Rajat uniyal

Mobile Number: +974********

Email: adnz1z@r.postjobfree.com

Passionate about food and hygiene. Self-motivated and quality-driven Chef with a verifiable track record of preparing exceptional cuisine and maintaining a safe and efficient kitchen environment. I am adaptable, conscientious, enthusiastic and self-motivated individual with exposure to wide range of areas. I have strong customer orientation. Work well under pressure. PERSONAL DETAILS

Date of Birth : April 10-1995

Marital status : Single

Nationality : Indian

Gender : Male

OBJECTIVE

An experienced chef working in a busy hotel kitchen, serving food in an attractive way seeking a new challenging place to growth and share knowledge as well as the experiences. HIGHLIGHTS

● Dedicated and sincere in fulfilment of Goals.

● Hardworking and devoted with good leadership capabilities.

● Ability to handle the problems and complexities efficiently.

● Capability in coordination and management.

● Good communication and analytical skills.

● Ability to interact with all levels of peoples and capacity to convince. CORE QUALIFICATION

● Completed Basic Fire Fighting Training from St Regis doha.

● Completed Rouxbe online culinary School Marriott Training certificate by St Regis hotel Doha Qatar.

● Completed Six Month Computer Course.

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LANGUAGES

● English : Fluent

● Hindi : Native Speaker

EDUCATION

● Diploma in Hospitality Management Catering Technology & Tourism

• Culinary College of I.H.M Rishikesh, Dehradun. (2014)

• Class XII - S.D.M Inter College Raiwala Dehradun-(2013)

• Class x -S.D.M Inter College Raiwala Dehradun-(2011) PROFESSIONAL EXPERIENCE

Commi 1st

• August 1st 2020 to-Present

Currently working in SI Restaurant as a commi 1st at St.Regis Doha Hotel working in garnish section and hot kitchen.

Commi 2nd

• September 14 2017 to– 21st may 2020

Worked in Opal By Gordon Ramsay Kitchen as a Commi 2nd at St Regis Hotel Doha Qatar From 14 September 2017 to 21st may 2020.I Worked in Garnish Section Hot Kitchen.

Follow HACCP (Hazard Analysis Critical Control points)

● Responsible to Chef De Partie Or Sous Chef.

● Responsible for all Food production under assigned area.

● To assure conformance of all food production to standards and specification set by Senior Sous Chef or Chef De Partie.

● Help to control wastage,eliminate wastages with a view to minimize food cost.

● To maintain a high standards of hygiene and cleanliness in our area. To Document all records as per guidelines.

Coordinates with other section and maintain harmony with other kitchen personnel. Commi 3rd

26 june 2015 to October 7 2016

I worked in hot and cold a la carte kitchen at J K Clarks Exotica Hotel in himachal Pradesh one of the best hill station in north india.

Job Training

Country Inn Suites by Carlson Group Of Hotels .

28 October2014 –28 April 2015.

I worked in Continental Kitchen as a Job Trainee For Six Month in Cold and Hot Section. Industrial Training

Fariyas Resort Lonavala Mumbai (India)

October 15 2013 to – 31 March 2014.

Duties and Responsibilities:

● Assisted all the Departments of hotel simultaneously such as Food & Beverage Service and Production, Housekeeping and Human Resource.

● Assisted in preparing the mise en place in food service, restaurant operations and Food and Beverage Production during training.

● Responsible for handling phone calls at Housekeeping Department.

● Responsible for handling leave application & mentioned leave card of all employees.

REFERENCES

1. Pankaj Bhagatram Position-Senior Chef de partie. 2. Contact No-974******** Gmail –Pankaj adnz1z@r.postjobfree.com

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