Summary
Overview
Work History
Education
Skills
HOBBIS
Languages
Additional Information
DECLARTION
Timeline
Generic
VIJAY RATURI

VIJAY RATURI

Vill.Nawakot, Post-Office.Jakhnidhar, District -Tehri Garhwal

Summary

Energetic Chef de Partie offering background working at high-end restaurants,hotel and cruise ships in INDIA,U.S.A and across the world . Dedicated to safe food handling practices and proudly created new recipes to meet client demands.

Overview

12
12
years of professional experience
2
2
years of post-secondary education

Work History

CHEF DE PARTIE 1

ROYAL CARIBBEAN INTERNATIONAL
Miami
07.2019 - Current
  • Cooked memorable dishes that brought new customers into establishment.
  • Worked closely with Executive sous chef to create windjammer menu for 4000 guests.
  • Supervised and trained kitchen staff to ensure quality standards of food production.

DEMI CHEF DE PARTIE

MARRIOTT
Indore
03.2018 - 01.2019
  • Used Microsoft Word and other software tools to create documents and other communications.
  • Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.

COMMI CHEF

JW MARRIOTT
Chandigarh
12.2016 - 01.2018
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Collaborated with other personnel to produce and modify menus and selections.

COMMI CHEF (sr.kitchen Associate)

RADISSON BLU
Ludhiana
11.2015 - 11.2016
  • Developed team communications and information for meetings.
  • Improved operations through consistent hard work and dedication.

COMMI CHEF

MAHARAJA REJENCY
Ludhiana
03.2015 - 11.2015
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Oversaw grill, stove and oven and cleaned equipment after every shift.

COMMI CHEF

MACCHAN RESTURANT
Ludhiana
10.2013 - 03.2015
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Maintained well-organized mise en place to keep work consistent.

COMMI CHEF

SLIVER STONE
Ludhiana
03.2012 - 10.2013
  • Maintained well-organized mise en place to keep work consistent.

Education

HIGHER SECONDARY EDUCATION (Open Board)

GOVT. INTER COLLEGE
JAKHNIDHAR TEHRI GARHWAL UTTARAKHAND.249123
04.2013 - 05.2014

HIGH SCHOOL DIPLOMA

GOVT.INTER COLLEGE
JAKHNIDHAR TEHRI GHARWAL UTTARAKHAND.249123
04.2011 - 05.2012

Skills

  • Recipes and menu planning
  • Safety standards and protocols
  • Attention to taste
  • Plating and presentation
  • Menu memorization
  • Food preparation and safety
  • Food Allergy Understanding
  • Ordering and Requisitions
  • Kitchen Management

HOBBIS

  • Cricket
  • Music
  • Basketball

Languages

  • Hindi
  • English

Additional Information

Father Name - Dinesh Prasad Raturi

D.O.B- April/11/1997
Nationality- Indian
Married status- Unmarried

DECLARTION

I hereby declare that all the facts given above are true and correct to the best of my knowledge.

Date: 

Place: 

Timeline

CHEF DE PARTIE 1

ROYAL CARIBBEAN INTERNATIONAL
07.2019 - Current

DEMI CHEF DE PARTIE

MARRIOTT
03.2018 - 01.2019

COMMI CHEF

JW MARRIOTT
12.2016 - 01.2018

COMMI CHEF (sr.kitchen Associate)

RADISSON BLU
11.2015 - 11.2016

COMMI CHEF

MAHARAJA REJENCY
03.2015 - 11.2015

COMMI CHEF

MACCHAN RESTURANT
10.2013 - 03.2015

HIGHER SECONDARY EDUCATION (Open Board)

GOVT. INTER COLLEGE
04.2013 - 05.2014

COMMI CHEF

SLIVER STONE
03.2012 - 10.2013

HIGH SCHOOL DIPLOMA

GOVT.INTER COLLEGE
04.2011 - 05.2012

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