Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Personal Information
Father Name
Industrial Exposure
Affiliations
Timeline
Generic
RAKESH Kumar BEHERA

RAKESH Kumar BEHERA

Hyderabad

Summary

Experienced pastry chef with a strong background in pastry production and food quality at P&O Cruises. Demonstrated expertise in enhancing dessert presentation and managing kitchen operations efficiently. Proficient in cost control and fostering teamwork, consistently delivering high-quality culinary experiences.

Overview

14
14
years of professional experience

Work History

CHEF DE PARTY PASTRY

P&O CRUISES
SOUTHAMPTON
01.2014 - Current
  • Company Overview: P&O Cruises is a British cruise line, part of Carnival Corporation & plc, offering cruises to various destinations.
  • Maintain a safe and clean work environment by complying with USPH and Company Regulations.
  • Produce and maintain the expected level of food quality in assigned area and according to instructions from the Executive Pastry Chef.
  • Submit daily food requisition to the Executive Pastry Chef.
  • Making the buffet production like creamy dessert, tarts and special diets as per the cycle with garnish and well present as per standard.
  • Making the afternoon tea like dry cake, tarts, dipping, and cookies as per cycle.
  • I work in main dinning production assist with Executive Pastry chef to take requisition food count to do production as per cycle.
  • I Able to work in any section of the Pastry Department and demonstrate methods and recipes to subordinates.
  • Following all company logs defrosting, blast chilling, monitoring, hot and cold as per company UK policy and submitted to executive pastry chef.
  • Manage and run a section smooth with the assistance of the Executive Pastry chef where we face manning short or new staff or store.
  • I always go extra mile to handle the complaints trained the new staff about safety and hygiene standard with the assistance of supervisor.
  • P&O Cruises is a British cruise line, part of Carnival Corporation & plc, offering cruises to various destinations.

COMMI 2

GREEN PARK BY AVASA
HYDERABAD
08.2012 - 10.2013
  • Company Overview: Green Park by Avasa is a luxury hotel in Hyderabad, India, known for its hospitality and service.
  • Responsible for department and cleaning of station as well as assign areas of the galley.
  • Assessing senior chefs that the department remains clean at all time.
  • Making mise-n-plea for the a 'la cart and buffet.
  • Making shape cakes and preparing dessert, breads and decoration for buffet desserts with senior chef, pre-plated dessert for restaurant buffet.
  • Green Park by Avasa is a luxury hotel in Hyderabad, India, known for its hospitality and service.

COMMI 3

MANSAROVAR THE FERN
HYDERABAD
10.2011 - 06.2012
  • Company Overview: Mansarovar The Fern is a hotel in Hyderabad, Telangana, offering eco-friendly accommodations and services.
  • Weighing and measuring cooking ingredients.
  • Cleaning the work area, dish and utensils.
  • Assist senior chefs that the kitchen remains clean at all time.
  • Assessing the head chef with menu planning and preparing the food storage.
  • Mansarovar The Fern is a hotel in Hyderabad, Telangana, offering eco-friendly accommodations and services.

Education

B.SC - Hotel management & catering technology

college of HOTEL MANAGEMENT
Hyderabad, Telangana, India
01.2011

BOARD OF INTERMIDIATE -

New vision jr
Hyderabad
01.2008

BOARD OF SECONDARY -

Little star high school
Hyderabad

Skills

  • Pastry production
  • Food safety
  • Food quality
  • Food plating and presentation
  • Garnishing techniques
  • Cost control

Accomplishments

  • Participated in the 4th National Culinary Congress organized from 11/14/09 to 11/16/09 by IFCA (Indian Federation of Culinary Associations), a member of WACS (World Association of Chefs' Societies), at TAJ Krishna, Hyderabad

Languages

  • ENGLISH, B2 Upper Intermediate
  • HINDI, B2 Upper Intermediate
  • TELUGU, B1 Intermediate
  • ODIA, B2 Upper Intermediate

Personal Information

  • Date of Birth: 09/02/89
  • Gender: MALE
  • Nationality: INDIAN
  • Marital Status: MARRIED

Father Name

BEHERA RANJITH KUMAR

Industrial Exposure

  • Completed 20 weeks Industrial Training at The Green Park Hotel in various departments. The training helped me to learn how to handle responsibilities of all the levels of management.
  • Attended Outdoor Catering on behalf of college in ITC Kakatiya Hotel for 'India Aviation on Show 2008' Organized by Ministry of Civil Aviation and FICCI (Federation of Indian Chambers of Commerce and Industry) & P.A.T.A (Pacific Asian Travel Association) awards.
  • Took part in several outdoor catering in many hotels like: ISTA, NOVOTEL, KATRIYA HOTEL & TOWERS, KATRIYA DE ROYALE, GREEN PARK HOTEL AND ADITYA PARK HOTEL, Hyderabad.

Affiliations

I hereby declare that all the information mentioned above is true to the best of my knowledge.

Timeline

CHEF DE PARTY PASTRY

P&O CRUISES
01.2014 - Current

COMMI 2

GREEN PARK BY AVASA
08.2012 - 10.2013

COMMI 3

MANSAROVAR THE FERN
10.2011 - 06.2012

B.SC - Hotel management & catering technology

college of HOTEL MANAGEMENT

BOARD OF INTERMIDIATE -

New vision jr

BOARD OF SECONDARY -

Little star high school

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