Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Rahul Nanjappa

MYSORE

Summary

Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.

Overview

6
6
years of professional experience

Work History

Sous Chef

Bunco Bakery
Bengaluru
09.2023 - Current
  • Managing cost, menu planning and team management.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Research and development.
  • Quality control
  • Efficiency improvements
  • Enforcing food safety and hygiene standards to ensure safe work environment

Head Baker

Tree of life
Bengaluru
01.2023 - 08.2023
  • Innovating recipes
  • Product line expansion
  • Staff development
  • Quality assurance.
  • Inventory management.

Chef De Partie

Ritz-Carlton Ras Al Khaimah
Ras Al Khaimah
11.2021 - 12.2022
  • Responded quickly and efficiently to any customer complaints regarding food quality or service.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.

Chef De Partie

SAPA
Mysuru
12.2020 - 11.2021
  • Handling meat and sauces station.
  • Ordering and inventory management
  • Training the team to ensure smooth flow of work
  • Research and development of new recipes.

Culinary Associate

Enoteca by Paco Parez (2 michelin stars)
Barcelona
09.2019 - 04.2020
  • As a line cook I practiced advanced culinary techniques and worked with high quality and fresh ingredients.
  • Adapted to high pressure work environment and delivered high quality performance with quality and consistency.
  • Worked on new innovations and new culinary techniques.

Culinary Intern

JW Marriott Hotel
Bengaluru
05.2018 - 10.2018
  • Stocked service stations with necessary supplies such as condiments, napkins and tableware.
  • Maintained cleanliness of work areas, equipment and utensils throughout shift.
  • Assisted in the preparation of ingredients for various dishes, including chopping vegetables and slicing meats.

Education

Advanced Diploma - Culinary Arts

Bangalore Culinary Academy
Bengaluru
11-2018

Advanced Diploma - Hospitality

SBRR MAHAJANA’S FIRST GRADE COLLEGE
Mysuru
07-2017

BBA - Commerce

SBRR MAHAJANA’S FIRST GRADE COLLEGE
Mysuru
05-2017

Skills

  • Employee Scheduling
  • Dish preparation
  • Cost Control
  • Customer Service
  • Vendor Relationship Management
  • Workflow Optimization
  • Culinary Trends Monitoring

Languages

English
First Language
Spanish
Elementary
A2
Hindi
Proficient
C2

Timeline

Sous Chef

Bunco Bakery
09.2023 - Current

Head Baker

Tree of life
01.2023 - 08.2023

Chef De Partie

Ritz-Carlton Ras Al Khaimah
11.2021 - 12.2022

Chef De Partie

SAPA
12.2020 - 11.2021

Culinary Associate

Enoteca by Paco Parez (2 michelin stars)
09.2019 - 04.2020

Culinary Intern

JW Marriott Hotel
05.2018 - 10.2018

Advanced Diploma - Culinary Arts

Bangalore Culinary Academy

Advanced Diploma - Hospitality

SBRR MAHAJANA’S FIRST GRADE COLLEGE

BBA - Commerce

SBRR MAHAJANA’S FIRST GRADE COLLEGE

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Rahul Nanjappa