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RAJINDER KUMAR
Baijnath
Summary
Conducted research, gathered information from multiple sources and presented results. Wrote reports and papers for various levels of technical users. Worked closely with industrial professionals to expand upon acquired training with practical knowledge. Studied functional relationships between diverse operations to assess impact of different decisions and protocols. Supported team in industrial work completion, gaining experience in cross-functional positions and processes. Learned new skills and applied to daily tasks to improve efficiency and productivity. Proven training, performance improvement and cost control skills. Maintains smooth kitchen operations, peak employee work performance levels and dishes movement. Detail-oriented and demanding leader with uncompromising commitment to quality.
Overview
1
1
Certification
11
11
years of professional experience
Work History
Sous chef
JW Marriott chandigarh
Chandigarh , Chandigarh
12.2025 - Current
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
Jr. Sous Chef
Holiday Inn Express
Chennai, Tamilnadu
07.2024 - 09.2025
- Prevented cross -contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment
- Maximized customer satisfaction and team performance through command-based structure.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour.
- Deep cleaned preparation tables, workspaces and floors to reduce hazards and support sanitation requirements.
- Kept up-to-date on current allergen information, monitoring orders to accommodate dietary restrictions.
CHEF DE PARTIE
Grand Hyatt Kochi
Kerala
04.2022 - 07.2023
- Prevented cross -contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Safely operated kitchen equipment, including industrial size mixers.
DEMI CHEF DE PARTIE
Leela Bhartiya City
Bangalore
06.2021 - 04.2022
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Planned and directed high-volume food preparation in fast-paced environment.
Commi 1
ITC Royal Gardenia
Bangalore
03.2020 - 05.2021
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Commi 2
ITC Royal Gardenia
Bangalore
01.2019 - 03.2020
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
Apprentice
ITC Royal Gardenia
Bangalore
01.2016 - 01.2019
- Planned and directed high-volume food preparation in fast-paced environment
- Maintained well-organized mise en place to keep work consistent
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff
- Assisted with routine stock rotation to keep ingredients fresh
- Cleaned kitchen counters, refrigerators and freezers.
Education
Pre Final Year -
Pandit Sant Ram Government Degree College
Baijnath06-2015
12+2 -
Govt ser, sec, School Uttrala
03-2012
Skills
- Documentation
- Motivational team management
- Quality Assurance (QA)
- High-quality ingredients
- Recipes and menu planning
- Banquets and catering
- Portion and cost control
- Forecasting and planning
- Fine-dining expertise
- Cleaning and sanitizing methods
- Food inventories
- Food plating and presentation
- Kitchen equipment and tools
- Performance assessments
- Signature dish creation
Certification
Champion 2022, International hospitality day Award
Hobbies and Interests
- Playing Games
- Music
Languages
- Hindi
- English
Timeline
Sous chef
JW Marriott chandigarh
12.2025 - Current
Jr. Sous Chef
Holiday Inn Express
07.2024 - 09.2025
CHEF DE PARTIE
Grand Hyatt Kochi
04.2022 - 07.2023
DEMI CHEF DE PARTIE
Leela Bhartiya City
06.2021 - 04.2022
Commi 1
ITC Royal Gardenia
03.2020 - 05.2021
Commi 2
ITC Royal Gardenia
01.2019 - 03.2020
Apprentice
ITC Royal Gardenia
01.2016 - 01.2019
Pre Final Year -
Pandit Sant Ram Government Degree College
12+2 -
Govt ser, sec, School Uttrala