AJAY

I aspire to become a renowned professional in the Culinary Industry. I look forward to a challenging career with an esteemed organization that can provide me an opportunity to best utilize my learning, skills and experience and help me advance in my profession. Make a prominent mark in the industry with independent individual creation thus allow me to achieve a challenging and responsible management position with a growth oriented company by using my knowledge and vast exposure.

• HYDERABADI FOOD PROMOTION
• DELLOITTE CRAFT COOKING CLASS DONE WITH CHEF RAKESHANAND SINGH
• KITCHENS OF KANGAN DONE WITH CHEF RAKESH ANAND SINGH
• AWADHI FOOD FESTIVAL
• MAHARASTRIAN FOOD PROMOTION
• NIZAMI FOOD FESTIVAL
• ROYALCURRIES OF NIZAM FOOD PROMOTION
• RAJESTHANI FOOD PROMOTION
• KEBAB AND MORE FOOD PROMOTION
• JEASEN- E - KEBAB FOOD PROMOTION
• TASTE OF AWADH
• FIRANGI KEBAB PROMOTION DONE WITH CHEF RAKESH ANAND SINGH

• Date of Birth: 07/01/92
• Gender: Male
• Nationality: Indian
• Marital Status: Unmarried

• English
• Hindi

Chef Rakesh Anand Singh, Executive Chef, The Westin Hotel Hyderabad Mindspace, Chef Rakesh Anand Singh, Executive Chef, Rasika West End at Knights Bridge Restaurant Group, Washington DC USA

• News Award for Excellence in service, July, 2016, NOVOTEL & ibis Hotel
• Star Associate Award for Excellence in service, October, 2016, NOVOTEL & ibis Hotel
• Best house of the year, 2017, The Westin Hyderabad Mindspace

• Menu Planning.
• Food festivals & promotions.
• Quality control.
• Food cost reports and the control on wastages.
• Supervising daily operations of the kitchen.
• Responsible for maintaining food cost.
• Guest interactions.
• Responsible for meeting the department's budget.
• Preparing the departments training schedule.
• Meeting the departments training budgets.
• Staff motivation.
• Implementing and close monitoring of HACCP principles.