Rakesh Kumar
New Delhi
Summary
ASISTANT CHEF DI PARTIE
Overview
6
6
years of professional experience
Work History
Assistant Chef De Partie
VIRGIN VOGAGES
03.2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- 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.
- Reduced food waste with strategic menu planning and inventory control techniques.
Cook
Vigin voyages
02.2022 - 10.2022
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
COMMIS 1
AMANBAGH LUXURY RESORT RAJASTHAN AJABGARH
04.2020 - 02.2022
- Plated and presented food following chef requirements.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Showcased versatility by adapting quickly to changing menu items, cooking techniques, and kitchen equipment as needed.
Commis chef
Radisson blu Kaushambi Delhi
12.2018 - 03.2020
- Colaborated with head chef to recruit, train, and evaluate staff
- Create new entrees for restaurant menu
- Yearly evaluating food production and labor costs, reducing significant fees.
- Developed and cooked exciting, memorable dishes that brought engagement and establishment to the restaurant
- Mentored more than 10 kitchen staff at all levels in fullfill the restaurant's demand.
- Spearheaded menu planning, develop recipe and managing in two locations.
Education
Bachelor of hotel Management and catering technology -
Punjab Technical University
12.2018
Skills
- Detailed-oriented
- Fast decision making
- Leading a team
Languages
Hindi
Upper intermediate (B2)
English
Intermediate (B1)
Punjabi
Upper intermediate (B2)
Timeline
Assistant Chef De Partie
VIRGIN VOGAGES
03.2023 - Current
Cook
Vigin voyages
02.2022 - 10.2022
COMMIS 1
AMANBAGH LUXURY RESORT RAJASTHAN AJABGARH
04.2020 - 02.2022
Commis chef
Radisson blu Kaushambi Delhi
12.2018 - 03.2020
Bachelor of hotel Management and catering technology -
Punjab Technical University
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