Rahul Kumar Bhatt
Vill Bhajanpur, Champawat,India
Summary
To obtain a position as a Chef in an established restaurant, utilizing my extensive culinary experience and creativity. Highly trained Chef de Partie with solid background, ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Overview
7
7
years of professional experience
1
1
Certification
Work history
Chef de Partie (Fine Dinning)
Marriott Resort palm Jumeirah
04.2023 - Current
- Preparing specific food items and meal components at your station.
- Following directions provided by the head chef
- Collaborating with the rest of the culinary team to ensure high-quality food and service
- Keeping your area of the kitchen safe and sanitary
- Improving your food preparation methods based on feedback
- Maintain high standards of cleanliness & hygiene as well as maintain and handle all equipment, appliances correctly
- Adhere to laid down hygiene standards, compliance with hygiene audit standards to prevent food spoilage & cross contamination.
Chef de Partie (Specialty Restaurant)
Sheraton full moon Maldives Resort & Spa
11.2021 - 03.2023
- Working in Sushi counter
- Very Passionate to Learn Teppanyaki
- Handling in Ala Carte order
- Working in Asian Kitchen in Wok section
- Ensuring that all food is of excellent quality and served in a timely manner
- Planning the menu, keeping in mind budget, and availability of seasonal ingredients
- Overseeing all kitchen operations
- Coordinating kitchen staff, and assisting them as required
- Training staff to prepare and cook all the menu items.
Demi Chef de Partie (Specialty Chef)
Hilton
05.2021 - 10.2021
- Asian Cuisine
- Making the ala carte order of Sushi
- Sushi, Nigiri, Sashimi, Maki, temaki, uramaki
- Handling ala carte and banquet
- Lost Job due to covid Pandemic Situation
- Lead, mentor, and manage culinary team
- Develop and plan menus and daily specials
- Create prep lists for kitchen crew
- Manage food costing and inventory
- Maintain standards for food storage, rotation, quality, and appearance
- Ensure compliance with applicable health codes and regulations.
Demi Chef de Partie (Fine Dinning)
Marriott
01.2021 - 05.2021
- Working in ( Fine Dining Specialty ) Pan Asian Restaurant
- Handling sushi counter Ala Carte Order
- Work in Thai section
- Wok Handling Section alone
- Lost Job due to covid Pandemic situation
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
- Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
- Consult and check on daily requirements, functions and last minute events and liaise with the team accordingly
- Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment .
Fuji Japanese Restaurant
10.2018 - 01.2021
- Helping in Sea Food Cutting
- Learn How to use kitchen utensils
- Learn about Sushi
- Handling Sushi Ala carte orders
- Wok section handling as well as helping in Sushi Counter.
Commi
United 21
India
08.2017 - 09.2018
- Handling Sushi bar Team
- Handling guest complain
- Making Roaster
- Guiding and Training about HACCAP
- Reporting to the Sous Chef
- Preparation of food for breakfast/ lunch and dinner a-la'-cart service under the supervision of senior chefs
- Ensure standards & maintain quality and consistency of food
- Check and prepare mis-en-place systematically
- Skilled in plating and food presentation techniques
- I also work in any other section of the kitchen as required
- Ensure economy and food control, check food wastage and ensure proper utilization of raw materials.
Intern
Marriott, Asian Cuisine
02.2017 - 06.2017
- Japanese and Chinese)
- Ensure standards & maintain quality and consistency of food
- Check and prepare mis-en-place systematically
- Skilled in plating and food presentation techniques
- I also work in any other section of the kitchen as required.
I-intern
Holiday Inn, Aerocity
New Delhi
08.2016 - 01.2017
- Check and prepare mis-en-place systematically
- Skilled in plating and food presentation techniques
- I also work in any other section of the kitchen as required
- Ensure economy and food control, check food wastage and ensure proper utilization of raw materials.
Education
Diploma -
Talent Institute of Hotel Management
12.2016
Bachelor of Commerce -
M.B.P.G College
06.2016
Skills
- Interpersonal Skills
- Food allergy understanding
- Recruiting and training
- Fine-dining expertise
- Produce purchasing
Interests
HOBBIES AND INTER‐
ESTS
.
, Playing sports (football, cricket.)
Cooking and baking.
Travelling.
Skills
Customer Service
Cooking
Leadership
Culinary arts
food and drink preparation.
Languages
English
Fluent
Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Supervised team of 11 staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Certification
- Certified of Recognition, Marriott.
- Awarded For Most Guest Voice.
Hobbies
Football
Music
Solo Travel
Timeline
Chef de Partie (Fine Dinning)
Marriott Resort palm Jumeirah
04.2023 - Current
Chef de Partie (Specialty Restaurant)
Sheraton full moon Maldives Resort & Spa
11.2021 - 03.2023
Demi Chef de Partie (Specialty Chef)
Hilton
05.2021 - 10.2021
Demi Chef de Partie (Fine Dinning)
Marriott
01.2021 - 05.2021
Fuji Japanese Restaurant
10.2018 - 01.2021
Commi
United 21
08.2017 - 09.2018
Intern
Marriott, Asian Cuisine
02.2017 - 06.2017
I-intern
Holiday Inn, Aerocity
08.2016 - 01.2017
Diploma -
Talent Institute of Hotel Management
Bachelor of Commerce -
M.B.P.G College
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