VIKRAM SINGH RAWAT
RISHIKESH
Summary
To Work for a prestigious organization that give me the opportunity to prove my potential skills which shall help me move up in my career along with the success of life organization. To become an expert in the field of hospitality management and provide better customer satisfaction. Innovative Demi Chef de Partie known for high productivity and efficient task completion. Skilled in precision knife work, inventory management, and creative menu development. Excel at teamwork, communication, and adaptability, ensuring success in fast-paced kitchen environments.
Overview
12
12
years of professional experience
3
3
Certifications
Work History
D.CDP
The Sun Siyam Irufushi
Maldives
05.2022 - Current
- Completed 150-160 covers daily for Lunch, Dinner and Sunday brunch including Asian, European and Turkish buffets.
- Supervised and trained kitchen staff.
- Completed Sous chef responsibilities including scheduling, daily production sheets, ordering, and the weekly and daily special's menu.
- Prepared station(s) via recipes or as directed by the Chef de Cuisine and/or Sous Chefs.
- Provide feedback to Sous Chef with performance management of subordinates.
- Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
- Participate in scheduled training and development programs provided by the Lounge to improve self and department standards.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
- Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
- Slices grind and cook meats and vegetables using a full range of cooking methods.
- Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
- Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
- Mix of Mediterranean, French and Italian Cuisine Modern Turkish and Asian restaurant cuisine full serves 5 Star Hotel
- Collaborated with chefs to develop seasonal menu items and specials.
- Prepared and presented high-quality dishes for fine dining experiences.
Commie 1
The Sun Siyam Irufushi
Maldives
02.2019 - 05.2022
- Completed day-to-day duties accurately and efficiently.
- Identified needs of customers promptly and efficiently.
- Worked with cross-functional teams to achieve goals.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Operated equipment and machinery according to safety guidelines.
- Worked effectively in team environments to make the workplace more productive.
Commie 1
Clarks Inn Hotel
Kurnool
10.2018 - 01.2019
- Accepting store deliveries are also part of the Commis I Chef duties.
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
- Control food stock and food cost in his section/kitchen.
- Cook food and prepare top-quality menu items in a timely manner.
- Communicate assistance needed during busy periods.
- Ensure the quality of the food items.
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
- Ensure the proper sanitation and cleanliness of surfaces and storage containers.
- Ensure constant innovation in buffet preparation and presentation.
- Follow and maintain cleanliness and good hygiene practices in the kitchen.
- Inform Chef of excess food items for use in daily specials.
- Inform F&B service staff of available items and available chef special menu.
- Keep work area at all times in hygienic conditions according to the rules set by the hotel.
- Monitor the quality and quantity of food that is prepared.
- Operate kitchen equipment safely and responsibly.
- Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Commie 2
Ramee Guestline Hotel
Bangalore
01.2017 - 09.2018
- Maintained cleanliness and organization of kitchen tools and workstations consistently.
- Assisted chefs with food preparation and cooking tasks during peak hours.
- Assisted cooks in preparing meals by washing vegetables and fruits, cutting meats and other tasks as needed.
- Sanitized surfaces with approved cleaning solutions after each task was completed.
- Followed recipes and customer requests to prepare meals.
- Maintained inventory of kitchen supplies and equipment needs.
- Received deliveries of food items and stored them properly.
- Partnered with chef to cook food and comply with food preservation guidelines.
- Stored perishable food items in freezer or refrigerator to protect from spoilage.
- Coordinated with other kitchen staff to ensure smooth operation and timely preparation of food.
- Helped in setting up and cleaning up before and after service, ensuring a ready-to-use kitchen.
Commie 3
Ramee Guestline Hotel
Bangalore
12.2015 - 12.2016
- Prepared ingredients and assisted in meal preparation for daily service.
- Maintained cleanliness and organization in kitchen workstations and storage areas.
- Operated kitchen equipment safely to ensure efficient food production.
- Assisted in inventory management by tracking supplies and restocking as needed.
- Supported the team during high-volume service periods to ensure timely delivery.
- Followed health and safety regulations to maintain a safe kitchen environment.
- Supported other staff members when needed by providing assistance with dishwashing duties or helping out during busy periods.
- Prepared sauces, dressings and other condiments as requested by the Head Chef.
job training
ramee guestline hotel & resort
Bangalore
12.2014 - 12.2015
- Prepared ingredients for daily meal service in fast-paced kitchen environment.
- Maintained cleanliness of kitchen equipment and workstations throughout shifts.
- Learned various cooking techniques from experienced culinary staff during training sessions.
- Observed proper food handling techniques when storing, prepping, and cooking foods.
- Responsible for cleaning up after each shift was complete.
- Peeled and cut fruit and vegetables to prepare for cooking or serving.
- Prepared garnishes to complement dishes on menu.
- Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
Industrial Exposure Trainee
Hotel Clarks Avadh
Lucknow
10.2013 - 04.2014
- Worked in all major operational departments.
Education
12 th -
NIOS
Uttarakhand01.2016
DHM -
institute of Hospitality Management
Rishikesh01.2014
10 th -
uttarakhand board
Uttarakhand01.2011
Skills
- Positive Attitude
- Hard working person
- Ms Office
- Cooking techniques
- Food preparation
- Station management
- Inventory management
- Kitchen safety protocols
- Food presentation skills
- High-quality ingredients
- Safe food handling
- Equipment usage
- Dish preparation
- Ingredient knowledge
- Seafood preparation
- Menu memorization
- Sanitation procedures
- Ordering and requisitions
- Cold food preparation
- Mise en place
- Roasting mastery
- Food presentation
- Meat butchery
- Grilling techniques
- Allergen awareness
- Knife skills
- Cooking methods
- Stock management
- Garnishing techniques
- Hygiene standards
- Food safety
- Fish filleting
- Vegetable preparation
Field Of Interest
F&B PRODUCTION
Hobbies and Interests
- Hospitality
- Cooking
- Cricket
- Traveling
Disclaimer
I hereby declare that all information stated above is true to the best of my knowledge. In case of any opportunity I shall abide by the rules and the regulation of my host organization and being sincere, dedicated and punctual towards carrying out my duties.
Attributes
- Believes in smart and effective working.
- Puts heart and mind to achieve clear-cut goals.
- Commitment and sincerity in work.
- Good learner who can adapt easily.
- Can communicate in English and Hindi.
- Leadership skill.
- Team work.
Personal Information
- Father's Name: Mr. S.S RAWAT
- Date of Birth: 03/15/95
- Gender: Male
- Marital Status: Unmarried
Certification
HACCP
Timeline
D.CDP
The Sun Siyam Irufushi
05.2022 - Current
Commie 1
The Sun Siyam Irufushi
02.2019 - 05.2022
Commie 1
Clarks Inn Hotel
10.2018 - 01.2019
Commie 2
Ramee Guestline Hotel
01.2017 - 09.2018
Commie 3
Ramee Guestline Hotel
12.2015 - 12.2016
job training
ramee guestline hotel & resort
12.2014 - 12.2015
Industrial Exposure Trainee
Hotel Clarks Avadh
10.2013 - 04.2014
12 th -
NIOS
DHM -
institute of Hospitality Management
10 th -
uttarakhand board