RAJESH SINGH NAGAR KOTI
AGRA
Summary
- To Secure Appropriate Positions Growth Opportunities With Effective Utilization Of My Skill And Experience And Also The Opportunities To Learn More In A Professional Atmosphere.
- Motivated
- Self starter
Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Seasoned Chef de Partie with solid background in high-pressure kitchen environments. Notable experience includes menu development, food presentation, and managing junior culinary staff. Known for leadership skills, creativity in the kitchen, and deep knowledge of food safety standards. Made substantial contributions to enhancing customer satisfaction and boosting restaurant reputation in previous roles.
Overview
16
16
years of professional experience
Work History
Chef De Partie
Salt cafe
Agra
04.2024 - Current
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
Chef De Partie
Razzmatazz Hospitality
KUWAIT
02.2023 - 03.2024
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure
- Trained kitchen staff to perform various preparation tasks under pressure
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods
- Maintained well-organized mise en place to keep work consistent
- Operated all kitchen equipment safely to prevent injuries
- Rotated stock to use items before expiration date
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members
- Developed and remained accountable for safety, quality, consistency and adherence to standards
- Developed new recipes and flavor combinations to enhance customer dining experience
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
Chef
Independent food Company
Dubai
02.2017 - 03.2023
- 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
- 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
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback
Commi II
Ananta Resort and Spa
Udaipur
08.2014 - 10.2015
Commi II
Country Inn and Suites by Carlson
Mysore
10.2013 - 01.2014
Commi III
Hotel Pride K.C Royal Hotel & Spa
Panchkula
01.2013 - 09.2013
Apprentice
Hotel Gateway
10.2009 - 09.2012
Education
12th -
C.B.S.E Board
09.2012
10th -
C.B.S.E Board
One Year Diploma -
computer operating competence
Skills
- Motivated
- Self starter
- Team building skills
- Adaptable
- Inventory management
- Kitchen safety
- Recipe development
- Food presentation
- Team collaboration
- Mise en place
- Customer service
- Quality control
- Supply ordering
- Equipment operation
- Menu adaptation
- Time management
Languages
- Hindi
- English
Hobbies and Interests
- Watching cricket
- Reading books
- Listening to music
- Making friends
Disclaimer
I hereby declare that all the information stated in these curriculum vitae is true to the best of my knowledge and belief till date. I also understand that any discrepancy found, in any of the above statement: will render me liable for cancellation of candidature/debarment/appointment at any stage.
Mobile Numbers
- 8791036526
- 7300165262
Personal Information
- Father's Name: Shri Govind Singh Nagar Koti
- Date of Birth: 01/20/90
- Gender: Male
- Nationality: Indian
- Marital Status: Single
Languages
Hindi
First Language
English
Beginner
A1
Timeline
Chef De Partie
Salt cafe
04.2024 - Current
Chef De Partie
Razzmatazz Hospitality
02.2023 - 03.2024
Chef
Independent food Company
02.2017 - 03.2023
Commi II
Ananta Resort and Spa
08.2014 - 10.2015
Commi II
Country Inn and Suites by Carlson
10.2013 - 01.2014
Commi III
Hotel Pride K.C Royal Hotel & Spa
01.2013 - 09.2013
Apprentice
Hotel Gateway
10.2009 - 09.2012
12th -
C.B.S.E Board
10th -
C.B.S.E Board
One Year Diploma -
computer operating competence