RAJAT KUMAR
Uttarakhand
Summary
Looking forward to joining a reputed organization, where I can learn, develop my skills and grow along with the organization to a good position. Cooking is my passion, is an understatement. I have always loved to cook and am so happy that I have been able to live my dream of cooking for a living. I feel that cooking is an expression of who we are. Cooking to someone you share some of with them, contributing quality ideas and work for an organization where there is an ample scope for individual as well as organization growth.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Commi 2
Radisson Blu Pune Hinjewadi
Pune
11.2024 - Current
- Ensured all food was stored properly in accordance with safety regulations.
- Prepared and arranged ingredients for daily menu items.
- Assisted senior chefs in cooking and plating dishes.
- Maintained cleanliness and organization of kitchen workstations.
- Operated kitchen equipment safely and efficiently.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
Commi 3
Fortune Park JPS Grand
Rajkot
12.2023 - 10.2024
- Company Overview: ITC Member
- Responsible for maintaining cleanliness, sanitation at the assigned work area.
- Responsible for preparing and cooking all food items by the recipe and to specification.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Prepare all menu items by strictly following recipes and yield guide.
- ITC Member
Job trainee
Lord's hotel
Rajkot
04.2023 - 10.2023
- Has been keen to learn and maintain high standards and quality of work. Should interact positively with the hotel staff.
- Gain maximum from the exposure given, to get maximum practical knowledge and skills.
- Maintained cleanliness and organization of kitchen workstations.
- Monitored food supplies and reported shortages to management.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Maintained a clean working area at all times in compliance with health codes.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Ensured proper storage of food items at correct temperature according to health code standards.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Education
High School -
G I C Bhiri
Rudraprayag, UttarakhandIntermediate -
G I C Bhiri
Rudraprayag, UttarakhandDiploma -
Fusion Institute of hotel management
Dehradun, UttarakhandSkills
- Creative
- Good communication
- Team worker
- Food safety
- Recipe execution
- Kitchen equipment operation
- Menu planning
- Food presentation
- Inventory management
- Time management
- Attention to detail
- Problem solving
- Effective communication
- Computer skills
- Recipe preparation
- Organization and time management
Certification
HSRT certificate course, 3 months
Disclaimer
I hereby declare that all the above mentioned information is true to my knowledge and believes.
Personal Information
- Father's Name: Mr. Vijay Kumar
- Mother's Name: Mrs. Pushpa devi
- Date of Birth: 01/01/02
- Gender: Male
Languages
Hindi
First Language
English
Intermediate
B1
Timeline
Commi 2
Radisson Blu Pune Hinjewadi
11.2024 - Current
Commi 3
Fortune Park JPS Grand
12.2023 - 10.2024
Job trainee
Lord's hotel
04.2023 - 10.2023
High School -
G I C Bhiri
Intermediate -
G I C Bhiri
Diploma -
Fusion Institute of hotel management