Rishabh SINGH Rajawat
chef
Delhi,india
Summary
Highly skilled culinary professional with extensive expertise in food plating techniques, ingredient sourcing, and menu innovation. Demonstrates exceptional culinary presentation and food quality assurance, ensuring optimal kitchen workflow optimisation. Adept at time management, team collaboration, and health and safety compliance. Known for culinary creativity, stock preparation, and high energy levels. Proficient in kitchen equipment handling, portion control understanding, roasting and broiling, and food pairing knowledge. Mastery of cooking techniques with a strong focus on quality control. Skilled in garnishing dishes, oven temperature regulation, vegetable carving, sauce making, cold food preparation, and maintaining calm under pressure. Committed to work station sanitising and adhering to food hygiene procedures while consistently delivering beautifully plated dishes.
Hardworking Commis Chef versed in supporting senior chefs in quality food preparation. Checks ingredient and supply levels to reduce downtime and rotates inventory for maximum freshness.
Dedicated student committed to building culinary skills and learning diverse techniques. Eager to support kitchen operations with high-level prioritisation skills and great communication.
Passionate Commis Chef championing exceptional food quality standards. Prepares and presents innovative dishes whilst maintaining spotless kitchen for continued [Type] compliance and optimal customer satisfaction. Superb communicator with excellent organisation skills.
High-energy [Job Title] equipped to thrive in fast-paced environments. Checks plating and presentation to support quality. Prepares ingredients, sauces and marinades with keen prioritisation.
Experienced culinary professional focused on developing high-quality dishes and maintaining kitchen standards. Capable of contributing to cohesive kitchen team and ensuring efficient service through strong cooking skills and keen attention to detail. Skilled in preparing range of cuisines and adhering to health and safety regulations.
Overview
7
7
years of professional experience
4043
4043
years of post-secondary education
Work history
Commis chef
bateel international
Riyadh, Saudi Arebia
09.2024 - 12.2025
- Working in bateel international as commi[1]
- Prepared ingredients for head chef to ensure efficient service.
- Provided support to senior chefs, improving speed of service delivery.
- Participated in daily inventory checks to avoid ingredient shortages.
- Developed new garnishing methods to improve plate aesthetics.
- Trained under experienced chefs increasing professional culinary skills.
- Supported dish development, resulting in varied menu options.
- Assisted in menu planning for seasonal dishes.
- Enforced health and safety guidelines amongst the team, promoting a safe working environment.
- Ensured proper portion control reducing unnecessary wastage.
- Assisted in large-scale catering events, ensuring successful execution.
- Organised storage areas for easy access to ingredients during busy periods.
- Contributed to food presentation, enhancing visual appeal for diners.
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
- Controlled and minimised food waste.
Commi(1)
Dhani resort
Jaipur, India
04.2023 - 02.2024
- Dhani resort as Commi(1)
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Worked flexible hours, covering nights, weekends and bank holidays.
- Cleaned work areas and equipment to maintain faultless hygiene standards.
- Completed customer orders with speed and accuracy.
- Applied positive customer service approach to increase satisfaction levels.
- Consistently arrived at work on time and ready to start immediately.
Commi 2
CAFS
Jaipur, India
11.2022 - 03.2023
- Worked in CAFS (flight kitchen as a Commi 2 in continental cold section in food production
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Worked flexible hours, covering nights, weekends and bank holidays.
- Consistently arrived at work on time and ready to start immediately.
- Cleaned work areas and equipment to maintain faultless hygiene standards.
commi 3rd
benquet halls{ufhoriya}
Delhi, India
01.2021 - 01.2022
- Worked in benquet halls{ufhoriya} as commi 3rd
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Worked flexible hours, covering nights, weekends and bank holidays.
- Consistently arrived at work on time and ready to start immediately.
- Cleaned work areas and equipment to maintain faultless hygiene standards.
- Increased customer satisfaction by resolving issues.
helper
Out Door Catering
, India
01.2019 - 01.2021
- Worked in outdoor catering events in continental section as helper
- Handled materials carefully, minimising damage or loss during transport or storage.
- Adhered to health and safety guidelines strictly whilst performing duties.
- Prioritised tasks for efficient workflow.
- Reported issues immediately, resulting in prompt problem resolution.
- Followed instructions accurately to meet company standards.
- Worked independently and collaboratively, adapting to diverse work styles.
Education
High School Diploma -
CBSE
Delhi07.2019
Some College (No Degree) -
U.P BOARD
Etawah03.2024
Skills
- Positive attitude, Punctual, Self Confident
- Food plating techniques
- Ingredient sourcing
- Menu innovation
- Culinary presentation
- Food quality assurance
- Kitchen workflow optimisation
- Time management
- Team collaboration
- Health and safety compliance
- Communication skills
- Culinary creativity
- Stock preparation
- High energy level
- Kitchen equipment handling
- Portion control understanding
- Roasting and broiling
- Food pairing knowledge
- Cooking techniques mastery
- Quality control focus
- Garnishing dishes
- Oven temperature regulation
- Vegetable carving
- Sauce making
- Cold food preparation
- Calm under pressure
- Work station sanitising
- Food hygiene procedures
- Plating up food
- menu innovation
- culinary presentation
Websites
PERSONAL PROFILE
Languages Known :English, Hindi
PERSONAL PROFILE
Hobbies : drawings, carving vegitables and fruit
EXTRA CURRICULAR ACTIVITIES
Participated in scholl sports Running school champion There are many prize drawings and vegitables carving
DECLARATION
All the above mentioned facts are true to the best of my knowledge and belief. (Rishabh kumar) Date : Place: delhi
PERFRAMANCE SUMMARY
Self-motivated and quality-driven individual with a strong commitment to prepare exceptional cuisine and maintain safe and efficient kitchen environment. Demonstrated passion for motivating culinary team to deliver truly spectacular results. Proficiently skilled in creating menu specials while ensuring that all stations are set before service time. And maintaining cleanliness and sanitation of kitchen.
INDUSTRIAL EXPOSURE
- Departments Covered:
- Food production
- Roles & Responsibilities:
- Start as a kitchen helper
- Worked at flight cetring ,resort,benquit,hotels and resturents
- Worked at Continental Section in hot and cold both department
CO-CURRICULAR ACTIVITIES
- Did B.S.M Se. Sec. PUBLIC SCHOOL
- Did R.C.R.D PUBLIC SCHOOL
Affiliations
- Drawing,Vegitable Carving,music
References
References available upon request.
Timeline
Commis chef
bateel international
09.2024 - 12.2025
Commi(1)
Dhani resort
04.2023 - 02.2024
Commi 2
CAFS
11.2022 - 03.2023
commi 3rd
benquet halls{ufhoriya}
01.2021 - 01.2022
helper
Out Door Catering
01.2019 - 01.2021
High School Diploma -
CBSE
Some College (No Degree) -
U.P BOARD