GIRISH SINGH RAWAT

Dedicated and innovative Jr. Sous Chef with 8+ years of experience in high-end hospitality settings, including prestigious properties like JW Marriott Pune. Adept at managing kitchen operations, leading culinary teams, and ensuring exceptional food quality and presentation. Skilled in menu development, inventory management, and maintaining strict hygiene and safety standards. Known for a passion for culinary arts, creativity in recipe development, and a commitment to delivering an outstanding dining experience. Proven ability to collaborate effectively with senior chefs and contribute to the continuous improvement of kitchen processes and offerings. Seeking to leverage expertise and enthusiasm for a challenging role in a dynamic culinary environment.

Food Preparation & Quality Control:

• Supervised the preparation and cooking of high-quality dishes, ensuring consistency in taste, portioning, and presentation.
• Conducted regular quality checks of food to maintain JW Marriott’s standards of excellence.

Team Leadership & Management:

• Assisted in managing a diverse kitchen team, providing training, mentorship, and guidance to junior staff.
• Coordinated kitchen operations to ensure smooth workflow and effective communication between different kitchen sections.

Menu Development:

• Collaborated with the Executive Chef and Sous Chef in designing and updating the menu.
• Innovated and experimented with new recipes and culinary techniques to enhance the dining experience.

Inventory & Cost Control:

• Monitored stock levels, managed inventory, and ordered supplies to ensure the kitchen was well-stocked.
• Implemented cost control measures to minimize waste and manage food costs effectively.

Hygiene & Safety Compliance:

• Enforced strict hygiene standards and ensured all kitchen practices complied with health and safety regulations.
• Maintained cleanliness and proper functioning of kitchen equipment and workspaces.

Service Coordination:

• Oversaw breakfast, lunch, and dinner service to ensure timely and high-quality food delivery.
• Managed kitchen staff during service hours to ensure efficient operations and customer satisfaction.

Guest Interaction:

• Occasionally interacted with guests to receive feedback and ensure their dining experience met their expectations.
• Addressed and resolved any guest concerns or complaints promptly.

Continuous Improvement:

• Kept abreast of culinary trends and incorporated new techniques and ingredients into the menu.
• Participated in professional development opportunities to enhance culinary skills and knowledge.

Event & Special Function Support:

• Assisted in planning and executing special events and functions, ensuring exceptional food quality and presentation.

Administrative Duties:

• Assisted administrative tasks as needed.