ROHIT YADAV
Sri. Laldari Yadav
Jamui
Summary
Motivated culinary professional seeking challenging assignments in reputable establishments, where I can contribute my skills and grow within responsible roles.
Professional culinary expert prepared for this role with strong foundation in high-volume kitchen environments. Skilled in menu development, culinary techniques, and maintaining kitchen efficiency. Strong focus on team collaboration and achieving results, adaptable to changing needs. Reliable with passion for excellence in food preparation and presentation.
Overview
13
13
years of professional experience
2019
2019
years of post-secondary education
2
2
Languages
Work History
Jr. Sous Chef
Nasi Pan Asian Restaurant Bangalore
05.2024 - Current
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Prepped daily menu items to quickly deliver upon request.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Oversaw cleanliness of each station in kitchen.
- Ordered food items for upcoming events per sous chef request.
- Ordered new ingredients and supplies to meet expected needs.
Sr. Chef De Prate
Foodlink F&B Holidings India Pvt Ltd
08.2021 - 03.2024
- Managed budgeting for all aspects of the kitchen operation
- inventory control, and equipment maintenance expenses.
- Collaborated with restaurant opration successful
- Formulated seasonal menus utilizing fresh, locally-sourced ingredients that appealed to customers'' tastes while supporting
Chef De Partie
YELLOW CHILLI FINE DINING ASIAN RESTAURANT
01.2019 - 06.2021
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
COMMIS – III TO DCDP
MAINLAND CHINA MUMBAI
09.2012 - 12.2018
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Education
Secondary Education -
Bagrakote Higher Secondary School
West Bengal, IndiaSkills
Expertise in Pan Asian cuisine preparation
Timeline
Jr. Sous Chef
Nasi Pan Asian Restaurant Bangalore
05.2024 - Current
Sr. Chef De Prate
Foodlink F&B Holidings India Pvt Ltd
08.2021 - 03.2024
Chef De Partie
YELLOW CHILLI FINE DINING ASIAN RESTAURANT
01.2019 - 06.2021
COMMIS – III TO DCDP
MAINLAND CHINA MUMBAI
09.2012 - 12.2018
Secondary Education -
Bagrakote Higher Secondary School