RAJKUMAR KONDOOR
CHEF
Hyderabad
Summary
Enthusiastic Job Title eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
Overview
8
8
years of professional experience
3
3
Languages
Work History
Demi Chef De Parte
Princess Cruise
United Kingdom
04.2022 - Current
- Set up and broke down kitchen for service.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Acted as head chef when required to maintain continuity of service and quality.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Demi Chef De Parte
Belad Bont Resort
Oman
01.2020 - 04.2021
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
Commis Chef
Radisson Blu Resort
Maldives
05.2021 - 03.2022
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Commis Chef
Hilton Hotel
Qatar
09.2016 - 09.2019
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Education
Osmaniya University - Bachelor of Hotel Management And Catering Technolo
07.2016
Skills
Food safety knowledge
Ingredient Sourcing
Knife Skills
Grilling Techniques
Sauce preparation
Cooking methods
Mise en place
Frying Expertise
Roasting mastery
Timeline
Demi Chef De Parte - Princess Cruise
04.2022 - Current
Commis Chef - Radisson Blu Resort
05.2021 - 03.2022
Demi Chef De Parte - Belad Bont Resort
01.2020 - 04.2021
Commis Chef - Hilton Hotel
09.2016 - 09.2019
Global Institutions - Osmaniya University , Bachelor of Hotel Management And Catering Technolo