to ensure that the kitchen is adequately staffed at all necessary times

Take control to quickly resolve any issues or problems that arise in the kitchen

Maintain kitchen inventory and order supplies

Confirm compliance with all sanitation and health and safety standards

Fill in for the executive chef when necessary

Kitchen Manager

Hilton Crystal City - Arlington, VA

2011 to 2017

Overseeing all back of house operations relative to restaurant and banquets ensuring brand standards are being exceeded..

Food purchasing.

Tracking monthly inventories. Comparing previous inventory records to make sure budget is being spent wisely and not wasted or abused.

Assisting with employee meeting /training itineraries

Safety and sanitary upkeep of all stations and equipment by following state law and regulations

Evenly delegating tasks to employees

Hands on involvement in both line and banquets preparation ensuring all meals plated/buffet are exiting the kitchen on time and in a presentable manner.

Encouraging creativity among line employees when cooking and plating food.

Maintaining healthy employee relations with staff by keeping an open door/approachable style of management

Kitchen Manager

The Westin

2010 to 2011

Supervision of kitchen activities

Keeping Chef informed of necessary details

Inventory Control

Maintain the highest level of food safety and quality

Inspect food and product for quality and freshness before receiving

Manage standardized recipe details and portion sizes

Identify and correct all unsafe practices throughout the kitchen

The Westin

2009 to 2011

NW, D.C

Chef de Tourant

The Westin

2009 to 2010

Moving throughout different kitchen areas providing my culinary skill and knowledge when needed.

Accurately prepping all areas of the line

Keeping informed with any menu change in order to properly perform.

Chef de Partie

Al Hamra Hotel Beach and Resort - Dubai, AE

2005 to 2008

Leading and motivating small team of three employees for Continental Style section of kitchen

Inspecting work production in order to promise freshness and quality.

Maintaining neat organized work station

Education

diploma in certifying Hotel Management and Catering Technology

International Institute of Hotel Management (IIHM) - Patna, Bihar

1998 to 2001

Bachelors in Hotel Management in Hotel Management

Cornell School of Hotel Management in New York - New York, NY

Skills

• Cuisine

• Culinary

Certifications and Licenses

ServSafe

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