Mahendar Singh Rawat
Chef
Rishikesh
Summary
Detail-oriented chef with proven skills in hygiene management, service excellence, and efficient knife handling. Dedicated to executing diverse dishes while maintaining a clean kitchen environment.
Overview
11
11
years of professional experience
Work History
Chef
Hotel Flora
06.2024 - 12.2024
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Commie 1st (tandur)
Chef
Hotel Pind Balluchi
09.2023 - 04.2024
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- 1st Commie (tandur)
Chef
Hotel 360 Resort
08.2022 - 08.2023
- Collaborated with front-of-house staff to create cohesive dining experiences for guests.
- Implemented health and safety protocols, maintaining compliance with local regulations and standards.
- Conducted inventory management, optimizing stock levels to ensure availability of key ingredients.
- Innovated recipes based on guest feedback, enhancing satisfaction and culinary reputation of hotel restaurant.
- 1st Commie (all department)
Chef
Hotel Divine
02.2022 - 08.2022
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- 1st commie (all department)
Chef
Hotel Taj
04.2021 - 01.2022
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- 1st commie (all department)
Chef
Hotel Laxmi Palace
08.2020 - 03.2021
- Led kitchen staff in meal preparation and service, ensuring high-quality food standards.
- Developed and executed seasonal menus, incorporating local ingredients to enhance culinary offerings.
- Streamlined kitchen operations, improving workflow efficiency and reducing food waste.
- Trained and mentored junior chefs, fostering a collaborative team environment and skill development.
- 1st commie (indian)
Chef
Hotel Suncity
03.2019 - 02.2020
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 2nd commie (indian)
Chef
Hedrabadi Biryani
02.2016 - 02.2019
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- 2nd commie (all department)
Chef
Central Phonix Club
02.2015 - 02.2016
- Adapted quickly to changing menus and kitchen demands, ensuring efficient workflow.
- Developed new recipes, contributing innovative ideas to enhance customer dining experience.
- Trained new staff on food preparation techniques and safety protocols within kitchen environment.
- Ensured quality control by tasting dishes before serving, maintaining high culinary standards.
- 3rd Commie (indian)
Chef
Nirali Dhani
04.2014 - 04.2015
- Prepared diverse menu items following established recipes and presentation standards.
- Collaborated with kitchen team to ensure timely food service during peak hours.
- Maintained cleanliness and organization of workstations to comply with health regulations.
- Assisted in inventory management, tracking ingredient usage and ordering supplies as needed.
Education
High School Diploma -
Govt Intercollege Tunkhal
Pauri, India 04.2001 -
Hotel Management - Hotel Management
GNVN Management
Rishikesh 04.2001 -
Skills
Hygiene management
Service excellence
Efficient knife handling
Cooking methods expertise
Timeline
Chef
Hotel Flora
06.2024 - 12.2024
Chef
Hotel Pind Balluchi
09.2023 - 04.2024
Chef
Hotel 360 Resort
08.2022 - 08.2023
Chef
Hotel Divine
02.2022 - 08.2022
Chef
Hotel Taj
04.2021 - 01.2022
Chef
Hotel Laxmi Palace
08.2020 - 03.2021
Chef
Hotel Suncity
03.2019 - 02.2020
Chef
Hedrabadi Biryani
02.2016 - 02.2019
Chef
Central Phonix Club
02.2015 - 02.2016
Chef
Nirali Dhani
04.2014 - 04.2015
Hotel Management - Hotel Management
GNVN Management
04.2001 -
High School Diploma -
Govt Intercollege Tunkhal
04.2001 -
playing cricket
Playing cricket is my best favorite hobby, i could never get bore while playing cricket.