Rakesh Chand

The Fern Residency, MIDC, Pune.

• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
• Balanced labor costs by effectively scheduling kitchen staff according to business needs.
• Maintained high standards of food presentation by supervising plating techniques during service hours.
• Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
• Developed and implemented staff training programs to elevate culinary skills and knowledge.
• Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.

CoCoon Service Hotel

• Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
• Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
• Oversaw cleanliness of each station in kitchen.
• Trained kitchen staff to perform various preparation tasks under pressure.

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• Reporting to the corporate chef on daily basis.
• Checking all the dishes prepared for the a la carte service are as per the standard recepies, with standardized garnishes and finishing sauces.
• Follow standardized recepies for all the dessert served in a la carte menu.
• Indenting of the raw material as butchery,dairy and vegetables on alternate days and non perishable items as required.
• To handle any special request in positive manner
• taking inventory on daily basis .

cocoon service hotel

• Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
• Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
• Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.

Courtyard by Marriott.

CoCoon service hotel

• assistant cook in tandoor section