Summary
Overview
Work history
Education
Skills
Languages
Accomplishments
Hobbies:
Timeline
Generic
JAGDISH RAJBANSI

JAGDISH RAJBANSI

Dubai,UAE

Summary

Talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities.

Overview

9
9
years of professional experience

Work history

Head Chef

Ink Hotel
Dubal
06.2023 - Current
  • Co-operative and patient
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Planned promotional menu additions based on seasonal pricing and availability, minimizing kitchen spending.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Creative and owns the ability to provide fresh ideas
  • Follow the instruction and recommendation from the immediate superiors to complete the daily tasks
  • Responsible for Creating menu, recipes, yearly kitchen budget, food stock Control and food cost, wastage Control
  • Controlling and directing the food preparation process
  • Managing and working closely with other chefs of all level
  • Creating menu items, recipes and developing dishes ensuring variety and quality
  • Determining food inventory needs, stocking and ordering
  • Ultimately responsible for ensuring the kitchen meets all regulation including sanitary and food safety guidelines
  • Being responsible for HACCP, food watch and food code
  • Working closely with GM
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Developed and delivered exciting, memorable dishes, increasing repeat business.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Planned popular promotional menu additions based on seasonal pricing and product availability.
  • Incorporated customer feedback in experimentation and creation of new signature dishes.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Prevented cross-contamination by thoroughly cleaning and sanitizing utensils, pans and surfaces.

Sous Chef (Pre-Opening)

Ink Hotel
Dubai
09.2021 - 06.2023
  • Acted as head chef when required, maintaining continuity of service and quality.
  • Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
  • Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
  • Planned and directed food preparation in fast-paced restaurant environments.
  • Maintained total control to maximise guest satisfaction and team productivity.
  • Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
  • Developed chefs to run stations efficiently during peak service periods.
  • Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
  • Trained junior kitchen staff in food preparation and hygiene practices.
  • Supported head chef with stock control and rotation, minimising waste with FIFO systems.
  • Built and maintained strong working relationship with staff across business.
  • Estimated cooking time to provide timely deliveries to customers.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
  • Collaborated with head chef to create innovative, seasonal menus for special events.
  • Followed recipe specifications strictly to produce high volume of food orders.

Senior chef de Partie (Pre-Opening)

Brunch & Cake International
Dubai
07.2019 - 09.2021


  • Assist the head chef in covering for sous chef when on leave
  • Assist in maintaining an efficient ordering system in accordance with company policy
  • Manage deliveries and stock rooms in line with company policy
  • Control stock; reduce waste and drive sales
  • Complete all records as directed accurately and in timely manner
  • Provide and efficient and friendly service to customers and serve customers in a timely and efficient manner if required
  • Ensure all areas within kitchen control are clean, hygienic and tidy at all times
  • Ensure the safety and security of company and client property and money
  • Report any incidents of accident, fire, theft, loss, damage, unfit food or other irregularities to Store Manager, taking appropriate action where possible.

Demi chef de partie

Bateel International L.L.C
Dubai
11.2014 - 06.2019
  • Assisting other chefs in the kitchen
  • Commis chefs assist different station chefs (chef de parties) in the kitchen Sous Chef and Head Chef
  • Helping with deliveries
  • Measuring ingredients
  • Preparing vegetables and meats
  • Assisting with stock rotation.

Education

Diploma - Hotel Management

SPRINGDALE COLLEGE OF HOTEL MANAGEMENT (BIRTAMODE

Intermediate - Management

SHIVGANJ HIGHER SECONDARY SCHOOL

Matriculation - undefined

SHIVGANJ HIGHER SECONDARY SCHOOL

Skills

  • Workflow optimisation
  • Fine-dining expertise
  • Vendor relations
  • Employee training and development
  • Menu planning
  • Signature dish creation
  • Seasonal specials planning
  • Forecasting and planning
  • Equipment maintenance
  • Cost reduction
  • Performance assessments
  • Food spoilage prevention
  • Engaging leadership style
  • Kitchen management
  • Payroll and scheduling
  • Process improvements
  • Grilling

Languages

English
Fluent

Accomplishments

· PIC Certificate

· Basics Food Safety Certificate

· First Aid Certificate

· Fire Safety Certificate

· HACCP Certificate

Hobbies:

Cooking, Sporting, Listing Music, Travelling

Timeline

Head Chef

Ink Hotel
06.2023 - Current

Sous Chef (Pre-Opening)

Ink Hotel
09.2021 - 06.2023

Senior chef de Partie (Pre-Opening)

Brunch & Cake International
07.2019 - 09.2021

Demi chef de partie

Bateel International L.L.C
11.2014 - 06.2019

Diploma - Hotel Management

SPRINGDALE COLLEGE OF HOTEL MANAGEMENT (BIRTAMODE

Intermediate - Management

SHIVGANJ HIGHER SECONDARY SCHOOL

Matriculation - undefined

SHIVGANJ HIGHER SECONDARY SCHOOL

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JAGDISH RAJBANSI