RAKESH SINGH
Ras al-Khaimah
Summary
Experienced culinary professional with expertise in Indian cuisine, food preparation, and high-volume service efficiency. Skilled in mise en place, kitchen operations, and maintaining food safety and hygiene standards. Adept at portion control, waste management, and recipe adherence to ensure consistent quality. Demonstrates strong team collaboration, communication, and organisational skills to optimise kitchen performance. Committed to delivering exceptional dining experiences while upholding operational excellence.
Overview
10
10
years of professional experience
2
2
years of post-secondary education
2
2
Languages
Work history
Demi chef de partie
ALHAMRA VILLAGE AND RESIDENCE HOTEL
Dubai, UAE
2025.04 - 2026.09
- Support day-to-day kitchen and food production across professional hospitality operations.
- Prepare and produce Indian cuisine, following step-by-step processes for consistent quality.
- Complete mise en place, portion ingredients, and stage items for service readiness.
CHEF DE PARTY
Anardana Hospitality
GURGAON , india
2024.11 - 2025.04
- Supported Indian kitchen operations and daily food production tasks.
- Prepared ingredients and completed mise en place for service requirements.
- Maintained consistent food quality, taste, portioning, and presentation standards.
- Worked closely with chefs and kitchen colleagues during busy service periods.
- Maintained hygiene, cleanliness, and organised kitchen work areas.
- Followed food preparation, storage, and safety procedures.
Demi chef de partie
One8 Commune
Delhi NCR, India
2021.07 - 2024.03
- Supported food preparation and kitchen operations during busy service periods.
- Prepared ingredients for mise en place and supported cooking.
- Maintained food quality and presentation standards during service.
- Supported kitchen team during high-volume operations.
- Handled and organised stored ingredients to meet service requirements.
- Maintained cleanliness and hygiene standards at assigned workstation areas.
Indian Commis 1st
Punjab Grill
Kochi, kerala, india
2020.12 - 2021.03
- Prepared and supported Indian cuisine service using established recipes and kitchen standards.
- Handled daily mise en place and ingredient prep for smooth service flow.
- Maintained consistent taste, portion control, and presentation throughout each shift.
COMMIS 1ST
DHABA BY CLARIDIGES
GURGAON , INDIA
2019.10 - 2020.12
- Plan seasonal menu dishes for daily service.
- Arrange food presentation to improve visual appeal for diners.
- Prep ingredients for head chef to keep service running efficiently.
- Follow recipes precisely to maintain consistent dish quality.
- Incorporate current culinary trends into dish preparations when suitable.
- Support dish development to broaden menu variety options.
COMMIS 2ND
OPEN TAP HOSPITALITY PVT . LTD
GURGAON , INDIA
2018.01 - 2019.10
COMMIS 3RD
CAFE MRP
NEW DELHI, NEW DELHI
2016.12 - 2018.01
Education
10th - ALL SUBJECT
Uttarakhand Board
INDIA 2011.04 - 2012.03
12th - ARTS
Uttarakhand Board
INDIA 2012.04 - 2013.03
Skills
- Indian cuisine expertise
- Food preparation and production
- Mise en place and ingredient prep
- Kitchen operations and cleanliness
- Food safety and hygiene
- Portion control and waste management
- Recipe adherence and quality standards
- High-volume service efficiency
- Team collaboration and communication
- Time management and organization
Languages
Hindi
English
Timeline
Demi chef de partie
ALHAMRA VILLAGE AND RESIDENCE HOTEL
2025.04 - 2026.09
CHEF DE PARTY
Anardana Hospitality
2024.11 - 2025.04
Demi chef de partie
One8 Commune
2021.07 - 2024.03
Indian Commis 1st
Punjab Grill
2020.12 - 2021.03
COMMIS 1ST
DHABA BY CLARIDIGES
2019.10 - 2020.12
COMMIS 2ND
OPEN TAP HOSPITALITY PVT . LTD
2018.01 - 2019.10
COMMIS 3RD
CAFE MRP
2016.12 - 2018.01
12th - ARTS
Uttarakhand Board
2012.04 - 2013.03
10th - ALL SUBJECT
Uttarakhand Board
2011.04 - 2012.03