Summary
Overview
Work history
Education
Skills
Languages
Custom
Personal Information
Certification
Accomplishments
Timeline
Generic
Rajesh Kumar Khuntia

Rajesh Kumar Khuntia

Darakhapatna,India

Summary

To be successful in my chosen field, giving my 100% effort for betterment of company and get the opportunities to show my innovative & creative skill. To make any organization reach the highest level with my dedication and work efforts. High-energy kitchen team member with flexibility to cook delicious dishes from different cuisines, ingredients and recipes. Confident in high-pressure, busy environments and always ready to step in on any station. Highly organised and hardworking with focus on efficiency and consistency. Culinary professional accomplished in kitchen organisation and menu planning. Seeks opportunities to improve kitchen operations and control costs. Skilled problem-solver and trainer.

Overview

10
10
years of professional experience
1
1
Certification

Work history

  • COMPLETED VOCATIONAL TRAINING AT MAYFAIR LAGOON BHUBANESWAR FOR 1 MONTH IN FOOD PRODUCTION

  • COMPLETED FOUR MONTHS INDUSTRIAL TRAINING AT MAYFAIR CONVENTION BHUBANESWAR

CHEF DE PARTIE

EUROPEAN RESTAURANT, HORIZON GOURMET
UNITED ARAB EMIRATES
03.2024
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Maintained clean and tidy food preparation areas.
  • Prepared, produced and packed food in tight timescales.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Built and maintained strong working relationship with staff across business.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.
  • Supervised and trained junior chefs cook assigned dishes.
  • Handled special customer requests to meet dietary needs and mitigate allergen risks.
  • Collaborated with head chef to create innovative, seasonal menus for special events.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Removed expired food from kitchen areas, composting waste and recycling packaging.
  • Met company portion and serving size standards, maintaining kitchen cost-efficiency.
  • Sanitised counters and utensils used to prepare raw meat, eggs and fish.
  • Executed efficient mise en place to facilitate smooth service.
  • Monitored kitchen operations to spot and correct issues impacting team performance or quality.
  • Oversaw storage and preparation of food items to correct recipe and portioning standards.
  • Reduced customer complaints by enforcing strict quality control procedures.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Developed menus for continuous use, events and promotions for different seasons.
  • Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.

DEMICHEF DE PARTIE

LUMEE RESTAURANT (Al GHALIA)
Al khobar, SAUDI ARABIA
12.2021 - 02.2024
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Presented dishes with creative plating and merchandising.
  • Maintained clean and tidy food preparation areas.
  • Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
  • Executed efficient mise en place to facilitate smooth service.
  • Monitored line production to achieve consistent quality.

COOK~1

AL KHUZAMA HOTEL
SAUDI ARABIA
08.2018 - 07.2020
  • Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
  • Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
  • Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
  • Changed and sanitised surfaces between tasks to avoid cross-contamination.
  • Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
  • Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.

SENIOR COMI- 1

ZONE BY THE PARK
BANGALORE
06.2018 - 08.2018

COMI~1

ST.MARK HOTEL
BANGLORE
07.2017 - 06.2018
  • Interacted with guests with personable stage presence and showmanship abilities.
  • Coordinated with local groups and individuals to execute collaborative creative projects.
  • Showcased skills and abilities to impress cguest and exceed their expectations.
  • Kept groups entertained with engaging and interactive performances.

COMMI~11

STERLING MAC HOTEL
BANGLORE
03.2015 - 03.2017

TRAINEE COMMI~111

MATHAN HOTEL
BANGLORE
03.2014 - 03.2015

Education

CRAFT COURSE IN FOOD PRODUCTION - F&B production

IHM
Bhubaneswar

10th - undefined

SAT SANG HIGH SCHOOL

12TH - undefined

NSM CITY COLLEGE

Skills

  • YES I CAN ATTITUDE WITH INTELLIGIENT APPROACH
  • Zeal to learn
  • Hardworking
  • Food preparation
  • Plate display
  • Food Hygiene
  • Food allergy understanding
  • Culinary arts
  • Kitchen organisation
  • Staff supervision
  • Safe food handling
  • Teamwork
  • Excellent communication
  • Efficient multitasking
  • Cooking
  • Menu planning

Languages

English
Hindi
Oriya

Custom

I do hereby declare that all the above informations are true to the best of my knowledge and belief.

Personal Information

  • Hobbies: VISITING NATURAL PLACES, WATCHING MOVIES OF GREAT FREEDOM FIGHTERS, CHANTING SPIRITUAL MANTRAS N DO MASTI, ENTRAITMENT IN FREE TIME
  • Father's Name: MR. LAXMIDHAR KHUNTIA
  • Date of birth: 06/03/1995

Certification

HACCP

Accomplishments

Employees of quarter

Timeline

CHEF DE PARTIE

EUROPEAN RESTAURANT, HORIZON GOURMET
03.2024

DEMICHEF DE PARTIE

LUMEE RESTAURANT (Al GHALIA)
12.2021 - 02.2024

COOK~1

AL KHUZAMA HOTEL
08.2018 - 07.2020

SENIOR COMI- 1

ZONE BY THE PARK
06.2018 - 08.2018

COMI~1

ST.MARK HOTEL
07.2017 - 06.2018

COMMI~11

STERLING MAC HOTEL
03.2015 - 03.2017

TRAINEE COMMI~111

MATHAN HOTEL
03.2014 - 03.2015

CRAFT COURSE IN FOOD PRODUCTION - F&B production

IHM

10th - undefined

SAT SANG HIGH SCHOOL

12TH - undefined

NSM CITY COLLEGE

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