Food Safety Quality Assurance

Suresh Kushwaha

Continental Chef (DCDP)

Dedicated and detail-oriented Culinary Professional with over 7 years of diverse experience in preparing and serving high-quality continental and international cuisines in fast-paced hotel and restaurant environments. Skilled in maintaining strict hygiene standards, managing inventory, supporting senior chefs, and ensuring smooth kitchen operations during peak hours. Proven ability to deliver consistent taste, presentation, and portion control while optimizing workflow efficiency and minimizing food wastage. Passionate about contributing to team success by applying strong culinary techniques, food safety practices, and effective coordination. Seeking to leverage expertise and hands-on experience as a Continental Chef or Culinary Team Member in a reputed organization.

*****************@*****.**

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+91-639*******, +91-880*******

Doha, Qatar

SKILLS

Culinary Preparation Expertise

Food Quality Assurance

Kitchen Safety

Inventory Management & Stock

Control

Hygiene Compliance

Menu Planning

Recipe Execution

Ingredient Procurement

Supplier Coordination

Food Presentation

Plating Techniques

High-Volume Kitchen

Operations

Workflow Optimization

Task Coordination

Team Collaboration

Food Supply Chain Management

Sanitation & Contamination

Prevention

Kitchen Staff Support

EDUCATION

Diploma in Hotel

Management

IHMT, Ratanpur Panki

2020,

Intermediate

U.P. Board

2014,

High School

U.P. Board

2007,

WORK EXPERIENCE

Cook

Out Back Steak House – Doha, Qatar

09/2022 - Present,

Prepared and served a wide range of continental dishes, consistently maintaining high standards of taste, presentation, and portion control, enhancing customer satisfaction and repeat business in a fast-paced environment.

Ensured strict compliance with hygiene, food safety, and proper food handling protocols, reducing contamination risks, maintaining quality standards, and adhering to local health regulations.

Collaborated effectively with kitchen and service staff to coordinate tasks, optimize workflow, and ensure timely food preparation, especially during high-demand peak hours, improving overall kitchen efficiency.

Monitored inventory levels, managed ingredient usage, and minimized waste, contributing to cost control while ensuring availability of fresh ingredients for uninterrupted kitchen operations and quality dish preparation.

Commi

Landmark Hotel – Kanpur

06/2021 - 08/2022,

Assisted in preparing a variety of continental and international dishes by following standardized recipes and techniques, ensuring consistent flavor, presentation, and portion control in a high-paced kitchen environment.

Maintained kitchen hygiene and organization by following strict food safety protocols, ensuring cleanliness, preventing contamination, and creating a safe working environment for all kitchen staff.

Managed ingredient stock by monitoring inventory levels, organizing supplies, and supporting timely replenishment, minimizing waste and ensuring availability of fresh ingredients for daily operations.

Supported senior chefs in food preparation, plating, and quality checks, contributing to efficient kitchen operations, reducing service delays, and delivering high-quality meals during peak service hours.

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Achievements/Tasks

PERSONAL

DETAILS

Father's Name: Late Jai Shankar

Kushwaha

Date of Birth: 25-10-1992

Gender: Male

Nationality: India

Marital Status: Unmarried

Religion: Hindu

LANGUAGES

English

Hindi

WORK EXPERIENCE

Intern

Hotel Landmark – Continental Department (JT Job Training) 11/2020 - 05/2021,

Gained practical experience in preparing diverse menu items by applying standardized cooking techniques, ensuring consistent taste, presentation, and portion control to meet customer expectations in a high-volume kitchen.

Organized kitchen workspace by efficiently arranging tools, ingredients, and equipment, promoting streamlined operations, reducing preparation time, and maintaining a clutter- free, safe, and hygienic working environment.

Conducted quality control checks during food preparation, verifying ingredient freshness, proper cooking temperatures, and final dish presentation to ensure compliance with food safety standards and customer satisfaction.

Collaborated with kitchen team to execute daily operational tasks, improving workflow efficiency, reducing service delays, and contributing to a well-coordinated, high- performing kitchen during peak service hours.

IT Industrial Training (6 Months)

IIT Kanpur Nagar

2014 - 2015,

Completed industrial training, gaining hands-on exposure to organizational workflows, business processes, and industry-standard IT applications, enhancing practical understanding of corporate operations and technology-driven solutions. Assisted in system-based tasks including data entry, software usage, and process documentation, improving efficiency, accuracy, and understanding of IT tools in real business environments.

Analyzed business process operations to identify efficiency improvements, learning key practices in workflow optimization, task automation, and organizational performance enhancement during structured training.

Cook

Rama Medical College – Kanpur

2007 - 2014,

Prepared and served nutritious meals for staff and patients, strictly adhering to hygiene and food safety standards, ensuring balanced nutrition, quality, and timely delivery in a healthcare kitchen environment.

Maintained and managed accurate kitchen inventory records, monitoring stock levels, organizing supplies, and coordinating timely procurement to prevent shortages and ensure uninterrupted meal preparation and service. Oversaw food supply chain activities by liaising with suppliers, scheduling deliveries, and inspecting ingredient quality, ensuring consistent availability of fresh produce while optimizing cost and minimizing waste.

Achievements/Tasks

Achievements/Tasks

Achievements/Tasks

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