Team Member Chef De
Resume:
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RAJESH KUMAR
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V.P.O. Maila Jaisinghpur Kangra (H.P.) 176089
Objective
Accomplished indian chef with 15 years experience in creating authentic dishes and innovative menus.proficient in leading kitchen operations and enhancing guest satisfaction through culinary excellence. Committed to utilizing traditional techniques and fresh ingredients while ensuring the highest standards of food safety and hygiene in every dinning experience.
Experience
Radisson hotel Shimla
September 2009 - February 2010
Industrial training
Six months industrial explorer training in all the kitchen. Duties and responsibilities
Knowing about the ingredients
Prepared mise-en-place for all day operations
Reporting to chef de partie or sous chef
Received storing
Pind baluchi restaurant chain (worked as a pre opening team member) December 2010 - September 2011
Commi 3
Worked at Indian cuisine
Prepared mise-en-place for lunch and dinner
Maintained the quality of food
Reporting to chef de partie
Helping hand to making curry and order
The Pllazio hotel Gurgaon (worked as a pre opening team member ) September 2011 - August 2014
Commi 2
Duties and Responsibilities-:
Day tag, labels, rotates and store all items produced. Assistant other kitchen employees with prep and cleaning duties. Maintaining a clean and organized workstation.
Supporting chef and cooks in the preparation and cooking dishes. Clarens hotel Gurugram
September 2014 - January 2015
Commi 1
Follow recipes, methods and instructions
Maintain hygiene standards
Prepared and assistant in the preparation of various dishes Monitor the quality of food prepared and portions served Golden tulip hotel vasundhara Gaziabad(worked as a pre opening team member ) February 2015 - June 2016
Commi
Provided assistance in receiving ordered inventory items as needed Ensuring dirt free sanitized and completely organised cooking area Adhered to all established food quality and sanitization standard Temperature check, food labeling, dating, storage, scheduled kitchen cleaning Follow recipes, methods and instructions
Coral Strand Hotel seychelles
July 2016 - January 2017
DCDP
Duties and responsibilities
Support the C.D.P. or C.D.C. in the daily operations and work. Keep working area at all times in hygienic conditions according to rule set by the hotels. Managed portion control and minimization of food cost. Full awareness of all menu items their recipes, methods of production and presentation standards.
Coral Strand Hotel Seychelles island)
January 2017 - June 2020
Chef de partie
Duties and responsibilities
Ensuring that production, preparation and presentation of food are of the highest quality. Estimate the daily operations needs and ordering needs. Ensuring timely preparation and service of dishes during peak hours. Assistant of menu planning and development of new dishes. Personality responsible for hygiene, safety, correct use of equipment and utensils. Train and mentor junior kitchen staff in indian cooking techniques and recipe. Establishing and maintaining effective inter_ department working relationship. Coral Strand Hotel
January 2022 - October 2024
Chef de partie (Mahek Indian cuisine)
Duties and Responsibilities-
Prepare all food items for buffet and A -la-carte menus according to menus. Supervising all juniors and helping them to get the task done efficiently. Ensure food quality and meet restaurant standards. Follow health and safety procedure and report accident. Help create menus and suggest new way to present dishes. Maintain and operate kitchen equipment and report malfunctioning. Ensure adequate supplies and manage ingredients.
Collaborate with other kitchen staff to ensure smooth operation. Follow directions from chef de cuisine, Executive chef or sous chef and report to them. Themis Barbeque House Ambience mall gurugram
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Junior sous chef
Report to sous chef and executive chef.
Assistant daily kitchen operation, food preparation and maintaining quality standards. Working with the head chef to manage food cost and optimise profitability. Training and mentoring junior staff.
Education
B.B.A in hotel management from HNB Garhwal University Srinagar Uttarakhand Bachelor of Business Administration in hotel management Himachal Pradesh board of school education Dharmashala 12th standard ( Commerce)
Himachal Pradesh board of school education Dharmashala 10th standard
Skills
Good listener
Team leading
Knife skills
Menu Engineering
Effective communication
Interests
*Playing cricket
Listening Punjabi,phadi music
Playing basketball
Additional Information
In my working duration Mahek restaurant got 2 time best restaurant award from Trip advisor.
Languages
Hindi, punjabi, English and little basic french
Declaration
I hereby declare that the above mentioned information is correct upto my knowledge and I bear the responsibility for the correctness of the above-mentioned information.
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