Sous chef
Indian hotel company limited
02.2025 - Current
Rajat Sharma
Sous chef expertise in western cuisine
Bengaluru,KA
Timeline
Sous Chef
Hyatt Hotels Corp
08.2023 - 11.2024
Junior sous chef
ITC Rajputana, Jaipur, Indian
08.2022 - 07.2023
Senior Chef de Partie
ITC Hotels
08.2018 - 07.2022
Kitchen operation trainee
ITC hotels
07.2017 - 08.2018
B.H.M.C.T - Hospitality Administration And Management
IHM Hamirpur
Apr.2014 - May.2017
Work History
Sous chef
Indian hotel company limited
02.2025 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous Chef
Hyatt Hotels Corp
08.2023 - 11.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Junior sous chef
ITC Rajputana, Jaipur, Indian
08.2022 - 07.2023
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of each station in kitchen.
Senior Chef de Partie
ITC Hotels
08.2018 - 07.2022
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
Kitchen operation trainee
ITC hotels
07.2017 - 08.2018
- Learned new materials, processes, and programs quickly.
Education
B.H.M.C.T - Hospitality Administration And Management
IHM Hamirpur
Hamirpur Himachal Pradesh Apr.2014 - May.2017
Work Preference
Work Type
Full TimeWork Location
On-SiteImportant To Me
Work-life balanceCompany CultureHealthcare benefitsTeam Building / Company RetreatsSkills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
- Food preparation
- Customer service
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Safety management
- Supervising food prep
- Knife skills
- Ingredient knowledge
- Mentoring and coaching
- Menu development
- Safe handling
- Menu memorization
- Staff training
- Detail-oriented
- Butchery skills
- Cost control
- Employee scheduling
- Kitchen management
- Portion control
- Ordering and requisitions
- Vendor relationship management
- Equipment usage
- Staff motivation
- Plating
- Sanitation procedures
- Order delivery practices
- Recipes and menu planning
- Garnishing and plating
- Garnishing techniques
- Special diets
- Kitchen equipment operation
- Pasta making
- Food spoilage prevention
- Catering background
- Pastry skills
- Culinary trends
- Recipe creation
- Workflow optimization
- Heavy lifting
- Operations support
- Foodservice
- Compliance
- Seafood preparation
- Line inspections
- Performance improvement
- Culinary trends monitoring
- Sales planning
- Wine pairing
- Wine expertise
- Verbal and written communication
- Sauce preparation
- Station oversight
- Motivational team management
- Menu pricing
- Food preparation supervision
- Dish preparation
- Team leadership
- High-quality ingredients
- Special dietary requirements
- Farm to table
- Bread baking
- Kitchen staff management
- Cleaning and sanitation
- Food handler certification
- Meal preparation
- Food prep planning
- Cooking technique demonstrations
- Quality control
- Delegating work
- Food preparing, plating, and presentation
- Team Training
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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