RAJESH MEHRA
Gurgaon
Summary
Results-driven Chef recognized for exceptional productivity and efficiency in culinary operations. Expertise in menu development, inventory management, and culinary arts, complemented by strong time management and teamwork skills. Committed to enhancing organizational goals through innovative practices while fostering professional growth within a reputable establishment.
Overview
17
17
years of professional experience
Work History
SPECIALTY CHEF
Inchin's Indian Kitchen
Niagara Falls Ontario
07.2024 - Current
- Plan and prepare traditional and authentic Indian curry and tandoori food for various services.
- Evaluated recipes to establish menu pricing aligned with food, labor, and overhead expenses.
- Direct culinary personnel in executing the swift preparation of specialized dishes.
- Collaborated with staff to ensure garnishing, preparation, and cooking accuracy.
- Aligned food quality with established cost requirements.
- Maintain a clean and sanitary work environment, adhering to regulations, and management standards.
- Contribute to the establishment's knowledge capital by sharing experiences and recipes from prior employment.
- Supported diverse operational tasks to ensure smooth business functionality.
SENIOR CHEF
Kapilaz Indian Restaurant
Haldwani
01.2019 - Current
- Manage the cooking activities of the restaurant on a daily basis.
- Directed all aspects of kitchen management.
- Responsible for planning and preparation of traditional and authentic Indian curry, tandoori starters, breads, and Indian sweets for à la carte, buffet, and special events.
- Maintain food costs and control food wastage.
- Menu planning and creating new recipes.
- Recruit staff and conduct a training session for new staff.
- Acquired expertise in handling various equipment and understanding culinary principles.
- Meet with clients regarding occasional functions like birthday parties, kitty parties, marriage anniversaries, and some others.
- Ordering supplies, including dry store, dairy products, and vegetables, for daily operation.
SHIFT IN CHARGE CHEF (MULTI CUISINE)
Chez Amy'S Restaurants & café
Dubai
03.2017 - 11.2018
- Responsible for planning and managing food preparation and cooking activities to serve meals.
- Supervise cooks and other staff in the kitchen.
- Prepare all curry, sauces, and dressing to run daily operations.
- Deciding on the quantities of food to be cooked, and the size of the portion to be served.
- Creating dishes for clients with special dietary or cultural needs.
- Maintaining the correct level of fresh, frozen, and dried food in the storeroom.
- Conducted recruitment and onboarding processes for new employees.
- Enforcing strict health and hygienic standards in the cooking and food preparation area.
- Managing relationships with food suppliers and vendors.
CHEF DE PARTIE (MULTI CUISINE)
Peach Hospitality
Dubai
10.2014 - 12.2016
- Responsible for working with the Sous Chef in the day-to-day operation, taking care of daily food preparation.
- Prepare and cook a variety of Indian curries, tandoori kebabs, and tandoori breads.
- Perform duties during breakfast, lunch, and dinner as required.
- Responsible for food safety, hygiene, and mise-en-place.
- Training new employees who are working in the kitchen section.
- Plating dishes according to established standards and following standard operating procedures.
- Ensured all stocks were maintained in optimum conditions.
DEMI CHEF DE PARTIE
Park inn Hotel by Radisson
Rajasthan
03.2014 - 10.2014
- Control incoming goods and stores in perfect condition.
- Created delectable tandoori kababs to enhance buffet appeal.
- Grilled all types of meat for the evening buffet.
- Cook meals or specialty dishes on a regular basis for special guests.
- Maintains positive guest and colleague interactions, with good working relationships.
- Works closely with other employees in a supportive and flexible manner.
- Maintain the cleanliness of the section in accordance with HACCP standards.
- Ensure that there is excellent stocking and inventory of all ingredients.
- Prepare all Indian gravies that are used in the à la carte menu.
- Managed diverse catering events for various outdoor occasions.
DEMI CHEF DE PARTIE
Ramada Hotel
Navi Mumbai
08.2013 - 02.2014
- Organized and arranged mise-en-place to ensure seamless operation of dinner service.
- Taking care of the indenting required for the day-to-day operation.
- Set up required components for breakfast prep.
- Responsible for standards of food quality, hygienic preparation, and presentation in the kitchen.
- Designed and curated meal plans for all daily meals.
- Weekly and monthly inventory for the kitchen.
- Executed precise butchering of meat and seafood for each day's requirements.
COMMI CHEF
Fortune Select, Member of ITC
Jaipur
02.2012 - 07.2013
- Provided assistance in receiving ordered inventory items as needed.
- Ensured a dirt-free, sanitized, and completely organized cooking area.
- Supervised duties of junior staff were completed on time.
- Maintain food quality and sanitation standards.
- Ensure all kitchen dishes reaching service tables comply with approved presentation standards.
- Avoided unwanted food waste by ensuring an apt check on control procedures.
- Ensure appropriate portions, chopping, and storage of ingredients as needed for the preparation of food items.
COMMI CHEF
Country Inn Suites by Carlson
Jaipur
03.2011 - 10.2011
- Ensured appropriate portions, chopping, and storage of ingredients as needed for preparations for food items.
- Cleaned, peeled, and plated fresh fruits and vegetables.
- Prepare the ingredients with the right weight, measure, and mix.
- I followed recipes meticulously to cook food, keeping up with quality standards and presentation instructions.
- Use kitchen equipment efficiently, including the oven, grill, fryer, stoves, and microwaves.
- Inspected food preparation for quality and quantity.
- Follow cooking procedures at every step to ensure quality is maintained.
- Serve cooked food items in appropriate portions.
COMMI CHEF
Pride Amber Vilas
Jaipur
03.2009 - 03.2011
- Streamlined meal preparation processes by organizing ingredients and tools.
- Prepare all food items in a hygienic and timely manner.
- Following instructions provided by CDP.
- Facilitated development of new employee in assigned section.
- Maintained a clean working area at all times in compliance with health codes.
COMMI CHEF
South Asian Hospitality
Jaipur
07.2008 - 02.2009
- Ensured appropriate portions, chopping, and storage of ingredients as needed for preparations for food items.
- Handled cleaning, peeling, and plating of produce for professional presentation.
- Mix components following exact weight specifications.
- Followed recipes to cook food, keeping up with quality standards and presentation instructions.
- Took initiative in suggesting new menu items or updating existing ones based on customer feedback.
Education
B. Sc. Degree - Hotel and Tourism Management
Lakshya Bharti International Institute of Hotel Management
Delhi, India07.2007
Higher Secondary (10+2) -
Meenakshi Public School
Gurgaon, Haryana12.2002
High School (10th) -
Sharda International School
Gurgaon, Haryana12.2000
Skills
- Strategic Development
- Self-motivation
- High energy level
- Leadership
- Flexibility
- Effective Multitasking
- Training Proficiency
- Informed Decision Making
- Kitchen operations management
- Menu development
- Schedule implementation
Languages
- English
- Hindi
Hobbies and Interests
- Cooking
- Listening to music
Personal Information
- Date of Birth: 08/02/85
- Gender: Male
- Nationality: Indian
- Marital Status: Married
Certificates and Achievements
- Awarded with best employee of the month.
- Successfully completed food hygiene basic training approved by Dubai Municipality, 2015.
- Participated in State Chef competition and won.
- Outdoor catering with Taj Palace, The Grand, Hyatt.
Timeline
SPECIALTY CHEF
Inchin's Indian Kitchen
07.2024 - Current
SENIOR CHEF
Kapilaz Indian Restaurant
01.2019 - Current
SHIFT IN CHARGE CHEF (MULTI CUISINE)
Chez Amy'S Restaurants & café
03.2017 - 11.2018
CHEF DE PARTIE (MULTI CUISINE)
Peach Hospitality
10.2014 - 12.2016
DEMI CHEF DE PARTIE
Park inn Hotel by Radisson
03.2014 - 10.2014
DEMI CHEF DE PARTIE
Ramada Hotel
08.2013 - 02.2014
COMMI CHEF
Fortune Select, Member of ITC
02.2012 - 07.2013
COMMI CHEF
Country Inn Suites by Carlson
03.2011 - 10.2011
COMMI CHEF
Pride Amber Vilas
03.2009 - 03.2011
COMMI CHEF
South Asian Hospitality
07.2008 - 02.2009
B. Sc. Degree - Hotel and Tourism Management
Lakshya Bharti International Institute of Hotel Management
Higher Secondary (10+2) -
Meenakshi Public School
High School (10th) -
Sharda International School
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