Ravendra Kumar
Chef
Chefravendrak15@gmail.com,8650810214
Summary
Culinary professional with a Diploma in Food Production, specializing in blending traditional techniques with innovative approaches. Proven ability to create memorable dining experiences through strategic kitchen operations and artistic presentation. Committed to excellence in food preparation and service, ensuring high-quality outcomes in every dish.
Overview
10
10
years of professional experience
Work History
Senior Chef de Partie
Tarangi resort & spa
ramnagar
11.2024 - Current
- Supervised kitchen team to ensure high-quality and consistent dish production.
- Led overall culinary operations to maintain excellence in food preparation.
- Implemented rigorous quality control measures for all dishes served.
Chef de Partie
Sayaji Hotels Ltd.
Baroda
05.2023 - 11.2024
- Managed daily kitchen operations, ensuring timely execution of menus and quality standards.
- Coordinated with F&B teams to facilitate seamless service and enhance guest experience.
Demi Chef de Partie
Neemrana Group
Tijara Fort Palace, Rajasthan
09.2022 - 05.2023
- Oversaw section production, ensuring high standards of dish quality.
- Mentored junior staff to promote operational excellence and skill development.
Commis I
The Fern Sardar Sarovar Resort
01.2022 - 08.2022
- Managed Indian & tandoor sections, executing food preparation in main kitchen
Commis II
Evolve Back Hotels & Resorts
Hampi
06.2019 - 12.2021
- Assisted senior chefs with daily food production for a-la-carte and buffet services.
- Maintained strict hygiene and sanitation standards to ensure food safety.
- Supported buffet operations, enhancing efficiency and presentation.
- Collaborated with kitchen staff to optimize workflow and minimize waste.
Industrial Trainee (Food Production)
Radisson Blu
Udaipur
05.2018 - 10.2018
- Prepared and presented dishes with finesse, ensuring high standards of quality.
- Adapted to professional kitchen culture, recognized for proactive and reliable performance.
Kitchen Helper
Abha hotel Aligarh
Aligarh
04.2016 - 02.2017
- Performed food preparation tasks in a fast-paced kitchen environment.
- Washed and peeled produce and prepared ingredients and equipment to support kitchen workflow.
Education
Intermediate - B-Science
Uttar Pradesh Board
12.2015
High School - 10th Grade
Uttar Pradesh Board
12.2013
Diploma in Food Production - Cookery, Larder, Hygiene & Sanitation, Nutrition, Food Costing
Food Craft Institute
Aligarh11.2018
Skills
- Culinary skills
- Kitchen operations management
- Food safety and hygiene
- Cost control strategies
- Creative problem solving
- Team collaboration
- Adaptability
- Menu planning
- Inventory management
- Staff training
- Strong work ethic
- Food stock control and ordering
Languages
English
Upper Intermediate
B2
Hindi
Proficient
C2
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Senior Chef de Partie
Tarangi resort & spa
11.2024 - Current
Chef de Partie
Sayaji Hotels Ltd.
05.2023 - 11.2024
Demi Chef de Partie
Neemrana Group
09.2022 - 05.2023
Commis I
The Fern Sardar Sarovar Resort
01.2022 - 08.2022
Commis II
Evolve Back Hotels & Resorts
06.2019 - 12.2021
Industrial Trainee (Food Production)
Radisson Blu
05.2018 - 10.2018
Kitchen Helper
Abha hotel Aligarh
04.2016 - 02.2017
Intermediate - B-Science
Uttar Pradesh Board
High School - 10th Grade
Uttar Pradesh Board
Diploma in Food Production - Cookery, Larder, Hygiene & Sanitation, Nutrition, Food Costing
Food Craft Institute
Personal Information
Father's Name: Rajendra Singh
village. Parihawali Post Rampur Bulendsharh
Reference number
- Mr. Ajendra singh Ex. Chef
- The Fern Sardar Sarovar Resort & Spa
- Contact Number 8830892217
- Mr. Abhishek Mathur Ex.Chef
- Sayaji Hotels. PVT
- Contact Number 9653814477
- Mr Monu kumar Ex Chef
- Neemrana Group of Hotel Tijara Fort Palace
- Contact Number 8861632112
Hobbies and interests
- food blogging, photography, or videography
- Be Specific: Don't just say "Reading"; say "Reading historical culinary texts" or "Studying modern kitchen management techniques".
DECLARATION
I hereby declare that the information provided above is true and correct to the best of my knowledge and belief. I take full responsibility for the authenticity of the details mentioned in this resume.