Ravi Kumar
Purnea
Summary
Enthusiastic professional skilled in managing food and related costs, procedures, quality, and back-of-house labor. Proven track record of delivering top-quality food and maximizing sales through cost-effective specials and menu changes. Adaptable and dedicated with a strong work ethic, eager to contribute to a dynamic team and support organizational goals.
Overview
8
8
years of professional experience
Work History
Demi Chef De Partie
Mayfair Hotel & Resort
Purnea
09.2023 - Current
- Checked freshness of ingredients used in dishes prior to cooking them.
- Stored cooked foods at appropriate temperature levels until ready for service.
- Communicated effectively with waitstaff regarding orders placed by customers.
- Adhered strictly to health and safety regulations while preparing meals for guests.
- Inspected equipment regularly for proper operation and safety compliance.
- Supervised junior staff in the kitchen, delegating tasks and providing guidance as required.
Demi Chef De Partie
ITC Fortune
Tirupati
01.2022 - 08.2023
- Performed periodic deep cleaning operations of all kitchen appliances.
- Ensured that all equipment was functioning properly before each shift began.
- Prepared sauces, soups and hot entrees according to set recipes.
- Ordered necessary ingredients from suppliers when needed, within budget parameters.
- Followed established portion control procedures when plating dishes for customers.
1st Commis Chef
The Grand Empire Hotel
PATNA, BIHAR
10.2019 - 12.2021
- Ensured all food was stored properly in accordance with safety regulations.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Inspected dining facilities prior to opening hours ensuring that they were ready for customer service.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Followed proper plate presentation techniques when serving dishes.
- Maintained a clean working area at all times in compliance with health codes.
2nd Commis Chef
The Grand Empire Hotel
PATNA, BIHAR
12.2017 - 10.2019
- Tracked inventory levels of foods and supplies used in daily production.
- Provided guidance to junior members of the kitchen staff in their duties.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
3rd Commis Chef
ITC Fortune
Tirupati
11.2016 - 11.2017
- Participated in weekly team meetings led by the Head Chef discussing menu changes or upcoming events.
- Ensured that all kitchen equipment was properly sanitized before use.
- Diced vegetables for salads or garnishes with knives or electric slicers and dicers as needed.
- Cooked meats, fish, poultry and other foods according to established standards for taste and presentation.
- Maintained cleanliness of work areas throughout shift by sweeping floors and wiping down surfaces with appropriate cleaning agents.
Industrial Trainee
The Grand Bhagwati
Surat
05.2016 - 11.2016
- Participated in team meetings to discuss operational updates and changes.
- Observed workers performing tasks related to the operation of machinery.
- Developed and implemented industrial safety protocols.
- Conducted regular inspections of facilities to identify potential safety hazards.
- Supported team by operating equipment.
- Reduced health and safety risks with strict adherence to safety protocols and PPE requirements.
- Helped achieve team goals by rotating production lines and daily duties to meet demand.
Education
Diploma in Food Production (18th Months) -
Institute of Hotel Management,
Hajipur04-2017
High School Diploma -
APSM COLLEGE
BARAUNISkills
- Vegetable preparation
- Recipe Adaptation
- Stock management
- Food safety knowledge
- Food Preparation
- Knife Skills
- Dish preparation
- Customer Service
- Supervising Food Prep
- Positive and professional
- Garnishing and Plating
- Cooking techniques
- Safe Food Handling
- Team Leadership
- Portion Control
- Grilling Techniques
- Food presentation
Willingness
Willing to work with true dedication and integrity towards the organization. Self motivated and adopt myself with the changing environment. Hard working with honesty and positive mindset
Personal Information
- Father's Name: Ramjisah
- Mother's Name: Mina devi
- Date of Birth: 07/12/1993
Hobbies and Interests
- Travelling
- Listening to music
- Cooking
Disclaimer
I hereby declare that all the above statements provided by me are true to the best of my knowledge and believe.
Languages
Hindi
First Language
English
Upper Intermediate (B2)
B2
Timeline
Demi Chef De Partie
Mayfair Hotel & Resort
09.2023 - Current
Demi Chef De Partie
ITC Fortune
01.2022 - 08.2023
1st Commis Chef
The Grand Empire Hotel
10.2019 - 12.2021
2nd Commis Chef
The Grand Empire Hotel
12.2017 - 10.2019
3rd Commis Chef
ITC Fortune
11.2016 - 11.2017
Industrial Trainee
The Grand Bhagwati
05.2016 - 11.2016
Diploma in Food Production (18th Months) -
Institute of Hotel Management,
High School Diploma -
APSM COLLEGE
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