Rajnish Kumar Jha
Abu Dhabi
Summary
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
7
7
years of professional experience
Work History
Commi-1
Andaz Capital Gate
Abu DHABI
09.2023 - Current
- Set up of Ala carte and buffet sections, Breakfast, Brunch, Lunch, and Dinner.
- Prepared various veg and non-veg salads like Caesar salad, Cobb Salad, Prawn cocktail salad etc.
- Prepared various sandwich like club sandwich, cocktail sandwich, Mac and cheese sandwich, Burgers, Hotdogs, etc.
- Prepared various seafood dishes like Shrimps, Oysters, Pan seared Scallpos with bacon, spinach and lemon butter sauce.
- Prepared various egg preparations in the eggs live station. Egg Sunny side up, Over-easy, Egg Benedict, Scrambled eggs.
- Prepared various sauces like Béchamel, Hollandaise, espagnole, veloute, tartare aioli.
- Prepared various types of salad dressing like Lemon vinaigrette, 1000 Island, Greek Dressing, Caesar dressing, Bacon vinaigrette, Buttermilk ranch, Raspberry vinaigrette, cocktail sauce, etc.
- Involve in ordering and receiving ingredients required in kitchen.
Commi-2
Radisson Blu
Jammu
08.2022 - 06.2023
- Works in the designated station as set by CDP /or Sous Chef.
- Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
- Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
- Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
- Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
- Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
- Responsible to maintain cleanliness, sanitation at the assigned work area.
- Maintain correct portion size and quality of the food to the hotel's standards.
Intern
Spring Lake Country Club
Michigan
05.2018 - 11.2019
- Set up station according to the restaurant guideline.
- Cleaned and maintained station in practicing good sanitation, organization skills.
- Had understanding and knowledge to properly use maintain all equipment in station
- Learnt the proper techniques to cutting.
- Used different methods and techniques of cooking.
- Know about the different cuts of vegetables.
Commi-3
The Pitcher Inn
Vermont
11.2018 - 05.2019
- Prepare ingredients to use in cooking.
- Check food while cooking to stir and turn.
- Monitor stock and place orders when there is storage.
- Experience of handling live counters.
- Keep and sanitized and orderly environment in the kitchen.
- Prepared various pasta dishes like Spaghetti Carbonara, capalachi, Tortellini stuffed with parmesan cheese and potato
- Prepared various sauces like Béchamel, Hollandaise, espagnole, veloute, tartare aioli
- Arranging and preparing live station for Omelettes, Pancakes and waffles, Pasta, Grilling
Education
Bachelor of Science - B.Sc in Hospitality And Hotel Administration
Guru Nanak Institute Of Hotel Management
Kolkata06-2019
Skills
- Food preparation
- Kitchen sanitation
- Time management
- Team collaboration
- Organizational skills
- Public speaking
- Leadership
- Multitasking
Languages
maithili
First Language
English
Proficient (C2)
C2
Hindi
Advanced (C1)
C1
Affiliations
- Fundraising
- Travel
- Cooking
- Volunteering, Community service or charity work
References
References available upon request.
Timeline
Commi-1
Andaz Capital Gate
09.2023 - Current
Commi-2
Radisson Blu
08.2022 - 06.2023
Commi-3
The Pitcher Inn
11.2018 - 05.2019
Intern
Spring Lake Country Club
05.2018 - 11.2019
Bachelor of Science - B.Sc in Hospitality And Hotel Administration
Guru Nanak Institute Of Hotel Management
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